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The best things to eat on Long Island

You don’t have to go searching around for something good to eat this week. Newsday critics have done it for you, ordering their way through menus expensive and cheap. Here are their picks for the best things to eat on Long Island, drawn from their most recent reviews. Order with confidence.

'Chicken Parm pizza' at Viaggio Italian Chop House

The hefty
Photo Credit: Yvonne Albinowski

The hefty "chicken Parm pizza" at Viaggio Italian Chop House in Rockville Centre is more Parm than pie: a round construct of breaded chicken with marinara and snippets of basil, under a layer of melted mozzarella, all crust-free. Not what you'd expect, but tasty for two or more.

'Sunday Sauce' at Viaggio Italian Chop House

Savory
Photo Credit: Yvonne Albinowski

Savory "Sunday sauce" at Viaggio Italian Chop House in Rockville Centre features braciola, meatball and sausage atop rigatoni.

Arancini at Viaggio Italian Chop House

Arancini, or rice balls, finished with a tasty
Photo Credit: Yvonne Albinowski

Arancini, or rice balls, finished with a tasty tomato sauce, are generous and flavorful and at Viaggio Italian Chop House in Rockville Centre.

Short ribs at Viaggio Italian Chop House

Savory and very tender braised short ribs are
Photo Credit: Yvonne Albinowski

Savory and very tender braised short ribs are paired with triangles of polenta and vegetables at Viaggio Italian Chop House in Rockville Centre.

Duck ramen at Stirling Sake

Duck ramen at Stirling Sake in Greenport is
Photo Credit: Yvonne Albinowski

Duck ramen at Stirling Sake in Greenport is built with yuzu broth and smoked local duck breast.

Kaburamaki at Stirling Sake

Kaburamaki, slivers of salmon, shiso leaves and avocado
Photo Credit: Yvonne Albinowski

Kaburamaki, slivers of salmon, shiso leaves and avocado wrapped in paper-thin turnips and dotted with spicy miso sauce, is a refreshing jumping-off point at Stirling Sake in Greenport.

Sushi deluxe at Stirling Sake

The sushi deluxe combines seven pieces, including one
Photo Credit: Yvonne Albinowski

The sushi deluxe combines seven pieces, including one heaped with salmon roe, plus a dainty tuna roll, ribbons of ginger and wasabi that packs a wallop at Stirling Sake in Greenport.

Tonkotsu pork ramen at Stirling Sake

Tonkotsu pork ramen at Stirling Sake in Greenport
Photo Credit: Yvonne Albinowski

Tonkotsu pork ramen at Stirling Sake in Greenport features grass-fed pork collar from Cutchogue's 8 Hands Farm in a milky, opaque, kotteri-style broth.

Ankimo at Stirling Sake

Ankimo, a monkfish liver pate, comes in a
Photo Credit: Yvonne Albinowski

Ankimo, a monkfish liver pate, comes in a puddle of ponzu at Stirling Sake in Greenport.

Lamb chops at Vilai

Juicy lamb rib chops are perfumed with garlic
Photo Credit: Yvonne Albinowski

Juicy lamb rib chops are perfumed with garlic and rosemary at Vilai in Glen Cove.

Whole grilled red snapper at Vilai

Whole grilled red snapper for two at Vilai
Photo Credit: Yvonne Albinowski

Whole grilled red snapper for two at Vilai in Glen Cove is perfect with moist, snow-white meat and just the right amount of char on the crisp skin.

'Petit mousaka' at Vilai

The
Photo Credit: Yvonne Albinowski

The "petit mousaka" at Vilai in Glen Cove features a cinnamon-scented ragout of beef and eggplant baked under a thick layer of béchamel sauce.

'Greek salad' at Vilai

The
Photo Credit: Yvonne Albinowski

The "Greek salad" at Vilai in Glen Cove is made up of ripe tomatoes, sliced Persian cucumbers, olives, sliced onion and a big raft of feta cheese.

Soup dumplings at Master Chef

Steamed, Shanghai-style soup dumplings are filled with pork
Photo Credit: Daniel Brennan

Steamed, Shanghai-style soup dumplings are filled with pork and savory broth at Master Chef in Syosset.

Sea bass at Master Chef

Whole, crisp sea bass in Hunan sauce is
Photo Credit: Daniel Brennan

Whole, crisp sea bass in Hunan sauce is sweet, tart and spicy, without overwhelming the fish, at Master Chef in Syosset.

Steamed pork buns at Master Chef

Tender, slightly sweet Taiwanese steamed pork buns, finished
Photo Credit: Daniel Brennan

Tender, slightly sweet Taiwanese steamed pork buns, finished with cilantro and crushed peanuts, are a fine starter at Master Chef in Syosset.

Beijing duck at Master Chef

At Master Chef in Syosset, the big number
Photo Credit: Daniel Brennan

At Master Chef in Syosset, the big number is Beijing duck, with lacquered skin, tender meat, just enough scallion, cucumber, and hoisin sauce, wrapped in thin, housemade pancakes. Immediately, this Long Island duck becomes one of the region's best.

Paccheri alla piselli at Puglia's Italian Steakhouse

At Puglia's Italian Steakhouse in Seaford, go for
Photo Credit: Yvonne Albinowski

At Puglia's Italian Steakhouse in Seaford, go for the paccheri alla piselli, a tubular pasta from Campania that's similar to XL rigatoni, tossed with pancetta, peas and shiitakes, in a velvety pink sauce.

New York strip steak at Puglia's Italian Steakhouse

The 16-ounce New York strip steak is among
Photo Credit: Yvonne Albinowski

The 16-ounce New York strip steak is among the first-class cuts of beef at Puglia's Italian Steakhouse in Seaford.

Eggplant rollatini at Puglia's Italian Steakhouse

Eggplant rollatini is excellent at Puglia's Italian Steakhouse
Photo Credit: Yvonne Albinowski

Eggplant rollatini is excellent at Puglia's Italian Steakhouse in Seaford.

Flounder oreganata at Puglia's Italian Steakhouse

Flounder oreganata is light, fresh and expertly sautéed
Photo Credit: Yvonne Albinowski

Flounder oreganata is light, fresh and expertly sautéed at Puglia's Italian Steakhouse in Seaford.

Tandoori chicken at Lazzat

Wonderfully succulent tandoori chicken is served on a
Photo Credit: Yvonne Albinowski

Wonderfully succulent tandoori chicken is served on a cast-iron skillet at Lazzat in Wantagh.

Aloo gobhi at Lazzat

Aloo gobhi, a clean and fresh stir-fry of
Photo Credit: Yvonne Albinowski

Aloo gobhi, a clean and fresh stir-fry of spiced, tender cauliflower, is a good choice for vegetarians at Lazzat in Wantagh.

Achar gosht at Lazzat

Achar gosht, goat or lamb cooked with fennel
Photo Credit: Yvonne Albinowski

Achar gosht, goat or lamb cooked with fennel and onion seed and showered with fresh cilantro, is served at Lazzat in Wantagh.

Aloo tikki at Lazzat

Aloo tikki, savory herbed mashed-potato pancakes, are served
Photo Credit: Yvonne Albinowski

Aloo tikki, savory herbed mashed-potato pancakes, are served with a tamarind sauce at Lazzat in Wantagh.

Curried chicken and rice soup at Mosaic

Curried chicken and rice soup with garbanzo beans,
Photo Credit: Daniel Brennan

Curried chicken and rice soup with garbanzo beans, grilled grape, peas, almond and blue cheese is served at Mosaic in St. James.

Strip steak at Mosaic

Strip steak with dill roasted potatoes, lemon-marinated zucchini,
Photo Credit: Daniel Brennan

Strip steak with dill roasted potatoes, lemon-marinated zucchini, brined tomato, feta and balsamic is served at Mosaic in St. James.

Chicken fried pork at Mosaic

Chicken fried pork is served over Rueben stuffing
Photo Credit: Daniel Brennan

Chicken fried pork is served over Rueben stuffing with romaine lettuce, horseradish cream, sweet mustard, pastrami spices and sage at Mosaic in St. James.

Hamachi crudo at Mosaic

Hamachi crudo with miso tostada, peanut creamed cucumber,
Photo Credit: Daniel Brennan

Hamachi crudo with miso tostada, peanut creamed cucumber, yuzu-iceberg kimchi and nasturtium flower is served at Mosaic in St. James.

Desserts at Mosaic

Chocolate panacotta with Grand Marnier cream and pistachio
Photo Credit: Daniel Brennan

Chocolate panacotta with Grand Marnier cream and pistachio pretzel; cobbler with banana, mango and blueberry, topped with white chocolate cobbler crumbs and vanilla ice cream; and a brown butter pumpkin cake topped with raspberry icing are served at Mosaic in St. James.

The 'Boo Bees' at Mosaic

The
Photo Credit: Daniel Brennan

The "Boo Bees" cocktail at Mosaic in St. James, made with chartreuse, vodka, lime juice and house made grenadine, was created by server Joshua DeSousa in honor of his wife overcoming breast cancer.

'Prato burrato' pizza at Prato 850

The
Photo Credit: Yvonne Albinowski

The "Prato burrato" pizza at Prato 850 in Commack is a playful, slightly sweet and diverting pie capped with burrata, hot honey and roasted pistachios.

Steak frites at Prato 850

Steak frites at Prato 850 in Commack features
Photo Credit: Yvonne Albinowski

Steak frites at Prato 850 in Commack features juicy, marinated skirt steak served with Cotija cheese truffle fries.

Fried calamari at Prato 850

Prato 850 in Commack serves fried calamari tossed
Photo Credit: Yvonne Albinowski

Prato 850 in Commack serves fried calamari tossed with a sweet chili sauce and toasted peanuts.

Spaghetti at Prato 850

Spaghetti in a spicy, garlicky red sauce is
Photo Credit: Yvonne Albinowski

Spaghetti in a spicy, garlicky red sauce is balanced with whipped ricotta at Prato 850 in Commack.

Falafel at Avli the Little Greek Kitchen

Falafel, whose crisp edges shatter to soft, herbed-up
Photo Credit: Raychel Brightman

Falafel, whose crisp edges shatter to soft, herbed-up innards, is superb at Avli the Little Greek Kitchen in North Bellmore. Slathered with tahini and served in a pita, it makes for one of the best falafel sandwiches around.

Skirt steak at Avli the Little Greek Kitchen

Skirt steak is soaked in peppery marinade, seared
Photo Credit: Raychel Brightman

Skirt steak is soaked in peppery marinade, seared to perfection and served with herb-dusted lemon potatoes at Avli the Little Greek Kitchen in North Bellmore.

Garides sti skara at Avli the Little Greek Kitchen

Garides sti skara -- bronzed shrimp cooked in
Photo Credit: Raychel Brightman

Garides sti skara -- bronzed shrimp cooked in their shells with olive oil, white wine and paprika -- are like zesty sea candy at Avli the Little Greek Kitchen in North Bellmore.

Kopanisti at Avli the Little Greek Kitchen

Kopanisti, a whip of feta, roasted red pepper
Photo Credit: Raychel Brightman

Kopanisti, a whip of feta, roasted red pepper and jalapeño, is prickling with heat at Avli the Little Greek Kitchen in North Bellmore.

Penne alla vecchia bettola at Nick & Toni's

Penne alla vecchia bettola arrives in a vivid,
Photo Credit: Gordon M. Grant

Penne alla vecchia bettola arrives in a vivid, spicy, oven-roasted tomato sauce at Nick & Toni's in East Hampton.

Striped bass crudo at Nick & Toni's

Striped bass crudo with salsa verde is a
Photo Credit: Gordon M. Grant

Striped bass crudo with salsa verde is a glistening, subtle opener at Nick & Toni's in East Hampton.

Whole black sea bass at Nick & Toni's

Whole, oven-roasted, local black sea bass is served
Photo Credit: Gordon M. Grant

Whole, oven-roasted, local black sea bass is served with savory caponata at Nick & Toni's in East Hampton.

Bomboloni at Nick & Toni's

Bomboloni, or Italianate doughnuts, with marshmallow, lemon ganache
Photo Credit: Gordon M. Grant

Bomboloni, or Italianate doughnuts, with marshmallow, lemon ganache and graham-cracker gelato, are exceptional at Nick & Toni's in East Hampton.

Burger at The Craft House

The Craft House in Freeport's messy get-in-your-mouth burger
Photo Credit: David L. Pokress

The Craft House in Freeport's messy get-in-your-mouth burger is topped with Cheddar, mustard and barely sweet bacon jam. Ask for the duck fat fries on the side.

Nicoise salad at The Craft House

This clever riff on a Nicoise salad that
Photo Credit: David L. Pokress

This clever riff on a Nicoise salad that subs rosy-pink duck breast for tuna is an enticing autumn switcheroo at The Craft House in Freeport.

Fish and chips at The Craft House

Fish and chips made with cod and thick
Photo Credit: David L. Pokress

Fish and chips made with cod and thick slices of potato, good for soaking in vinegar, is a fantastic dish at The Craft House in Freeport.

Bacon flight at The Craft House

A flight of house-cured bacon comes with brew
Photo Credit: David L. Pokress

A flight of house-cured bacon comes with brew cheese and very pungent mustard at The Craft House in Freeport.

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