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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.

Lasagna rustica at Pietro Cucina Italiana

A favorite of the pastas, lasagna rustica filled
Photo Credit: Daniel Brennan

A favorite of the pastas, lasagna rustica filled with chestnuts, veal ragu and porcini mushrooms is served at Pietro Cucina Italiana in St. James.

Baby goat at Pietro Cucina Italiana

Crispy baby goat over roasted potatoes is a
Photo Credit: Daniel Brennan

Crispy baby goat over roasted potatoes is a succulent and refreshing diversion from lamb at Pietro Cucina Italiana in St. James.

Cod fish at Pietro Cucina Italiana

Lurking underneath the shaved fennel of insalata di
Photo Credit: Daniel Brennan

Lurking underneath the shaved fennel of insalata di finocchio at Pietro Cucina Italiana in St. James is marinated cod fish; on top are shallots and toasted almonds.

Polpo alla Galiziana at Pietro Cucina Italiana

Polpo alla Galiziana, broiled octopus served with potatoes,
Photo Credit: Daniel Brennan

Polpo alla Galiziana, broiled octopus served with potatoes, black olives, smoked paprika, sea salt and extra virgin olive oil, is served at Pietro Cucina Italiana in St. James.

Grilled baby lamb chops at Parea Restaurant & Snack Bar

Juicy, tender and well-seasoned grilled baby lamb chops
Photo Credit: Yvonne Albinowski

Juicy, tender and well-seasoned grilled baby lamb chops stand out at Parea Restaurant & Snack Bar in Huntington.

Moussaka at Parea Restaurant & Snack Bar

Moussaka, aromatic and satisfying, will brace you for
Photo Credit: Yvonne Albinowski

Moussaka, aromatic and satisfying, will brace you for a chilly night, with a savory layering of eggplant, ground beef, potato and béchamel at Parea Restaurant & Snack Bar in Huntington.

Grilled octopus at Parea Restaurant & Snack Bar

Tender, grilled octopus highlights the appetizers at Parea
Photo Credit: Yvonne Albinowski

Tender, grilled octopus highlights the appetizers at Parea Restaurant & Snack Bar in Huntington.

Flounder at Parea Restaurant & Snack Bar

Broiled, whole flounder is served at Parea Restaurant
Photo Credit: Yvonne Albinowski

Broiled, whole flounder is served at Parea Restaurant & Snack Bar in Huntington.

Rotisserie chicken combo No. 2 at El Encanto

The rotisserie chicken combo No. 2 comes with
Photo Credit: Yvonne Albinowski

The rotisserie chicken combo No. 2 comes with a whole chicken, fries, yellow rice, beans and a salad at El Encanto in Mineola.

Lomo saltado at El Encanto

Lomo saltado, a sort of stir-fry of very
Photo Credit: Yvonne Albinowski

Lomo saltado, a sort of stir-fry of very tender beef with onions and tomatoes, is served over a big pile of fries at El Encanto in Mineola.

Papa a la Huancaina at El Encanto

Papa a la Huancaina at El Encanto in
Photo Credit: Yvonne Albinowski

Papa a la Huancaina at El Encanto in Mineola features a golden sauce of aji amarillo peppers and fresh cheese draped over slices of boiled potatoes.

Ceviche de pescado at El Encanto

El Encanto in Mineola serves a generous and
Photo Credit: Yvonne Albinowski

El Encanto in Mineola serves a generous and respectable ceviche, citrus-cured white fish garnished with red onion, boiled field corn and seaweed.

Creamy mentai udon at Shoshaku

Creamy mentai udon, slathered in butter and mayo
Photo Credit: Yvonne Albinowski

Creamy mentai udon, slathered in butter and mayo and laced with cod roe (mentaiku), is a comfort-food daydream made real at Shoshaku in Great Neck.

'Misty beef' at Shoshaku

Photo Credit: Yvonne Albinowski

"Misty beef" at Shoshaku in Great Neck arrives in a smoke-filled dome that's lifted dramatically to reveal tender cubes of beef filet whose haunting flavors are enhanced by a simple sprig of rosemary.

Sashimi sampler at Shoshaku

At Shoshaku in Great Neck, Japanese fish is
Photo Credit: Yvonne Albinowski

At Shoshaku in Great Neck, Japanese fish is flown in weekly and served as sashimi. This sampler includes kuromutsu, mejina and sagoshi.

Grilled mackerel at Shoshaku

Smoky, opulent grilled mackerel comes as part of
Photo Credit: Yvonne Albinowski

Smoky, opulent grilled mackerel comes as part of a teishoku dinner set with soup, pickles, salad and rice at Shoshaku in Great Neck.

Som tom Thai at Rice Thai

Refresh yourself with som tom Thai, an electric
Photo Credit: Yvonne Albinowski

Refresh yourself with som tom Thai, an electric green papaya salad ignited by chilies and accented with garlic, lime juice and ground peanuts at Rice Thai in North Patchogue.

Pad Thai with shrimp at Rice Thai

Pad Thai with shrimp highlights the noodle dishes
Photo Credit: Yvonne Albinowski

Pad Thai with shrimp highlights the noodle dishes at Rice Thai in North Patchogue.

Massaman curry with chicken at Rice Thai

Massaman curry with chicken is served at Rice
Photo Credit: Yvonne Albinowski

Massaman curry with chicken is served at Rice Thai in North Patchogue.

Siam roti at Rice Thai

Siam roti, a delicate Malaysian pancake, is served
Photo Credit: Yvonne Albinowski

Siam roti, a delicate Malaysian pancake, is served with chicken massaman curry at Rice Thai in North Patchogue.

Jerk chicken sandwich at Restoration Kitchen & Cocktails

The tender jerk chicken sandwich is coated with
Photo Credit: Daniel Brennan

The tender jerk chicken sandwich is coated with house-made jerk sauce, then capped with pickled red onion, and shredded Cheddar and Monterey Jack cheeses at Restoration Kitchen & Cocktails in Lindenhurst.

Totchos at Restoration Kitchen & Cocktails

The skillet of totchos at Restoration Kitchen &
Photo Credit: Daniel Brennan

The skillet of totchos at Restoration Kitchen & Cocktails in Lindenhurst is a heavyweight production featuring potato tots topped with melted Cheddar, bacon, red onion, diced tomato, jalapeños and an over-easy egg.

Restoration burger at Restoration Kitchen & Cocktails

The Restoration burger at Restoration Kitchen & Cocktails
Photo Credit: Daniel Brennan

The Restoration burger at Restoration Kitchen & Cocktails in Lindenhurst is a flavorful blend, emboldened with fried jalapeños, Sriracha mayo and habanero-spurred Monterey Jack cheese.

Pork empanadas at Restoration Kitchen & Cocktails

Empanadas stuffed with grilled pork loin, celery, onion,
Photo Credit: Daniel Brennan

Empanadas stuffed with grilled pork loin, celery, onion, red pepper, Cheddar cheese and Sriracha aioli are served at Restoration Kitchen & Cocktails in Lindenhurst.

Pulled pork sliders at Restoration Kitchen & Cocktails

Tasty pulled pork sliders are topped with house-made
Photo Credit: Daniel Brennan

Tasty pulled pork sliders are topped with house-made kale-slaw and a slightly sweet barbecue sauce at Restoration Kitchen & Cocktails in Lindenhurst.

Salt and pepper shrimp at Cheng Du

This popular Cantonese dish features shelled, fat headless
Photo Credit: Daniel Brennan

This popular Cantonese dish features shelled, fat headless shrimp with a delicate cornstarch coating, seasoned with plenty of salt, pepper and flecks of chilies at Cheng Du in Franklin Square.

Dry-fried chicken at Cheng Du

Dry-fried chicken, crisp fried chicken tossed with red
Photo Credit: Daniel Brennan

Dry-fried chicken, crisp fried chicken tossed with red chilies, green peppers, sesame seeds and lots of Sichuan peppercorns, is sensational at Cheng Du in Franklin Square.

Taiwanese buns at Cheng Du

Taiwanese buns, bouncy half moons of steamed bread
Photo Credit: Daniel Brennan

Taiwanese buns, bouncy half moons of steamed bread cradling a slab of tender roast pork, crushed peanuts, salty-sour pickled mustard greens and fresh cilantro are served at Cheng Du in Franklin Square.

Bok choy with black mushrooms at Cheng Du

Bok choy with black mushrooms is a Shanghai-style
Photo Credit: Daniel Brennan

Bok choy with black mushrooms is a Shanghai-style vegetarian dish served at Cheng Du in Franklin Square.

'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 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.

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