Bull Moose, Oyster Bay

Fresh off the heels of The Comet Club opening in Westbury, Jesse Schenker and Claudia Taglich’s Lush Life Hospitality has unveiled its latest project: Bull Moose, a members-only speakeasy-style lounge that offers fans of the Oyster Bay chef and his restaurants priority access and perks within his empire. The draw of joining Bull Moose is clearly a luxury — with a one-time initiation fee of $5,000 and annual fee of $1,200. Clubby and sleek, the lounge has a taxidermied moose head centered on one of the walls, doubling down on the hunting theme Roosevelt embraced in his own spaces. Add to that a compact yet extensive collection of top-shelf spirits for shaking or stirring the perfect cocktail. With room for about 20 people, the lounge is available for members' private use. As far as food goes, Bull Moose serves "fun, little noshes," like spring rolls, a pressed Cuban sandwich, truffled grilled cheese, oysters and caviar service. The specialized cocktail program will feature mixologists pouring "perfect martinis, and classics like Manhattans, executed at a high level," Schenker said. There will also be specialized ice.

Via Cuma Sourdough Pizza & Cucina, Oceanside

Since Luca Schiano Di Cola opened Via Cuma Sourdough Pizza & Cucina, his gastronomic ode to Naples, in 2024, he has labored to fit all his ambitions into a tiny Valley Stream storefront. (It worked: Via Cuma is a Newsday Top Pizzeria.) His new Oceanside pizzeria, which opened last month, has more than twice the capacity, exponentially more parking and, very soon, a full bar. . There are almost 20 varieties of pizza, from the simple Margherita, made not only with Italian San Marzano tomatoes but with imported mozzarella, to the cheese-free Napoletana, topped with cherry tomatoes and anchovies from Cetara on the Amalfi coast. More elaborate specimens include the Capricciosa, a Margherita gussied up with ham, olives, artichokes and mushrooms; the Patate, Porchetta e Provola, a white pie topped with cubes of roast potatoes and pork; and the Genovese, named for the Southern Italian sauce of braised beef and onions. Pies come in 12- and 16-inch sizes, and many varieties can be made into a panuozzo, a sandwich made with pizza dough wherein the topping becomes the filling.

Adana Grill, Bohemia

The Adana kebab, served with rice, bulgur and salad, at Adana Grill in Bohemia.

There’s one dish you have to order when you’re at a place called Adana Grill, a new Turkish eatery, and that’s the Adana kebab, made of minced lamb and seasonings that include hot chili peppers and sweet bell peppers. This specimen, savory and succulent and not terribly spicy, came with a fresh salad liberally sprinkled with tart sumac. Usually, you choose between white rice and bulgur tinted red by pepper and / or tomato paste but, at Adana Grill, both are standard sides for the grilled kebabs that also include chicken Adana, lamb and beef shish kebab, kofte (meatballs) and Beyti kebab (ground meat wrapped in flatbread and finished with tomato sauce). All the meats are featured in dozens of formats and combinations — wraps, combination platters and even contemporary bowls. You’ll find traditional Turkish starters such as eggplant salad, feta-filled fried phyllo "cigars" and cubes of fried liver along with pan-Mediterranean items like hummus, tabbouleh and falafel.

Dawat, Port Washington

Long Island is in the throes of a full-blown upscale-Indian boom — the latest entry being Dawat in Port Washington. The driving force behind Dawat is chef-owner Santokh Singh, a native of the Punjab in India whose first job in the U.S. was at Dawat (est. 1986), the pioneering Manhattan restaurant that was one of the first to serve authentic regional Indian cuisine in a luxurious setting. Singh’s kitchen draws from all over the subcontinent. Among the starters is paalak patte ki chaat, a northern street snack that might be best described as a fried spinach salad dressed with yogurt and chutneys; bhagari jhinga, a curry of prawns in a creamy tomato sauce that originated in the coastal south and Hyderabadi pathar kabab, stone-seared slices of marinated lamb from ... Hyderabad, India. Among main dishes are the classic northern Banjara mutton, rich with a caramelized onion-tomato-ginger sauce, and the vegetarian paneer caldine, fresh cheese in a spiced coconut-milk sauce from Goa, India. The extensive menu also includes biryani, meats roasted in a tandoor oven or seared in a cast-iron "tawa," plus a variety of vegetables and breads.

Kadoya, Westhampton Beach

The 29-year-old restaurant Sushi 1 was a standard-bearer for the kind of classic Japanese cooking that is increasingly rare on Long Island, and it closed at the end of 2024. At the time, chef-owner Kimi Osaki said another Japanese restaurateur was taking over the spot. Toyo Kamatani, a partner at Suki Zuki in Water Mill, has now resurrected it as Kadoya. Kadoya (Japanese for "corner house") has retained Sushi 1’s modest decor and traditional menu. Starters include oshitashi (blanched spinach), agedashi tofu (deep fried and served in broth), karaage chicken (deep-fried nuggets), hamachi kama (grilled yellowtail jaw), gyoza and shumai dumplings. The sushi menu comprises set platters — sushi and sashimi (regular and deluxe), chirashi, unadon, tekkadon — as well as a la carte nigiri and sashimi and about two dozen rolls, from California, negihama (yellowtail-scallion) and spicy tuna to the Kadoya roll (lobster, avocado tobiko, cucumber with spicy sauce) and roll-adjacent "tuna sandwich" (spicy tuna, tobiko, scallion, tempura flakes) that is a signature item at Suki Zuki.

Mighty Fine, Huntington

A DIY peach-blueberry pie at Mighty Fine in Huntington.

The concept behind Mighty Fine in Huntington started with Daria Lamb’s desire to take pie to another level, but neither her imagination nor her ambition could be contained within a 10-inch crust. Her pie-centric "all-day-cafe" opened with sweet and savory pies, quiches, sandwiches, roast chickens, cookies, coffee, a full bar, a kids’ play area — all contained in the stately old house that, for more than 30 years, was Finley's of Green Street. Her most innovative idea might be the design-your-own-pie bar: Choose your crust (7- or 10-inch) and then, Chipotle-style, direct a server to scoop in your desired fillings from buckets of fruit in the repurposed ice-cream display case. Next, would you like your pie topped with crumb or streusel or more pastry? Or with no topping at all? Forty-five minutes to an hour later (depending on the size) your pie is ready to be eaten or taken home.

LA420, Great Neck

It was a long time coming for LA420, a New American restaurant that recently opened along Great Neck's car-centric Northern Boulevard. Its predecessor, 420 North, closed in 2013, and it got on the radar of new owner Tina Huang around 2022. It's not her first restaurant. She also has two locations of Mihana Japanese Bistro in Woodbury and Commack, as well as K-CITY BBQ hot pot & sushi in Levittown. She and her partners spent nearly four years renovating the space. The menu is like a greatest hits of bistro cuisine, with dishes such as seafood linguine, herb-crusted chicken, a wagyu burger and a tomahawk steak. The menu is particularly heavy on small plates, including crabcakes, a plate of three nicely cooked scallops in a miso creme sauce and a duo of slow-cooked beef ribs topped with a crunchy rosemary potato mix.

Han, Port Washington

By the Port Washington train station, the takeout spot Lee's Korean Kitchen has now become a sit-down restaurant named Han with an ambitious young owner who's making some excellent kimchi. First-time restaurant owner David Lim took over the tiny restaurant after 18 years working different jobs in the hospitality business. He's particularly proud of his kimchi, which he prepares himself. His menu is like a greatest hits of Korean cuisine, with a sizable selection of Korean fried chicken, hot stews, stir fries and Korean barbecue skillets. He plans to add more traditional items like grilled fish very soon. The sizzling short rib dish LA Galbi hit the spot, with its nubby meat bits that you gnaw off the bone. Han is also one of the few spots where you can find honey butter chicken wings, a newer flavor trending on TikTok.

Lim's Kitchen, Port Washington

Honey butter wings is a popular new style found on the menu at Han in Port Washington.

The new Lim's Kitchen looks nothing like the previous tenant, a bohemian Argentinian sandwich spot named Caminito, and before that, a lauded Chinese restaurant, The Ivory Kitchen. Now the room is dark and minimalist, with little golden lamps and tablet menus on every table. Lim's also has locations in Astoria, Queens, and Manhattan, as well as a separate concept, Gimbap Story by Lim's Kitchen in Astoria. But this is its first on Long Island. The menu here is also a scattershot of bar-friendly items, such as rice cake and sausage skewers, plus Korean barbecue dishes, bibimbap rice bowls and a decent selection of noodles. Try the yukgaejang, which is a spicy shredded beef stew with a broth that's livened up with gochugaru chili powder, or a plate of pork bossam. This is an appetizer for the ages. The succulent hunks of boiled pork belly are arranged in something resembling a color wheel, with the fattiest bits leading around to the meatiest. Some of the pieces were fattier than others, but once you wrap them in the lettuce with the ssamjang paste and top with stringy oyster radish kimchi, you'll feel like you can eat anything.

The Gluten Free Treat Shop, Massapequa

Jenna Vanacore had always enjoyed baking but when she was diagnosed with celiac disease 12 years ago she went into overdrive. From baking for herself, Vanacore went on to selling her products on Etsy and at local farmers markets, to adding wholesale accounts in 2022 and then, in October, launching her Massapequa shop, The Gluten Free Treat Shop. It’s a light-filled, welcoming space, done up in pastels and white marble. One signature item at the shop is the big, diner-style cookie covered with sprinkles, plus traditional chocolate chip and dark chocolate cookies with white chocolate chips. The shop's offerings change with the season and her whim, but you’ll always find platters of rainbow cookies, individual cakes, packs of biscotti, muffins, bagels and breads.

Off the Bay, Sayville

Sayville Bait & Tackle has officially become Off the Bay, a new seafood-focused concept keeping the oceanfront-inspired charm of the former eatery that closed in February after a five-year run. While the space at 220 N. Main St. has had new owners since Jan 1., Michael Jordan and partners Shaun Ihne and Rob DelGiorno kept the character of the space, including the decorative ceiling-fan oars. The trio also owns Whiskey Neat in Patchogue and Frankie’s Table in Commack. Start with appetizers such as a lobster roll slider or the smash burger slider. Off the Bay’s raw bar includes a shrimp cocktail or Long Island oysters. Entrees includes a shrimp po-boy, steak frites and what the crew has branded as "the best chicken on the block."

Patrizia's, Westbury

St. Joseph's Pescatore linguine with seafood and toasted anchovy breadcrumbs at Patrizia's in Westbury.

"The same, but different" is how Tony Luisi described Patrizia’s in Westbury, which opened this month in the old AG Steakhouse just south of Samanea mall. It’s the fifth Long Island link in the metro area chain and, with a capacity of more than 300 seats, unquestionably the biggest. The sister restaurants in Hicksville, Massapequa and Hauppauge all share a big, crowd-pleasing, family-style Italian American menu and a boisterous, singalong vibe. (The Patrizia’s Marquee that opened last year in Commack is a bit more subdued and upscale.) Despite its size, the Westbury layout actually feels more intimate since it is divided into four spaces that, aside from a main dining room that accommodates 120, can provide a more intimate experience — or can be cordoned off for private events. The menu is about 30% smaller than at the other locations. There are a number of dishes exclusive to Westbury. In addition to Patrizia’s signature fioretti money bags (homemade "purses" in a mushroom-prosciutto cream sauce), the kitchen is making truffle-fig money bags that can be ordered as a big platter or tossed tableside with a creamy cheese sauce in a hollowed-out wheel of Parmigiano-Reggiano (can "start" a table of four). Or, dive into the seafood extravaganza called St. Joseph’s Pescatore: clams, mussels, shrimp, octopus on a bed of linguine topped with toasted anchovy breadcrumbs.

The Comet Club, Westbury

The Comet Club is anchoring The Vanderbilt luxury apartment and hotel in Westbury. The sprawling 5,000-square-foot space blends New York’s Gilded Age with the cocktail-glam of 1920s Miami and Havana, with about 120 seats and a large outdoor patio. And it has chef Jesse Schenker, whose Long Island restaurant portfolio has, until now, been focused on Oyster Bay. Despite the grandeur of the space, The Comet Club’s menu is approachable and familiar. There’s a raw bar that includes caviar, shrimp cocktail and oysters. Or start with deviled eggs with roasted red pepper and pickled onion relish, guacamole or chicken liver mousse. Light eaters will appreciate the salads with add-on proteins like shrimp, steak, chicken. There’s a French dip, a Cuban press, and an excellent burger made with 10 ounces of Schenker’s in-house beef blend, topped with Cheddar cheese on a brioche bun with fries. Fish includes grilled local tuna and whole roasted trout, while there's a range of steaks, chops and a full or half-roasted chicken. In an ode to The Comet train, from which the restaurant derives its name, dessert carts and trolleys circulate with a variety of pies, cakes and seasonal sweets.

Green Eats, Glen Cove

Two Glen Cove natives decided their town needed more healthy food options and, instead of complaining about it, they decided to do something. Simone Castillo and Edward Villatoro took over the Bridge Storefront that had briefly been Nelly’s Empanadas and established Green Eats, specializing in smoothies, bowls and more quick-serve options. Castillo and Villatoro are bullish on vegetables and whole grains and are equally mindful of sourcing. Bestsellers include the Green Paradise smoothie (pineapple, mango, passion fruit juice, spinach, kale and agave), the Bliss Bowl (brown rice, lentils sweet potatoes, corn, kale, whipped feta, pickled red onions, poblano cream and chipotle-Caesar dressing), the Spring Pea Salad Wrap (arugula, radish, peas, carrots, cabbage, feta and blush dressing) and the Green Eats quesadilla (kale, spinach, feta, Monterey Jack cheese, pickled onion and chipotle chicken).

Raan Thai, Huntington Station

An assortment of Thai dinner options from the new second outpost of Raan Thai in Huntington Station.

The Smithtown-based Raan Thai has spent the last five years curating a following for dependable Thai food in western Suffolk. Huntington Station now gets to experience Yunaa Jantamongkol’s native cuisine as Raan Thai expands. A bright, sunny eat-in space anchors the new Raan Thai. With a team of Thai chefs in the kitchen, the menu is dotted with familiar classics like tom yum goong soup with its spicy lemongrass and chili-based broth, and som tom, or tangy papaya salad. But the winner is the tamarind chili salad with beef (which also comes with duck), spiced to preference. Move onto grilled satay with peanut sauce, noodles made various ways — pad Thai, pad see ew (flat noodles), pad ki mao (drunken noodles) — fried rice dishes — with pineapple, basil or sausage, and red or green curried — and protein-based stir fries and curries, all spiced to preference. A new dish for the Huntington Station location is rad na, or crispy noodles with carrot and Chinese broccoli over a thick bone broth, Jantamongkol said. And although "most dishes are not very spicy," if you are in the market for a five-alarm mouth fire, try the kua kling duck, a lacquered leg quarter on a bed of green beans and bell peppers that packs serious heat.

Local Brew, Eastport

Jennifer Neubauer has made a rousing success of Local Provisions since it debuted in Westhampton Beach in 2023. But the tiny juice-smoothie-salad-and-more boutique could not contain her ambitions and, last month, she extended her brand with Local Brew in Eastport. Here, you’ll find a similar menu of fresh, healthy options but more pastries, prepared foods and provisions (fresh, tinned, frozen), more gift items, more seating and, for the first time, coffee. Drip drinks are made with beans roasted by Deep Roots Roasting of Center Moriches; espresso drinks use beans from Patchogue-based Ace Coffee. There are also lattes with coffee, matcha and chai as well as hot and iced black and herbal teas and lemonades sweetened with agaves.

Olive & Garlic, Franklin Square

Olive & Garlic in Franklin Square may well be Long Island's first wood-fired halal pizzeria. Danyal Javeid bought the former Farina 00, on Newsday's list of best pizzerias, and, on March 21, relaunched it with a pared-down pizza menu and smash burgers — but no pork or alcohol. Javeid worked with Farina 00’s chef-owner, Gigi Sacchetti, for two weeks to learn the pizza ropes, and he’s also kept most of the kitchen staff. You’ll still find about 20 pizzas and a dozen pastas as well as chicken Parms and wings, starters and salads. Javeid’s Pakistani culinary heritage inspired him to create some new toppings, such as chicken tikka masala and tender, minced reshmi kebab. There is no longer a liquor license but customers are welcome to BYOB.

Josie's Pizza Bar, Glen Cove

Owner Josie Giglio makes pizza at her new storefront, Josie's Pizza Bar, in Glen Cove.

Josephine Giglio doesn’t do anything the easy way and, after years of being a mobile pizzaiola, she was reluctant to move her operation inside. Nevertheless, she made her last pizzas on the truck last August and, two months later, opened in the storefront that had been Heritage Bakers, the popover specialist that closed in 2021. Giglio, who has been slinging pies since she was in high school, had been using part of the Heritage space for prep and storage; now she created a light-filled, 20-seat dining area in the front and, facing the wood-burning oven, a proper pizza bar where six customers can sit and watch her and her crew create pizzas, panini, salads and, for the first time, a daily fresh pasta such as pappardelle Bolognese. They can even enjoy beer and wine. The five picnic tables from the truck set-up are still outside, making Josie’s the rare al fresco pizza destination on Long Island.

Angie's, Manhasset

The storied Manhasset pub Publicans has transformed into Angie’s, a contemporary American bistro. Long Islanders may remember the long-running Publicans closed last year after being immortalized in J.R. Moehringer’s bestselling 2005 memoir, "The Tender Bar," and George Clooney's 2021 film adaptation. There’s something for everyone at Angie's, with starters ranging from spinach-artichoke dip and chicken tenders to swordfish kebabs and "escargot" lobster knuckles wrapped in puff pastry and treated like snails. There’s a Chinese chicken salad and a Beverly salad and sandwiches including a triple smashburger, a Wagyu French dip and the Rachel (Reuben, romaine, cabbage and aioli). Flatbreads, tacos and quesadillas come in many varieties. Larger mains include swordfish Milanese, chicken paillard, vegetarian chicken Parm, spicy rigatoni and, in a nod to the owners’ Greek heritage, seafood youvetsi (baked with orzo). Steaks and chops rise in the $40s as does another playful take on lobster, the "lobster frites", a 2-pound specimen that’s been taken out of the shell, grilled, put back in the shell and served with fries and clarified butter. At lunch there’s a two-course special and a weekend brunch features more breakfast-appropriate fare.

Dough & Co., Oyster Bay

One of Suffolk County’s best pizzerias has expanded to Nassau: Dough & Co., founded in Huntington in 2022, has taken over the former Umberto’s in the heart of Oyster Bay. At 750 square feet, the slice of a shop is about a third of the size of the one in Huntington, and the menu is similarly abbreviated: No pastas here, just pizza, rolls, calzones and salads. But pizza is the main event at Dough & Co., which has been on Newsday's top pizza list since it opened. Founder Danny Rocca (at only 27 years old) is one of the leaders of Long Island’s artisanal pizza movement. Purist pizza nerds (guilty!) can best appreciate the pies when they are topped simply — regular (with low-moisture mozzarella), Margherita (fresh mozzarella), etc. — but you’ll also find Buffalo chicken, barbecued chicken, braised mushrooms with sauteed onions, ricotta and truffle oil, and lots of pepperoni and sausage. There are 20 signature pies on the menu, and there is a rotating lineup of them available by the slice.

Frontier Karahi House, Huntington Station

Shinwari-style goat karahi at Frontier Karahi House in Huntington Station.

Karahi may be the unsung masterpiece of Long Island's food scene, and it's the focus of a sprawling new banquet hall in Huntington Station. If you're ordering off the regular menu, take a close look at the chef's specials section, which includes a number of Peshawari originals, including the famous chapli kebab, a sizable beef or chicken patty with herbs and spices. You'll also see the Afghan rice dish pulao as Peshawar is near the border with Afghanistan and has a strong shared heritage with the Pashtun people of both nations. (On another note, instead of a kids menu, Frontier has what they're calling a Gen Z menu, with dishes like rib-eye steak, chicken Parmesan and Alfredo.) The Shinwari karahi, named after a famous market in Peshawar, is the restaurant's signature dish.

Greek Brothers, Manhasset

Stavros and Giannis Metekidis opened their first Greek Brothers with the goal of elevating the casual gyro joint menu with better ingredients and technique. The aptly named eatery opened in 2024 in Franklin Square. Now they have brought their concept to Manhasset. Stavros, the chef, cooked in a number of New York City kitchens — Marea, Estiatorio Milos and the Four Seasons among them — and you can see his training in the sparkling freshness of the maroulosalata (romaine-scallion-dill salad); the refinement of dips like tzatziki, spicy feta and a tahini-less hummus; the subtle notes of nutmeg and cinnamon in the pastitsio (Greek lasagna). You’ll also find souvlaki, moussaka, keftedakia (meatballs), spanakopita, soups, burgers and more salads. Alongside the usual baklava, he also makes the great Greek orange cake, portokalopita (as well as a few fancy desserts like caramel and chocolate mousses, cherry cheesecake and chocolate cake).

Side Street Dive, Patchogue

It may be off Main Street, but Patchogue’s new bar-restaurant, Side Street Dive, is hard to miss. The eatery takes over the former Burgerology, which closed in 2024. Owner Max Feinberg described Side Street's vibe as an "American sports bar-style, tavern-style menu," with an Italian flair. There's chicken parmigiana, shrimp oreganata and chicken capricciosa, a fried cutlet topped with tomatoes, onion and balsamic. Pastas include penne a la vodka, baked ravioli and penne with broccoli rabe. A dozen pizzas include a classic margherita with vodka sauce, eggplant ricotta, and pepperoni with hot honey.

Danny's Chinese Kitchen, Roslyn

The sesame chicken combination platter from Danny's Chinese Kitchen in Roslyn.

Good news for Long Island Chinese takeout fans: The fifth outpost of Danny’s Chinese Kitchen has opened, in Roslyn. The 1,200-square-foot space has seats for about a dozen people, with crisp yellow walls dotted with images of Chinatowns from around the world. The menu features the same Chinese fare as at other locations: Chow mein, egg foo young and moo shu pork, plus combination platters such as sesame chicken that come with fried rice and a pork egg roll. Danny's excels for those on specialized diets, offering gluten-free and vegan dishes as well as "zoodle," or zucchini noodle dishes.

Captain Ihab, Farmingdale

Captain Ihab is a tiny new restaurant with a big concept — and one that’s rare on Long Island: Affordable seafood in a mostly Mediterranean style. The dinner menu offers five nice-sized servings of fish accompanied by rice and vegetables for under $30: Fillets of red snapper, sesame tuna, salmon stuffed flounder and a whole branzino — plus seafood skewers, shrimp scampi, stuffed shrimp, cioppino and linguine with clams. For a bit more, you can enjoy Chilean sea bass, steamed lobster, stuffed lobster or surf and turf plus a few land-based dishes like filet mignon or chicken Parm. Starters include steamed mussels, fried or grilled calamari, crabcakes or grilled octopus. Prices are up to $10 less at lunch, where the menu also features fish and chips and lobster rolls.

Hercules Churrasqueria, Bay Shore

From the ashes of Bay Shore’s old Forum Diner have risen the flames of Hercules Churrasqueria, a Brazilian-style barbecue eatery whose first location opened in 2023 in Franklin Square. Hercules’ new spot opened last weekend, and it’s the second in a former diner. The menu in Bay Shore is bigger too, with pastas, Parms and Franceses filling out the mostly grilled meat lineup. All-you-can-eat steak is $60 a person, and you can also focus on individual non-AYCE cuts from skirt to tomahawk. At $21.25, the grilled whole chicken for two is a delicious steal. There are also various mixed grills, pork and lamb chops, fish and shrimp and even lobster for two. Portions are uniformly generous and almost everything comes with salad, fries, rice and mixed vegetables.

Ikedo Japanese Eatery, Mineola

Spicy tonkotsu ramen and pan-fried gyoza to go at the new Ikedo Japanese Eatery in Mineola.

Ikedo Ramen's owner, Mimi Chi, has debuted a new 50-seat slurp shop with a refreshed concept in Mineola. The Mineola Ikedo replaces the Carle Place location, which has closed. This is the third iteration of Ikedo, which began as Ichiddo Ramen, a chain from Minneapolis. The Mineola restaurant is rebranded as Ikedo Japanese Eatery with changes including a new chef, formal sushi bar and collection of coffees, dirty sodas and boba teas. One of Newsday’s best ramen shops, Ikedo offers a bowl of spicy tonkotsu that still wows with its rich broth, fatty, succulent chashu pork and al dente noodles. The approachable menu is carefully rendered, with a few ramen varieties alongside udon soups and rice bowls. Appetizers from gyoza to shumai to karaage kick things off. If you’re not into ramen, other non-sushi dishes include chicken, pork and tofu buns, donburi, or Japanese-style rice bowls, and stir-fried rice featuring various proteins for an additional charge.

Mad For Chicken, Carle Place and Selden

Korean fried chicken continues its Long Island takeover with a spiffy new spot across the street from Roosevelt Field mall. Flushing-based chain Mad For Chicken has opened its fourth Long Island outpost, in Carle Place. It joins eateries in Plainview, East Meadow and Rockville Centre. A fifth location has also opened in Selden. The Carle Place eatery is one of the few Mad For Chickens with a menu that's halal. (The restaurant on Hempstead Turnpike in East Meadow is another, although both offer beer and soju.) The menu at Carle Place has some fusion items, such as kimchi quesadillas, as well as fried chicken and bulgogi sandwiches. But the go-to order here is a plate of five wings with french fries. Spicy soy garlic is their signature flavor, but there are nearly a dozen to choose from.

Nothing Bundt Cakes, Levittown

Something sweet is in the oven in Levittown. Nothing Bundt Cakes opened in the Nassau Mall shopping plaza on Hempstead Turnpike. The menu will include four sizes of Bundt cakes: 8-inch and 10-inch, personal bundlets and bite-sized bundtinis. They also have a tiered cake option. Choose from flavors such as red velvet, chocolate chip and Dubai chocolate or banana pudding. The first Long Island site opened in 2023 in Carle Place. Others include Valley Stream, Commack, and one planned for Plainview.

Don Pollo, Mineola

The lomo saltado at the new Don Pollo in Mineola.

Peruvian food domination of Long Island marches on, with another South American chicken spot with Queens roots — like Urubamba in Huntington, one of Newsday's best new restaurants — opening in Nassau. Mineola recently welcomed Don Pollo, an Ozone Park original, to its dining scene. This sliver of a spot, which has a robust takeout counter and six full-service tables, serves Peruvian classics to both transient visitors and dining room patrons. All the classics are represented here, from ceviche appetizers to caldo de gallina, Peru’s answer to chicken soup. Tallerin verde, or pesto-covered pasta, can be ordered with a side of simply grilled chicken or steak, while heartier dishes might include the lomo saltado, or beef sauteed with tomatoes and onions over rice and french fries, a traditional dish. Chaufa, or Peruvian fried rice, can be made with beef, chicken or shrimp, while the restaurant’s namesake, pollo, or chicken, is cooked low and slow, and winds up moist and juicy. Chicken combos are served with rice and beans or fries and a salad.

Emack & Bolio's, Rockville Centre

Nestled in a Boston basement circa 1975, Emack & Bolio’s began as a late-night respite for local musicians and touring rock stars looking for after-gig munchies. It has since become a sensation all its own, with locations scattered around New York City and reaching as far as China. The first on Long Island debuted in Rockville Centre with the same city feel and rock theme. The brand has become synonymous with wacky flavor collaborations and cones trimmed in sugary treats, from Froot Loops to sprinkles to shaved coconut. Some of the resulting flavor profiles have included Bananas Foster, S’moreo and Stoney’s Dream, which has vanilla ice cream with brownies, chocolate chip cookies and fudge swirl. In addition to ice cream, the shop offers sugar-free, yogurt and small-batch vegan options — made from coconut cream — and sorbet.

Toastique, Woodbury

Toastique has opened its first Long Island location, in Woodbury, serving loaded toasts and bowls as well as juice and smoothies. The chain takes over Dugan's Sandwich Shop on Jericho Turnpike. There are more than 50 Toastiquues, from Arizona and California to Florida; its other New York sites include Manhattan (near Byrant Park) and New Rochelle. The menu includes both sweet and savory gourmet toasts loaded with, for example, smashed avocado or smoked salmon. The PB+B bowl is made with acai, banana, blueberry, peanut butter and almond milk topped with banana, blueberries, chopped dates, peanuts and granola and drizzled with peanut butter. Cold-pressed juices are served alongside coffee and smoothies.

The Chas. American Restaurant, Smithtown

The 40-ounce porterhouse is one of the steak selections at The Chas. in Smithtown.

With the opening of The Chas. American Restaurant on Tuesday evening, restaurateur Jerry Sbarro, of Louie’s Prime Steak & Seafood in Port Washington, Rothmann’s Steakhouse in East Norwich and Matteo’s Italian restaurants in Huntington and Roslyn Heights, is pushing his empire onward and eastward. Executive chef Mark Serrantino put together a menu that is approachable and luxurious. Starters include crispy rice with spicy tuna and sriracha mayo, artichoke-spinach dip, Wagyu pigs in blankets and a lobster-and-crab cake with chipotle aioli. The raw bar features clams and oysters on the half shell; shrimp, lobster and crab cocktails and Ossetra caviar with all the trimmings and there’s a small selection of sushi nigiri and rolls. Mains range from fried chicken, huge short rib ravioli and Duroc baby back ribs to Alaskan halibut with yuzu-pomegranate gastrique, beef Wellington and a prime, dry-aged 40-ounce porterhouse. Among handheld items are a prime cheeseburger with fries, a Wagyu smashburger with American cheese, Nueske’s bacon, a fried egg and truffle fries and a corned beef sandwich with melted Gruyère on marble rye.

Acasa, Williston Park

When La Parma closed last year after 41 years, it left a family-sized Italian hole in Williston Park. Acasa aims to fill that void. The venue's new owners are keeping the welcoming vibe and enormous portions while elevating the experience in a way that seems entirely new. Chef John Di Lemme resuscitates warhorses such as stuffed mushrooms, filling the caps with chestnuts and sausage and napping them with a Marsala sauce. He binds the rice for the arancini with a pungent Amatriciana sauce. All pasta (except gluten-free) is made in-house, and any shape (spaghetti, linguine, pappardelle, ziti, rigatoni) can be ordered with any sauce, among them, marinara, carbonara, clam (red or white), spicy vodka and Norma (eggplant and ricotta salata). The queen of the pastas is the pasta al forno, an earthenware casserole filled with mini ziti, sausage ragu, meatballs, mozzarella and hard-boiled eggs. Di Lemme is an accomplished pizzaiolo and the pies here include the PLT with prosciutto, arugula and cherry tomato.

Pizza Depot, Hicksville

OK, so you're a New Yorker and you hate pineapple pizza ... but what about chili mango? You'll find it at Pizza Depot, a new takeout spot in Hicksville's buzzy Soni Centre strip mall. Business partners Taran Paneja and Nidhi Tandon dish out creative international pizza mashups like butter chicken pizza, tandoori paneer pizza, haka Chinese chili pizza and a Jain version with peppers, olives and corn. Its signature is the chili mango, which has a swirl of sweet and spicy toppings including jalapeños and fresh chunks of Indian mango underneath a creamy chili mango sauce. Pizza Depot is the first New York location of a Canadian chain that was one of the earliest purveyors of Indian pizza there, according to its website, after launching in 2000 in the suburbs of Toronto.

Enso no Sato, Huntington

A selection of yakitori, or grilled skewers, at Enso no Sato in Huntington.

For many diners, Japanese cuisine is synonymous with sushi, but Enso no Sato, which opened on Feb. 9 in Huntington, has a dual focus: sushi and izakaya (savory small plates), both of them at an affordable price. Enso no Sato offers six sakes (designed to be enjoyed cold), as well as nine wines and four Japanese beers. The heart of the izakaya menu is yakitori, grilled skewers, among which are chicken tenders, thighs, meatballs and skin; vegetables including okra, shishito peppers and various mushrooms; seafood selections such as shrimp and scallops. You’ll also find more common savory small plates like gyoza and shumai, miso-glazed eggplant and agedashi tofu. On the sushi front, there are two omakase options, 12 courses for $85 and 18 courses for $135. Chef Alex Zheng (a 25-year veteran who most recently worked at Nobu) changes the menu weekly to take advantage of the best seasonal fish. If omakase feels like too big a commitment, there are 20 a la carte selections and five signature rolls. Don’t feel like sushi or izakaya fare? Enso no Sato has you covered with teriyaki, katsu (fried cutlets), ramen, udon or miso-glazed cod.

Zozo's on the Bay, Bayville

And the award for most out-of-the-way pizzeria goes to ... Zozo’s on the Bay in Bayville. Located on a narrow, L-shaped peninsula that extends east from Locust Valley, Bayville has a small business district. Zozo’s isn’t in it — you must drive to the end of Bayville Avenue. to reach the wind-swept building. Owner John Zozzaro makes 20 individual Neapolitan pies, from a classic Margherita, a cheeseless Naked Napolitano and a Bella Bianca with ricotta and mozzarella to the Uncle Tony’s Heart Attack (tomato, mozzarella, sausage, pepperoni and bacon), Toni’s Two-Times (hot sausage, Peppadew peppers, Calabrian chilies and Mike’s Hot Honey) and the relatively tame Green Vespa (mozzarella, ricotta, baby spinach, roasted garlic and freshly grated lemon zest). He makes his own fresh mozzarella, one of three cheeses you’ll find in his setup, along with low-moisture mozzarella (for his New York State of Mind and other American-inspired pies) and Cheddar which he deploys in conjunction with the low-moisture mozz in his six 8 x 10-inch Detroit-style pizzas.

Post 270, Westbury

The vibes are sultry at Post 270, a clubby new spot on Westbury's main drag of Post Avenue. Classic '90s R&B is on the speakers as bartenders set whiskey cocktails on fire, shrouding them with plumes of hickory smoke. The menu is full of Caribbean, soul food and other international twists. Delightfully crispy oxtail empanadas share space with eclectic appetizers like jerk lamb chops and charred octopus with a Korean gochujang pepper glaze. Main courses range from a Greek burger to a 14-day dry-aged rib-eye without sides. An intriguing concoction, the crispy Cornish hen, turns out to be an upscale take on fried chicken. The small bird is halved into two leggy pieces, which are thickly battered and fried to a peppery crisp. But the crock of truffled mac-and-cheese threatens to upstage it with pure decadent cheesy goodness. The top is crispy and browned, leading to an oozing volcano of smoked Gouda.

Roast Sandwich House, Hauppauge

The tuna salad sandwich at Roast Sandwich House in Hauppauge.

Roast Sandwich House is on a roll after opening its seventh, and easternmost location, in Hauppauge. The popular sandwich shop known for its house-roasted meats and made-from-scratch soups takes over the former Capriotti’s Sandwich Shop at 373 Smithtown Bypass. New on the menu is the Wagyu beef chopped cheese made with American cheese, lettuce tomato, onions, ketchup aioli and Doritos on a toasted hoagie. Other must-try items include the tuna salad sandwich on wheat focaccia bread and the crispy chicken alla vodka sandwich.

Meli Modern Greek, Garden City

After more than a decade of vacancy, the ground floor of the stately edifice at 815 Franklin Ave. in Garden City has a new tenant: Meli Modern Greek opened earlier this month serving, as owner Jimmy Tsoumas put it, "classic Greek with a twist."vThat means the pork kontosouvli skewers get a soy-sauce lacquer and red pepper-pearl onion garnish; braised lamb shoulder is stuffed into ravioli with barrel-aged feta; scallops are basted in truffle butter and accompanied by cauliflower puree; a dessert of galaktoboureko is deconstructed into an assemblage of semolina custard, phyllo crisps, praline-pecan crunch and spiced syrup. Non-twisted classics include grilled or fried calamari, avgolemono soup, fried zucchini and eggplant chips, your choice of four whole, grilled fishes (domestic black bass, imported fagri, lavraki, tsipoura), lamb and pork chops. There are also raw-bar appetizers, seafood plateaux, caviar and a few steaks.

Tiny's Famous Eats, Riverhead

A name in lights: that dream brought about Riverhead’s new soul food spot, Tiny’s Famous Eats, named after owner Marcus Edwards' mother, Tania "Tiny" Edwards. The takeout-forward space opened last month on Riverleigh Avenue at the former Orale Grill. The menu, which uses his mother’s recipes, includes dishes such as the big soul plate with two meats, two sides and cornbread. The regular soul plate comes with one meat, two sides with cornbread. Guests can choose from fried chicken wings, fried barbecued chicken wings, chicken tenders, deep-fried fish bites or fried jumbo shrimp. Side options include mac-and-cheese, candied yams, green beans, potato salad, macaroni salad, sweet cabbage, mashed potatoes, french fries and collard greens.

Americano Pizza Shop, Syosset

A slice of "bee sting" pie topped with pepperoni, hot honey and basil at Americano Pizza Shop in Syosset.

Since he started making pizza professionally three years ago, Vinny Corrao has operated an Americano Pizza Trailer, an Americano Pizza Truck and, since Feb. 9, the Americano Pizza Shop in Syosset, his first enterprise with a fixed location. As a mobile pizzaiolo, Corrao made tender, puffy-rimmed 12-inch Naples-style pies in a wood- burning oven. When he settled down in Syosset, he switched to a classic 18-inch, New York pie sold either whole or by the slice. For now, the menu is short and sweet. Available whole or by the slice are nine pies: regular, Margherita (with both fresh and low-moisture mozzarella), white, red and white (sauce and burrata), Bee Sting (sauce, mozzarella, pepperoni, hot honey, ricotta), Big Vin (sauce, mozzarella, pepperoni, crumbled sausage), Sweet Heat (sauce, mozzarella, sausage, hot cherry peppers, hot honey), Fig & Pig (mozzarella, prosciutto, fig jam) and Shroom (mozzarella, mushrooms, truffle oil).

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