Piccolo: Always Hitting The High Notes

Piccolo proprietor Dean Philippis makes diners at his Huntington restaurant feel welcome with a warm greeting and entrees grilled center cut Montauk swordfish, right.

Fritto Misto Di Mare with shrimp, calamari, and artichoke hearts with a chipotle sauce.

Escargot with herbed garlic butter and crostini for dipping.

An 18 oz. Grilled Pork Porterhouse with herbed garlic butter, brussel sprouts, and sweet potato fries.

When you walk into Piccolo’s in Huntington, you will be warmly welcomed and made to feel at home. The casually elegant setting may seem to be a paradox of terms, but it is a good description of the friendly atmosphere created by the staff coupled with their expertise in fine dining. Whether you are greeted by Dean Philippis, the owner of Piccolo, or any of the staff, you will be treated like family from the moment you step in the door. Many people who frequent this restaurant are loyal customers who have been enjoying the food and atmosphere for many years, and whose children have grown up dining there.

As a winner of the 2019 Wine Spectator Award of Excellence, Piccolo ensures your dining experience will be elegant and expertly presented, with an upscale Italian menu and extensive wine list, in a casual and gracious setting.

A tasty way to begin your meal at Piccolo is with the Cheese Plate ($20), which highlights four different cheeses of varying taste and texture accompanied by apricot compote, grapes, almonds, and crackers, or the Escargot ($18), which is perfectly seasoned with herbed garlic butter and crostini perfect for dipping. Both appetizers are delicious and presented beautifully. A new appetizer special that has a savory kick is the Fritto Misto Di Mare ($20), containing fried shrimp, calamari, and artichoke hearts in a chipotle sauce. Other tasty appetizers to enjoy are the Tempura Coconut Shrimp ($19), Creamy Burrata with Fresh Tomatoes ($15), and Maryland Lump Crab Cakes ($19), and daily special appetizers include the Jumbo Stuffed Artichoke ($17) with seasoned breadcrumbs and melted goat cheese, and Yellowfin Tuna Tartare ($18) which is served with corn tortilla crisps ($18) and is light and flavorful.

As you move through the menu to the pastas, you will find one of our favorites, Gnocchi Al Pesto ($25) which is complimented by a basil cream sauce and pignioli nuts. This is a delicious entrée or can be shared as an appetizer. Piccolo also has fresh raw bar items like clams and oysters, and caviars that require day ahead reservations, in addition to many light, flavorful salads. On the specials menu, we highly recommend the 18 oz. Grilled Pork Porterhouse ($30) served with herbed garlic butter, brussel sprouts, and sweet potato fries, as well as Piccolo’s famous Twice Roasted Half Long Island Duck ($38) served with a pomegranate sauce, mixed vegetables, and basmati rice (be sure to ask George all about it).

There are also many great seafood dishes like the Center Cut Montauk Swordfish ($38), either in the traditional presentation, or Fra Diavolo style, and Shrimp Alla Peggy ($33) which is jumbo shrimp oreganata over capellini pomodoro. For the landlubbers, you can choose satisfying dishes such as the Free Range Half Chicken ($28), Marinated Skirt Steak ($38), or Center-Cut Filet Mignon ($42). Whatever you choose, rest assured it will always be fresh, moist and flavorful.

No review of Piccolo would be complete without a mention of their desserts, and the must try is the cheesecake with whipped cream and strawberries, which is so light and decadent and very hard to say no to once you have tried it. To get in an autumnal mood, be sure to sample the Warm Apple Crisp with vanilla gelato, or the Pumpkin Crème Brulee.

All of their menus can be found online at Piccolorestaurant.net. You can also take advantage of their free delivery service for orders over $50.00 within the geographic area.

PICCOLO RESTAURANT
215 Wall Street, Huntington 631-424-5592
piccolorestaurant.net

Hours: Monday through Thursday, 5 p.m. to 10 p.m.
Friday and Saturday, 5 p.m. to 11 p.m.
Sunday, 4 p.m. to 9 p.m.

SIDE DISH: Jonathan's Wine Dinner... Comedy Dinner Fundraiser... Clubhouse Is Back

A four-course menu features pairings of Ridge Vineyards wines, Nov. 13 at Jonathan’s Ristorante.

WINE DINNER AT JONATHAN’S: A four-course wine dinner featuring pairings with wines from one of California’s most celebrated wineries will take off at Jonathan’s Ristorante (15 Wall Street, Huntington 631-549-0055) next Wednesday, Nov. 13 starting at 7 p.m. Guests will enjoy a specially prepared menu with pairings from Ridge Vineyards. Ridge is known as one of the wineries that put California wines on the global map with awards in international competitions in France. That was in the ‘70s, and since then they’ve only perfected their vintages. Here’s the wine dinner lineup: A first course of Diver Sea Scallops with roasted pepper and tomato compote is paired with Ridge’s 2017 Estate Chardonnay; second course is homemade Cavatelli with lobster, corn, leeks and tomato paired with Ridge, Lytton Springs, Dry Creek Valley 2017. Next, New Zealand Baby Rack of Lamb with pomegranate sauce and whipped potato gratin gets a pouring of Ridge’s famed Estate Cabernet Sauvignon, Santa Cruz Mountains 2016. Dessert is Goat Cheese Cake with a fig balsamic reduction and fresh figs. Savor it with a 93-point showstopper, Ridge’s 2016 Monte Bello Vineyard. Cost is $160 per person, plus tax and gratuity. Reservations are a must.

A dinner and comedy fundraiser with comedians Rich Minervini, Bob Nelson and Gemini will raise funds for Minervini’s nephew Jaser Khowessa, who has a form of muscular dystrophy.

JOKES FOR JASER: Pomodorino Italian Trattoria (326 West Jericho Turnpike, Huntington 631-425-1196) will host a fundraiser Nov. 24 to benefit Jaser Khowessa, “a kind, amazing, dynamic young man,” and nephew of comedian Richie Minervini. “Jaser once walked, jumped, ran and played baseball just as all kids do, but today at 14 years old, Jaser cannot even stand,” a spokesperson for the restaurant said. Khowessa has Duchenne Muscular Dystrophy, a debilitating disease with no cure. Jaser’s family hopes to purchase a special chair that would help get him in and out of the pool where he does daily physical therapy to preserve his muscular strength and maintain his quality of life. So Minervini has put together “Jokes For Jaser,” a pair of comedy show fundraisers featuring himself, comedian and actor Bob Nelson, and comedian, magician and ventriloquist, Gemini. The show will be performed at 4 p.m. followed by a classic Italian dinner and the second show will go off later after an 8 p.m. dinner. “We are very excited for this special event and we are proud to help Jaser and his family and spread laughter as we do,” Pomodorino owner Phil Adamo said. Pomodorino Italian Trattoria is famous for its brick oven pizza and traditional Italian dishes. For more information or event reservations call 631-425-1196.

Huntington steakhouse The Clubhouse is set to reopen next wek after an IRS-induced hiatus.

BACK IN THE SADDLE: The Clubhouse Restaurant, a Huntington mainstay for over 57 years on Jericho Turnpike at West Hills Road, is set to reopen early next week. A woman who answered the phone at the iconic eatery confirmed that owner Jeffrey Bies intended to fire up the ovens Nov. 7 but encountered some kitchen staffing issues. Watch for The Clubhouse to reopen next Tuesday. The restaurant, known for its creative steakhouse menu and old school, family atmosphere, had been shuttered by the IRS in early September.

Konoba – A Taste of Croatia

Proprietor Daniel Pedisich shows off a dish prepared by Chef and Proprietor Bruno Oliveira

“Konoba” is the Croatian word for “Tavern” or “Wine Bar.” It is a Croatian inspired wine bar, lounge, and restaurant in the heart of Huntington Village. The ‘Craft Kitchen and Tasting Lounge’ is building on nearly a decade of success owning Huntington’s former Bin 56 Wine Bar. Chef and Proprietor Bruno Oliveira, along with Proprietor Daniel Pedisich, have created an exciting Modern European and international menu of small plates and specialties in an elegantly designed space with bar, banquet, and high top tables, optimized for large groups, and lounge area seating.

Food choices range from small plates and salads to full entrees and desserts. At each level, Chef Oliveira creates beautiful plated treats that are flavorful and robust.

For those who like thinly sliced uncooked steak, we suggest you sample the Filet Mignon Carpaccio, with capers, mixed greens, shaved Parmesan and Extra Virgin Olive Oil ($18.00) as a starter. It is light, tender and flavorful. Another favorite starter, or side dish, is the Crispy Brussels Sprouts ($12.00). Those who would normally turn their nose up at Brussel Sprouts, much try these. With shredded parmesan and creamy caper sauce for dipping, even a veggi-phobe will love the dish. You can also create your own sampler platter of savory cheeses and charcuterie, idle for accompanying their full and varied wine menu. A Foodie favorite from Bin 56 days is the Fuzi, (Istrian Truffle Fuzi Pasta) which comes with shrimp and parmesan cream ($19.00) and is excellent as a entree or a shared appetizer.

Cevapcici with ajvar is a flavorful and filling meal on an autumn night. It is a traditional dish of minced beef, lamb, and pork complimented by fries, red onion, pita and ajvar mixed vegetable spread ($23.00). If you are in a seafood mood, they have a mixed seafood grill entrée with Ahi tuna, Diver scallops and shrimp in a lemon butter sauce, or try the delicious grilled salmon kebabs with red pepper, red onion, and Mediterranean olives on a grilled pita. Another item on the menu that is great as a solo or shared plate is the fantastic Slavonian Flatbread served with Kulen (Slavanian Soppressata), red peppers, red onions, mozzarella cheese and vegetable marinara ($19.00).

For an incredible dessert, try the Palacinke. It is a Croatian style crepe filled with Nutella and topped with a generous portion of whipped cream which creates a light and flavorful way to end the meal ($12.00). The chocolate covered Bavarian pretzel is another of the many offerings that sweeten the end of a savory meal at Konoba.

Konoba is also listed on Open Table for its’ notable wine list. Tell owner Daniel what you like and he can match the perfect wine to your meal for a complete dining experience. If wine is not your drink of choice, they showcase many notable beers. One of the most popular beers they serve is Karlovacko, a bottled beer imported from Karlovac, Croatia. Konoba also has a full bar menu of fun specialty drinks such as a Figtini, Zagreb Mule, and Watermelon Smash.

On Sundays you can either order from the regular menu or enjoy the Sunday Brunch Addendum with dishes ranging from a traditional Belgium Waffle with fresh whipped cream, berries, and maple syrup ($16.00) to The Croatian Brunch A.K.A. ‘Marenda’ served with prosciutto, dalmatian cheese, pickle, fig spread, toast with Pasteta (paté of pork) and cabbage salad.

Whether you are stopping in for a full meal, late night snack, or just enjoying some liquid refreshments and live music, Konoba is sure to please.

Side Dish - Better Benedict, LI Restaurant Week, Shopping & Halloween

T.K.’s Eggs Benedict

BETTER BENEDICT: If you wake up on a weekend morning craving Eggs Benedict, then it’s time to pay a visit to TK’s Galley in Halesite, located at 156 New York Avenue. Along with the traditional Eggs Benedict with a slice of Canadian bacon, TK serves up some delicious versions that are also highly recommended. You can try the Corned Beef Hash Benedict which substitutes out the Canadian bacon for the savory and tasty alternative, or my favorite, the Tomato Benedict which gives this breakfast entree a lighter flavor. But the most decadent of all, and one that people travel from the south shore for, is the Lobster Benedict showcasing the sweet and succulent treasure of the sea. You certainly can’t go wrong starting your weekend off in the nautical atmosphere of TK’s Galley and with TK himself in charge of your Benedict.

MORE DINING ON THE HORIZON: Great ideas are worth repeating. Similar to our Dine Huntington Restaurant Week that just concluded a very successful week this past Sunday, the fall Long Island Restaurant Week is preparing to kick off on Sunday, Nov. 3, and runs through the following Sunday, Nov. 10. This time the entire island of restaurants are invited to participate. The cost remains the same at $29.95 for a threecourse prix fixe menu. This program began in 2011 and is run by the Long Island Restaurant and Hospitality Group, which is the business-to-consumer division of WordHampton Public Relations. Their website states that close to 200 restaurants are participating this fall from all over the island, so chances are if you name a restaurant, they’re in it. Again, like Dine Huntington, this week provides the opportunity to save money while dining and sampling restaurants you might not otherwise try. Each restaurant hopes that once they get you in the door, you will decide to come back. You can access the list of restaurants and menus on their website at longislandrestaurantweek.com.

SHOPPING AND HALLOWEEN GO HAND IN HAND: The Walt Whitman Shops are once again hosting a safe trick-or-treating environment for all the little ghouls and goblins of our town. On Saturday, October 26, and Sunday, October 27, as well as Thursday, October 31, shoppers will have the opportunity to not only show off their great Halloween costumes, but also participate in family and pet-friendly photo booths to create a keepsake of the festivities. The Halloween photo booth will capture your boo-tiful picture on each of the three event days from 11a.m. – 6p.m., and the Halloween pet photo booth will only be open on Sunday, October 27 from 5p.m – 6p.m. The photo booths will be located in the middle of the mall and professional photo packages will be available. On Halloween itself, families can enjoy a safe and spooktacular day of strolling from store to store collecting treats from participating retailers, and free of worries about the weather cooperating.

Side Dish

A Chicken Coop in our future: An eatery from the Huntington village past is coming back to our neck of the woods. Our Foodie eyes spied a sign in the window of a house under renovation on East Main Street which made our mouth water. The Chicken Coop, formerly located in a tiny storefront on Gerard Street, appears to be reopening at 212 East Main Street in Huntington. Hopefully we can look forward to savoring their Grilltisserie Chicken with homemade sauces and delicious side dishes sometime in our near future. Who can forget their ‘Eddie Bang Bang’ sandwich of shredded chicken with blue cheese and hot sauce, or Big Al’s Burger with aged gouda, smokey chipotle sauce and a beer battered onion ring? Here’s to hoping their new transformation is as delicious as their former one.

Nibbles for football watching: Nobody wants to watch weekend football games on an empty stomach and that’s where Carl’s Main Street Deli can come to the rescue. They have an extensive catering menu with hot platters of chicken wings, mini crab cakes, and chicken fingers, as well as cold platters of shrimp cocktail, grilled vegetables, and mozzarella skewers. There is a platter of assorted sandwich wraps, and plenty of specialty heros to chose from, or when in doubt just order a party hero by the foot. The choices are endless with full and half trays of entrée options, pastas, and salads. And the best part is that they have free delivery with a $25 minimum order so you won’t even have to get off the couch and miss a play. Carl’s Deli is located in the North Country Village shopping center at 237 East Main Street, Huntington.

‘The Alchemy of Italy’ Book Signing: Explore the special cultural DNA that has made Italy both influential and beloved. The Huntington Library will host a presentation and book signing on Sunday, Oct. 27 from 2-4 p.m. that will pique your interest on the treasures of Italy. Carla Gambescia is the author of “La Dolce Vita University: An Unconventional Guide to Italian Culture from A to Z.” It’s a lifestyle compendium of all things Italian: food, wine, art, history, film and style. Carla is the former owner of Via Vanti Restaurant and Gelateria in Mount Kisco, and is currently a lecturer on the cultural DNA of Italy. She promises an informative and entertaining slide show presentation that anyone who is curious about, or already in love with the extraordinary culinary and cultural treasures of Italy. It’s free and open to all, though registration is required. Call 631-427-5165.

Kerbers: From Farm... To Table... To Cookbook

By Peter Sloggatt

pslogatt@longislandergroup.com

Serial entrepreneur Nick Voulgaris  III has added a cookbook to the roster of products to come out of  his revival of  Kerber’s Farm. Just out from Rizzoli Books, “The Kerber’s Farm Cookbook” celebrates the 75- year legacy of the farm that Huntington native Nick Voulgaris III bought six years ago and re-energized as a roadside country market and center of a growing  food brand. Kerber’s, located on Pulaski Road just west of Oakwood Road in Huntington, was the Huntington residents’ go-to place for poultry for decades. In 2013 it was looking like the farm would give way to condominiums.

Enter Voulgaris who bought the farm, re-opened it as a roadside marketplace and established an upscale brand whose products are sold by the likes of Williams Sonoma and Neiman Marcus. Along the way he’s established some foodie creds. His lobster roll recipes were featured in the New York Times, and his bestselling Kerberry Jam made its way onto “Oprah’s List.”

All of which tells you that Voulgaris good at both marketing and pleasing people’s palates. And he’s not afraid to share his secrets. “The Kerber’s Farm Cookbook” packs a year’s worth of recipes between its covers, with an emphasis on farm-to-table eating. Its 50 recipes are all from Kerber’s and include some dating back to the farms’s early days. Also included is a recipe for potato pancakes from Voulgaris’ grandfather who owned a Greek diner and helped in- spire his grandson’s love of cooking.

In all there are more than 50 recipes covering everything from baked goods to entrees, soups, and salads, and even homemade dog treats. In between are illustrated vignettes that offer advice on planting organic seedlings, harvesting vegetables, raising hens, harvesting fresh eggs, and caring for honeybees.

The cookbook is illustrated with more than 200 photographs by Lindsay Morris, photo editor of Edible Magazine and a regular contributor to the New York Times and other publications.

Old Style Trattoria Embraces The Modern Era

Grilled Octopus with white beans, onions, tomato, fennel.

Robiola pizza is rich with the flavors of imported robiola, fresh mozzarella, basil and truffles.

Linguine and Clams, made with fresh Little Neck clams.

Veal Chop Valdostana with mozzarella, prosciutto, mushroom, marsala.

By Sophia Ricco
sricco@longislandergroup.com

Matteo’s Trattoria of Huntington Station achieves the taste of modern Italian cooking by fusing high quality ingredients with dynamic flavor combinations.

The family-owned eatery has a legacy of serving Italian comfort food with a personal touch for over 25 years. Recently reopened after a lengthy renovation, the restaurant sports a chic, new look and versatile menu.

For executive chef, Dennis Borysowski, the key to mastering Italy’s flavors comes from high standards and a keen sense of flavor profiles.

“Italian food starts with the ingredients,” Borysowski said. “It all begins with sourcing the right ingredients.”

Working in every area of a restaurant from the front to the back as a chef or manager, Borysowski is equipped with a deep knowledge of dining. A self-proclaimed lover of food, wine and people, he has spent years refining his skills and learning from the cuisines of many cultures. Living in Huntington, Borysowski was thrilled to design the menu to showcase his own flair to the community.

“There are many items on the menu that are staple Matteo’s dishes and have been around for many years. We did put a modern twist on them and have items that change seasonally,” Borysowski said. “I will make nightly and weekly specials, so we can incorporate different ingredients.”

Matteo’s Trattoria frequently spruces up the menu by swapping out seasonal elements. Something as simple as different vegetable accompaniments to refreshed presentations keeps dishes new and exciting while ensuring the freshest bite. Borysowski crafts specials based on contemporary ingredients and how the weather will affect diner’s appetites. A light appetizer, that is cool on a summer day, the grilled octopus ($17/29) mixes texture and taste. The tender octopus meat is complemented by smokiness from the grill and slight bitterness of onion. Tomatoes bring a bit of acidity while white beans unite the plate, soaking up its fellow ingredients’ flavors.

“We take advantage of what we have to offer, here on Long Island,” Borysowski said. “With four seasons, there are different fruits, vegetables, and styles. We get to be creative and utilize what’s available locally.”

Matteo’s Trattoria keeps things casual, but far from average with specialty pizzas. The robiola pizza ($18.5) is a customer favorite for good reason, defying how cheesy and oozey a slice can truly be. A mixture of cow, goat and sheep’s milk, imported robiola is exceptionally creamy and fluffy. It’s slight sweetness harmonizes with the earthy, savory flavor of truffle oil and black truffles.

“We are a family-style restaurant, so we want the whole family to come,” Borysowski said. “This is the only Matteo’s with a pizza oven. We do Italian pan-size or individual pizzas, they’re great to share as entrees or for kids.”

Matteo’s Trattoria offers single, as well as family style portions. No matter the size, linguine and clams ($18/29) takes the seafood staple to another level. The pasta and little neck clams marinate in the white wine sauce to soak up its buttery, light flavor. The clams taste fresh and tender, coming right out of the shells that are artfully placed around the plate.

“The base of modern Italian food is very simple. A few ingredients that are done right,” Borysowski said. “It shouldn’t really be over-presented. Presentation is important but if it’s simple, it looks good and fresh. Everyone eats with their eyes, so as soon as they see it, they want to dig in.”

The veal chop valdostana ($49.50) is feast for the eyes built around a heaping cut of bone-in veal. The meat is transformed with layers of mozzarella and prosciutto that bring a dynamic mix of savory, salty and creamy flavors; mushrooms and marsala give hints of dark sweetness.

Matteo’s staff pride themselves on warmly greeting everyone as if they are a regular.

“We want people to feel like they’re in an extension of their living room,” Borysowski said. “We want them to feel at home and welcomed. We treat them like they’re guests in our home.”

Matteo’s Trattoria
300 W. Jericho Turnpike
Huntington Station
631-421-6001
MatteosRistorante.com

Cuisine: Italian
Atmosphere: Chic and bright
Price: Appetizers: $13-29
Salads: $13-23
Entrées: $16.50-49.50
Hours:
Monday-Thursday, 5- 10 p.m.;
Friday-Saturday, 5-11 p.m.;
Sunday, 3-9 p.m.

SIDE DISH:

Arrive early and enjoy drinks in the sophisticated city style lounge at Northport’s John W. Engeman Theater.

Theater Drinks: With Saturday Night Fever, The Musical now playing at Northport’s John W. Engeman Theater, ticketholders will want to arrive early to spend some time in The Green Room Piano Bar and Lounge in the theater at 250 Main Street in Northport. It is an upscale, Manhattan-style bar serving great beverages before, during and after each performance. They have an extensive wine list by the bottle and glass, full cocktail selection, draught and bottled craft beers as well as gourmet cheese and cracker platters.

Daniel Pedisich readies a platter of cured meats and cheese in the kitchen at Konoba in Huntington village.

Brunch and Beverages: Konoba at 46G Gerard Street in Huntington village offers a great weekend brunch. Try the Palacinke (Croatian style crêpe with Nutella); eggs benedict (Canadian bacon or smoked salmon with poached eggs, hollandaise, home fries); Raznjici (traditional style pork kebabs, fries, red onion, pita, and Avjar, a mixed vegetable spread); Mjesano Meso, or mixed grill (Ćevapčiči, Ražnjići, Kobasica - pork sausage, fries, red onion, pita, Ajvar). Couple that with a fantastic wine list and fun drinks makes for a great meal.

Bistro and Brother: The owners of Bistro 44 in Northport have opened a little brother down the block where 7T8 used to be. The Harbor House menu highlights seafood, and from what we have tried to date – is excellent. It is a smaller restaurant with some outdoor dining and we recommend reservations. Harbor House is on Open Table.

The Mac ‘n Cheese at Sweet Mama’s.

Very Sweet Mama’s - We always knew they had great breakfasts and lunches – but dinners? Why, yes! Seems it is a great place for an early dinner too. Of course you can get their great breakfast menu all day and the burgers make a fantastic dinner, but they have a varied dinner menu too. From the Thanksgiving Style Turkey with all the trimmings ($20.99) to Papa’s Buffalo Mac and Cheese ($19.99), there’s a wide variety to fit all members of the family. Located at 9 Alsace Place in Northport, they offer a full bar, great ambience and outdoor dining as well.

Lale night dining at Crabtree’s in Huntington includes a bird’s eye view of the action on the street.

Late Night Dining: If you work long hours and want a place to unwind with good food near Huntington village, the following places offer late night menus. Try Crabtree’s NY & Main (on the second floor) at 330 New York Avenue, Huntington, 631-923-0920; Bar Petite at 56 Stewart Avenue, Huntington,  631-759-76191; Konoba at 46 G Gerard Street, Huntington, 631-824-7712; and Nicky’s of Centerport at  8 Little Neck Road, Centerport 631-757-7277. Each will make you feel at home and welcome – even at 10 p.m.! Call before going since hours of operation vary depending on the day.

More Lessings: We all know the great Huntington places to dine under the Lessing’s umbrella – Hatch, Finnegan’s and Sandbar – but if you venture a little out of town you can be treated to Mirabelle at 150 Main Street in Stony Brook. When we were there, we started with the Duck Liver and Foie Gras Mousse ($10), then moved to their small plates menu and had the Flammkuchen – Alsatian thin crusted pizza with bacon, onions and sour cream ($10), and the Kobe Beef Sliders ($14). All were excellent.

Eat, Read, Repeat: Buy breakfast or lunch ... and The Long Islander. Scott’s Vernon Valley Delicatessen and Caterers at 143 Vernon Valley Road, Northport 631-261-1994. offers great food but also The Long Islander newspaper for sale. Please stop in and visit Scott. Even if you already subscribe to the paper with home delivery, stop in and grab a Boar’s Head Deli Meat sandwich, or a bacon, egg and cheese on a roll, or a hamburger. You can see the menus on vernonvalleydeli.com. Tell Scott that you read about him in The Long Islander.

Bar Petite Is Not Small On Flavor

John Conzone mans the bar at Bar Petite in Huntington.

Grilled octopus with hazelnut vinaigrette.

Sashimi tuna tacos with a cucumber-mango.

Sashimi tuna tacos with a cucumber-mango salsa.

Bacon wrapped apricots with Gorgonzolas cheese.;

Bar Petite is small in size but big in flavor.

By Amy Kelly
akelly@longislandergroup.com

Bar Petite had some pretty big shoes to fill when proprietor John Conzone took over the space on Stewart Avenue which was previously the home of Bin 56. With Chef Edgar Quintanilla in the kitchen, they did just that… and then some, and have quickly established their own following among Huntington foodies.

The restaurant is small in comparison to some, but with the new configuration of tables including banquette seating along one wall, it feels more open and airy.  The bar has been redone with an amber backdrop that creates a golden glow that accents warm wood tones throughout. When the weather is nice, the French doors are flung open to evening breezes and there are additional bistro tables outside welcoming you to enjoy the sunsets.

Located just two blocks north of the Huntington village hub, Bar Petite is close enough to grab a bite before a concert, or a fun stop on a pub crawl.  Or grab a good table at Bar Petite on a Tuesday or Wednesday night when they host local musicians. Just passing by any night of the week from Tuesdays through Saturdays (they are closed on Sundays and Mondays), you get drawn in by the music and friendly people who have discovered this gem of a gathering spot.

Bar Petite has an extensive cocktail menu and our waiter, Anthony, was knowledgeable in helping us decide which crowd favorites we needed to sample.  We settled on the Jack Rabbit, an unlikely pairing of Patron Anejo tequila and Campari with fresh mint; a Whiskey Jammer made with Maker’s Mark and Aperol; and an ice cold Moscow Mule – all refreshing and way too easy going down.  We also loved the classic mainstay Big Dirty Martini highlighted with bleu cheese stuffed olives.  There’s an extensive list of martinis with colorful names like the Bee’s Knees, Firefly, Montauk, and Gold Rush, but our favorite was the L.I. Tini, a cool Long Island favorite served straight up.

Bring your appetite to Bar Petite because the options are endless. Our favorite appetizer is the bacon wrapped apricots stuffed with manchego cheese, drizzled with balsamic reduction and sprinkled with gorgonzola.  Tucked within the smoky bacon, a slice of jalapeno adds a surprisingly non-spicy finish. A charcuterie board menu allows you to create your own appetizer from an array of cured meats and artisan cheeses, which come with toasted baguette, jam, olives, nuts and berries. Chicken wings are tender and delicious with a sweet, orange glaze. Truffle fries are also not to be missed. They are dusted with shaved parmesan, fresh herbs, and accompanied by house-made lemon aioli and honey mustard dipping sauces.

If you are a seafood lover, feast on Bar Petite’s light and crisp sashimi tuna tacos. Fresh tuna is accented with mango and cucumber salsa, house-made wasabi cream sauce, and sprinkled with chives.  The roasted vegetable flatbread is a flavorful mix of peppers, mushrooms, caramelized onions, mozzarella and jack cheeses, topped with a basil oil drizzle.  Sesame crusted Ahi tuna salad is fresh and tasty with avocado, pickled ginger, seaweed salad, and a unique hazelnut vinaigrette. If you are the adventurous type, grilled baby octopus with fingerling potatoes is tender and sure to please.

Bar Petite is a great late night destination which has something for everyone. From lobster ravioli to stuffed shrimp, to burgers and barbecue pork sliders, to crab cakes to fish tacos, Bar Petite will tantalize all taste buds. For a great vibe and delicious food, venture a block or two off the beaten path and discover a refreshing new place to wine and dine. You’ll be so glad you did.

 Bar Petite
56 Stewart Avenue, Huntington
631-759-7619
Cuisine: Creative small plates
Atmosphere: Casual
Price Range: Flatbreads, $14;
Salads and small plates, $8-$20
Hours: Tuesday-Thursday, 5 p.m. – midnight; Friday and Saturday. 5 p.m. – 1 a.m.

Inspired By Street Eats, Served With City Style

Chicken Lollipops with a habanero honey glaze and off-the-cob Mexican Street Corn.

Sprouts taco with black bean corn salsa

Habanero Pumpkin Seed Hummus with crudite and chips, alongside the Mariposa and Breath and Stop cocktails.

Octopus with mole sauce, apple slaw, sliced avocado and chorizo dust.

The mission margarita and hypnotize transport tastebuds.

By Sophia Ricco
sricco@longislandergroup.com

Mission Taco in Huntington village captures the tastes of Mexico with a modern flair.

Opened last month, Mission Taco embodies a contemporary taqueria serving up an assortment of tacos and delicious refreshments in a stylish interior.

The restaurant is the creation of Standard Hospitality Group partners and taco lovers; Steve Squitiro, Andrew Affa, Thomas Moran, and Jose Estevez.

“It all started when we were in Cancun one night and had street tacos,” Moran said. “We all said this is amazing. This is what Long Island is missing.”

Months of research and planning went into the restaurant’s unique recipes and aesthetic. The interior takes inspiration from Mexican Day of the Dead themes and urban décor. There are many eye-catching elements to explore while dining. A vivid mural of a skull along a back wall is the centerpiece, while gorgeous portraits of Frida Kahlo adorn the walls up front. Artist Poor Rupert spent 30 nights painting the colorful artworks which Moran said reflect the restaurant’s philosophy.

“We want our tacos and cocktails to be just as loud, vibrant, and colorful as the design of the restaurant,” he said.

Mission Taco meets this goal, through carefully crafted cocktails and cuisine that are dynamically presented. Refreshments get the special treatment, with juices freshly pressed by bartenders. The Mission Margarita ($14) is anything but average. A punchy beverage softened by a sea salt foam, it achieves just the right amount of bitter and salty. The Mariposa ($14) is floral fun. It stays on the sweet side with flower tea-infused vodka and a sprig of lavender.

“Fresh juice makes the cocktails pop,” Moran said. “It makes a world of difference in achieving those flavor profiles.”

Savoring these flavors without alcohol is just as delicious. “On the Wagon” mixtures Breath and Stop ($6) and Hypnotize ($6) refresh with cool flavors of mint and watermelon or the tastes of pineapple and carrot.

“You couldn’t be true to your craft if you just threw juices together,” Moran said. “We put pride into our products and feel our bar is a reflection of our culinary program. The bartenders are chefs with liquids, their palettes bring out the right flavors in cocktails.”

Cultivating the flavors of Mexico with a modern twist took months of experimentation for executive chef Andy Nash, Affa, and Moran. Their unusual approach to classic Mexican Street Corn ($7) takes it off the cob for easy mixing of the chili rub, lime, cotija, garlic crema. It’s grilled just enough to capture the smokiness, while the cotija is soft and creamy. The habanero honey glaze on the chicken lollipops ($10) harmonizes spicy and sweet, achieving a hot, savory wing.

“We knew there had to be staple items on the menu,” Moran said. “That’s when we began to explore different options, figuring out what worked together. Balance with food and flavors is important. We want everything to stand out, while standing together.”

Playing around with ingredients, they whipped up the Habanero Pumpkin Seed Hummus ($5), a healthy starter with a spicy kick.

Conscious of health and dietary restrictions, Mission Taco offers gluten-free and vegan options. The sprouts taco ($5) elevates brussels sprouts with a rich black bean corn salsa, while corn tortillas, sourced from Vista Hermosa, deliver authentic Mexican flavor.

“Corn tortillas are the centerpiece of the taco, so we eliminate gluten right there,” Moran said. “Ninety percent of our menu became gluten-free, just because of tradition.”

Mission Taco transforms Mexican staple carne asada ($7) with a dark cherry chimichurri, mixing savory fruit, with fresh herbs for a versatile bite.

“We want to touch on authentic tacos, but also put our spin on it,” Moran said. “We want to create something different, cool and approachable.”

Mexican cooking often combines peppers and fruit, a tradition reflected in the octopus taco ($9). The bitter-sweet, slightly spicy mole sauce is complemented by the natural, crisp taste of apple slaw.

“It’s something that’s affordable, easy, and fluid, so anyone can come in for a quick bite,” Moran said. “We want to deliver food everyone will enjoy, kids love tacos, adults love tacos, who doesn’t love tacos?”

SIDE DISH: Leilu’s What’s New… Yoga, History And Brew…

That double-bone Berkshire pork chop with peaches and wilted baby kale over peach aji-amarillo risotto from Leilu Huntington.

NEW IN TOWN: Huntington residents, foodies and wine enthusiasts James and Meghan LaCourte have opened Leilu Huntington in old Fado. With a New American menu and a serious knowledge of wine and spirits, the LaCourtes hope to make Leilu a home away from home for customers. The LaCourtes gave longtime Portuguese mainstay Fado a complete reno and have been perfecting the menu and wine list in preparation for a soft opening over the Fourth of July weekend. Drop by. Leilu is located at 10 New Street, Huntington village. 631-944-3111.

FRESH FLOW: A food, brew and yoga event in support of ELIJA Farm of Huntington Station will be held Wednesday, July 17, 6-9 p.m. at The Sea Cliff Yacht Club in Sea Cliff. “Namaste and IPA” is a fun take on yoga where attendees can “Sip and Savasana.” It will feature 50 minute gentle flow yoga led by Simone Sanchez Giberstein, 15-minute sound savasana/meditation, and one pint IPA from Garvies Point Brewery. A presentation on ELIJA Farm will be given and dinner will include assorted wraps, turkey lettuce and tomato, chicken Caesar, and grilled vegetables. There will also be raffle items, goodie bags, and a small veggie market. Tickets: $75. Visit elijafarm.org.

Historic Walking Tour And Pub Crawl takes you around Huntington village, while stopping at three historic establishments for drinks.

HISTORY AND HOPS: Town of Huntington Historian, Robert C. Hughes leads a Historic Walking Tour And Pub Crawl around Huntington Village on Thursday, July 18, 6:30-9 p.m., as well as Aug. 22 and Oct. 17. Tour begins at Soldiers & Sailors Memorial Building, 228 Main Street and museum opens at 6 p.m. The walking tour guides you through notable buildings and events in the history of Huntington village. Along the way participants will stop at three bars. Reservations are required; email info@huntingtonhistoricalsociety.org or call 631-427-7045 x 401. Cost: $15 members, $20 non-members, drinks not included.

WINE AND CHEESE: Is there a better combination than wine and cheese? Well, yes. How about 20-percent off the wine? Ticketholders to the “Taste of Summer” event at Restaurant Joanina, 35 Gerard Street, Huntington village, will sample some light reds, crisp whites, prosecco, and rose wines along with brick-oven pizza, passed hors d’ouervres and selected artisanal cheeses selected by cheesemonger Patrick D’Ambrosio of The Village Cheese Merchant, Rockville Center. Tickets are $49 per person. Purchase at Restaurantjoanina.com, or call 631-549-2727. If you like what you taste, guests will receive 20-percent off tasted wines at the wine shop next door.

Taste The Dominican Republic At Punta Cana

By Sophia Ricco
sricco@longislandergroup.com

Punta Cana Dominican Grill makes assembling meals simple. With on the spot ordering and an array of meats and sides, the possibilities are endless.

Spreading the flavors of the Dominican Republic is the mission of owner Jon Romero. Growing up with parents and relatives from the Dominican Republic, Romero would feast on his country’s flavors daily. In search of local restaurants that could match his family’s cooking, Romero came up empty handed.

“I was tired of going to Freeport or Hempstead to get authentic Dominican food,” Romero said. “I’ve lived in Westbury my whole life, so I figured why not bring it closer by?”

Eager to fill the gap in his neighborhood, Romero opened Punta Cana in 2015. His dream is to open Punta Cana in popular areas of Long Island that lack Dominican cuisine, and one day to expand to the rest of the country. Punta Cana recently opened in Huntington village and will open in Rockville Centre this fall.

“In my college days, I would hang out in popular dining areas like Huntington that aren’t familiar with this food,” Romero said. “My goal is to introduce this cuisine to a lot of people.”

Learning to cook at the age of 13 from his grandmother, Romero brings his family’s recipes to the menu. He incorporates the flavors and ingredients he was taught, while adding his own “taste.” Punta Cana puts a crisp twist on chicken with boneless chicken chunks in a seasoned, crunchy shell. Sliced avocado keeps things fresh, while its soft, ripeness balances out the crispy texture.

“All of the recipes are created by me,” Romero said. “My chefs are trained to recreate that flavor profile using the same ingredients and process. We try to keep everything consistent.”

The signature cana bowl is a mix and match of beans and rice, protein, a side and sauce. Customers can pick and choose what goes in, as workers gather ingredients in an assembly line style. The cana bowls are loaded to the brim with Dominican delights. Start with yellow rice and peas, throw on some grilled chicken breast, served fajita style with onions and peppers, and finish off with fried yucca to take your tastebuds on a journey. The yucca is a major upgrade of french fries, with a crisp outer shell and dense, mushy inside, that is great with any of their in-house sauces.

“The main thing is the customization, because I know the bowl concept is popular,” Romero said. “We can make so many different combinations and that’s the point, so people don’t get tired of ordering the same dish, with the same side.”

Punta Cana offers an assortment of meats, from stew to grilled to fried. Romero feels variety is important, but prioritizes quality over quantity.

The steak with peppers and onions demonstrates Punta Cana’s mastery of meats. Thin strips of grilled steak take hints of flavor from the peppers.

“It’s what we grew up with,” Romero said. “It’s very important to Dominican cuisine, that you always have choices because the people in the country raise many animals. I don’t think it would be the same if we only had one chicken, beef or pork option. We need to show off all our proteins to really be authentic.”

A Dominican staple, empanadas pack a lot of flavor in a bite. Every month, Punta Cana debuts a new flavor but the chicken fajita and cheeseburger cannot be missed. The light, pastry-like shell is stuffed with savory meats and cheeses, making it a portable treat.

Bean salad and potato salad are refreshing sides, perfect for summer months with chilled, natural ingredients. The food is always fresh, as chefs cook throughout the day.

“We cook everything in small batches,” Romero said. “For me, we can’t use the word ‘authentic’ if we don’t do that. Otherwise, it’s nothing like what I was raised on or taught.”

Punta Cana Dominican Grill
376 New York Ave, Huntington
631-546-1445
eatpuntacana.com

Cuisine: Dominican
Atmosphere: Modern, fast-paced
Price range: Cana Bowl: $8-11, Salad Bowl: $11-13, Empanadas $2.50

Hours: Monday-Thursday, 11 a.m. - 9 p.m.; Friday, 11 a.m. - 11 p.m.; Saturday, noon - 11 p.m.; Sunday, noon - 8 p.m

Find Fresh Fusion At 110 Japan

Chef Chee Meng So’s fusion dishes pull from his time spent in Malaysia, Japan and Singapore.

Yellowtail Jalapeno with enoki mushrooms, wasabi yuzu, cherry tomatoes and melon balls.

Braised Pork with pork sausage and radishes on a bed of sweet corn.

Fancy Toro Roll

Pan-seared Wild Striped Bass with coconut rice, asparagus and jalapeno miso.

By Sophia Ricco
sricco@longislandergroup.com|

Masters of flavor, fusion, and entertainment, 110 Japan in Huntington Station serves up a deluxe dining experience no matter where you sit.

The Japanese eatery, opened five years ago by Sonny Lin, delivers an expansive menu of entrees, hibachi, sushi, and happy hour specials.

Originally from China, Lin worked in the restaurant industry for over 15 years before embarking on 110 Japan. He said Japanese cuisine gives chefs more room to explore with authentic flavors, as opposed to Chinese that has established standards in America.

“I wanted to open a modern Japanese restaurant with an Asian fusion twist,” Lin said. “There’s something for everybody here. It’s a big restaurant, laid out in three ways so everyone has a place. The menu is relatively large, so we have a variety of choices.”

110 Japan is an upscale eatery with refined decor and eye-catching elements. The dining room is reserved for intimate dinners – a place for sharing conversation and bites.

A meeting place for many, the bar serves up happy hour specials for friends and co-workers alike.

And anyone, any age, can enjoy the show at the hibachi tables where meal preparation becomes a fun celebration.

“This restaurant is very unique,”  executive chef Chee Meng So said. “If you have kids, you can enjoy the hibachi. If you’re with family or your partner, you can sit in the dining area. If you’re with friends, there’s a bar and happy hour. It’s a fun atmosphere.”

So got his start at the Four Seasons restaurant and has been cooking for more than 20 years. He experienced a wide variety of cultural cuisines that he infuses into dishes today. Although, 110 Japan’s menu is mostly Japanese, So incorporates many techniques learned in his native Malaysia.

“I enjoy doing fusion, so there’s a bit of South-East Asian cuisine,” So said. “But we always test and try it before launching.”

So draws inspiration for his dishes from cookbooks and his own travels, taking elements that he can blend together. A refreshing appetizer, the new style yellowtail jalapeno ($12) shines with a light sauce that incorporates hints of soy sauce and wasabi. Melon balls and tomatoes give it a fresh touch that pairs well with the soft yellowtail.

Sometimes it takes time to achieve excellence. 110 Japan braises pork for six hours before pan-searing the meat for the braised pork special. Braising the pork and draining off the grease before crisping the outside keeps the dish lean and the inside tender, So said. The chef accomplishes this goal, delivering a savory and slightly sweet meat that melts in the mouth. Complemented by corn and cashews, the dish stays fresh and nutty.

Fresh, in-season ingredients are important to So’s kitchen “Right now, sweet corn and melon is very fresh, so we will use it in specials,” So said. “We don’t change the menu often but I create many specials based on the season.”

The chef takes time to think of the flavors he will unite on a plate, paying particular attention to variation. Pan-seared wild striped bass ($22) demonstrates his proficiency. A jalapeno miso sauce brings the heat. It’s balanced by the sweetness of coconut sticky rice and hearty asparagus. The fish’s crust is light and well seasoned.

“It’s all about balancing it out,” So said. “If it’s too spicy, then you’ll get bored and can’t finish the meal. For the pork, it’s kind of greasy so I balance it with sweet corn.”

This summer, 110 Japan will incorporate more fruits and vegetables, even pairing sashimi with slices of fruit. A new sushi special, the fancy toro roll is decadence on a dish. Found in the belly of the tuna, toro is extremely tender and fatty. It is mixed with tuna and topped by gold flakes for extra elegance.

“Food presentation is important,” So explained. “I want customers to have a great first impression of the food before they eat it.”

Lin has worked to build a connection with the community by keeping things real and authentic. He hopes to carry this on at his new restaurant, Takumi, opening in Bay Shore this month.

“I always tell my employees to greet customers with a warm smile and remember what the regulars like, treat them as a friend,” Lin said. “Every year we have an anniversary party, that we invite regulars to as our treat, they can sit with our staff and enjoy as friends.”

110 Japan
179 Walt Whitman Road (Route 110)
Huntington Station
631-673-5888
110japan.com
Cuisine: Japanese/Fusion
Atmosphere: Modern and lively
Price range:
Appetizers: $5-12, Sushi: $13-45
Entrées: $8-26
Hours: Monday-Thursday, 11:30 a.m. - 10 p.m.; Friday-Saturday, 11:30 a.m. - 11 p.m.; Sunday, 1-10 p.m.

Irish Chili… Fighter’s Diet… Choose Your Cheese

Find out what the Irish know about making chili June 29 from noon at the American Legion in Halesite.

HEATING UP: Members of the Irish-American fraternal organization that puts on the St Patrick’s Parade in Huntington are getting into the chili game. Huntington Ancient Order of Hibernians Division 4 will host its first-ever Chili Cook-Off on Saturday, June 29 beginning at noon at the American Legion Post 360 (1 Mill Dam Road, Huntington). The event will raise funds to support the family of the late Hibernian brother Gerard Molloy who died earlier this year, and earn bragging rights to the cook whose chili is judged to be the best. Organizers said the cook-off perfectly pairs with memories of Molloy, a well-respected executive pastry chef who loved to dabble in all aspects of cooking. The event will feature tastings, raffles and a cash bar. Suggested donation is $10 for tasters. Cooks who wish to enter their chili for free can learn more at huntingtonhibernian.com/chili_2019.html.

Huntington boxer Chris Algieri speaks about and signs copies of his new book “The Fighter’s Kitchen” Thursday, June 27 at Book Revue in Huntington.

EAT LIKE A CHAMPION: Ever wonder how professional MMA fighters in the UFC prepare their bodies for fights? The real training often starts in the kitchen, where the right meals at the right times can give fighters everything they need to be ready for their next match. Join Huntington boxer Chris Algieri as he speaks about and signs copies of his new book, “The Fighter’s Kitchen,” Thursday, June 27, 7-9 p.m. at Book Revue, 313 New York Ave, Huntington. Fighters fuel their bodies with precise nutrients delivered at specific times to achieve optimal performance. “The Fighter’s Kitchen” provides expert guidance on what and when to eat, and will help you understand how our bodies use what we eat to burn fat and build lean, strong muscle.

CHOOSE YOUR CHEESE WISELY: Have you ever looked at a cheese case and said to yourself “I have no clue what to do here?” Learn how to navigate a cheese counter with a tasting on Thursday, June 20, 6:30-7:30 p.m. at Nest on Main, 135 Main St., Northport. Jessica Affatato of Harbor Cheese and Provisions will teach you what to look for - both good and bad - when out shopping for cheese. Enjoy a special five-cheese tasting with their best accompaniments. Tickets: $45 at Nestonmainmarket.com.

-- Compiled by Sophia Ricco

New Generation Recharges Mediterranean Cafe

Owner Edmund Zarou, left, has kept Zaro’s Cafe a family tradition taking over the business after 25 years. Cousin Alex Solounias is the restaurant’s chef and grillmaster.

By Sophia Ricco
sricco@longislandergroup.com

The flavors of Italy and Greece meet and mingle on the menu of Zaro’s Cafe in Huntington Station, a longtime staple in the community.

Zaro’s Cafe has been dishing out Italian and Greek cuisine for over 25 years with many of the original recipes still being served today. Opened in 1993 by the Zarou family, it has remained in the family for three generations. The latest owner is Edmund Zarou who grew up witnessing his grandparents, father and aunt build up Zaro’s Café. He’s now leaving his own mark on the eatery.

“It’s family business ever since we started,” Zarou said. “I started working here when I was about 18. My cousin was here until she moved on, so now my other cousin is the main grill guy. My wife is the hostess and assistant manager, then my sister is a waitress. It’s still truly family rooted.”

Greek salad of mixed greens, feta cheese, cucumbers, olives, red onions, pepperoncini and grape leaves is topped with house dressing.

Chicken Francaise is light with a lemon butter wine saucw

The classic Spanakopita

Honey-drizzled Baklava with walnut and pistachio is topped with house dressing.

Originally a pizza and gyro hub, Zaro’s Cafe has evolved and expanded its entree menu.

“We started out as a take-out place, then ended up as a sit-down restaurant,” Zarou said. “The customer feedback we received made the transition natural. We are serving high quality food, for a very reasonable price, which people understood.”

The eatery still offers take-out and gyros, but last year Zarou made the decision to streamline the offerings and take pizza off the menu. This has allowed him to focus even further on the quality of the food.

“My mindset was do a couple things really well, instead of just doing a lot of things okay,” Zarou said.

Zaro’s Cafe shows off its Greek side with a bountiful greek salad ($7/10) containing all the elements of a fresh feast. The grape leaves stand out with a well-seasoned inside layer wrapped in soft, earthy leaves outside. There is no shortage of feta cheese which gives the dish a salty kick.

“Everything is pretty much done in-house, from scratch,” Zarou said. “I don’t have a basement, which is a good thing for quality, not good for storage. But fortunately everything is fresh. We’re a five-day operation and I’m grocery shopping five days a week.”

Zarou ensures excellence by tasting all of his ingredients. His attention to detail shows in the spanakopita ($7) crafted by Zarou’s cousin Alex Solounias, The spinach, feta and spices blend together while the flaky pastry on the outside keeps things light.

“It’s us picking everything, we’re cooking it and we’re serving it,” Zarou said. “We have total control. My cousin is super picky, which is the best since he has high quality control.”

Many of the Zaro’s Cafe recipes have stood the test of time going back to the restaurant’s beginnings in1993, A classic Italian dish, penne ala vodka ($14.25) has all the makings of a home-cooked meal with a thick pink sauce and a light sprinkling of fresh herbs. Chicken francaise ($18.50) is light, with a harmonious lemon-butter-wine sauce that doesn’t overpower. The chicken is very tender with a slightly crisp layer of breading.

“We’ve had people that grew up here, went away to college and moved away, then came back 20 years later and told us, ‘Your food is still exactly how I remember it.’ We want to keep that consistency,” Zarou said.

By serving both Italian and Greek faire, Zaro’s Cafe has earned a reputation for variety, allowing people to mix and match the cultural cuisines. Start off with pasta and finish with baklava ($7), a Greek treat, filled with walnuts and pistachios and drizzled with honey for extra sweetness.

“There’s something for everybody here,” Zarou said. “It’s rare that someone will come in here and not find something they like.”

Zaro’s Café
135 W Jericho Turnpike #6, Huntington Station
631- 271-4400
zaroscafe.com

Cuisine: Italian and greek
Atmosphere: Bright and rustic
Price range:
Appetizers: $8.50-10.95
Salads: $7-14.50
Entrées: $16.95-22.95
Hours: Tuesday-Thursday, 11:30 a.m. - 3:30 p.m. and 4:30-9 p.m.; Friday-Saturday, 11:30 a.m. - 3:30 p.m. and 4:30-9:30 p.m. 

Chef Nikki Brings It Home

Personal chef Nicole Uliano putting the finishing touches on a spread. Her presentations’ bold contrasting colors have eye appeal, and fresh ingredients and flavor combinations take care of the rest.

Cheese and Charcuterie Board

Seasonal Crudités with Beet Hummus

Watermelon, heirloom tomato, feta salad

Seared tuna niçoise platter is a colorful combination of radish, string beansn potatoes and hard boiled eggs.

By Sophia Ricco

sricco@longislandergroup.com

The delights of scrumptious cooking with natural ingredients can be enjoyed in the comfort of one’s home with personal chef Nicole Uliano.

Welcomed into homes on the North Shore, Chef Uliano serves up mouthwatering platters with eclectic elements for up to 70 guests or simply prepares dinner for a busy family. With over four years experience as a personal chef, Uliano brings her skills to make a splash at special events like birthday parties, Shabbat dinners, and bridal showers.

Typically, Uliano will take over a client’s kitchen for four to five hours be- fore guests arrive, but this past week found herself in an unusual spot - cooking in her own apartment.

“It’s funny to do this in my home since I usually do everything in other people’s homes,” Uliano said. “I grocery shop for them, arrive and prep-cook, then, depending on the event, I will stay and plate dishes throughout the party.”

Her wide array of offerings allows Uliano to be flexible to clients’ needs. Over time, Uliano has picked up recipes and techniques to craft kosher, gluten- free and vegan dishes. Based on what is desired, Uliano can continuously cook throughout events, stock refrigerators with a week’s worth of meal prep, or teach her methods with in-home cooking classes.

“I’ve done private dinners for couples, where I stay the whole time and prepare three to four courses,” Uliano said. “It’s like having a restaurant in your house.”

Coming from a family of Italian cooks, Uliano attended the Culinary Institute of America and studied further at the Natural Gourmet Institute where she learned about holistic, healthy cooking from former personal chefs.

Uliano prides herself on presenting gorgeous plates that are a feast for the eyes and stomach. She finds the key to presentation is a rich color scheme and interesting shapes.

“It’s simple, I would say, but I love color,” Uliano said. “On the cheese board, there’s an orange-red theme. For the veggies, it’s pinks and purple. As I plate, I can’t say alright I’ll put this here, it’s an organic flow that just kind of happens.”

Uliano’s signature cheese and charcuterie board is a spectacle to take in, overflowing with ripe fruits, meats from sopressata to prosciutto, and cheeses like blue, brie, apricot, cranberry and goat. The decadent platter makes a mouth-watering centerpiece that invites diners in to grab a bite. Fresh apricots and cherries add to the color palette while balancing the savory cheeses and meats.

“I cook seasonal,” Uliano said. “All the veggies, rhubarb and strawberries are in season. I try to go to local farms and source locally whenever possible.”

For the summer Uliano will keep plates light and refreshing. She sources from Young’s Farm in Brookville and various farmers markets, always striving to include the freshest ingredients. This is evident in the crudités with beet hummus. A colorful array of vegetables surrounding deep pink hummus, it elicits a kick with a sprinkle of curry powder.

Uliano crafts every menu with care and thorough collaboration. She will often present a sample menu that is tweaked until the client is satisfied.

“Each menu is personalized to the client,” Uliano said. “If they tell me one of their favorite dishes, I can do a twist on that. I go for unique items and like to think out of the box. If you take a standard recipe, like the niçoise salad, and deconstruct it onto a platter, it’s different.”

The niçoise platter highlights seared tuna, olives, hard-boiled eggs, potatoes and string beans. The tuna is expertly cooked with a tender raw middle. Her sense for contrasting flavors blended together work in harmony, such as the watermelon, heirloom tomato and feta salad, that incorporates elements of sweet, acidic, and salty.

“I like the fresh, natural approach to food,” Uliano said. “I think you should know what you’re eating. It doesn’t have to be organic, but I don’t cook with preservatives or anything artificial. Everything is made from scratch, whether it’s pie dough or whip cream.”

As for desserts, Uliano’s love for rustic elements brings to mind her decadent rhubarb strawberry crostata with whipped cream bringing the bright red fruits together with a hearty crust and smooth cream.

In the busy world we live in, everyone could benefit from a visit from Chef Nikki who brings her talents in the kitchen to your own table.

Chef Nikki

North Shore of Long Island

516-263-3714

instagram.com/chefnikki_uli

Cuisine: Natural and fresh

Atmosphere: In-home

Price: Dependent on size of party

Hours: Anytime

Plantwise Proves Vegan Can Be Delicious

Partners in life and business, Pamela Kambanis and Alex Adikimenakis opened Plantwise in 2015 with hopes to share and educate about the vegan lifestyle.

Some Foodie favorites from Plantwise include, half & half of avocado quinoa salad (arugula, quinoa, red onion, avocado mash, tomato, sunflower dijon vinaigrette) and chili bowl (bean chili and beanballs).

Half & half of Southern charm (kale, cilantro, brown rice, tomato, red onion, carrots, topped with roasted veggies, and masala bowl (chickpea masala, tomato, falafel, sunflower tahini).

The coconutty, a smoothie bowl with peanut butter, cacao, coconut, chocolate protein, banana and hemp seeds.

The zen roll, with spicy kimchi, brown rice, avocado mash, zucchini noodles, arugula, carrots, and thai dressing.

By Sophia Ricco

sricco@longislandergroup.com

Plantwise has a mission to help the community eat one plant-based meal a day. With dynamic dishes and eagerness for education, they are a hub for a healthy lifestyle.

The Dix Hills eatery specializes in plant- based cuisine that is free of animal products like meat, dairy or eggs, but full of flavor.

Owners Pamela Kambanis and Alex Adikimenakis took on a vegan lifestyle around seven years ago, prompting them to explore a world of plant-based meals. Eager to share their values and techniques of healthy eating, they opened Plantwise in 2015.

“We had to relearn everything,” Kambanis said. “But I think those four years of re- teaching ourselves, finding new recipes and challenging ourselves with new spices and flavors helped us to take the focus away from meat or dairy. This prepped us to open the restaurant.”

Kambanis said it took time to master vegan cooking in their own kitchen. Keeping the flavors of their favorite dishes while staying animal-free was a challenge. Adikimenakis took the lead designing the menu, drawing influence from various cultures and continuously experimenting.

“We’re really great together, because he figured out how to create the food and pres- ent it in a beautiful way,” Kambanis said. “Neither of us had restaurant experience, we just kinda dove in and made it work.”

For three years, Plantwise has served as a place of enlightenment where anyone can learn about the benefits of a vegan lifestyle. While you peruse Plantwise’s menu, knowledgeable staff can explain, advise and answer questions.

“Many people come in saying they’ve heard of veganism or are trying to eat healthier, but don’t know where to start or what the options are,” Kambanis said. “We find ourselves educating, while helping guide people through the journey of eating better.”

The couple once offered 12 smoothie flavors but recently condensed this to the best four recipes.

“We wanted to focus our energy on the food side, since many people come in for it, we want to make sure we have a lot of variety,” Kambanis said.

The Coconutty takes a unique form as a smoothie bowl ($9.50). A blend of peanut butter, cacao, hemp seeds and chocolate protein, makes a rich and sweet base layer, that is asking to be mixed with the coconut, banana and strawberry toppings. Other beverages include strawberry lemonade ($4.99) and spicy green lemonade ($5.99). Both are naturally sweetened with apples.

“This is not the store it was three years ago,” Kambanis said. “We’ve grown so much and keep growing. Everything that we add to the menu, we will tweak and make better.”

As Plantwise evolves, they continue to introduce specials and unique choices. The zen roll ($8.99) plays on the art of sushi, filled to the brim with spicy kimchi, brown rice, avocado mash, zucchini noodles, arugula and carrots. The freshness of the ingredients gives it a nice crunch, while the kimchi stands out as bold and tangy.

“It’s trial and error in our own kitchen, if we like it and our family likes it, we have a good chance that other people will too,” Kambanis said.

Giving customers the option to mix and match, Plantwise offers half-and-half of a salad and bowl ($11.99). While the bowls can be on the heavier side, a salad keeps the meal light. The southern charm and masala bowl, make a dynamic duo. The chickpea masala was phenomenal. Its savory, zesty sauce mixes well with hearty kale.

The avocado quinoa salad and chili bowl is comfort food reimagined. The bean chili perfectly replicates Southern flavor, proving plant-based can still be delicious.

“Whole, plant-based foods are where we get our nutrients and vitamins from,” Kam- banis said. “We try to approach it in a calm, compassionate way. You don’t have to change your whole life and cut everything out, but just be conscious of one meal, then you’ll see the ease in it.”

Plant Wise

15 E Deer Park Rd, Dix Hills

631-486-9222

eatplantwise.com

Cuisine: Vegan
Atmosphere: Earthy and casual

Price range: Wraps: $8.75-10.99, Salads: $7.99-10.99, Bowls: $8.99-10.99
Hours: Monday-Saturday, 8:30 a.m. - 7:30 p.m.; Sunday, 11 a.m. - 6 p.m.

A Flair For The Authentic

Bartender, Jessica Chaimowitz serves up a spring cocktail.

Some Foodie favorites from Piccolo Mondo include: Rigatoni with Manila clams, chorizo and tomato-basil brodetto.

Pan- crisped Florida Red Grouper with leek-baby corn and oyster mushroom, bi-color cauliflower, potato-truffle foam and avocado mousse.

Mediterranean octopus a la plancha with potatoes, fava bean hummus, tri- color greens, stone ground mustard vinaigrette and fresh dill.

Mediterranean Flatbread with tenderloin, caramelized red onion, kalamata olives, cured tomato, feta, fontina and toasted pistachio pesto.

Striped Maine lobster ravioli with asparagus, leek, fennel and lobster ragout, saffron-truffle burro fuso, and haystack potatoes.

By Sophia Ricco

sricco@longislandergroup.com

The zesty flavors of Italy get a modern twist at Piccolo Mondo Ristorante in Huntington.

The intimate eatery defies typical Italian fare with an updated menu, that takes notes from the cuisine of Northern Italy. Owner Roland Mizaku was a veterinarian in Albania. When he and his wife came to America, he worked at various Italian restaurants while she attended school.

“When she graduated and got a job, I decided I liked the restaurant business and stayed with it, knowing one day I would open my own restaurant,” Mizaku said “That was my vision for a long time.”

Mizaku opened Piccolo Mondo in 2005, renovating the interior of a former restaurant from floor to ceiling.

With Albania’s proximity to Italy, Mizaku was familiar with the country’s flavors and recipes. Piccolo Mondo’s menu channels the cuisine of Italy with “an American accent.”

“Anyone can go to an Italian restaurant and get the old classics, I want something different from today’s cuisine,” Mizaku said.

More recently, collaboration with executive chef Steven Del Lima refreshed the menu and introduced new flavor combinations. It also allows Mizaku more time to tend the front of the house.

Mizaku visits every table, often recommending dishes and wine pairings.

“We really work hard, from the kitchen to the front of the house,” Mizaku said. “I’m always here, wherever they need me, I’m there.“

The chefs’ playfulness with flavors comes out in the Mediterranean octopus a la plancha ($15) appetizer. A juicy piece of octopus at center stage is elevated by fava bean hummus and mustard vinaigrette. Flavorful enough to eat alone, they transform the octopus and potatoes.

Putting a seafood spin on a classic pasta dish, striped Maine lobster ravioli ($26) is heavenly. Ravioli squares generously stuffed with luscious lobster wear a light glaze of burro fuso, and melts in your mouth.

A bold secondi, parmesan crusted chicken piccola ($23) is a journey of tastes. A half chicken – tender inside and crispy outside — is topped with melted fontina that gives it a creamy taste of comfort. The roasted egg- plant on the side brings soft, earthy flavors.

“It takes a lot of time to make the menu,” Mizaku said. “First, we will cook the dishes and taste them for ourselves. Then we put them on the specials menu and make sure the customers like it before adding it to our menu.”

Specials debut every Friday featuring chefs’ concoctions from in-season ingredients. Recently Piccolo Mondo presented a Mediterranean flatbread ($15); rigatoni with Manila clams, chorizo and tomato-basil brodetto ($25); and pan-crisped Florida red grouper ($35).

“Everywhere does specials, but for us it’s a bit more important,” Mizaku said. “For this week, we saw the grouper was very fresh and a good price. This is why we do specials, to bring in the season and moment, for the freshest ingredients.”

Piccolo Mondo Ristorante

70 E Jericho Turnpike, Huntington

631-462-0718

piccolomondoli.com

Cuisine: Italian

Atmosphere: Lively and elegant

Appetizers: $11-17, Salads: $11-13, Primi: $20-27, Secondi: $23-43.

Hours: Monday-Thursday, 5-10 p.m.; Friday-Saturday, 5-11 p.m.; Sunday, 4-9 p.m.

Dix Hills Diner Has It All

Mac and cheese cheddar cheeseburger starts with a fresh beef burger topped with fried mac and cheese bites, melted cheddar, lettuce and tomato. Long Islander News photos/Sophia Ricco

Greek salad with feta, grape tomatoes, cucumber, red onion, peppers, black olives and grape leaves.

Grilled chicken balsamico topped with sauteed spinach, Portobello mushrooms and fresh mozzarella, drizzled with a balsamic reduction

Buffalo wings, accompanied by hot sauce and chunky bleu cheese elted cheddar, lettuce and tomato.

Mmmm… cheesecake.

even more Mmmmm… the Reese’s cheesecake.

By Sophia Ricco
sricco@longislandergroup.com

The Dix Hills Diner has all the elements of a classic diner, from retro decor to a massive menu, but the restaurant sets itself apart with a focus on diverse flavors.

In the seven years since owners Peter Giannitsas and Michael Akapnitis opened Dix Hills Diner, the eatery has become a staple of the community. It serves as a meeting place for families, business partners and friends. Through a chance-meeting, the partners expressed a desire to open a diner of their own.

“His experience is very different from mine,” Akapnitis said. “He was more front-end and marketing, dealing with customers, while I was always back-of-the-house, making the food. We are a really good match, with what each of us bring to the table.”

Akapnitis had a long-history with diners, as his father owned the Brookville Diner in Nassau.

“If you don’t love being in the diner, it’s just not for you,” Akapnitis said. “I started at the age of 14, working for my dad as a busboy. Working at a diner at such a young age instills a work ethic in you. It also helps you talk to people and opens you up, because you really don’t have a choice.”

Through collaboration, they crafted an extensive selection of dishes that span from breakfast to dinner. They are constantly finding inspiration while dining out, as well as in cook books and shows.

The Dix Hills Diner does carry classic eats like buffalo wings ($11.99). Allowing customers to choose the spiciness, hot sauce and chunky bleu cheese sit on the side. The crisp wings had delicious skin and a meaty inside that came off the bone with ease.

“We put our own spin on traditional items,” Akapnitis said. “We try to keep things as authentic as we can, but at the same time, it’s the 21st-century, we gotta upgrade.”

The Dix Hills Diner offers new specials on a weekly basis. If a dish garners popularity, it will become a “staple item”. Giannitsas will often give Akapnitis ideas, then he figures out how to make it happen. The grilled chicken balsamico ($19.99) is a favorite with many customers. Fresh mozzarella oozes over chicken, spinach and mushrooms, making it a decadent delight.

“By offering the specials, we offer something unique,” Akapnitis said. “You can go to any diner and order a burger or scrambled eggs. But I think our specials menu helps us stand apart, we’re offering restaurant quality in a diner setting.”

They take pride in making food in house, ensuring all of the ingredients utilized are top-notch. The greek salad ($13.49) is a hodgepodge of Mediterranean eats featuring crumbled feta, bursting grape tomatoes, crisp cucumber and peppers, and rich black olives. But what really shines are the grape leaves. Their soft inside is perfectly seasoned and not salty.

“We buy the best quality products we can, in order to produce the best food,” Akapnitis said.

Akapnitis describes their cuisine as comfort food that many have grown attached to. The mac and cheese cheddar cheeseburger ($13.99) will make stomachs happy with fried mac and cheese bites that give it a childish feel. They find many college students return home eager to eat at the diner.

“Even though, it’s not cooked by their mom, it’s that home-cooked meal,” Akapnitis said. “It’s what they’re used to, because that’s what they grew up eating.”

Looking forward to the summer months, they plan to incorporate fresh fruit and produce into dishes and desserts. They have sweet selections like signature cheesecake or Reese’s cheesecake from Akapnitis’ collection of recipes. Like many diners, the Dix Hills Diner welcomes customers from all walks of life.

“It’s the full gamut, we attract everybody,” Akapnitis said. “I think that’s because everyone feels comfortable here.”

Dix Hills Diner
1800 E Jericho Turnpike, Huntington
631-499-5899
mydixhillsdiner.com

Cuisine: Comfort food
Atmosphere: Casual and retro
Appetizers: $4.49-13.99
Salads: $13.49-19.99
Sandwiches: $5.99-17.99
Entrées: $18.99-30.99

Hours: Sunday-Thursday, 6:30 a.m. - 12 a.m.; Friday-Saturday, 6:30 a.m. - 2 a.m.

SIDE DISH: Nitro-brewed Horchata… Mothers Day Dining...

Horchata, Sail Away Coffee Co.’s newest flavor coffee combines cinnamon and vanilla in a nitro cold brew coffee.

New Coffee Flavor: Sail Away Coffee Co. has made a name for themselves selling nitrogen cold brew on tap and in cans at restaurants, stores and festivals. Owner Christopher Vetter of Melville announced last month he crafted a new flavor. His love for Mexican culture inspired him to create “horchata,” a sweet, cinnamon-vanilla drink that complements nitro cold brew well.

“Horchata is traditionally a Mexican beverage, with vanilla bean, cinnamon and rice milk,” Vetter said. “We took that same flavor profile and paired it with our coffee. So instead of rice milk, it’s coffee but the nitro-infusion gives it that creamy, velvet texture.”

Sail Away uses natural cinnamon and vanilla bean extract to flavor their signature coffee blend, a mix of Kenyan and Colombian beans. All of the Horchata cans will be locally produced at Sail Away’s brewery in Deer Park.

“It’s a small craft beverage, it’s not mass produced so we’re not adding any sort of chemicals, preservatives or additives,” Vetter said. The new flavor will be sold at stores and festivals, as well as online in bulk packages.

Mexican Mother’s Day Brunch: Besito Mexican (402 New York Avenue, Huntington) is offering a Mother’s Day Brunch Menu from 11:30 a.m.- 3 p.m., May 12. The specials include a craft cocktail called Mi Rosa or My Rose. The cocktail includes Patron roca reposado tequila, guava nectar, simple syrup, fresh squeezed lime juice and rose petal garnish. The special menu will also include a pair of entrees. The first is Enchiladas de Mariscos that features two soft corn tortillas stuffed with lobster shrimp mahi mahi and crabmeat baked in yellow bell pepper cream salsa and melted Chihuahua cheese crispy calamari. The second is Bistec Con Mole Amarillo featuring grilled New York strip steak, Oaxaca Amarillo mole and rainbow roasted pewee potatoes. In addition to the Mother’s Day specials, Besito’s regular menu will be available all day. For more information visit Besitomexican.com or call 631-549-0100.

Panna Cotta with chocolate gelato is one of the sweet dessert options on the special Mother’s Day brunch menu at Jonathan’s Restorante in Huntington village.

Or How About Italian: Celebrate Mom at Jonathan’s Restorante (15 Wall St., Huntington) with a special Mother’s Day menu for brunch. The brunch menu will be served from 11 a.m.- 2 p.m., May 12 and will include appetizer, entrée and dessert options. The eight first course choices include: Smoked Salmon with crème fraiche, caviar and baby arugula; Baby Artichokes with romane lettuce; and Maryland Crab Cakes with frisee and apple and fennel salad. Diners looking for the breakfast side of bruch can find Homemade Waffles and French Toast on the menu. For a more savory brunch, Jonathan’s will also serve Spinach and Ricotta Raviolo with bolognese sauce or Shrimp Scampi with jasmine rice and asparagus. The dessert options include Tiramisu, Bread Pudding, Panna Cotta and Gelato.

Compiled by ConnorBeach