A Few Favorite Dishes From 2018
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Salmon served with a heirloom potato and string bean salad with a dill vinaigrette that adds color and flavor to the dish at Jonathan’s Ristorante in Huntington.
By The Foodies
info@longislandergroup.com
The year is almost over, the Foodies are reflecting on ssome fo the best dishes we had the pleasure to taste in dining rooms around the Town of Huntington. It was tough to narrow down our favorites, but here are a baker’s dozen of the most delicious and delectable dishes we ate in 2018.
Healthy can be delicious with the flavorful twists at Bee Organic (24 Wall Street, Huntington), like their Raw Veggie Wrap ($9.95). With carrots, cucumber, avocado, red cabbage and vegan tahini sauce wrapped in collard greens and topped with sprouts, the vegetables were anything but bland after being dressed in the sauce. This a popular raw vegan dish, due to its delightful taste and the fact that it is not cooked, which makes it raw and keeps in more nutrition.
From the brick oven at Bertucci’s (881 Walt Whitman Rd., Melville), the Classic Margherita ($10.99) is a house classic served with fresh mozzarella, house made tomato sauce, Pecorino Romano and fresh basil. The thin crust has just the right crunch and holds a time-tested ratio of sauce to cheese that allows the diner to enjoy all of the traditional flavors of Italy.
The Cajun style dry rub Wings ($8 for six) at Brews Brothers (69 Wall St., Huntington) are seasoned and cooked in the oven at high heat before being fried to order, a process that keeps the wings juicy and moist on the inside while retaining a crispy skin.The Cajun rub infuses into the meat of the wing that adds a depth of flavor to the dish. The wings are plump and have plenty of meat on the bone that provides a good contrast to the skin.
From the breakfast menu at Brownstones (361 Larkfield Rd., East Northport), the French Toast Bites ($9.99) is one of the most popular and playful dishes. The French toast squares are topped with fresh berries, bananas, strawberries and powdered sugar. The bites are cooked to a perfect golden brown, and have a sweetness that pairs well with the fresh fruit. A healthy dose of syrup is the perfect addition to tie this dish together.
What better dish is there to share at an Italian restaurant than pasta, and Eatalia (34 New Street, Huntington) serves up some great tasting options. One of the restaurant’s best sellers is the Papadella Salese ($20/$26) featuring wild mushrooms, prosciutto, sun-dried tomato, peas and truffle cream sauce. The thick pasta is a good choice to capture the creamy sauce that, along with the mushrooms, adds a deep earthy flavor that complements the sweetness of the sun-dried tomato. This is a dish that the whole family will want to try.
One of the seasonal entrée specials at Grasso’s (134 Main St., Cold Spring Harbor) was the Pan Seared Halibut ($38 or market value) with porcini mushroom over sautéed spinach, mashed potatoes and a wasabi aioli. The beautiful, flaky, white meat of the Halibut complements the rich mashed potatoes, and the spinach adds an extra level of texture, but the unique wasabi aioli really ties the dish together. The flavor is distinct, but not overpowering and leaves a touch of spice in the back of your throat.
Breakfast traditionalists are sure to enjoy The Classic ($10.75) at Hatch (286 Main St., Huntington), which features three eggs any style flanked by a side of hash browns, choice of sausage, bacon or ham, and toast. Our Foodie tried it with over easy eggs, sausage links and white toast. The fresh eggs were the star of this dish, and the hash browns and sausage provided well-seasoned complements. The beautiful runny egg yolks were great to dip the toast in and tie the dish together.
The Wagyu Meatballs ($12) on the appetizer menu at IMC Restaurant (279 Main St, Huntington). are served with pickled green daikon and spicy mayo, topped off with a coconut and garlic crumble and cilantro. They melt in your mouth and have exquisite flavors that come together in harmony.
Hot from the oven at Joanina (35 Gerard St A, Huntington), the Pizza Bianca con Speck ($15.95) is their famous white pizza and for good reason. Served with smoked prosciutto, mushrooms and white truffle oil drizzle, the pizza is white and lacking in sauce but makes up for it with fresh mozzarella cheese. Sticking to their authentic core, Joanina chose prosciutto because it is a common meat in the North of Italy. But you don’t have to travel to Italy to enjoy this savory combination, just stop in to Joanina to enjoy one straight from the oven.
Anatra alle More ($28) from Jonathan’s Ristorante (15 Wall St., Huntington) features perfectly cooked Long Island duck breast served with farro, Brussels sprouts that are good enough to have their own dish and blackberry sauce. Like every dish on the menu, the duck is meticulously crafted to combine flavors and cooked to perfection. It’s a perfect winter dish on Long Island.
At Oaxaca (385 New York Ave, Huntington) the Mexico City Tacos ($4.25/taco) take their name from the city in Mexico, known for having the best tacos in the country. There are a variety of meat choices, but the skirt steak tacos are highly recommended. They were topped with three different salsas, radishes and cilantro and served on two mini-flour tortillas. From trying them, it was clear why it was a beloved dish at the restaurant.
With an array of appetizers that are perfect for sharing, Parea (360 New York Ave., Huntington) is the perfect place to socialize over a plate of hummus. Their hummus ($8.95) comes from ground chickpeas, olive oil, lemon juice, garlic, and tahini served with a side of pita bread. It is the perfect consistency and has a fresh flavor that pairs well with the bread or on meats.
Finally, T.O.A.’s (369 New York Ave., Huntington) Special Poke Bowl ($12.95) features salmon, tuna, shrimp, scallops, seaweed salad, mango, onion crisps, edamame, avocado and sriracha aioli. The dish has a nice amount of spice from the sriracha that is countered well by the fresh, cooling flavors of the seafood, mango and avocado. The fish is fresh and delicately balanced in a bowl that is full different flavors and textures.
