Piccolo: Always Hitting The High Notes

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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

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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.

Old Style Trattoria Embraces The Modern Era

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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:

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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

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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

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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…

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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

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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

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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

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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

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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.”

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. 

Dix Hills Diner Has It All

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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...

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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

Eatin' Good At Eatalia

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By Sophia Ricco
sricco@longislandergroup.com

A feast of plenty that gives you a taste of variety can be found at Eatalia in Huntington village.

Pull up a chair and dive in to one of the many massive plates served up family-style at the Italian eatery.

Eatalia was opened in 2015 by Al Salese, owner of Junior’s Pizza in Halesite, and his partner Anthony Rombaldi. the pair made a unique splash on the village’s thriving restaurant scene. After working for 37 years in the village, Salese knew there was no shortage of restaurants, but he saw an opportunity.

“He was looking to open a new restaurant, saw that there are no family-style restaurants in Huntington village and figured that would be a good place to start,” daughter and restaurant manager Brittany Salese said.

She along with manager Vinny Groe has stepped up to assist her father as he continues to operate his Halesite business. Salese feels Junior’s is pizza-focused and quick, while Eatalia invites families and friends to sit, relax and enjoy a meal.

A signature of the Eatalia menu: every dish has a single or family portion allowing guests to get a bite for themselves or collectively share the spread.

“Family-style is cool and different because I know when I go out to eat I get such food envy. I wish I ordered what the other person did,” Salese said. “With family-style you can order a few dishes and try a little of everything. Everyone’s happy.”

There is no shortage of variety on the Eatalia menu, something Salese said was intentional. Eatalia offers an array of appetizers, salads, pizzettas, baked entrees, pasta, meats and seafood. Originally crafted by Al, who has cooked his whole career, the menu has evolved over the years through collaboration.

“We are constantly trying out new specials. If one of the specials works out and is a hit then we’ll add it permanently,” Salese said. “We’re always changing, adding new decorations and specials for food and drinks.”

Eatalia debuted lunch specials, featuring regular menu items in slightly smaller portions for $10.99. Salese found many people didn’t want a huge meal at lunch time but craved something tasty and affordable.

A classic Italian staple, the chicken marsala ($24/31) is pure comfort with a wine sauce that resembles gravy in thickness and covers the plate with a savory glaze. The thin-cut chicken is tender, boosted by the fresh, bittersweet flavor of cranberries.

Salese describes Eatalia’s flavors as traditional Italian. They feature fresh tagliatelle pasta with origins from the Emigia-Romagna and Marche regions, in a roasted pepper and pesto sauce ($22/28). Vegetarians will delight in the eggplant parmigiana ($22/28) that is cooked to just the right amount of tenderness. Eggplant is one of those foods that can turn out very right or wrong, but Eatalia handles the challenge well and serves up a saucy plate with huge pieces. A generous portion of melted mozzarella oozes with creaminess to top it off. Although, the dish may be decadent, diners will leave still feeling light.

“You’re not gonna feel heavy after eating our food,” Salese said. “The ingredients we use are all so fresh and our chefs are super lenient. They’ll tailor any dish to how you want it – take anything out, add something in – since everything’s made to order.”

For Eatalia, it’s important their food is tasty, while also being good for the body. A flavor-filled beet salad ($14/18) has bold elements that come together in a balsamic dressing. The shrimp was slightly blackened on the outside for crispness but had luscious inner meat.

“I eat here almost every day and being healthy is very important to me, since I’m a yoga teacher,” Salese said. “We want to serve our customers the food, that we would eat. That includes organic chicken, fresh veggies, and we don’t use any MSG.”

Eatalia’s interior is reminiscent of a “Nantucket-beach”, with nautical hints.

“I want people to come here and feel they are having dinner at their family member’s house,” Salese said. “I want it to feel homey, that’s why all the photographs were taken by my sister and family touches throughout.”

 

Eatalia
34 New Street, Huntington 631-629-4551
eataliafamilystyle.com

Cuisine: Italian
Atmosphere: Nautical and chic
Price range:
Appetizers: $16-24
Salads: $11-18
Pizzetta: $12-15
Entrées: $16-39
Hours: Monday-Saturday, 11 a.m. - 10 p.m.; Sunday, 11 a.m. - 9 p.m.

SIDE DISH: New Taco Joint… Bertucci’s Closed… Restaurant Week…

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Mission Taco is set to open at 371 New York Avenue in Huntington village. The building was formerly home to Acacia.

New Taco Joint: Mexican food lovers can look forward to a new taco joint in Huntington village. A sign for Mission Taco recently went up on the 371 New York Avenue building that was previously home to the restaurant and lounge Acacia. Acacia closed its doors just over a year ago after the restaurant’s liquor license expired. The club was the site of a stabbing in 2016 that left one victim hospitalized with non-life threatening injuries. The space is set to reopen as a restaurant after Mission Taco took over the space in January. According to their website, Mission Taco’s menu “blends classic elements of rich authentic Mexican fare mixed with modern culinary techniques and local flavors.” The restaurant is also set to feature an extensive craft cocktail program, a rotating list of 20 craft beers, cold pressed juices and local kombucha. The décor is aimed at creating a “fun, trendy and relaxed environment” with natural wood, brick, warm colors and a 30-foot mural in the dining area. The restaurant is set to serve lunch and dinner, and will offer delivery, take out and sit down dining service

Bertucci’s on Walt Whitman Road in Melville closed its doors earlier this month.

LI’s Last Bertucci’s Closed: The last Bertucci’s location on Long Island has closed its doors. The Italian brick-oven pizza chain announced in a statement that the location at 881 Walt Whitman Road in Melville closed earlier this month. At its peak, Bertucci’s had over 100 restaurants nationwide, including three on Long Island. However, the Massachusetts-based company filed for Chapter 11 bankruptcy in early 2018. The Melville location has been the last remaining Bertucci’s on Long Island for just over a year. When our Foodies visited the restaurant last January they were impressed by the brick-oven pizzas and the Pan Sautéed Mussels, or Cozze In Padella. The closure of the Melville restaurant means Bertucci’s has 57 locations in operation. Long Islanders looking for the nearest Bertucci’s brick-over pizza will have to travel to New Jersey or Connecticut.


Restaurant Week: Long Island Restaurant Week is set to kick off on April 28 and run through May 5. Praticipating restaurants will offer a special three-course, $29.95 prix-fixe menu for the entire week. The promotion was started in 2006 and is presented by the Long Island Restaurant and Hospitality Group. This year 15 restaurants from around the Town of Huntington have signed up to take part. They are: Athenian Greek Taverna; Besito Mexican; Bistro Cassis; Cafe Buenos Aires; Del Frisco’s Grille; Grassos; Honu Kitchen & Cocktails; Imperial Meat Company; Jewel; Jonathan’s Ristorante; Konoba; Mac’s Steakhouse; Matteo’s Trattoria; Piccolo Mondo; Ruvo; Ting.

 

Del Fuego Brings On The Tex Mex Heat

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By Sophia Ricco
sricco@longislandergroup.com

With the flavors of Texas and the fierceness of Mexican fare, Del Fuego is making its mark on Long Island.

Del Fuego serves up a variety of Tex Mex cuisine that blends the best of two cultures’ cooking. Mexican standards found on the menu are given satisfying Tex Mex twists, including quesadillas, tacos, burritos and fajitas.

First opened in St. James by DeNicola Brothers Concepts, the family-owned restaurant group that owns Ruvo in Greenlawn and Port Jefferson, they primarily focused on Italian eats before venturing “south of the border.”

“I think the brothers were looking for something different,” manager Jean Alzheimer said. “They were undecided until Joe and his brother were at a convention in Texas and went to a Tex Mex restaurant. They thought they’d give it a shot.”

Since then Del Fuego has expanded to Babylon, Patchogue and most recently, East Northport. All of the locations boast bright, colorful interiors with influences from Tex Mex culture. Many pieces were purchased at Texas auctions.

The brothers have always had a passion for going above and beyond with the vision and design of their restaurants, influenced by their artist father.

A standard at Del Fuego is freshness. Everything is made in-house daily. They even infuse their own tequila, offering a pineapple-tequila, made with fresh pineapple and rested for seven days, or spicy-tequila, infused with jalapeno, poblano and habanero peppers. The pineapple stands out in the bee’s knees ($12), a fruity concoction that is dressed up with tiny honeycombs for a fun garnish. On the spicy side, the mojito picante ($12) is quite the journey of flavors at first sip, with notes of jalapeno, lime, rum and ginger. An interesting take on the traditional margarita, the blackberry bliss ($12) incorporates the bittersweet fruit, while keeping things sour with lime juice.

“Freshness makes us stand out,” Alzheimer said. “Tex Mex is becoming more popular and to stand above the rest of them, you have to go that extra mile.”

Del Fuego hopes to be a family eatery, while also welcoming the lively and loud to watch a game. Every Thursday night, local musicians are showcased.

Any avocado fan is bound to love the traditional guacamole. It’s very fresh with a subtle kick of red onion and pico de gallo.

The turkey-chorizo chili ($10.50) is a traditional Mexican staple that gets a spin of comfort. It oozes spicy juices under a layer of melted mexican cheese.

On the other side of the cultural spectrum, the BBQ pork-filled wontons ($12.50) are sensational with a soft shell that encloses tender pulled pork topped with mango-BBQ sauce.

“They want it to be somewhere for anyone to go and that’s really what we see,” Alzheimer said. “We have different specials every day, aimed at everyone from food to alcohol. You could come with the kids or come for happy hour with coworkers.”

The expansive menu comes from a collaboration of the minds of the brothers and longtime chefs at their restaurants. Since its debut the basic menu has not changed, but Del Fuego provides innovation through lunch specials and a featured Taco of the Week.

A favorite with many, the chicken fajitas ($17.50) let guests create their own meal. Juicy chicken is complemented by sauteed peppers and onions.

Another flavorful meal, the crispy red snapper ($20.50) is a decadent delight with a rich tomato and habanero sauce covering a massive piece of fish.

Also not lacking in flavor, carne asada tacos ($17.50) layer on succulent skirt steak with traditional taco fixings.

“Some people expect Mexican food or barbecue but that’s not us,” Alzheimer said. “It can only be described as Tex Mex.”

___

Del Fuego
2519, 17 Hewitt Square, East Northport
631-651-9393
delfuegorestaurant.com

Cuisine: Tex Mex
Atmosphere: Lively and colorful
Price range:
Appetizers: $4.50-18
Salads: $6-14
Sushi bar entreés: $16-50
Entrées: $15-32
Hours: Monday-Thursday, 11:30 a.m. - 10 p.m.; Friday-Saturday, 11:30 a.m. - 11 p.m.; Sunday, 11:30 a.m. - 9 p.m.

SIDE DISH: Swallow Out… Dolphin Back In… Scotch For Dinner…

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Jimmy Tchinnis, the chef who put small plates on Huntington’s food map, has closed Swallow in order to devote his time to Swallow East in Montauk.

Swallow Closes: Swallow Restaurant in Huntington village closed its doors earlier this month after nearly nine years in business. Chef and owner James Tchinnis first opened Swallow at its 366 New York Avenue location in 2010 with a trendy menu of small plates and craft cocktails. Mac and Cheese with orzo, peas, bacon and asiago cream sauce, and French Onion Sliders with gruyere cheese, caramelized onions and garlic aioli were favorites on the small plates menu. In 2012 the brand expanded to include Swallow East on West Lake Drive in Montauk. A message to customers announced Swallow Restaurant in Huntington’s last weekend as April 5-7. The restaurant’s closing was attributed to the desire to “focus our attention on Swallow East.” It also said the owners of the neighboring The Paramount would be taking over the space to open their own restaurant. Stay tuned as our Foodies track the development of The Paramount’s take on dining in Huntington.

A banner on the sign of the former Golden Dolphin Diner in Huntington shows the diner’s name has been changed to the Golden Globe.

From The Dolphin To The Globe: The Golden Globe Diner has opened its doors under new management at the former home of the Golden Dolphin Diner on Main Street in Huntington village. The Golden Dolphin, a Huntington mainstay for decades, first closed in July 2017 after the state Department of Taxation and Finance seized the business over unpaid taxes. New owners reopened the diner two months later, but the restaurant closed again in January. The restaurant recently opened earlier this month with a new banner hanging over the old sign replacing the “Dolphin” in Golden Dolphin with the word Globe. The new diner is set to open at 7:30 a.m. daily. Hours of operation will run until 10 p.m. Monday-Thursday, 11 p.m. on Friday and Saturday, and until 9:30 p.m. on Sunday.

Scotch Dinner: Del Frisco’s Grille located in the Walt Whitman Shops in Huntington Station is hosting a four-course scotch pairing dinner at 6:30 p.m., April 25. Each dish will feature a hand selected scotch pairing from Balvenie, Macallan, Glenlivet or Laphroaig. The first course is a Traditional Country Pâté paired with a Balvenie 12 Year scotch. The second course is Crispy Long Island Duck served with ginger, scallion, bok choy and coconut, and paired with Macallan 15 Year. Togarashi Pork Belly with dashi, watercress, chili oil, poached egg and nori will be served as the third course paired with Laphroaig 10 Year scotch. For dessert, Dark Chocolate Crème Brûlée will be paired with Glenlivet 18 Year. The scotch diner costs $150 per guest. For more information or to make reservations call 631-423-0308.

— Compiled by Connor Beach

Finnegan’s Keeping It Fresh 107 Years Later

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By Sophia Ricco
sricco@longislandergroup.com

With a rich history that dates to 1912, Finnegan’s of Huntington village has grown and evolved with the local community.

Originally opened by Andrew Finnegan, the Irish pub at one time spanned nearly a third of the block with cigars sold from the front and and the back housing a speakeasy. Bar goers needed a password to enter and would drink from teacups.

The bar remained a mainstay even after the end of prohibition, and through the 20th century, an assortment of owners has each left their mark.

“I’ve worked with them all,” general manager Tommy Forte said. “When Bill Finnegan sold it to Walter Pettit, he was still working Sundays at 90 years old and I worked with him. Then I worked with Rusty Petiti, Gerardi, Fiscella, and now Lessing’s, who have had it for the last 17 years.”

The Lessing’s Hospitality Group own and operate other local restaurants, including Hatch in Huntington and Sandbar in Cold Spring Harbor.

Forte’s 53 years bartending experience includes 31 at Finnegan’s. Forte prides himself on welcoming and talking to customers new and old.

“I don’t know when I’ll retire, cause I love what I’m doing,” Forte said. “I’m just gonna keep going and have fun with the people. We play games and I’ll ask trivia questions.”

The flavors of Finnegan’s are a mix of Irish comfort with a mix of other cultural cuisines for a unique flair. A dish that borrows inspiration but still has the Finnegan’s touch, the carne asada tacos ($13) start with juicy marinated steak complemented by jack cheese, salsa fresca and cilantro. It makes for a messy but satisfying bite. The crispy french fries accompanying can not be overlooked, with a surprisingly sublime outer shell.

From shepherd’s pie to a burrito bowl, the focus of any Finnegan’s dish is freshness, Forte said. Ingredient deliveries are made daily to the pub. This allows them to feature day-to-day specials, like a lobster bisque soup. The thick consistency was perfection with plenty of lobster flavor shining through.

A popular appetizer, the L.I. stuffed clams ($11) puts a savory twist on the seafood classic with bits of bacon added to the soft stuffing of clams and bread crumbs. Although, the top layer appeared burned, once it was mixed around in the shell, it added to the flavor.

Looking forward to warmer months, Finnegan’s will be updating their menu to match the summer environment with lighter plates. Customer favorites like burgers and reubens will remain, but Finnegan’s plans to boost the amount of Irish cuisine on the menu.

“All of us collaborate,” Forte said. “We have a Lessing group meeting every week, where we discuss what’s selling and not. They get ideas. We all share feedback and contribute.”

A burger that should stick around is the smokehouse burger ($16), a tempting meat masterpiece. The thick burger packs a flavorful punch, with the help of smoked cheddar, bacon, onion rings, and bbq sauce. Topped on a pretzel bun, it will make any meat-lover smile.

Forte finds his passion for bartending stems from his love of camaraderie and community.

“It’s kinda like you’re on stage here and I love it,” Forte said. “I have to read all the newspapers and keep up, cause some people wanna talk sports or politics or business, so you have to have a little knowledge of everything.”

Forte has crafted his own signature cocktail, the Big Cat ($12) named after his own nickname from high school. It’s known to “sneak up on you,” he said. The tropical refreshment blends cranberry, pineapple and orange juice with an assortment of liquors, for a light, fruity flavor.

On the weekends, Finnegan’s becomes a lively joint, especially when they host live music on the patio in the summer.

“Finnegan’s in the ‘Cheers’ of Huntington. Everybody comes here from little kids to 96-year-olds,” Forte said. “We have a great time here.”

Finnegan’s
5 Wall St, Huntington
631-423-9696
finnegansny.com
Cuisine: Irish-American
Atmosphere: Cozy and vintage
Price: Appetizers: $11-14, Soup and Salad: $8-14; Entrees: $13-18
Hours: Sunday-Thursday, noon - 11 p.m., Friday-Saturday, noon - 3 a.m.

SIDE DISH: Easter Dining… Lessing’s “Does Good”

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Brunch favorites like waffles, as well as a complimentary Bloody Mary or Mimosa, will be available at Finley’s Easter Sunday Brunch Buffet.

Easter Brunch: Finley’s of Greene Street (43 Green St., Huntington) is offering a special Easter Sunday Brunch Buffet from 11 a.m.-2 p.m. on April 21. The holiday brunch will feature an all you can eat buffet for $34.95 per person. Children 10 and under can eat for half price. The food options at the buffet will include waffles, pancakes, eggs, bacon and other items from Finley’s extensive brunch menu that is regularly served on Sunday mornings. In addition to the food options, a seat at the brunch table will earn you a complimentary Bloody Mary or Mimosa from the bar. Diners can have access to unlimited Bloody Marys or Mimosas for an additional $18. The buffet will be served during three seatings at 11 a.m., 12:30 p.m. and 2 p.m. To make a reservation for one of these times call 631-351-3440.

Jonathan’s Ristorante in Huntington village is offering a menu of dinner specials in celebration of Easter on April 21.

Or Easter Dinner: Jonathan’s Ristorante (15 Wall St., Huntington) is offering a special Easter Dinner menu from 1 p.m.-8 p.m. on April 21. The menu includes six special savory dishes and a dessert. Starters include Pancetta and Corn Chowder with shrimp or Seared Sea Scallops with celery root puree and truffle vinaigrette. Main course specials include Sweet Water Prawns served with cannellini beans served with rainbow Swiss chard, or Braised Lamb Shank with potato puree and asparagus. The dessert is a Pine Nut and Chestnut Tart with zabaglione gelato. Jonathan’s regular dinner menu will also be available on the special occasion. To make a reservation visit Jonathansristorante.com or call 631-549-0055.

Lessing’s Tries To “Do Good”: The Lessing’s Hospitality Group, which owns Finnegan’s in Huntington village and Sandbar in Cold Spring Harbor, are partnering this month with Island Harvest Food Bank for its “Do Good” initiative. Lessing’s team members donated their time to help plant and cultivate the Island Harvest Food Bank’s 1.8-acre “Giving Garden” in Brentwood on April 9. The company will also help fundraise for Island Harvest throughout the month, culminating on Earth Day, April 22, when Lessing’s will match 100 percent of the donations made to Island Harvest on Earth Day up to $5,000. Island Harvest’s mission is to help the 300,000 Long Islanders struggling with hunger and food insecurity. “Hospitality and giving back go hand in hand. Whether it be supporting a local cause close to our hearts or to our employees, cleaning the beaches, or helping those in need, it is what gives us a purpose,” Lessing’s VP Mark Lessing said. Vist Facebook.com/Lessingshospitality to make a donation during the “Do Good” campaign.

Ting Puts The "A" In Asian Fusion

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By Sophia Ricco
sricco@longislandergroup.com

Take your tastebuds on a journey at Ting, a restaurant putting their own twist on Asian cuisine.

The Huntington eatery has made a name for itself in over six years in business by offering an array of appetizers, soups, salads, rolls and entrees from a sushi bar and full kitchen

“We pride ourselves on the fact that we get fresh produce and fish delivered every day,” general manager Collin McGlone said. “We source it from premium quality companies, that are top-notch. They are known for maintaining the ‘cold chain’ and sourcing food responsibly and sustainably. People around here like good quality, fresh items and it does make a difference.”

The crispy rice ($13) is a highlight of the sushi appetizers. Fresh spicy tuna top the fried rice, giving it dimensional texture and flavor. A jalapeño kicked it up a notch, while harmonizing with sweet soy sauce.

With an expansive menu covering two kitchens, an order can get dynamic by mixing and matching classic cooked Asian dishes with raw sushi assortments. The B.B.Q. spare ribs ($15) come with a rich honey glaze sauce that brings out the flavor of the tender rib meat.

The wonton sushi tacos ($15) show off Ting’s fusion skills by creating a taco from fried wonton, freshly made tuna, salmon and yellowtail tartars. The fish is luxurious and flavorful.

Ting’s chefs constantly work to evolve the menu, updating it around twice a year, McGlone said. The shrimp and soba ($26) is a new entree that made its way onto the menu after being featured as a special. The green tea soba noodles were light and covered in a sweet soy glaze. Although the grilled shrimp and broccoli lay on the outside of the dish, they are far better once they are mixed in the noodles and sauce.

“We always like to add new items to the menu, based on volume and popularity,” McGlone said. “We listen to our guests, we’re big into getting feedback. We like to run specials bi-weekly, if anything stands out and we get positive feedback, we’ll add this to our regular menu. That’s how we’ve built up the menu.”

Ting offers vegetable and tofu options for any dish. The vegetable lo mein ($11) is a healthy take on the Chinese classic, filled with scallions, broccoli, asparagus and onions. The comfort of the dish remains.

“We are lucky enough to be in Huntington, a community that has rallied behind us, that demands a lot of variety,” McGlone said. “We try to cater to as many people as possible. Now, many are health conscious, for dietary or health reasons, they need gluten-free, vegetarian or vegan options, that we try to accommodate.”

Asian fusion is achieved with diversity in Ting’s kitchen. All of their chefs collaborate on the menu.

The teriyaki combo ($27) gives guests a taste of two meats. The generous portion of chicken, steak and vegetables are complemented by the savory teriyaki sauce.

“To be honest, as much as some of our food is intense and savory, y’know we use an assortment of spices and ingredients that pop out,” McGlone said. “We try to cook with a lighter hand, our food isn’t over salted and our vegetables are steamed, so they’re not mushy. We cook with a light touch.”

Glistening chandeliers and warm colors give Ting’s décor a classic feel.

“We just want to be warm and welcoming,” McGlone said. “We’re a ‘seen and be seen’ kinda place, many of our guests know each other, go to school together, the kids know each other. We’ve become kinda a staple in the community at this point.”

 

Ting
92 E Main St, Huntington
631-425-7788
tingrestaurant.com

Cuisine: Asian fusion
Atmosphere: Elegant and classy
Price range: Appetizers: $4.50-18, Salads: $6-14, Sushi bar entreés: $16-50, Entrées: $15-32.
Hours: Monday-Thursday, 11:30 a.m. - 9:30 p.m.; Friday, 11:30 a.m. - 10:30 p.m.; Saturday, 12:30-10:30 p.m.; Sunday, 12:30-9 p.m.