<p>Thai. Indian. Japanese. Italian. And OK, possibly the best french fries you&rsquo;ve ever had. A chic supper club, a wine bar with stellar food, a simple room where the flavors of Venezuela and Japan intertwine in surprising and savvy ways. Chefs and owners who have been around and know a thing or two. This is your introduction to 10 restaurants that have recently burst upon the Long Island food scene. They are too new to be considered for Newsday&rsquo;s more comprehensive <a href="https://www.newsday.com/lifestyle/restaurants/top-50-best-restaurants-newsday-long-island-2026-x383ygsv">Top 50 restaurants</a> listings, but boy, are they exciting.</p>

<p><em>Note: Our critics always pay their own way and strive to dine anonymously. Restaurants do not pay or otherwise compensate Newsday in any way to be considered for coverage, nor do advertising or marketing play a role in editorial decisions.</em></p>


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<div class="description"> 
 <p>When La Parma closed last year after 41 years, it left a family-sized Italian hole in Williston Park. Acasa, which <a href="https://www.newsday.com/lifestyle/restaurants/acasa-williston-park-italian-family-style-e3g51a5m">opened in early March</a>, aims to fill that void. Maurizio Venditelli, who owns the place with Peter Oppedisano and his daughter, Amanda Cestaro, said the name Acasa is a casual nod to the Italian phrase, “a casa,” or “at home.” (Oppedisano and his sister, Anna Marie Oppedisano, are Venditelli’s partners at Mangia Bene and Churchill’s in Rockville Centre.) Chef John Di Lemme, who opened Mangia Bene in 2020, has rejoined the group. He resuscitates the overly familiar, such as stuffed mushrooms, filling the caps with chestnuts and sausage and napping them with a Marsala sauce. He binds the rice for the arancini with a pungent Amatriciana sauce. All pasta (except gluten-free) is made in-house, and any shape (spaghetti, linguine, pappardelle, ziti, rigatoni) may be ordered with any sauce, among them, marinara, carbonara, clam (red or white), spicy vodka and Norma (eggplant and ricotta salata). Small servings are enough for two; large, for four. The queen of the pastas is the pasta al forno, an earthenware casserole filled with mini ziti, sausage ragù, meatballs, mozzarella and hard-boiled eggs. Expect to see this dish gracing most tables. Di Lemme is an accomplished pizzaiolo and the pies here include the PLT (prosciutto, arugula, cherry tomatoes) from Mangia Bene. Most mains—Parms, Marsalas, zuppa di pesce, shrimp Luciano, the scarpariello-adjacent Chicken Acasa—come in small and large formats, but you’ll also find individual servings of salmon oreganata and, at the higher end, veal chop Sorrentino or Parmesan and New York strip. Tou might have to classify the 40-ounce tomahawk steak as a family-style entrée.</p> 
 <p>Acasa does not sleep on dessert, providing a nine-inch family-style tiramisu and a superb tartufo, a collaboration between the restaurant and the acclaimed Gelateria dei Coltelli, three blocks south. And group beverage director Jade Lorenalti created a wine list that features mass-market crowd pleasers and less well-known selections that offer terrific quality and value. —Erica Marcus</p> 
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 <address> <p>707 Willis Ave., Williston Park</p> </address> <a href="tel:516-294-6610">516-294-6610</a><a href="http://acasaitalian.com">acasaitalian.com</a>
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Acasa

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<div class="description"> 
 <p>Swanky Indian restaurants are ascendant on Long Island, and raising the bar even higher is Bhaijaan, which <a href="https://www.newsday.com/lifestyle/restaurants/bhaijaan-indian-hicksville-jgjct4qz">opened in Hicksville in early February</a>. It took over the old Trullo D’Oro, transforming all that rustic Italian into an unrecognizably glamorous space. Dinesh Sabharawal, who owns the spot with his son and daughter-in-law, Sahil and Neha Sabharawal, said that most of the decorative elements were imported from India, from the custom-made ceiling tiles to the lush, patterned carpets.</p> 
 <p>The Sabharawal family operated Pippali, a regional Indian spot in Manhattan, until 2024. Dinesh, who lives near Hicksville, said Long Island’s South Asian community was clamoring for an upscale dining experience closer to home. “There are many good, simple Indian restaurants here, but none where you can take your date or have a business meeting. There is no other Indian restaurant nearby with a great bar.” Bhaijaan’s cocktails are inspired by traditional Indian ingredients: There’s an old fashioned made with paan masala–infused bourbon and cardamom bitters; a clarified mango lassi; a St-Germain hibiscus sour inspired by shikanji (Indian-style lemonade). The wine list is unusually thoughtful—when is the last time you saw a Piedmontese Barbera or a pinot noir from Pays d’Oc at an Indian restaurant? Either would be lovely with something from the tandoor oven.</p> 
 <p>The menu ranges all over the subcontinent, with stops in Delhi (butter chicken), Kerala (lobster in a coconut milk–based moilee curry) and Lucknow (impossibly soft galouti kebab patties, served on flaky warqi flatbread). The snacky chaats include an extraordinary vegetarian dish of smoked sweet potato, fried lotus root, green-tomato chutney and fox nuts (the seeds of the prickly waterlily). There are biryanis with chicken, goat or jackfruit (vegan) and, from the tandoor oven, lamb chops, goat ribs, Cornish hens, branzino and vegan soy protein. Any meal is better when accompanied by one of the tandoor breads and a pot of stewed yellow lentils (dal) sparked with garlic. That recipe came from Dinesh’s mother. “Bhaijaan,” he explained, translates to “brother, confidant or protector.” And the family hopes that sense of familiarity and warmth transcends even the impressive food and decor. <em>— Erica Marcus</em></p> 
</div> 
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 <address> <p>294 N. Broadway, Hicksville</p> </address> <a href="tel:516-280-3333">516-280-3333</a><a href="http://bhaijaanny.com">bhaijaanny.com</a>
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<div class="description"> 
 <p>At the sprawling Comet Club, which has anchored The Vanderbilt luxury apartment and hotel in Westbury since late April, New York’s Gilded Age segues into the glamour of 1920s Miami and Havana. And it has chef Jesse Schenker, whose Long Island restaurant portfolio has, until now, been focused on Oyster Bay. He’s spent years revamping that town’s dining scene with 2 Spring (and its tasting-menu sibling, Four, <a href="https://www.newsday.com/lifestyle/restaurants/top-50-best-restaurants-newsday-long-island-2026-x383ygsv">a Top 50 restaurant</a>, plus the Italian spot Gioia, the fast-casual Gimme Burger and the gourmet market Provisions.</p> 
 <p>For The Comet Club, Schenker went back to the heyday of supper clubs that served lobsters, oysters—“big drinks, big portions, steaks and chops.” Reflecting Schenker’s vision, <a href="https://www.newsday.com/lifestyle/restaurants/comet-club-westbury-vanderbilt-r6168f1w">the space has an overall grandeur, but the menu is approachable</a> and familiar. Raw bar offerings include caviar, shrimp cocktail and oysters. Or, instead, start with deviled eggs with roasted red pepper and pickled onion relish or guacamole. Light eaters will appreciate the salads, with add-ons such as shrimp, steak, or chicken. The excellent burger made with 8 ounces of prime beef and Cheddar, comes on a brioche bun with fries cooked in beef tallow (see page 12). Fish includes grilled local tuna and roasted halibut, while there’s a range of steaks, chops and roasted chicken, too. In an homage to “The Comet,” the 1935 streamliner train that serviced Boston and Providence (from which the restaurant derives its name), dessert carts and trolleys circulate with a variety of pies, cakes and seasonal sweets. <em>— Marie Elena Martinez</em></p> 
</div> 
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 <address> <p>990 Corporate Ave. (At The Vanderbilt), Westbury</p> </address> <a href="tel:516-820-1200">516-820-1200</a><a href="https://www.thecometclub.com">thecometclub.com</a>
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The Comet Club

<div class="description"> 
 <p>For many diners, Japanese cuisine is synonymous with sushi, but Enso no Sato, which <a href="https://www.newsday.com/lifestyle/restaurants/enso-no-sato-japanese-huntington-q8k0o2sn">opened in February in Huntington</a>, has a dual focus: izakaya (savory small plates) as well as sushi, both at an affordable price. Owner Keai (“key-eye”) Carmen Shi said she wanted to “create a casual atmosphere for people living here, where they can come daily,” and she chose a name that, in Japanese, connotes peace and community. “Enso,” she explained, refers to the hand-inked circular form that, in Zen Buddhist practice, symbolizes enlightenment, and the term “no sato” means “in the village.”</p> 
 <p>“Izakaya” translates to “stay-drink-place,” and is the sake-centric cousin of the gastropub and wine bar. Enso no Sato offers six sakes (designed to be enjoyed cold), as well as nine wines and four Japanese beers. The heart of the izakaya menu is yakitori, or grilled skewers, among which are chicken tenders, thighs, meatballs and skin; vegetables including okra, shishito peppers and various mushrooms; and seafood selections such as shrimp and scallops. Two-skewer orders range from $5.95 to $8.95. You’ll also find more common savory small plates like gyoza and shumai, miso-glazed eggplant and agedashi tofu.</p> 
 <p>On the sushi front, there are two omakase (chef’s choice) options: 14 courses for $85 and 18 courses for $135. Chef Alex Zheng, a 25-year veteran who most recently worked at Nobu, changes the menu weekly to take advantage of the best seasonal fish, which may include bluefin tuna, amberjack, jumbo sweet shrimp, striped jack, fatty tuna (served with Serrano ham and caviar), smoked ocean trout, scallops from Hokkaido (Japan’s northernmost island) and red sea bream from Ehime Prefecture, on the island of Shikoku in southwestern Japan.</p> 
 <p>If omakase feels like too big a commitment, there are 20 à la carte selections and five signature rolls. Don’t feel like izakaya or sushi? No worries: You’ll find teriyaki, katsu (fried cutlets), ramen, udon or miso-glazed cod, as well.</p> 
 <p>Shi, an interior designer, has transformed the old Neraki space, creating a front room centered around a 10-seat omakase counter and a back room dominated by a bar. It’s a clean, sleek restaurant done in neutrals with pops of celadon and spruce, with extravagant orchids brightening the bar and fresh flowers on every table. <em>— Erica Marcus</em></p> 
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 <address> <p>273 Main St., Huntington</p> </address> <a href="tel:631-470-4589">631-470-4589</a><a href="http://www.ensonosato.com">ensonosato.com</a>
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Enso No Sato

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<div class="description"> 
 <p>The tiny but mighty Galiano Wine Bar &amp; Restaurant opened this spring in St. James, offering boutique wines and world-class cuisine. It’s <a href="https://www.newsday.com/lifestyle/restaurants/galiano-wine-bar-restaurant-st-james-bpal2udk">a neighborhood spot</a> that deserves to draw customers from all over Long Island. Owner Vinny Galiano has been circling the hospitality business since he was growing up in Commack and working at Filetto’s pizzeria in East Northport. A successful career in web development couldn’t quell his desire to serve and, in 2017, he began dabbling in winemaking when his wife, Stephanie, gave him a kit for his birthday. Three years later, they were operating a proper winery in California, buying grapes and crafting them into wines they sold through their wine club. But even a web professional could see the limits of online distribution. What Galiano Wine needed was a brick-and-mortar beachhead to promote the wines to a local audience. The old Bean’s Bagels on Lake Avenue had closed and this scratched another of Galiano’s itches: “I wanted to build something in St. James and particularly on Lake Avenue,” he said. “The culinary focus in this town is always on North Country Road.” The final piece of the puzzle was a chef but, before Galiano had even started looking, St. James resident Roger Martinez drove by the in-progress site and responded to a “help wanted” sign. For 10 years, Martinez was the executive chef of Manhattan’s highly regarded Il Buco—and before that, he worked for David Bouley, and before that, he owned his own restaurant in his native Barcelona (and before that, he worked with the renowned Spanish chef Ferran Adrià, of the groundbreaking modernist restaurant El Bulli). Martinez, it turned out, was tired of commuting into the city. It didn’t take the two men long to realize that they were meant for each other.</p> 
 <p>Martinez was excited about the opportunity to “create a seasonal menu to complement Vinny’s wine.” In fact, each of the menu’s dishes is designed to be paired with one of nine Galiano selections. You’ll also find another 30 international bottles on the wine list—most also offered by the glass—as well as specialty cocktails and a small roster of beers. The fall menu features 15 smallish plates that proceed from lightweight (such as Bibb-radicchio salad with walnut-mustard dressing) to midweight (tagliatelle with Parmesan and black truffles) to more substantial (Wagyu with mille-feuille potatoes and black truffle, half a chicken with ramps and snow peas). The comfortable room seats fewer than 30 people but there are discrete areas for dining, lounging and kibitzing at the bar. And Galiano is glad to be working close to home. “Almost everything good in life starts with a glass of wine and a ‘Cheers,’ ” he said. “I love getting to be part of more of those moments.” <em>—Erica Marcus</em></p> 
</div> 
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 <address> <p>410 Lake Ave., St. James</p> </address> <a href="tel:631-551-1056">631-551-1056</a><a href="http://www.galianowine.com">galianowine.com</a>
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Galiano Wine Bar & Restaurant

<div class="description"> 
 <p>Great Neck is a haven for Chinese food and sushi, but this past April it became a <a href="https://www.newsday.com/lifestyle/restaurants/gasalong-thai-opens-great-neck-ges2tz3y">hotspot for regional Thai food</a> as well. Gasalong Thai serves dishes from Thailand’s northern city of Chiang Mai, joining new-wave Thai restaurants like JaydSiri and Prode, just down the road in Little Neck. While JaydSiri focuses on the Northeastern (Isaan) region, known for its vast plateau and bright, herbal and often spicy flavors, and Prode is all-encompassing, Gasalong’s dishes, from the mountainous Northern region, have noticeable similarities with nearby China. Ingredients like bacon and Chinese sausage, for instance, were likely an influence from southern Yunnan traders, whose mule caravans traveled the trade routes in Burma, Laos and Vietnam for centuries, and then subsequent migration, particularly in the 1950s and ’60s.</p> 
 <p>There’s also a selection of clay pot dishes, which are known for being a signature of Hong Kong. The goong ob woon sen consists of glass noodles that are steamed in a clay pot with shrimp and bacon slices. The dish itself tasted like it would be right at home at a Cantonese restaurant, if not for the feisty lime fish sauce on the side, which was unapologetically Thai. The biggest find was a plate of phenomenal kanom jeeb dumplings, which go by the name Gasalong dumplings on the menu. Kanom jeeb, hard to find here on Long Island, are a well-known Thai riff on Cantonese siu mai, the pork-and-shrimp wonton dumplings at dim sum houses. They’re typically more aromatic than the Chinese versions that spawned them, and they’re often packed more loosely, so the meat is crumbly, like a porky meatball. —Andi Berlin</p> 
</div> 
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 <address> <p>25 Middle Neck Rd., Great Neck</p> </address> <a href="tel:516-956-7899">516-956-7899</a><a href="http://www.gasalonggreatneck.com">gasalonggreatneck.com</a>
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Gasalong Thai

<div class="description"> 
 <p>Long Island native Pasquale Abatiello cut his teeth in local kitchens (among them, Porto Vivo and Red in Huntington and Barrique in Babylon) then spent years commuting to Westchester where he was the executive chef of the six-restaurant Wood &amp; Fire group. But the new father of twins decided it was time to work closer to home and, for the first time, become an owner as well as a chef. In early May, he and his partners opened Griffin Kitchen &amp; Bar in Roslyn. He had surveyed the local landscape and saw a lot of Italian, a lot of fine-dining minichains, but not a lot of restaurants where the owners were also chefs who were cooking every day. Actually, at Griffin, there are two chefs cooking daily. Abatiello is joined by Francis Cappi, a veteran not only of Jean-Georges Vongerichten’s ABC Kitchen in Manhattan but also Ceriello’s Fine Foods, the great Italian specialty market in Williston Park. The two men put together <a href="https://www.newsday.com/lifestyle/restaurants/griffin-kitchen-and-bar-roslyn-p6jfmst5">a menu that blends comfort and sophistication</a>. Starters include mussels with white wine, garlic, mustard and tarragon; fried Rhode Island calamari and rock shrimp with cherry peppers and aioli; burrata with homemade focaccia.</p> 
 <p>You may craft a casual meal from one of the salads and/or sandwiches, such as the grass-fed Griffin burger or the French dip with rib-eye, horseradish cream and jus. Mains range from a mixed seafood grill to pork schnitzel or St. Louis–style ribs with slaw and hand-cut fries. Prime steaks start with a 14-ounce skirt steak with chimichurri and top out at a 22-ounce bone-in rib-eye. Abatiello and his team are giving the spot—which has previously hosted a few short-lived food ventures—all they have, with an interior that’s full of sleek wood, plush leather and cool lighting. A bar-lounge gives way to a bustling dining room and, another, quieter, one that can be turned into a private room. —Erica Marcus</p> 
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 <address> <p>1512 Old Northern Blvd., Roslyn</p> </address> <a href="tel:516-277-2888">516-277-2888</a><a href="http://www.griffinkitchenbar.com">griffinkitchenbar.com</a>
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Griffin Kitchen & Bar

<div class="description"> 
 <p>Ikka, in Huntington village, has a <a href="https://www.newsday.com/lifestyle/restaurants/ikka-indian-opens-in-hicksville-b0upua63">low-lit, sexy ambience</a>, but when a server comes out carrying a half-charred bamboo tube, then pours its contents—steaming rice—into a serving bowl, you tend to pay attention. And be grateful that you haven’t quite filled up on coriander cakes, say, and a deeply spiced curry. But the Thalassery chicken bamboo biryani is just one of the many spectacles at this ambitious Indian restaurant and cocktail bar. That curry, for instance, is served in a miniature pressure cooker that’s cracked open at the table.</p> 
 <p>“Ikka” means the ace in a deck of playing cards in the Hindi and Punjabi languages, said co-owner Harman Singh. He and longtime friends Sumeet Nayyar, Nitin Nayyar and chef Suraj Pawar—all from New Jersey—also own a high-end restaurant named Essence of Kesar in Englewood. Pawar hails from Mumbai and incorporates the flavors from that bustling port city into his menu, alongside fusion dishes (paneer lasagna, tuna tostadas tossed with Indian chatpati spices) and crowd-pleasers from all over India.</p> 
 <p>And then there are elegant takes on homestyle Mumbai foods like a classic Maharashtrian snack, kothimbir vadi—that is, steamed and then pan-fried cakes of chickpea flour and cilantro, which imparts a dark green hue and a snappy flavor. More satisfying yet are the pav dishes, famous Mumbai street foods that involve a heady curry meant to be sopped up with piping-hot housemade bread rolls, which were introduced to Mumbai by Portuguese traders. There’s a thick vegetable curry that goes by the name Pav Bhaji Fondue, although the cheese is barely present. And for ground-meat eaters, the Bombay mutton kheema pav hits all the comforting notes of a sloppy Joe, but with more compelling spices. —Andi Berlin</p> 
</div> 
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 <address> <p>371 New York Ave., Huntington</p> </address> <a href="tel:631-223-3644">631-223-3644</a><a href="http://www.ikkanewyork.com">ikkanewyork.com</a>
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Ikka

<div class="description"> 
 <p>It’s become a springtime ritual for the East End glutterati: As soon as the restaurant season gets underway, the Googling and dinner-party intel start: Where will chef Cheo Avila be this year? Since he ran his first North Fork spot, KonTiki in Greenport (2017 to 2022), Avila went on to work on some of the area’s most creative and delicious dining options, including Minnow at the Galley Ho in New Suffolk (2023), Nookies at the Silver Sands Motel in Greenport (2024) and Maizeat, which started in 2024 as an empanada-centric pop-up at Lumber + Salt in Jamesport and Little Creek Oyster Farm &amp; Market in Greenport, then expanded last year into a full-fledged truck-based eatery at The Shoals “suites &amp; slips” hotel in Southold. Now, with partner Ai (“eye”) Ito, he is settling down on Front Street in Greenport, where the chef-partners have opened Stereo East End. “I never wanted to be a ‘one-year guy,’ ” Avila said. “I didn’t want to be always starting from zero. What I wanted was a place to be creative, to cook for myself. I was trying to find ... this.”</p> 
 <p>The restaurant, which opened in June, draws on the backgrounds of both chefs: Avila is from Venezuela and Ito is from Japan. It’s a combination that Avila conceded “isn’t a natural fit.” Nevertheless, the chefs’ skills are so honed, and their palates are so in sync, they are making beautiful music together in the kitchen. The <a href="https://www.newsday.com/lifestyle/restaurants/stereo-east-end-greenport-rucu462p">menu is dominated by small plates</a> such as tuna tostada with garlicky wasabi ajillo and local herbs; guasacaca, a Venezuelan guacamole, with beluga lentils, popped rice and flowering cilantro; yakitori pincho, skewered chicken with Japanese-spiced garlic sauce; clams steamed in dashi (Japanese sea stock) with baby lima beans. Larger plates include deep-fried vegetarian katsu with local vegetables and black bean–miso sauce; chilled ramen with vegetables and jammy egg; papillote alla plancha—local fish wrapped in greens and served over buttery mashed yuca. With its brick floor, wood-paneled walls and curved bar, the room is chic yet homey, and Avila said they designed it with winter in mind. It’s no great challenge for a Greenport restaurant to be busy during the summer, but staying open during the offseason is what is going to give this spot staying power—so, happy eating here all year long. (Pro tip: There is Instagram but no website or phone; use resy.com to book a table.) —Erica Marcus</p> 
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 <address> <p>110 Front St., Greenport</p> </address> <a href="https://www.instagram.com/stereo.resto/">instagram.com/stereo.resto</a>
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Stereo East End

<div class="description"> 
 <p>Long Island’s best french fries might just be coming from a hidden kitchen on the second floor of a brewery in Long Beach, and you should drop everything and go get some. These fries of note are at Zeebo’s, at Bright Eye Beer Co., where pop-up chef-brothers Sam and Zach Rabiner are making <a href="https://www.newsday.com/lifestyle/restaurants/zeebos-long-beach-y6kefwv2">noteworthy bar food</a> daily. They were born in Long Beach and started the pop-up thing back in 2020 out of their parents’ house. They’ve been building out the Bright Eye Beer Co. space since 2024, Sam Rabiner said.</p> 
 <p>The top-floor restaurant, Zeebo’s, which opened in December 2025, still feels loose and word-of-mouth. Brewery-goers can sit at the bar downstairs and order the fries, wings and smashburgers to be brought down from upstairs. But the upstairs dining space is where the real show is. The small room has an urban art gallery vibe and is dominated by a high-ceilinged open kitchen where you can watch the cooks. The menu, which changes daily, may feature Northern Mexican burritos or Buffalo wings from farm-raised organic chicken, with crispy skin and juicy meat—perfect for dipping in a generous bowl of chunky blue cheese dressing. The smashburger with tangy pepper relish was great, but it was overshadowed by the plate of massive fries, which are a nod to the English pub fries that the Rabiners tried at New York City restaurants like Lord’s and Rolo’s. In a move reminiscent of the 2011 documentary “Jiro Dreams of Sushi,” they hired a cook specifically for the fries. Steve Salerno is there five days a week, seven hours a day, going through 350 pounds of potatoes a week. The key to the glorious crust is to boil the potatoes until the exterior becomes fuzzy, creating a more exposed surface area, thus a craggier fry. The process can take a whole day. “Peel, soak, cut, another soak, boil, chill, low-temperature fry, freeze, then fry for service,” said Rabiner. Each hunk has a sprinkling of flaky salt and is ready for a meet-up with ketchup, malt vinegar or mayo. —Andi Berlin</p> 
</div> 
<footer> 
 <address> <p>50 W. Park Ave., Long Beach</p> </address> <a href="tel:516-543-5736">516-543-5736</a><a href="https://www.instagram.com/zeebos__/?hl=en">instagram.com/zeebos__</a>
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Zeebo's (At Bright Eye Beer Co.)

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NewsdayTV's Elisa DiStefano visits Das Biergarten in Long Beach.

'Live every day like it's Oktoberfest'

Newsday's food team talks about the 2026 Feed Me Top 50 restaurants list.

Feed Me Top 50 restaurants: How our team makes the list

NewsdayTV's Elisa DiStefano visited Mokafé's newest location, which is next to the Hicksville LIRR station.

'Yemen is where coffee originated'

Newsday food writer Melissa Azofeifa tried several dishes on from the social media menu at Island Lake Diner in Ronkonkoma.

Trying the social media menu at Island Lake Diner

NewsdayTV's Ken Buffa stops by Smokin' Al's in Massapequa to try their oversized nachos, known as Macho Nachos.

'It's a wow dish'

From pizza to clams, Newsday food writer Andi Berlin visits two restaurants that are on the way to Northwell at Jones Beach Theater.

Eats en route to Jones Beach

NewsdayTV's Marie Elena Martinez got a sneak peek at the new Babylon Whiskey Down Dine, which plans to open in the fall.

Take a peek inside Whiskey Down Diner's new location

Newsday food writer Melissa Azofeifa takes a lobster roll taste test at Driftwood on the Long Beach boardwalk.

Trying 3 lobster roll styles in Long Beach

Newsday food writer Erica Marcus helps make a strawberry crunch ice cream at Coyle's Ice Cream in Islip.

'We try to mimic the Good Humor bar'

Newsday food writer Andi Berlin visited Mama Rosita's, a hot dog truck in Bay Shore, to try their Mexican hot dog.

Mexican hot dog: 'Best way to describe it - just get crazy'

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The best Long Island restaurants, from Italian to Chinese, plus dining out reviews of best pizza, tacos and more.

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