Home Resto bar New Long Island Restaurants to Try This Fall

New Long Island Restaurants to Try This Fall


With the seasons changing, the way Long Islanders can dine out is changing. And there are plenty of new restaurants to try this season, from an influx of Caribbean spots and raw bar to fresh noodles.

Beit zaytoon (468 Hempstead Tpke, West Hempstead): If your Middle Eastern cooking experience has been one endless loop of hummus, babaganoush, falafel, and kebabs, Beit Zaytoon may blow your mind. This newcomer to West Hempstead has two advantages. First, it serves Lebanese cuisine, the most sophisticated in the Eastern Mediterranean. Second, it’s owned by Elias Ghafary who, from 1991 to 2019, chaired Al Bustan, Manhattan’s first restaurant to serve Middle Eastern cuisine in a gourmet setting. All of your old favorites are here, and you won’t find better renderings on Long Island. They are joined by the kibbe saniye, a sort of sandwich whose “bread” is a mixture of baked lamb and bulgur filled with sautéed pieces of lamb; kibbe laban (lamb tartare) served with green onions and fresh mint; mouloukhia, a leafy green braised with large pieces of chicken; bamia, okra and lamb compote with tomatoes; batata harra, fried potato cubes with garlic, coriander and chili. There’s so much more, all served in a sparkling dining room decorated with prints and paintings from the Lebanese countryside. BYOB. More info: 516-483-3941, beitzaytoon.com

PJ Harbor Club (154 W. Broadway, Port Jefferson): Perhaps the best view of Port Jefferson can be found from the dining room on the second floor of the village’s newest restaurant, the PJ Harbor Club. Take a seat in the lavish dining room and admire the entire harbor and Belle Terre hills beyond. Chef-partner Joe Guerra’s menu is eclectic, ranging from New American (raw tuna ribbons with avocado and yuzu-miso vinaigrette) to Italian (baked clams, pasta, cioppino) to continental (onion soup , Cesar salad). You can also see the influence of its own Portuguese heritage in the bolinhos della casa (shrimp and cod croquettes) and a starter of pork belly with clams. Starters include four steakhouse selections, including a grilled porterhouse with paved potatoes for two, four or six people and a herbed veal chop with Belgian endive and pancetta cream sauce. More information: 631-309-5800, pjharbourclub.com

Cafe Mamajuana (555 E. Jericho Tpke., Huntington Station): We’ve always had top-notch Dominican cuisine among us, but 2021 could be the year it has reached new octaves on Long Island. At the Mamajuana Café, part of an Inwood restaurant, the cuisine imbues Caribbean and Latin dishes with Pan-Asian and Mediterranean touches, such as grilled octopus with red chimichurri sauce (as a starter) or rigatoni with cream of mushroom, mofongo and puerquito. al horno, slow roasted pork shoulder with garlic and herbs. The fusion reaches a crescendo with “latino sushi” (think chicken tempura, bacon, cream cheese and sweet plantains in a roll with sriracha and sesame aioli). Feast indoors in the beautiful cavernous dining room with its exposed steel rafters and blood-red backlighting, or have rum cocktails outside in the palm-fringed gazebo. More info: 631-923-3686, mamajuanacafe-huntington.com

1653 Pizza Co. (80 Gerard St., Huntington): A collaboration between Chef Michael Vigliotti, one of LI’s main pizza makers, and the team behind Huntington’s sports bar, The Rust & Gold, the 1653 Pizza Co. name, a contemporary Italian restaurant. Vigliotti’s inventive menu includes charred octopus with pea puree and guanciale, pesto lasagna, tonnarelli carbonara, monkfish piccata and seared rib eye in butter. But you will also need a pizza, perhaps the bianca (with mozzarella, pecorino, fontina, scamorza and stracciatella), the wild mushroom (mozzarella, scamorza, maitake, royal trumpet, pioppino, truffle paste and porcini powder) or the pie clam (an unorthodox triumph of baby necks, lemon zest, and pickled banana peppers). The liquid part of the 1653 list – imaginative cocktails and an all-Italian wine list – is the domain of Frank Antonetti of The Rust & Gold. More information: 631-824-6070

Tapas bar at Villa Lobos (499 S Main St., Freeport): Those looking for a real Spanish tapas experience – not to mention real paella made to order – will have an easier time now that Larry and Jackie Villalobos have planted their flag in Freeport. The couple operate two casual Venezuelan restaurants in Manhattan and Queens, but both have their roots in Spain and Larry has long dreamed of honoring that heritage with a restaurant. Tapas here include shrimp in garlic sauce, pan con tomate (the Spanish version of bruschetta), Galician-style grilled octopus, and Tortilla Española, the large Spanish omelet filled with potatoes. Paella is served with seafood or meat. There is an all-Spanish wine list as well as fine Spanish sherry and vermouth. Dine at the bar, in the cozy dining room or outside on the patio, which overlooks a marina. More info: 516-608-6042, villalobostapas.com

Seafood in Puerto Plata on the water (42 Woodcleft Ave., Freeport): Puerto Plata is a coastal city in the Dominican Republic renowned for its beaches and natural beauty. Today, Rudy Liriano and his partners bring that vibe to Freeport’s Nautical Mile with this chic seafood restaurant with Latin influences. The menu is dominated by steamed seafood platters that are designed to be shared by groups – each serves 5-6 people – and range from a salmon-only platter to King’s Feast of snow crab and king crab, lobster tails and giant lobster tails and shrimp. All platters also include potatoes and vegetables. (The platters and their prices are suitably reduced for singing guests or couples.) Among the entrees you will find “sopa revive muertos”, a seafood soup to revive the dead and “the famous ceviche of La Doña del Sazon “. More info: 516-665-3025

EShin noodle bar (1113 Route 25A, Stony Brook): Dozens of decisions are made in a single bowl of ramen, and Chef Kai Wang makes some really good ones, in part thanks to his years of working in New York noodle kitchens Michelin starred spots. The usual suspects are here: tonkotsu ramen, chicken dashi ramen, even a “dry” vegetarian ramen made with tomato dashi broth. But there’s also homemade tofu (served cold, only in summer), crispy open-sided toro buns, and a yellowtail crudo drizzled with brown butter and vinegar. The menu will change with the seasons, but not the sober and elegant interior, with an open kitchen, counter and wooden cabins. More info: 631-675-6333, eshinrestaurants.com

First 39 (39 Atlantic Ave., Lynbrook): This hip and trendy “resto-lounge” is something new to the sleepy Lynbrook. Decor has the subdued bling of a club-chic, with brick walls adorned with vaguely art-deco paintings, a backlit bar, and bespoke crystal chandeliers hanging from a wooden herringbone ceiling. But the moving and global menu also demands attention: crispy shrimp with cheddar polenta and Cajun hollandaise, coleslaw salad with cornbread croutons and pickled raisins, southern fried chicken with jalapeño fillet and aged steaks. dry (which can be “spiced up” with fried or grilled lobster tail). In the early hours, revelers can accompany their bottles with bar snacks like lamb chop lollipops or truffle fries. More information: 516-837-3939, prime39.com

Standard check-in (49 E. Main St., Patchogue): How did you get through confinement? Standard Rec co-owner Brad Wilson searched eBay et al. It replaced Public House 49 earlier this year. Chef Michael Meehan’s menu draws heavily from around the world – think arepas, birria ramen, Cuban hot dogs, tuna poke, and macaroni and cheese with cheese and chili sauce. The cocktails cover an unusual but still refined range. More info: 631-730-8100

by Schultzy (265 Bayville Ave., Bayville): When Jimmy Schultz decided to open a seafood cafe not far from the waters of Glen Cove and Oyster Bay, which he has been fishing for over 30 years, it was impossible to not to notice it. “If I don’t catch the shells myself, I get them straight from the boat, every day,” said Schultz, who rakes local beds for shellfish when he’s not in the restaurant, which helps for diners to access dishes such as pine. Island oysters. And what Schultz himself does not catch is always of reliable origin. Scallops arrive fresh off a Massachusetts dayboat and lobsters arrive on a similar daily schedule. More info: 516-588-6240, longislandrawbar.com

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