JOANINA EXPANDING: Word on the street is that popular Restaurant Joanina (35 Gerard Street, Huntington 631-549-2727) will soon undergo a renaissance. That’s the good news. The bad news is that expansion will take place at the expense of the deli section. The delicatessen always looked busy to this Foodie and the food was always fresh and delicious, but the poor store layout left customers standing around uncomfortably. Joanina, on the other hand, always was as on-the-ball as their deli counterpart was confusing. They picked the right half, though I doubt the folks who absolutely live on their take-out agree.

TOP CHEF: Bravo Network’s Top Chef is casting for the next batch of competitors. Open auditions for Season 6 will be held in New York City on March 1 from 10 a.m. to 2 p.m. at Craftsteak (85 10th Ave., NYC 212-400-6699). They’re looking for chefs with “a passion for food, creativity, a knowledge of cooking techniques and trends and oodles of charisma.” We know of one former Huntington chef who’s working the line at Craftsteak – perhaps they should look in the kitchen. (Ask for Luke.) The rest of you, go to www.bravotv.com/casting for details.

2-FERS AT HONU: HONU Kitchen and Cocktails (363 New York Ave., Huntington 631-421-6900) has announced that every Thursday from 5 to 10 p.m. at the bar, all Skyy vodka drinks are 2-for-1 and all coconut martinis are 2-for-1.  And since you should never drink on an empty stomach, order some small plates off the menu.
VINO FINO: Ruvo Restaurant (63 Broadway, Greenlawn 631-261-7700) hosts an Italian Wine Dinner every Thursday featuring a four-course prix fixe menu and unlimited Italian wine. Sample menu: Course One – choose Tuscan Kale and Borlotti Bean Soup or Wild Mushroom Risotto; Course Two — Pear and Gorgonzola Salad with Sundried Cherries, Candied Pecans and Citrus Vinaigrette, or Steamed Mussels with Tomato-Saffron; Course Three: Roast Codfish with Eggplant Caponata and Spicy Aioli, or Prosciutto-Wrapped Pork Tenderloin with Madeira-Rosemary Demi-glace; and Course Four, or as we like to call it, dessert: Port Wine Poached Pear or Chocolate Bread Pudding with Vanilla Gelato. Wines are 2006 Chardonnay, Tormaresca, Puglia, 2007 Pinot Grigio, Placido, Tuscany, 2007 Chianti, Cecchi, Tuscany. It’s $45 per person, and the same deal is on at Ruvo’s Port Jefferson location.

Send news of the food
world to Foodie@LongIslandernews.com

Main Menu