GIMME A LITTLE KISS: When
the Foodies were asked by four 20-something females, for the
hottest place of the moment, they were sent to Besito –
the Tunney brother’s New York Avenue new Mexican eatery.
The four young ladies wanted to catch up with one another,
eat something yummy (without disgracing their diets), and
be at the center of Huntington’s hustle and bustle.
When the bartender handed them four glasses of crimson sangria—and
then a pitcher still three quarters full—they knew Besito
was the right place. Thank you Foodies! Besito’s menu
may require a bit of navigational help, but the group’s
well-trained server described each dish in an authentic sounding
accent that transported them right to the heart of Cabo San
Lucas. Around them, couples were holding hands and friends
were laughing, all in the company of a life size print of
two horses engaged in what is a surprisingly civilized little
kiss – un besito. According to Besito’s manager
Tony Kathreptis, that’s just what Besito is to Huntington:
“a little kiss of authentic Mexican food.”
MONDAY, BLUE CLAW CRABS: “We Provide
the Hammer, You Provide the Appetite” is the promotion
for The Sea Shanty’s (14-16 Woodbine Ave., Northport,
631-262-7100) Monday night “All You Can Eat Blue Claw
Crabs, Maryland Style” – they’re caught
in the Great South Bay, steamed in beer, herbs and Sea Shanty’s
own version of Old Bay Seasoning and served with soup and
corn bread for $32.95 per person. If you’ve never had
crab boil, you gotta try it! They’re tasty, spicy, you
use your hands and you won’t be able to stop.
TUESDAY, LOBSTERFISH: What do you get on
Tuesday night when you cross Rockfish with a lobster? Lobster
night with 1 ? to 5 lbs at $15 per lb. Oyster shooters only
$4. That’s Tuesdays and you also must try dining on
their great outdoor patio – Rockfish (47 Green St.,
Huntington, 631-351-3440).
WEDNESDAY, LOBSTERTALE: Twin Lobster Tails
Dinner with coffee and gelato only $28 every Wednesday at
Wild Fin, (368 New York Ave, Huntington Village, 631-549-5757).
THURSDAY, NIGHT OUT: Rare Olive (400 West
Jericho Tpke, Huntington, 631-423-3444) Thursday, DJ after
9 p.m.; 5 – 8 p.m. Happy Hour; Ladies Free Martini Specials
(10 – 11 p.m.); and $4 Domestic Beer / $5 Imported Beer,
$6 Martini Specials, $7 Mixed Drink Specials.
NYC RESTAURANT WEEK: New York City is celebrating
the 15th annual Summer Restaurant Week(s). With more than
200 participating restaurants serving the best dining deals
in around — three-course prix-frixe lunches for $24.07
(get it?) and/or three-course dinners for $35 (beverage, tax
and gratuity are additional), it’s a must if you’re
in the city Monday to Friday, July 10 – 14 or July 17
– 21. You can taste the cuisine of some of New York’s
and the world’s finest chefs. For info and restaurant
list: www.nycvisit.com/RestaurantWeek.
FOODIE OUTING: Our foodie friends picked
us up for a typical New York City dinner. Nope, we didn’t
head to Manhattan and instead took the Throggs Neck to Arthur
Avenue in the Bronx, the best-tasting Italian neighborhood
this side of the Atlantic Ocean. After a brief wait in the
upstairs bar at Dominick’s (2335 Arthur Avenue, Box
10458, 718 723-2807), the four of us were seated at a long
table for eight. A young couple soon were seated next to us:
she, a teacher from Flushing, he a NYC Firefighter from Long
Beach – they travel for this place. There were no menus,
only great Italian bread brought to the table. You could tell
the super-knowledgeable server what you wanted or have him
rattle off an endless list of dishes. The room was bare and
crowded, space at a bit of a premium, and the atmosphere more
pizza backroom than fine restaurant. The food however, was
spectacular — hands down, the best Marsala in the entire
world. The spaghetti in a shrimp marinara sauce, the fried
calamari and the antipasto were also wonderful. No, it wasn’t
fine dining, but it was as good tasting Italian food as you
could find. We ate more than was humanly possible, had leftovers,
and the cost was $65 per couple and that included a bottle
of Dominick’s own Merlot. On the way home, we came over
the Whitestone and had dessert at the Lemon Ice King of Corona.
It was a real New York City meal. Bellissimo!
CHEESE PLATE: Artisinal’s, the exciting
Manhattan Cheese Emporium and restaurant mentioned previously
by the Foodies, recently offered on their website tips on
composing a cheese plate by their “maître fromager”
Max McCalman. Our cheesy Foodie summary: A group of three
to six cheeses should be arranged in order progressing from
mildest to strongest. The cheeses should be evenly placed
clockwise around the plate – mildest at six o’clock
— which should be large enough to allow space between
each cheese all fitting within the plate’s border. It
is effective to alternate textures where possible, keeping
the progression in mind. A solid colored plate is best with
contrasting colors in the cheese selection for aesthetic appeal.
For more detailed descriptions of plate compositions and photos
of cheese plates try Max’s books at www.artisanalcheese.com.
Send news of the food world to Foodie@LongIslandernews.com
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