ARACHNOPHOBIA: If you’re scared of spiders
you might have to skip the ribs until after Halloween. The
sizable spider (it’s inflatable) perched atop Hog House
(200 W. Jericho Tpke., Huntington Station 631-271-4200) apparently
has a taste for barbecue.
SURF’S UP AT WILD FIN: Foodie friends
inform us that they dined at Wild Fin (368 New York Ave, 631-549-5757)
and tell us the food was delicious, the wait-staff knowledgeable;
it was a very special dining experience. Plus, get this: Tuesday
to Thursday with the purchase of two or more entrees, half
priced bottles of wine are offered. Our friends had the Lagaria
Pinot Grigio (Italy) $14 and the Kendall Jackson Vinters Reserve
Chardonnay (California) $16. Got your attention? Then they
flipped out over their dinner. Starters: a towering salad
of Wild Arugula & Shaved Bosc Pear with raspberry goat
cheese, sherry-vanilla vinaigrette, toasted sesame flat bread
$12. Entrees: Hickory-Spiced Key West Mahi Mahi, black bean,
roasted corn and pepper couscous, smoked bacon & frisee,
orange-maple emulsion $25; Cedar Plank Roasted Pacific Halibut,
lobster home-fried potatoes, sautéed baby spinach,
red wine butter sauce $25. Desserts: a tray of complimentary
biscotti, Warm Tropical Fruit & Ricotta Tart, pineapple-passion-banana
sorbet, raspberry preserves, strawberry coulis. $8; Warm Falling
Down Chocolate Cake, banana-chocolate gelato, malted milk,,
chocolate sauce, raspberry gelee, chocolate tuile cookie,
fresh mint, $8. We’re convinced!
PRIME: It is not the best kept secret in
town, “Prime” is about to open. As a matter of
fact, the newest dining venue of the RMI Group, best known
for Tellers restaurant in Islip, will soon be open for business
at the beautiful waterfront site of the former Coco’s.
We anticipate the quality and excitement of another top flight
Huntington eatery. The group which also owns Beachtree Café
in Islip and H20 in Smithtown, has distinguished itself time
and again with first class service, a superb kitchen and an
exciting atmosphere. We’re all for great things. Seeya
there.
PERFECT PAIR: It’s the perfect time
of year for apples and cheese, one of our favorite pairings.
Apples are abundant and at their peak in varieties of
sweetness and crunch, while many cheeses are just coming
in their own. The fall is when the greatest variety
of cheese reach their peak. Apples offer a wonderful crunchy
and sweet platform for quite a number of cheeses with contrasting
tastes — they’re also lower in carbs than crackers
or breads. Ask your local fromagerie for a ripe, but strong,
semi soft cheese to contrast to with the sweet crunchy Honey
Crisps. Try a sharp cheddar on a tart Granny Smith and go
with the strongest, smelliest cheese you’ll eat on a
Delicious. Mix and match. Go for contrasts. Be daring. Apples
and cheese are great partners as the leaves begin to fall.
FOOTBALL AT FINLEY’s: Football season
is back in full swing and we hear they’re swinging at
Finley’s (43 Green Street 631-351-3440). The longtime
Green Street hotspot run by Doc Finley and his wife, has attracted
the football crowd with their Sunday day and night, and Monday
night football fun: $2 select domestic beers; $3 select imported
beers; $3 cheeseburgers; $4 plates of wings. Touchdown!
OKTOBERFEST: You’re running out of
time. Don’t miss Octoberfest at Canterbury Ales (314
New York Ave, 631-549-4404) and their German fare on the daily
specials board, including their famous Sauerbraten! And tell
Publican Billy Hoest that you heard by email that there is
a $4 sale price on all of the bottled Oktoberfest beers: Paulaner,
Spaten, Hacker Pschorr, Harpoon, Victory Festbier and Flying
Dog’s Dogtoberfest - while supplies last. These are
the cream of the crop as far as Oktoberfest beers go...picked
by Gia and Billy! They are also featuring three American micro-brewed
Oktoberfests: Blue Point Brewery, Brooklyn Brewery and Samuel
Adams. They invite you to stop in and be German for a day
in their warm English pub... you’ll be glad you did!
Tell them the Foodies sent you!
QUESTION: What do you get if you divide the
circumference of a pumpkin by its diameter? Answer: Pumpkin
pi.
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the food world to Foodie@LongIslandernews.com
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