PRIME BRUNCH: So you can’t get in for dinner,
try Sunday brunch and the cuisine of Executive Chef Richard
Farnabe alongside spectacular daytime views of Huntington
Harbor at Prime (117 New York Avenue, Huntington, 631-385
1515, www.restaurantprime.com). Their new Sunday brunch is
served from 11:30 a.m. to 2:30 p.m. The a la carte menu
includes: Caprese Tower $10, Fresh mozzarella, beefsteak tomato,
basil; Prime Plateau for Two $28 per person, Oysters, little
necks, prawns, Maine lobster, stone crab claws, bay
scallops; French Toast Panettone $14, with caramelized bananas,
Chocolate Chip Hotcakes $11 with chantilly crème; Mac
N’ Lobster $23, Lobster gratin, spicy bisque sauce,
macaroni; Seared Tuna $27, Shitake mushrooms, paprika-port
wine sauce; The Eggs $17, Poached, Norwegian smoked salmon,
choron sauce served with roasted fingerling potatoes.
BESITO, TOO: Dined at the new Besito in Roslyn.
It has been obvious since John Tunney launched the first Besito
on New York Ave in Huntington that the longtime restaurateur
had another winner. This time however, the Besito proprietor
and creator of Blue Honu and American Burger Company is starting
a dining trend. Way ahead of the marketplace, Besito offers
artfully prepared Mexican food to an upscale audience in a
sleek and comfortable setting. It’s like ethnic American,
modern, hip, tasty food plus a drink menu that begs for a
designated driver. For dinner, for drinks, for fun, Besito
will be making the mark as Tunney propagates his Huntington
Mexican magic up and down the Eastern seaboard and beyond.
WHAT TO EAT: A mesmerizing and illuminating look
at our brave new world of technological food production, Our
Daily Bread — “Devastating! A Must-See!”—The
New York Times — screens at Cinema Arts Centre (423
Park Avenue, Huntington), Tuesday, March 20, 7:30 p.m. Discussion,
book signing and wine and cheese reception follows with NYU
Professor Marion Nestle, author of Food Politics: How the
Food Industry Influences Nutrition and Health, and her latest
book, What to Eat. Members $9, public $12. Reservations are
recommended: 631-423-7611.
TASTE OF BELGIUM: The Polo Restaurant at
the Garden City Hotel (45 Seventh Street, Garden City, 516-747-3000)
will feature award winning chef Steven De Bruyn’s selection
of six pâtés and terrines paired with six Belgian-style
brews from Southampton Ales & Lagers, Wednesday, March
21, 6 p.m. The tasting begins at 6 p.m. and is $48 per person.
For reservations call the Garden City Hotel at 516-747-3000.
FOOD & MUSIC: At Bedlam Street Fish and
Clam Company, you can hear Friday night jazz with the smooth
sounds of the Steve Salerno Trio from 7-10 p.m. Saturday night
it’s live guitar in the bar from 7-11. Requests
from the Beatles to classic jazz will accompany the food from
Jonathan Passman’s creative kitchen. Also on Saturdays,
there is a 10% “Night Owl Special,” giving 10%
off your check for all reservations booked after 9.
CRAB CAKE CLASS: Learn how to cook like the
pros at Loaves & Fishes Cookshop, (835 Franklin Avenue,
Garden City, 516 877-1010)on Saturday, March 17th from 12
to 2pm. The cooking demonstration will feature one of Morton?s
Steakhouse’s most popular appetizers — the jumbo
lump crab cake, as well as their wild mushroom dish. Morton’s
of Great Neck’s Executive chef Boubakar Diakhite and
General Manager Bill Cassidy will be on hand. To reserve a
place for this free demonstration, call Loaves and Fishes
Cookshop at 516-877-1010 or go to www.landfcookshop.com.
SUSHI MONTH: H2O Seafood Grill (215 West
Main Street, Smithtown, 631-361-6464) celebrates March with
a sushi festival. Sushi lovers can order the menu items to
stay or go though take-aways of five sushi rolls will include
the fifth one for free. New sushi rolls will be offered
daily. Appetizers: Four-Piece Sushi Appetizer -Tuna, salmon,
beef and yellowtail sushi with assorted sauces; Tuna and beef
tartar with steamed spinach and bonito soy sauce. Entrees:
Japanese Surf and Turf - Pan-seared one-pound lobster with
volcano sauce, wasabi mashed potatoes and duck breast sushi
roll; Kobe Sirloin Roll and Shrimp - Kobe sirloin sushi roll
served with sautéed shrimp and broccolini in sweet
soy sauce. Sake sampler: Tasting of four sake styles - Nigori,
Junmai, Junmai Ginjo and Junmai Daiginjo.
MORTINI’S: Morton’s The Steakhouse
(777 Northern Blvd., Great Neck, 516-498-2950) presents a
tasting event featuring their four new “Heavenly Morton’s
Mortini’s” on March 23, 6-7:30 p.m. At the
tasting, guests will taste the four new Mortini’s, learn
to create the trademark “foam” and enjoy their
signature hors d’oeuvres. The cost for this event is
$35 per person and reservations are requested.
WINTER WONDERLAND: Ruvo Restaurant, (63 Broadway,
Greenlawn, 631-261-7700) offers a $26, three-course, Winter
Prix Fixe Dinner – is it still winter? –Sunday
to Wednesday, 4:30 p.m. till close. Sample menu — Antipasti:
Hearts of Romaine Caesar with Ciabatta Croutons and Cured
Anchovies; Organic Greens with Pecorino Romano and Balsamic
Vinaigrette; Mozzarella-grilled Eggplant Napoleon; Soup of
the Day. Entrees: Herbed Crusted Salmon with a Sundried Tomato
and Pesto Sauce; Roasted Half Chicken with Dijon and Cognac;
Veal Scaloppini Sorrentino with Linguini Fini; Shrimp, Spinach
and Cannellini Beans Orecchiette;all served with sautéed
winter greens and garlic mashed potatoes. Desserts: Cappuccino
Tartuffo; Tiramisu; Chocolate Mousse Cake; New York Cheesecake.
Coffee and Tea.
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