FIRST CLASS MOMS: Huntington’s longstanding
dining mecca Panama Hatties is offering an elegant Mother’s
Day Brunch and Dinner that’s sure to please. Executive
Chef/Owner Matt Hisiger has added a three-course Mom’s
Day brunch menu to celebrate with family at $39 for adults/$19
for children 10 and under, with a special children’s
menu, served 11:30 a.m. until 2:30 p.m. Also for dinner, 3:30-7:30
p.m., a special offering from the new Spring a la carte menu,
plus a children’s menu will be available. Look for some
new value-priced wine selections. Reservations: 631-351-1727
or at panamahatties.com.
GOURMET PIZZA PUP: Joanne’s Pizza is coming
to Huntington (11 New St, Huntington Village ) and owner Vincent
Perniola is leading the way. Partnering with Rino and
Louis DiMaria who own the famous Roslyn store which led
Long Island in the proliferation of pizza toppings, watch
for this new entry to stake its claim as one of the best pizzas
in Huntington. We expect an opening around the beginning of
June and can’t wait for a slice with shrimp. Yup,
they sell the most wonderful types of gourmet pizza —
chicken Marsala, cheeseburger and almost 3 dozen others
— by the slice. In his spare time, Vincent Perniola,
is the chef/costumed character Pizza Pup who is dedicated
to helping children and sharing with them the joy
of eating pizza and the power of positive thinking. He does
fundraisers, charity events and visits sick children in hospitals check
him out at: www.pizzapup.com. He also makes one heck
of a slice.
FAMILY FRIENDLY: We missed the segment but
are told that the Pine Tree Inn (16 West Jericho Turnpike,
Huntington Station, 631-271-2277) was voted #1 Family Friendly
restaurant by viewers of News 12. The segment aired on April
13. Congrats!
QUETZALCOATL: Long time Mexican favorite
Oaxaca’s (385 New York Ave, Huntington, (631) 547-1232)
has a new sibling. QUETZALCOATL, a new Mexican Restaurant,
is open for business at the site of the former Huntington
Village Diner on Main Street in Huntington Village. Named
for the feathered serpent god of the pre-Columbian Aztec
and Mayan cultures of Central America, our luncheon stop by
revealed a restaurant with promise. An interesting menu, appropriately
dressed up and a surprising number of patrons for a new place,
greeted us. The complimentary salsa served with tortilla chips
was too mild for us but the place is certainly worth a try.
It’s also open for breakfast.
LUNCH BUNCH: The Foodies like the lunch options
at Wild Fin (368 New York Avenue, Huntington, 631-549-5757).
Try the Key West Shrimp P.B.L.T.: Hickory-seasoned jumbo shrimp
with roasted Portobello mushroom, apple-wood smoked Bacon,
shredded Lettuce and Tomato served on grilled sourdough bread
with a roasted garlic aioli. $14. Peanut Crusted “Ahi”
Tuna: Arugula stuffed parmesan tuile cookie, purple plum chutney,
orange sabayon. $16. Linguini Clams “The Fin Style”:
New Zealand cockle clams, minced shallots, green onions, sweet
garlic, herbed seafood broth. $14.
SPRINGTIME BEER DINNER: Celebrate Spring
at Canterbury Ales (314 New York Avenue 631-549-4404, www.CanterburyAles.com)
and an evening of fine food and beer in conjunction with Southampton
Ales and Lagers, on Monday night, May 21, from 7-10pm. $70
(all inclusive) advanced ticket purchase online, by mail or
phone.
BAANG, BAANG: We enjoy when a hot restaurant
changes things for the better – you know, a menu tweak
to give you some new things to try but leaving the items that
were absolutely superb. Baang, the café and bar in
the Woodbury Commons shopping center on Jericho Turnpike,
is under new management. Rob Smith entered the Asian Fusion
restaurant recently and the menu reflects a breath of fresh
air as well. Designed by George Mahaffey, James Beard Foundation’s
“Best Executive Chef,” and Baang’s Executive
Chef Jacky Toh, the new menu offers a Seared Hudson Valley
Foie Gras appetizer with caramelized pineapple and aged balsamico,
and the entrees seem to include a greater variety from fish
to prime cuts. Their entire wine list is being renovated at
the moment. All of this gives plenty of reason to head back
to Baang.
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