MARONI’S: The portions are small so you have
a fighting chance to get through the fifteen course tasting
lunch, plus dessert sampler; the menu varies daily at
the remarkable Maroni’s (18 Woodbine Ave, Northport,
631 757-4500, www.maronicuisine.com). Our lunch: San Simone
Oysters on the Half Shell; Wild Boar Carpaccio; Million Dollar
Chip – caviar, creme fraiche, homemade potato chip,
scallion; Venison Ravioli in Barolo Wine Sauce; Steamed Hong
Kong Dumplings; Hamachi and Salmon Tataki; Baked Clams Oreganata;
Eggplant Parmigiana & Grandma Maroni’s Meatballs;
Crisp Spicy Calamari; Fresh Rigatoni with Fresh Truffles;
Lobster Bisque with 10-year-old cognac; Scallop Scallopini;
Memphis Style Ribs (falling off the bone); Hawaiian Spot Prawns
with salt & pepper; Pastrami on Rye Eggrolls; and a Two-bite
Kobe cheeseburger. For Dessert – Belgian Chocolate Mousse
with toasted marshmallow; Crème Brulee; Chocolate dipped
Dove Bar; Homemade mini chipwich. The $50/pp lunch, $75 weeknight,
$85 weekend night meal is as remarkable a foodie experience
as you’ll encounter anywhere on the Island. No credit
cards. There appears to be room at lunch, but if you want
a dinner res, call way early. For weekends, try a month in
advance, and if that doesn’t work, tell them Gary Weiss
sent you.
FUN FOODIE LUNCH: Add another local eatery
to the list of Foodie lunch favorites. Sweet Mama’s
(9 Alsace Place, Northport, 631 261 6262 or 261 MAMA) takes
you back to the youth you never had in rural America with
blue plate specials, and the best darn comfort food you’d
like to remember. It’s bright, cheery, and offers bacon
and eggs 24/7. A full and diverse menu will satisfy the gamut
of hungry diners, morning, noon and night. Expect to find
seniors, business people, families all enjoying the fine food,
attentive service, and fun atmosphere. We have to go back
to try their French Toast with chocolate chip topping. See
you for Sunday brunch and more!
SALSA, MERENGUE, BACHATA: Free lessons! Every Friday and Saturday
night it’s Q’s Latin Nights at Main Street’s
newest eatery, Quetzalcoatl (296 Main Street, Huntington Village,
631 427-7834) with free Salsa, Merengue, Bachata lessons starting
at 9 p.m. You can go, eat, and learn to dance, with or without
a partner. Let’s party!
FAMILY BUFFET: Friday nights from 5-7:30
pm 34 New Street (that’s the address as well as the
name) offers a dinner buffet that will satisfy the hungriest
of families. We’ve been told the kids love the evening
and go home smiling while the adults get to experience the
fine work of 34 New’s superior kitchen. Adult’s
$22; kids 8-12 $11; 3-8 $6; and under 3, free. Enjoy!
ICE CREAM BREAKFAST: If you’ve ever
had ice cream for breakfast, you’ll know why Cold Stone
Creamery came up with their latest flavor, French Toast ice
cream. Inspired by the most important meal of the day, French
Toast “With The Most” tastes just like homemade
French toast drizzled with syrup. Mix in slices of real apple
and cinnamon, and it becomes the ice cream “with the
most,” available at the Wall Street location in Huntington.
It’s the perfect dessert after a great meal at one of
the restaurants in the Village! For a healthy indulgence,
the dairy-free sorbet is a light summer treat and can be mixed
into a delicious fruit smoothie.
LI WINE: Two more Long Island vineyards are up for sale. But
worry not. According to published reports, have nothing to
do with the strength of the Long Island East End wine industry.
Lieb Cellars and Sherwood Cellars have joined Castello di
Borghese — which we reported earlier — and three
other vineyards looking for new owners. The LI Biz Blog reports,
“at first glance, the move might have oenophiles worried
their local appellations will sell to developers who favor
McMansions over Chateau-worthy blends. But fret not . . .
The swath of sellers will make room for new producers that
are committed to the region.” Keep your eyes open for
wines from Long Island’s newest wineries Clovis Point
(clovispointwines.com) and Medolla Vineyards (www.medollavineyards.com).
GRILL DADDY: The Grill Daddy and The Grill
Baby are new barbeque grill cleaning tools that steam clean
dirty grills in minutes. Preheat grill, fill tool with water
and start to brush away caked on food residue and grease releasing
water as you brush, rinsing away burnt food and dirt. Available
at www.grilldaddy.net.
AN APPLE A DAY: The franchisee of Applebee’s
on Long Island, Edward Doherty, has been instrumental in getting
Applebee’s International, the world’s largest
casual dining restaurant concept, to switch to zero trans-fat
oil. According to Doherty, “Guests are looking for healthier
options and cooking with zero trans fat oil is just one
step toward achieving that goal.” His group not only
tested different options but was the first to actually make
the change nationally. Then, last month, Applebee’s
announced that its 1,800-plus domestic restaurants have completed
the transition to zero trans-fat frying oil. Conscious of
a healthy diet, Applebee’s offers Weight Watchers menu
items with the points, calories, fat and fiber content listed
on the menu. Children also have healthy choices too. Instead
of French fries, they can choose a side of veggies and dip,
apple sauce or steamed broccoli to complement their kids’
meal entrée. Large chains joining the movement may
be a sign that America is becoming health conscious. There’s
an Applebee’s on New York Avenue in Huntington Station
and one on Veteran’s Highway in Commack.
Send news of
the food world to
Foodie@LongIslandernews.com
Main
Menu
|
