GRANDMA MARONI’S MEATBALLS: The Foodies love Maroni’s, Northport’s tiny tasting palace run by Mike and Marie. But this once quiet local top restaurant drew folks along Long Island’s north shore, then it was Throw down with Bobby Flay and then AOL told the world of the recipe for Grandma Maroni’s meatballs: 1 pound ground chuck, 4 ounces dried bread crumbs; 4 large eggs; 4 ounces whole milk; 6 ounces grated Romano; 3 ounces grated Spanish onion; 2 ounces finely diced fresh garlic, 2 ounces finely chopped fresh Italian parsley leaves, 2 ounces finely chopped fresh basil leaves. Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy! We did at Maroni’s.

NOMA: Dinner at Noma (70 Gerard St, 631-923-1570) was anything but ordinary reports a foodie friend. The beautifully decorated room with Merlot colored walls, black lizard leather-covered banquettes, tin ceiling and trendy lighting immediately transported the dining group to a chic, Manhattan restaurant. The wait staff was polite, attentive and eager to please. They started with Zucchini Flowers stuffed with ricotta, batter-dipped then deep fried and served over rhubarb coulis. The enormous skewered Jumbo Shrimp served over Asian Slaw with Peanut Butter Dipping Sauce, were, succulent and grilled to perfection. After the appetizers they were served shot glasses of lemon sorbet to cleanse palates. The entrees which followed were each applauded: a three-inch thick Grilled Swordfish Special served with broccolini and truffle mashed potatoes; a rich and delicious generous portion of Mushroom Risotto; and a perfectly cooked thick, juicy 16 oz Filet Mignon, red in the center and charred on the outside. The Kobe Burgers were also a huge hit — gi-normous in size and topped with Asiago Cheese served on a Brioche Bun with French Fries. The dessert list beckons a return visit. Partners Rocky Bruno and Chef Joseph Tomasino apparently know the recipe for success.

GREAT MINDS: It was at least a month ago. On the same Friday night that one Foodie was busy completing the Side Dish column by writing of his fascination with and desire to try a little known Italian cheese, Burrata, another Foodie was stopping in the Water Mill on his way out east and dining at the Hampton phenom “Roberts” (755 Montauk Hwy., Watermill, 11976, 631.726.7171) — you should remember it as the must stop Hampton spot with a creative coastal Italian kitchen and a gatekeeper from Huntington. For appetizer, his waiter convinced him to try Burrata, from the kitchen of gifted Exec Chef, Natalie Byrnes. Burrata is a young cousin of classic Italian mozzarella. To produce it, cheese makers stretch a thin layer of fresh mozzarella curd around a pillowy blend of cream and still more mozzarella curds. Sweet, creamy, and delicately textured, it was served unsliced in a bit of extra virgin olive oil  — resembling a loose fresh mozzarella in taste and consistency —  surrounded by mini heirloom tomatoes and wonderfully crusty bread painted with the sweetest of balsamic reductions. Bravo!

20 MINUTE BARBEQUE: East Northport’s Phillip David, is the Chief Operating Officer of Gallagher’s Steak House Franchises. Gallagher’s was established as a speakeasy during the prohibition years and is celebrating 80 years of operation best identified by its signature meat aging room stocked with the best USDA Prime dry aged beef. Along with chef Telmo Silva, Phil offers the 20 minute barbeque idea: Use the grill for the steaks only (Gallagher’s recommends Prime dry aged), grill one side, then the other, and you are done! The appetizers and side dishes are all prepared in advance:  chunky avocado, tomato and red onion dip; hummus and raw vegetable crudité. The salads: Telmo’s cool corn, black bean and grape tomato western salad; Terry’s Irish Potato salad w/ course mustard, bacon and sweet onions; Philip’s red beet and goat cheese salad vinaigrette. Cold watermelon salad, cubes with mint and splash of vodka is their dessert suggestion.

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