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Young Entrepreneurs – Restaurants

These Long Island natives have opened restaurants, butchers or bakeries — all by the age of 30. This is how they did it.

Jenna Napolitano, 26

Owner of Elise’s Niece’s Cafe, Farmingdale

“Don’t overthink it. Don’t freak yourself out. Follow your gut and your passion.”

Jenna Napolitano

Jenna Napolitano, who studied fashion at Marist College, never intended to open her own business. But after losing her job at Kate Spade due to the pandemic, and her aunt to cancer around the same time, she combined her hobby and beloved aunt’s knack for baking to open a quaint cafe.

“I started making her recipes just to help my family cope ,” Napolitano says, adding that she kickedstarted her business last year by first offering boxed cookies, miniature pies, muffins and cakes at her parents’ antique shop, Back in Time.

Come June, Napolitano officially debuted her cafe, hidden like a speakeasy behind the shop. “I invested all of my savings into this, which is scary for someone my age. But, I’m almost glad that I didn’t overthink it,” she says of the quick decision she made to open. “I’m investing in myself.”

Napolitano credits her parents for showing her the ropes as a boss; and as far as a career in fashion goes, that’s in the rearview mirror, she says.

441 Main St.; 516-455-7775, elisesniece.wixsite.com

— Joann Vaglica

Carolyn Rios, 29 and Michael Barriga, 29

Owners of Ceci’s Arepa Joint, East Meadow

“Believe in yourself and don’t have a plan B. Then it will have to work.”

Michael Barriga

A decade ago, Carolyn Rios and Michael Barriga dated briefly in high school before going their separate ways. Then, a chance meeting a few years back — Barriga was an Uber driver, Rios his passenger — put them back in each other’s orbit, whereupon they discovered a mutual love for arepas. The flapjack-like corn cakes, fried on a griddle and filled with meats, cheeses and more, are a common street food in Colombia and Venezuela, where Rios’ and Barriga’s families are from respectively.

In 2020, after Barriga lost a job owing to the pandemic, he and Rios decided to open an areperia based on the recipes of Barriga’s Aunt “Ceci” Cecilia.

“They called me crazy, said I had no experience, that we’d never cooked in a real kitchen, didn’t know what we were doing, that I should wait till I’m older,” recalls Barriga. “We got told no in very nice ways.”

“Restaurant businesses have a tendency to be owned by older people, ” adds Rios. “People say, ‘you’re the owner?’ They’re surprised that someone that young would start a business like this.”

But start it they did, opening Ceci’s Arepa Joint in March of 2021. Is it hard being a young couple and running a restaurant?

“We haven’t ripped each other’s heads off,” replies Rios with a laugh. “It has its downsides sometimes, but it’s very good to have someone to bounce ideas off of, someone who will give you a genuine opinion.”

503B Newbridge Rd.; 516-765-3180, cecisarepajoint.com

— Scott Vogel

Supy Singh, 24 and Kam Singh, 30

Owners of Tava Fine Indian Cuisine, Glen Cove

“It has very little to do with luck and a lot to do with hard work and sacrifice.”

Supy Singh

Although Supy Singh has been part of the restaurant business since childhood — his family owns House of India in Huntington and Mango in Bellmore — the plan upon graduating from SUNY Binghamton was to parlay his finance and economics degree into a Wall Street job. A family tragedy changed all that.

“After my father passed away in 2018, I sat down with the family and said I wanted to go into the restaurant business and expand,” Supy recalls. When he announced he wanted to take it over with his cousin Kam, everyone in the family was very supportive, everyone except his mother.

“Now she is happy that I made the decision, but in the beginning she wanted me to have a different job. She said, ‘the restaurant business is very hard and I don’t want you to be stressed all the time.’”

His mother wasn’t wrong, Supy admits. By the time he and Kam opened Tava in November, the pair had endured nine months of headaches — an unplanned gut renovation, high construction costs and more. “I’m not going to lie. There were days when I thought it might not happen,” he said. “I didn’t believe it then, but it was the best thing we could have done.”

61 Glen St.; 516-277-1684, tavacuisine.com

— Scott Vogel

Justin Aronoff, 27

Owner of Center Cuts Gourmet Butcher and Catering, Roslyn Heights and Mattituck

“I advise everybody I know to take a risk. If you’re interested in doing it, give it a shot.”

Justin Aronoff

The road to entrepreneurship for Justin Aronoff started when he was in high school.

While attending Roslyn High School in Roslyn Heights, Aronoff worked at delis, restaurants and butchers across the Island where he “got an understanding of what to do and how to operate,” he says, adding that by the time he was ready to open his own shop, he “knew how to set the case, how to speak to customers, how to make the store look nice and how to sell.”

After finishing a semester at Adelphi — and deciding college wasn’t for him — he saw himself working at The Meat House, a butcher in Roslyn Heights. When the owner announced plans to close, Aronoff considered purchasing the spot, but when another butcher in a more manageable space up the block became available, he took over that shop instead and turned it into Center Cuts.

“I’m a fan of taking risk,” Aronoff says about his investment, though he admits “he didn’t realize the whole back end of” operating a business when he first opened in 2014. That’s something he’s had seven years to figure out, culminating in the launch of a second location in Mattituck in May.

Now that the Roslyn Heights and Mattituck locations are steady on their feet, Aronoff’s on the hunt for a third location.

382 Willis Ave., Roslyn Heights; 516-625-0809 and 11155 Main Rd., Mattituck; 631-298-2200, centercutsroslyn.com

— Joann Vaglica

Matthew Pesko, 28 and Lexi Balunas, 30

Owners of Cloud Nine Ice Cream and Cereal Bar, Patchogue and Smithtown

“Knowledge is power and people will trust you if you are confident about your business and product. If you believe in it, there’s no reason why anyone else shouldn’t.”

Lexi Balunas

A 2018 Manhattan-bound birthday trip for Lexi Balunas turned her and her now-fiance into businesspeople. Influenced by a visit to Milk & Cream Cereal Bar, the duo is now bringing novelty ice cream to Suffolk County, specializing in the popular cereal-and-ice-cream mash-up dessert.

“I walked into it and it blew me away — the line of people, the operations,” Pesko says of that first time at Milk & Cream . “I got out my phone and I started timing tickets and seeing how fast it would take someone” to create the dessert. By the time he walked over to Balunas, she was already on her phone looking to see if this concept made it to Long Island — unbeknownst to him.

Soon after, the couple, who have a combined background in restaurants and sales, signed a lease on an East Setauket spot that quickly fell through due to permit issues. “I ended up eating a decent amount of money,” Pesko says of this learning experience. But less than a year later, Patchogue was born and less than a year after that, Smithtown opened.

“Lexi is the brains” of this operation,” he says. “She’s got the creativity. She’s the visionary. I’m the integrator. I make sure everything gets done.”

38 S. Ocean Ave., Patchogue; 83 E. Main St., Smithtown; cloudninecerealbar.com

— Joann Vaglica

Michael Napolitano, 28

Co-owner of Nunzi’s in Farmingdale

“Believe in yourself. You have to work every single day until you figure it out.”

Michael Napolitano

In September, at 28 years old, Michael Napolitano broke into the restaurant business with his first sit-down eatery, Nunzi’s, a modern Italian restaurant inspired by his late grandfather.

It’s a family affair here, with father, Vincent, who’s owned restaurants and sports bars in Manhattan, acting as consultant; mom Stephanie working the front door; brother Vincent Jr. taking orders; and Napolitano’s grandmother, Haydee, occasionally in the kitchen. Longtime family friend Thomas Vitale is co-owner. Together, they help turn out modern takes on classics including Limoncello wings, “rotolo di uova” (egg rolls stuffed with sweet Italian sausage, broccoli rabe and cheeses), plus “cheesesteaks” with shaved rib-eye, American cheese, caramelized onions, garlic aioli and cherry peppers served on Italian bread.

Napolitano first started following his family’s entrepreneurial footsteps at 21,taking over his uncle’s health-focused store, Total Nutrition. Three years later, he gave it a new name and extended its offerings — Empire Nutrition debuted in 2018, as an emporium whose lineup includes a bevy of juices, smoothies, bowls, grab-and-go meals and supplements. His stores continue to pop up in Nassau County with locations in Bellmore, Oceanside, Garden City and Hicksville ( a Syosset location is soon to come ).

“I watched my dad be an entrepreneur his whole life and I loved that,” Napolitano, who has a business degree from Hofstra University, says. “He works for himself and I thought that was the coolest thing.” So how does he keep up with the more than a half a dozen spots? “I honestly don’t know,” he says. “That’s why I lost all of my hair at an early age.”

125 Secatogue Ave.; 516-586-8447; nunzis1274.com

— Joann Vaglica

Editor: Alison Bernicker

Photo editor: Hillary Raskin

Multimedia by: Morgan Campball, Johnny Milano, Brittainy Newman and Linda Rosier

Reporters: Joann Vaglica and Scott Vogel

Design: Anthony Carrozzo

Feed Me Takeout Awards

Takeout has never looked–or tasted–this good. When coronavirus shuttered Long Island dining rooms in the spring of 2020, restaurants had to revamp their entire approach to food to-go. No soggy burger buns or rubbery pasta here–instead, menus changed, cocktails suddenly became mobile and inventive packaging became paramount to delivering the best at-home dining experiences. Newsday’s FeedMe hereby acknowledges the Long Island eateries that made extra effort with The Takeout Awards.

Best Burger Deal

Snaps American Bistro
Rockville Centre and Wantagh

As takeout began to account for more and more of Snaps’ business, chef-owner Scott Bradley reworked his weekly Thursday $5 burger special into a daily affair that includes four half-pound burgers for $25.99.

Cheddar-topped patties are packed in one container, the toasted sesame-seed buns and toppings in another. Takeout-friendly Parmesan-truffle fries ($6) are more challenging—they’re packed with holes poked in the box.

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Most Adventurous

New Fu Run
Great Neck

Not a thing goes to waste when you order the Peking duck special ($68) at New Fu Run. It takes chef Shao three days of preparation and he is determined to elevate every morsel.

The breast meat, sliced neatly and covered with burnished skin, is accompanied (separately) by paper-thin pancakes, scallions, cucumber and sauce so you can make your own wraps at home.

The dark meat is hacked into smaller bone-in pieces and stir-fried with cumin and chili for a second meal. The remaining carcass is turned into two quarts of duck-cabbage soup. Order at least two days in advance.

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Best Attention to Cocktail Details

Hermanas
Lindenhurst

Margarita pouches and to-go cup daiquiris are one thing, but wouldn’t you like to bring home something a little more, you know, classy from time to time?

Consider, for instance, its Negroni Lila ($14), a purple-hued concoction borne of gin, vermouth and Luxardo Bitter, or perhaps its Lavender Bee’s Knees ($13), a Prohibition-era pleasure perfect for our prohibitory times.

In the wrong hands, it might be little more than a watery disappointment by the time it reaches your door. The restaurant loads one compartment of a cardboard cup holder with a split of cava, a second with a vessel of honey, lemon, gin and lavender bitters, and a third with the cocktail glass itself, inside of which is a single mammoth ice cube showered with dried lavender blossoms. Combine the three and presto chango—you’ll feel like a home bootlegger, but minus the bathtub gin.

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Best (Not) Dressed Ramen

Rakkii Ramen
Smithtown

Ramen purveyors figured out long ago that keeping the broth separate from everything else is paramount when it comes to successful takeout. Reheat the broth at home, then you can add everything else.

Here, takeout ramen is delivered in the most adorable modular way. The various components (noodles, chashu, narutomaki, scallions, egg and a sheet of nori) come in a top container nearly fitted above the broth, which is pack-aged in its own tub.

Lift that top container away, and it takes but a few flicks of the wrist to slide this colorful composition into the fragrant, liquid depths of tonkotsu ($14) or miso broth ($15).

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Good For Family Fun

Fogo de Chão Brazilian Steakhouse
Carle Place

You’ll love the home game version of the dining room spectacle that occurs at Fogo de Chao in Carle Place. The “Full Churrasco Home Experience” ($110) feeds six and comes with five kinds of ready-to-cook meats.

Grill and slice those, meanwhile setting out the side dishes—asparagus, mashed potatoes, strips of sweet-peppery bacon and Brazil’s legendary cheese bread, pão de queijo.

Fogo’s servers are dressed like gauchos (the cowboys of South America) and at the restaurant move from table to table, plying customers with platters of skewered meats. Join in the fun at home by drawing straws to see which family member will serve all the others as the evening’s gaucho, and then pass out the included coasters to the other diners. Play continues until everyone’s coasters are red or someone splits their pants.

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Prettiest Halal

The Halal Girls
Huntington

What patrons expect from a steaming-hot bowl of halal chicken over rice is tender spiced meat, perfectly cooked golden rice and a drizzle of white sauce (usually, yogurt and mayo) to deliver the velvety richness we crave. What they don’t necessarily expect is for it to be pretty.

However, The Halal Girls in Huntington pushes the boundaries in their version ($7), with evenly slivered thigh meat, buoyant romaine lettuce and an artful drizzle of both white and hot sauces.

Even the falafel wrap ($6) flirts with beauty—its plump fried-chickpea orbs are stained bright green from pulverized fresh herbs, and the pita wrap itself bursts open to one side into a riot of lettuce and diced tomatoes.

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Most Rewarding DIY Meal

Ssambap Korean BBQ
Stony Brook

Korean barbecue is one of the most engaging restaurant experiences you can have: Once the server has turned on the tabletop grill and delivered the raw meat and accoutrements, you’re on your own. Ssambap in Stony Brook rejiggered its barbecue menu for maximum involvement by takeout customers.

Choose from nine meats (such as short ribs, ribeye, pork belly, $28 to $40) and it will be accompanied by fresh lettuce leaves and bean paste for wrapping.

You’ll also receive rice (white or multigrain with beans) and, as is customary with Korean meals, a slew of individual banchan (side dishes) including kimchi cabbage, tofu skin, pickled daikon, pickled cucumber and pickled onion. Want more to do? You can even request your meat raw and grill it yourself at home.

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Read Full Story

Written by: Corin Hirsch, Erica Marcus and Scott Vogel

Producer: Alison Bernicker

Editor: Shawna VanNess and Jane Lear

Photo editor: Hillary Raskin

Logo Design: Lori Julich

Digital development: James Stewart and Matthew Cassella

QA: Sumeet Kaur

Coffee Map

The Cup Coffeehouse

Chill on a couch with a frappe and a game of Uno or indulge in luxe desserts inside this café with living-room vibes. There’s also an outdoor patio.

3268 Railroad Ave., Wantagh

516-826-9533

Flux Coffee

Owner-roaster Arsalan Pourmand roasts single- origin beans inside this cheerful, slightly retro café, and constantly pushes the envelope with innovative drinks as well as robust cold brew.

211 Main St., Farmingdale

516-586-8979 https://www.fluxcoffee.com/

For Five Coffee Roasters

This stylish café has a few tables and a sleek counter for diving into espresso and pourovers from house-roasted beans. Bites include salmon gravlax tostadas and dolsot bibimbap, a Korean rice dish served in a stone bowl.

292 Plandome Rd., Manhasset

516-918-9488 http://forfivecoffee.com/

Gentle Brew Coffee Roasters

Owner Bryan Baquet’s roasted beans can be found across Long Island. Chemex, AeroPress, French press, cold brew and nitro brew, it’s all here. Other location: Boardwalk at 1 National Blvd.

151 E. Park Ave., Long Beach

516-605-2370 http://www.gentlebrewcoffee.com/

Georgio’s Coffee Roasters

Glass cold-drip contraptions create a lablike vibe inside this rustic spot, which is presided over by longtime roaster Georgio Testani and his wife, Lydia. Their house brews are the bar against which many others are measured.

1965 New Hwy., Farmingdale

516-238-2999 https://www.georgioscoffee.com/

Kookaburra Coffee Co.

This was one of the OG coffee cafés, opening near the Rockville Centre LIRR station in 2007. The bigger, brighter Malverne place is less than a year old; pastries, some baked in-house, are sold at both spots.

324-A Hempstead Ave., Malverne

516-218-2258 https://www.kookaburracoffeeny.com/

Mongo’s Coffee Roastery & Lounge

Owner and lifelong roaster Mitchel Margulis churns out robust blends, including one for nitro cold brew; pastries and savory lunch items come from area bakeries and artisans.

170 Michael Dr., Syosset

516-584-6464 https://www.shop.mongoscoffee.com/

Pipeline Coffee Co.

This cozy Wantagh café has a a prime location near the Wantagh LIRR station. Beans come from a Brooklyn roastery, and muffins are ornate. Other location: 318 Sunrise Hwy., Rockville Centre

1887 Wantagh Ave., Wantagh

516-785-5000 https://www.pipelinecoffeecompany.com/

Urban Brew Co.

Inside the subway-tiled interior is a mellow vibe and medium-bodied house roast (beans are roasted elsewhere), as well as cappuccino, chai tea lattes and syrups and nut milks galore.

196 2nd St., Mineola

516-280-4082 https://www.urbanbrewco.com/

Aldo’s Coffee Company

Owner Aldo Maiorana has been roasting his own beans since 1987. While you can find them in many restaurants, the café offers an atmospheric setting for sipping.

103-105 Front St., Greenport

631-477-6300 https://aldos.com/

Babylon Bean North

A bleached-wood aesthetic and a few tables set the stage for a busy trade in mostly takeout coffees (beans are roasted out back), plus smoothies, acai bowls and pastries from area bakers.

775 Deer Park Ave., North Babylon

631-314-4073

Coffee Booths

This no-frills yet charming spot serves inner central Suffolk with ornate specialty lattes (think s’mores or Junior Mints melted into espresso) as well as hot chocolate, breakfast biscuits and other treats.

226 Middle Country Rd., Selden

631-846-1966 https://coffeebooths.business.site/

Cyrus: Chai & Coffee Co.

This chic and comfy coffee and tea shop across the parking lot from the Bay Shore LIRR station brews beans from across the world—served as pourovers—as well as multiple kinds of cold brew.

1 Railroad Plaza, Bay Shore

631-206-1616

Hampton Coffee Company

There is a full lineup of espressos and their caffeinated cousins, and some of the pastries are baked on the premises. Three other locations: Water Mill, Southampton (home to the roastery) and Aquebogue

194 Mill Rd., Westhampton Beach

631-288-4480 http://hamptoncoffeecompany.com/

Local’s Cafe

The funky, slightly industrial café swarms with students, tourists and others thirsty for robust house roasts, smoky 22-hour cold brew and tea lattes, as well as pastries, pancakes and savory snacks.

106 E. Main St., Port Jefferson

631-509-0627 https://www.cafelocals.com/

North Fork Roasting Co.

This homey Southold spot owned by Jennilee Morris and Jess Dunne is an oasis on cold winter days and, when summer rolls around, pours an inky 16-hour cold brew.

55795 Main Rd., Southold

631-876-5450 https://www.noforoastingco.com/

Roast Coffee & Tea Trading Co.

This Main Street roastery-café has been caffeinating Patchogue since before its current food renaissance. Options include single-origins and a Brazilian-based cold brew.

41 E. Main St., Patchogue

631-627-3966 https://roast.coffee/

Sagtown Coffee

Cortados, Americanos and chai lattes share the bill with South-Fork-esque smoothies and “detoxing” charcoal drinks. Food comes in the form of pizza, acai bowls and more.

78 Main St., Sag Harbor

631-725-8696

Sergi Coffee & Roast

Owner Ibrahim Sergi is a former philosophy teacher turned roaster and relies on Colombian beans for his house roast and related espresso, cappuccino and the like.

780 Sunrise Hwy., West Babylon

631-526-9982 http://sergicoffee.com/

Soul Brew

There’s often a wait for both counter and tables inside this funky, full-service restaurant, where nitro cold brew is on tap and the beans are from Stone Street Coffee Co. in Brooklyn.

556 Route 25A, St. James

631-250-9238 https://soulbrew.coffee/

Southdown Coffee

This tiny café has a retro-chic feel and some of the most finely tuned coffee on the Island; owner Mark Boccard earns awards for his roasting juju. Other location: 49 Audrey Ave., Oyster Bay

210-B Wall St., Huntington

https://www.southdowncoffee.com/

Tend Coffee

Owned by culinary-school graduates and as cozy as it comes, Tend brews from organic beans roasted in the back on a Loring Smart Roast machine.

924 Montauk Hwy., Shirley

631-772-4707 https://tendcoffee.com/

Taco Map

Our favorite taco spots on Long Island

The taco landscape in the United States in both finely tuned and fiercely competitive. Taco styles range from authentically Mexican (topped with cilantro, minced white onion and a wedge of lime) to American (showered with shredded lettuce, grated cheese and pico de gallo) to Tex-Mex (stuffed to the gills.) And being surrounded by water means that our fish tacos are among the best on the East Coast. Here’s our cull of some of the Island’s best places to land some superlative tacos. Illustration by Neville Harvey

Avo Taco

Order at counter or kiosk in the hacienda-like dining room. The vegetarian tacos, including one with mushrooms and crispy onions, are standouts.

2340 Jericho Tpke., New Hyde Park

516-373-2340 https://www.avotaco.com/
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Copper & Clay

This spot is known for its al pastor (spit-roasted pork), but tacos filled with grilled local monk fish or octopus and avocado may be among the daily specials. All come on house-pressed tortillas.

6 W. Park Ave, Long Beach

516-992-0628
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Dirty Taco & Tequila

This spiffy spot has a roster of 15 tacos (including one filled with Korean-style short ribs) as well as an equal number of tequilas.

3261 Merrick Rd., Wantagh

516-785-5300 http://dirtytacoandtequila.com/
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El Mercadito

Two doors to the left of El Mercadito bakery and deli is this sister taqueria. The simply topped tacos are dense with flavor and heat.

519 Union Ave., Westbury

516-338-6346
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El Paso Taco Grill

Among the tacos, all templated by the owner’s 60-something mother, the garlicky shrimp taco is a star.

787 Conklin St., Farmingdale

516-752-1872 https://elpasotacogrill.com/
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Little Mexico

The tortilla chips are fresh, the salsa has a kick. Try taco campechanos (stuffed with steak, chorizo and guacamole).

280 Post Ave, Westbury

516- 333-2038 http://littlemexicorestaurantbar.com/
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Nacho Mama’s

In 2019, this food truck went brick and mortar, but the owner still uses a wood fire to cook the taco fillings.

7 West Village Green, Hicksville

516-596-5182
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Nelly’s Taqueria

The tacos here are based on family recipes from Matamoros, Mexico. (Other location: 47 Boundary Ave., Farmingdale)

356 W. Old Country Rd., Hicksville

516-261-9177 https://nellystaqueria.com/
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Piñata’s Mexican Grill

Among the winning soft-corn tacos are spicy chorizo, succulent tongue (lengua) and authentic fish tacos. (Other location: 450 Sunrise Hwy., Massapequa Park)

601 Hicksville Rd., Bethpage

516-502-0399 https://www.pinatasmexicangrill.com/
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Rock A Taco

There are dual taco styles at this 20-seat taqueria: “street cart” tacos garnished with cilantro, onion and lime, and more elaborate “rock’n” tacos.

280 Merrick Rd., Rockville Centre

516-992-0477
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Taco King Mexican Grill

Carnivores go for grilled skirt steak tacos— and vegans, steamed vegetables with beans. Tortillas made in house.

480 Hempstead Tpke., W. Hempstead

http://tacokingonline.com/
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Del Fuego

This is as close to a Tex-Mex institution as can be (at least in Suffolk County), with a lively bar scene and tacos of many stripes. (Other locations: Babylon, East Northport, Patchogue.)

430 N. Country Rd., St. James

631-963-6900 http://www.delfuegorestaurant.com/
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JR El Rodeo

This bare-bones storefront has made-to-order tacos, including tacos dorados, four deep-fried cheese tacos with lettuce and sour cream.

130 Montauk Hwy., East Moriches

631-909-2666 http://www.elrodeony.com/
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Lucharitos Taqueria & Tequila Bar

Tacos are best ordered traditional style, on soft 21 corn tortillas topped with salsa verde, pickled radish, chopped onion and cilantro. (Other location: 487 Main Rd., Bldg. D, Aquebogue)

119 Main St., Greenport

631-477-6666 https://www.lucharitos.com/
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Mamey Mexican Taqueria

This tidy spot near the LIRR station turns out excellent al pastor and carne asada tacos. Don’t miss the hibiscus drink called Jamaica.

122 N. Carll Ave. Babylon

631-539-9144 https://www.mameybabylon.com/
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Mattitaco

At this whimsical new-wave taqueria, the Culinary Institute of America–trained chef serves tacos on organic corn tortillas. A sure bet is the Hawaiian, filled with pork that’s been stewed in orange juice and Coca-Cola.

10560 Main Rd., Mattituck

631-298-7826 https://www.mattitaco.com/
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Mexican Grill 2000

Both the chef and owner hail from Puebla, Mexico; the fish tacos, filled with fried flounder, have many local devotees.

703 Medford Ave., Patchogue

631-607- 6554 http://litrade.net/mexicangrill/
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Swell Taco

Counter service may be in a back alley, but lines often form for their American-style tacos. (Other location: 30 E. Main St., Patchogue)

135 Deer Park Ave., Babylon

631-482-1299 https://www.swelltacoli.com/
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Taco Bout It

The tacos at this hidden gem are cooked by an Oaxacan chef and include shrimp, al pastor, chorizo, fish and roasted veggies. Cash only.

40B E. Main St., Riverhead

631-574-8787 https://www.tacoboutitny.com/
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Taqueria Mexico

The al pastor taco is addictive at this 15-year-old spot. Owner Rolando Mancilla, a Toluca, Mexico, native, also owns nearby Taqueria Cielito Lindo.

709 E. Main St., Riverhead

631-208-2902
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Tocolo Cantina

This modern spot serves California-style tacos, including a cochinita made with Berkshire pork, pickled onion, and salsa borracha.

920 Old Country Rd., Garden City

516-222-0060 https://www.tocolocantina.com/
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Verde Kitchen & Cocktails

The inventive lineup at this hip, handsome restaurant includes charred octopus. The bar turns out first-class margaritas, too.

70 E. Main St., Bay Shore

631-665-6300 https://www.verdekitchen.com/
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Taqueria Mexico Lindo

This taqueria-market is about as authentic as it gets; tacos are traditionally dressed with cilantro, lime wedges and onion.

1429 New York Ave., Huntington Station

631-423-5980
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La Fondita

This popular East End vortex offers takeout and some outdoor seating overlooking a pond. Three terrific tacos: carne asada, chorizo, pescado (fish).

74 Montauk Hwy., Amagansett

631-2267-8800 https://www.lafondita.net/

Will Long Island Diners survive for the next generation?

Retired special education teacher Diane Sherman of Riverhead has spent much of her life going to diners. She grew up in Centereach, where back in the ’50s, the sleepy town only had a diner and a gas station. “It was a treat for us,” she said. “We’d always celebrate birthdays at the diner.”

When she was old enough to venture out on her own, it was almost always to a diner. As a young woman, Sherman sang in a wedding band, Sweet Ecstasy, and “if we were playing the South Shore, we’d always wind up at the [old] Oconee in Bay Shore at 2 in the morning for eggs and coffee.”

Now Sherman, 63, finds herself at Sunny’s Riverhead Diner & Grill four or five mornings a week, where she always takes the same seat at the end of the counter. “They see me walk in and they pour my coffee,” she said. “Look, I can make breakfast at home — I’m a pretty good cook. But I like connecting with my community, and that’s why I go to Sunny’s. Every town needs a diner.”

Once, pretty much every town on Long Island had a diner, but now, as they grapple with changing tastes, increased costs and competition from other restaurants, the question becomes: Are diners in danger of going the way of the soda fountain and the automat?

There are still about 100 diners in Nassau and Suffolk counties, one of the largest concentrations in the country according to diner expert Richard J.S. Gutman, but that’s about 40 fewer than there were in 1990, according to Newsday data. The two oldest (Sunny’s in Riverhead, built in 1932, and the Cutchogue Diner, 1941) retain the modest “dining car” style that characterized the prewar era, but  most Long Island diners are sprawling structures built from the 1960s to the 1980s. The Island’s newest, the double-decker Landmark in Roslyn, opened in 2009, replacing the old Landmark built in 1964. While some have been renovated, not one new diner has been built on Long Island in the last 10 years, as far as Lou Tiglias, a partner at the Landmark, knows. The recent shuttering of such long-standing establishments as the Golden Dolphin in Huntington, Empress in East Meadow and the Corinthian in Central Islip, along with the teardowns of others to make room for banks and drugstores raises the specter of an industry in decline.

“We are in trouble,” Tiglias said, enumerating three major challenges diners are facing: Competition from trendy fast-casual restaurants, a labor shortage and increasing property values.

The classic diner

Whether clad in stainless steel, flagstone or stucco, diners hold a special place in the hearts of Long Islanders. More than places to eat, this is where toddlers get buckled into their first booster seats, teens congregate after sports practice, college kids on break return on their first night home and seniors on a budget rely on the early-bird special. And more than a few post-burial luncheons are held in the side dining room.

Watch Now: Feed Me TV Where Have All the Diners Gone

Long Islanders instinctively know what distinguishes diners from other restaurants, but defining them is a little trickier. Gutman, the author of “American Diner Then and Now” (Johns Hopkins University Press, 2000), says a “true” diner is one that was prefabricated in a factory and moved to its location as a free-standing building. Luncheonettes and coffee shops were consciously copying the style of diners when they established themselves in locations that could not accommodate a diner — the middle of a village block, for example, or a strip mall.

For the diner customer and owners, though, its meaning comes from the experience it provides.

“Good food, good service — and they have everything,” is how Cynthia Compierchio of Medford summed up the diner experience. She grew up eating at the Peter Pan Diner, the fieldstone-clad diner tucked into the complicated interchange where Howells Road meets Sunrise Highway in Bay Shore, first with her parents and then while dating her future husband, Anthony. Now she and her 16-year-old son, Anthony, frequent the Metropolis Diner, a gleaming structure set among modest strip malls on Route 112 in Medford.

“Everything” is indeed what diner owners strive for. “You can get everything from an English muffin to a sirloin steak at any time of the day,” is how Peter Georgatos, co-owner of the Premier Diner in Commack, put it.

Covering all the bases at all hours requires an encyclopedic menu. Laminated and spiral bound, a typical diner menu clocks in at more than 200 items, including eggs, pancakes, waffles, hot and cold cereal, burgers, sandwiches (hot and cold, open-faced and closed), pasta and Parms, souvlaki and moussaka, steaks and chops and fish, ice cream and fountain drinks plus a colorful array of prominently displayed cakes and pastries. Portions are large, prices reasonable. The dining rooms are brightly lit with a variety of seating options — counter, tables and booths. Service is quick, servers wear uniforms and no one will give you a hard time if all you want is a cup of coffee.

Diners: A history

Contrary to common belief, diners did not get their start as retired railroad dining cars. Richard J.S. Gutman, author of “American Diner Then and Now,” who has spent a career dispelling this myth, explained that the original diners were simple lunch wagons pulled by horses. “They were the food trucks of the 19th century,” he said.

Eventually, the wagons evolved into semi-permanent structures that were produced by about a score of companies all over the country. Most of them have gone out of business, but not DeRaffele Manufacturing Co. in New Rochelle. Phil DeRaffele, the 91-year-old son of founder Angelo, estimates that his company has built more than 70 diners on Long Island.

Diner owners, often lacking the funds to buy real estate, would lease a piece of vacant land, dig a foundation, and then the manufacturer would slide the diner into position. (Over the years, many diner owners were able to purchase their properties; others continue to own the buildings but not the land they stand on.)

Originally manufacturers adapted the sleek look of railroad dining cars to their single-unit designs. Rockville Centre’s first Pantry Diner, a shiny stainless-steel box, was slid into position at the corner of Merrick and Long Beach Roads in 1949. In 1958, the original 40-seat unit was dragged away and owner Teddy Pagonis replaced it with a 90-seat unit. His daughter Jean Mavroudis recalled, “on the canopy it said ‘Good Food. Fine Service. Ladies invited.’ and I do remember women in mink stoles coming into the diner.”

The Pantry Diner One
The Pantry Diner Two
The Pantry Diner Three
The Pantry Diner Four
The Pantry Diner Five
The Pantry Diner Six

Clockwise: Pantry Diner in Rockville Centre; George Tsotsos (griddleman), Jeannie Coco (waitress) and Pete K. (soda fountain area) at Pantry Diner in 1968; Pantry Diner in 1973. It came in 7 sections which were then assembled on location; The ribbon cutting ceremony for the grand opening of the 1973 Pantry Diner; The original Pantry Diner; Teddy Pagonis, the original owner of Pantry Diner. Credit: Pantry Diner

In 1973, the 90-seater was hauled upstate and in its place DeRaffele erected a brick-and-stone structure that had been manufactured, in seven pieces, in New Rochelle. “It took about three months for them to assemble it,” Jean recalled.

Diner aficionados can date a diner from its style. After the war, DeRaffele pioneered the look of the new suburban diner. The Peter Pan in Bay Shore was an icon of this style: a multiunit structure accommodating 150 patrons that still had a stainless-steel exterior but much larger windows. (It has since been remodeled.) DeRaffele’s chief designer, Tom Ravo, said that as diners began to proliferate, some local governments objected to their flashy look. “They wanted diners whose style blended in more with the town.” Diner manufacturers responded with the “Mediterranean” style (red-tiled roofs, big arched windows, stone walls) and the “Colonial” style, whose brick walls, whites column and trim and coach lights suited small-town America.

Diner manufacturers helped many owners to finance their ventures. When the loan was paid, the owner could trade it in for a new model. Or he could expand, adding more units to the original one to form the huge diner with a big kitchen and multiple dining rooms. The diner manufacturers provided stylistic updates and so, with a little exterior work, the diner could evolve from stainless splendor to Colonial charm to Mediterranean magnificence to postmodern pizzazz.

The Greek connection

On Long Island, almost all diners are owned by Greek-Americans. Experts have debated the outsize role Greeks play in the local diner business. Author Richard Gutman, who lives in Boston and approaches his subject with a national perspective, said that in other parts of the country, Greeks are well represented among diner owners, but do not dominate. He also acknowledged that the New York metropolitan area is the country’s diner epicenter and one in which the Greeks are the major players. But there is no hard data on the phenomenon.

 

Modern challenges

Competition comes from all sides. “These new breakfast places — Maureen’s, Toast, Hatch — they are going after what’s most profitable in our business: Breakfast,” Tiglias said. At lunch and dinner, the diner must contend with any number of-the-moment fast-casual chains.

One arena in which diners used to be unchallenged was late-night/early morning food service. But this business has drastically decreased. “In the old days,” he said, “there was a ‘movie break’ around 11:30 p.m. and then another one, a ‘bar break’ after the bars closed, anywhere from 2 to 5 in the morning.” But Tiglias theorizes that DUI laws have curtailed Long Islanders’ desire to cruise around in the wee hours, and with the internet providing entertainment for the couch-bound, going out is no longer a necessity. These days, only a handful of Long Island’s diners remain open 24 hours.

Darren Tristano, CEO of CHD-Expert North America, a data-analysis firm that specializes in the food service industry, said that millennials and Generation Z are looking for contemporary experiences and are willing to pay more for them. Enter gastropubs and Instagram-worthy dessert bars.

Tiffany Salazar, a 28-year-old nurse from Lake Grove, and Raj Kumar, 30, a medical student from New Hyde Park, are frequent patrons of the Lake Grove Diner, but Salazar conceded that they’re in the minority among their peers when it comes to diners. Her friends think diners “are for old people,” she said, and prefer the food and the experience at a place like Chipotle.

Not only are fast-casual chains currently “cooler,” they are far less expensive to operate than diners. Food is often prepared in central commissaries so there’s no need for trained cooks on site, observed Tiglias. “It’s order-at-the-counter so they don’t have to pay waiters, it’s all served on paper plates so they don’t have to pay dishwashers,” he said.

These labor costs are at the heart of the diner’s struggle to survive.

“Our biggest challenge is we can’t find help,” said Georgatos, who has been working in diners since 1971. “The second generation–our children–don’t want to go into the business. And many of the young people find the work too hard. In the old days, someone would stop in once a week and ask if I have a job for them. That hasn’t happened in five years.”

Eleven miles due south of the Landmark, Tommy Mavroudis is preparing his Pantry Diner in Rockville Centre for the future. He is the grandson of the Pantry’s original owner, Teddy Pagonis, and is determined to continue the family’s legacy.

“I grew up here,” he said. “It was my grandparents’ and then my parents’ business. For the last 25 years I always thought about what I would do differently if I could.”

In 2011, he got his chance when the diner was destroyed in a fire. “My initial thought was to get the place open ASAP before my customers went somewhere else,” he said. But there were new building codes and other regulations and that slowed the process down. I realized that it was the perfect opportunity to build what I had been dreaming about.”

Mavroudis rethought the menu, the design and the service. It took seven years, but in 2018, the Pantry Diner reopened with a smaller menu and with a policy of no tips. (Customers rebelled, he said, and tips were reinstated after a few months.) The sleek décor features dark wood floors and tables, Edison light bulbs and instead of a counter, a bar.

”We don’t care whether they call it a diner or a restaurant,” said Patricia Francis, a frequent patron. “We still love it.”

In a changing real estate market, diners are caught on the horns of yet another dilemma: The land might bring in more money if it housed another type of business. “The footprint of the diner, it fits a more lucrative businesses,” said John Golfidis, a real estate agent for Realty Connect in Woodbury. The classic diner, he explained, is a free-standing building in a high-traffic area — the kind of location that also suits banks, drugstores and restaurant chains. Diner operators who lease their land (about 70 percent, according to Golfidis), may find themselves out of luck after their leases expire and their landlords seek to replace them with a large-chain or bank tenant.

For operators who own their land, an offer from that chain or bank can be tempting. That’s why the Jericho Diner is now a CVS, the Liberty Diner in Farmingdale is a TD Bank, the Merrick Townhouse is an HSBC, the Syosset House is a Panera and the East Bay Diner moved to Seaford from Bellmore, where it was replaced by a Red Robin.

then

after

The Lake Diner in Ronkonoma is now a Dunkin’ Donuts. Photo credit: Jim Mooney, Thomas A Ferrara

Evolving to survive

In the end, each diner must find its own way to face the future. While diners such as the Landmark and the Pantry are trying major innovations, others are reworking the formula. Sheryl Morson and her husband, John Drakopoulos, sold the original Mitchell’s Diner in 2015 to a real estate developer who turned it into a Bank of America. But earlier this year they opened another Mitchell’s Diner, a block north of the old location. No longer a free-standing stainless-and-neon palace, it occupies the first floor of a modest office building and accommodates 58 patrons, as opposed to the old 168. But walk inside and it is unmistakably a diner.

Some diners are expanding service beyond their walls as home delivery apps such as GrubHub and DoorDash mean they can deliver food. All a diner needs to fulfill such orders are takeout containers, plasticware and plastic bags. Ronkonkoma-based Marathon Foodservice supplies most of the diners on Long Island, said Alex Kekatos, chief financial officer of the business his father founded. And he has seen a big increase in the amount of such paper products he is delivering to them. “In today’s market,” he said, “if you’re not delivering or you don’t have some type of to-go business, you’re missing out.”

In the last decade, the Landmark has upped its healthy-food game. “This diner has really healthy stuff,” said customer Jeanine Addario of Roslyn. “Huge salads, almond milk, soups that aren’t salty. They make French toast with egg whites and have a gluten-free menu.” That has made her a lunch regular.

At the Premier Diner in Commack, Georgatos and his wife, Helen, have made quality food their calling card. “We make our own gravies from our own stock,” he said, plus bread and pancake batter. A veteran of the Hunts Point produce market, he is bullish on vegetables, opting for super select cucumbers and Sunkist 140 lemons. Still, Georgatos has long-term doubts. “I don’t give diners too long — maybe 20 years,” he said.

Left: Waitress Brittney Lynch serves diners at the Premier Diner in Commack on Nov. 14, 2018. (Photo credit: Thomas A. Ferrara) Top: Greek salad with chicken is served at the Premier Diner in Commack. (Photo credit: Thomas A. Ferrara) Bottom: Pumpkin-pecan pancakes topped with powdered sugar and a side of cinnamon dusted whipped cream at the Premier Diner. (Photo credit: Daniel Brennan)

It’s a sobering vision of the future and, for many Long Islanders, an inconceivable one. Who wants breakfast choices dictated by fast food chains? Who wants to drive along Sunrise Highway in the wee hours, searching in vain for a stack of pancakes?

Riverhead’s Diane Sherman had a hard time imagining how she’d start her day if Sunny’s weren’t there. “I suppose I could stop at the local bagel shop,” she said, “but it’s not the same. It’s just not that feeling of family.”

Diner expert Gutman is not worried. “I’ve been hearing for 50 years that the diner is in decline,” he said, “but it’s the nature of the business that individual diners come and go. The institution of the diner has been here for well over a century and it has changed to keep up with what people like to eat. There is no way the diner will disappear.”

Credits

Reporters: Erica Marcus, Tory N. Parrish, Lisa Irizarry | Editors: Alison Bernicker, Jessica Damiano, Marjorie Robins, Shawna VanNess, Jeffrey Williams | Photo editor: Hillary Raskin | Research: Dorothy Levin | Design: Anthony Carrozzo, Seth Mates

BBQ Map

Our favorite barbecue restaurants on Long Island

Long Island isn’t close to America’s barbecue belt, but there are some serious pitmasters here. To see where our favorites are smokin’, follow this trail map and make sure you’re hungry before you go! Illustration by Neville Harvey

Backyard Barbecue

The salty breeze of the Nautical Mile mingles with pit smoke from this new barbecue spot.

300 Woodcleft Ave., Freeport NY

516-771-4227 bbqonthemile.com

BGF Bobby Q’s

This soul-food and barbecue spot is owned by Freeport Village police officer Bobby Ford.

447 N. Main St., Freeport NY

516-544-4407 bbqeastofharlem.com

Biscuits & Barbeque

Located in an 1940s-era diner in an industrial neighborhood, Biscuits & Barbeque takes a Cajun approach to barbecue.

106 E. 2nd St., Mineola NY

516-493-9797 biscuitsandbarbeque.com

Graze Smokehouse

No pork? No problem. This glatt-kosher spot has a full menu of beef and poultry, plus a jerky bar.

529 Central Ave., Cedarhurst NY

516-828-5000 grazesmokehouse.com

Harbor Q Smokehouse

Harbor Q has been smoking a classic brisket- ribs-pulled-pork-chicken lineup since 2007.

84 Old Shore Rd., Port Washington NY

516-883-4227 harborq.com

Mara’s Homemade

Transplanted from Manhattan’s East Village to Syosset in 2011, Mara’s menu features smoked meats as well as Cajun and Creole specialties.

236 W. Jericho Tpke., Syosset NY

516-682-9200 marashomemade.com

Sempre Fame Gourmet Grill & BBQ Catering

The high quality of classically smoked meats here is equaled by the over-the-top sandwiches that feature them.

374 Tulip Ave., Floral Park NY

516-488-7900 semprefame.com

smok-haus

Emmanuel Voumvourakis ambitious, long-planned monument to barbecue has finally opened off Franklin Avenue in Garden City.

7 12th St., Garden City NY

516-833-6633 smok-haus.com

Stuey’s Smokehouse BBQ

Well-crafted ribs, brisket, smoked salmon, pulled pork and smoked sausage. Take out from this chic shop or dine on the patio.

50 Birch Hill Rd., Locust Valley NY

516-277-2202 stueysbbq.com

Smoked Barn

Renzo Vargas, a pitmaster with serious chops, adds a little Peruvian flair to his menu of smoked meats and rotisserie chicken.

2932 Hempstead Tpke., Levittown NY

516-396-9892

Smokin’ Al’s Famous BBQ Joint

Al Horowitz, one of LI’s longest-running barbecue bosses, serves up crowd-pleasing ‘cue in a rollicking dining room.

4847 Merrick Rd., Massapequa Park NY

516-799-4900 smokinals.com

Swingbellys Beachside BBQ

Since 2006, Swingbellys has weathered a superstorm and personnel changes, but the barbecue only gets better.

909 W. Beech St., Long Beach NY

516-431-3464 swingbellyslongbeach.com

Bobbique

At this spot in the heart of Patchogue, wash down your ‘cue with one of three dozen craft brews on tap, in bottles and cans.

70 W. Main St., Patchogue NY

631-447-7744 bobbique.com

Dang BBQ

This exuberant eatery serves classic barbecue with over-the-top variations such as smokehouse mac-and-cheese lasagna.

174 Islip Ave., Islip NY

631-581-3264 dangbbq.com

Dixie’s Smokehouse

At Dixie’s, just across the tracks from the Kings Park LIRR station, the extensive menu buttresses barbecue with salads, seafood and burgers.

12 Indian Head Rd., Kings Park NY

631-292-2520 dixiessmokehouse.com

Maple Tree BBQ Smokehouse

Pick up a barbecue picnic on the way to wine country, or eat in Maple Tree’s dining room, backyard or at a picnic table across Route 25, with a fine view of the Peconic River.

820 W. Main St., Riverhead NY

631-727-2819 mapletreebbq.com

Old Fields Barbecue

A menu of smoked regional classics is served counter-style at this stylish, new-wave barbecue restaurant.

15 New St., Huntington NY

631-923-1515 ofbarbecue.com

Radio Radio

Adjacent to its sister restaurant, Vauxhall, this hip, happening spot even has vegan barbecue items.

24 Clinton Ave., Huntington NY

631-923-2622 radioradiohuntington.com

Rolling Smoke Grill

Three years after launching their custom-designed barbecue truck, Kerri and Rich Ciota have opened a brick-and-mortar place.

189B Portion Rd., Ronkonkoma NY

844-474-5548 rollingsmokegrill.com

Smoke Shack Blues

In the heart of Port Jefferson, Smoke Shack Blues offers traditional pit-smoked barbecue in a modern, industrial setting.

138 Main St., Port Jefferson NY

631-438-6797 smokeshackblues.com

Smokin’ Wolf BBQ & More

Arthur Wolf’s menu of traditional smoked meats is filled out with Southwestern-inflected salads, sandwiches and wraps.

199 Pantigo Rd., East Hampton NY

631-324-716 smokinwolfbbq.com

Tennessee Jed’s

Originally located in Wantagh, Jed’s is now smoking in spacious, barn-like digs in Lindenhurst.

143 N. Wellwood Ave., Lindenhurst NY

631-225-1595

Townline BBQ

Don’t be fooled by its elegant, rustic chic; this celeb-friendly Hamptonian spot also has serious barbecue cred.

3593 Montauk Hwy., Sagaponack NY

631-537-2271 townlinebbq.com

Breweries Map

Our favorite Long Island breweries

Long Island now boasts dozens of craft breweries, and they run a lively gamut from no-frills spots inside warehouses (with the occasional food truck parked outside) to polished tasting rooms serving up a full menu. Some breweries seem to cluster, too — it’s possible to plot mini brewery crawls in Bay Shore, Holbrook, the Farmingdale/Bethpage area and the North Fork. Beer-tasting flights and growler fills are ubiquitous; hours, however, can vary, so be sure to call ahead. Here, our drinks specialist, Corin Hirsch, takes you on a tour of some of our favorites.

1940’s Brewing Co.

Come for the stout and stay for the live music. The brewery is nestled in an industrial park.

1337 Lincoln Ave. #1, Holbrook

631-533-4838 1940sbrewingcompany.com

Barnshed Brewing

The tasting room is perched on the edge of this hidden gem of a brewhouse.

100 Lauman Lane, Hicksville

516-433-4560 barnshedbrewing.com

Barrage Brewing Co.

This brewery and tasting room in the heart of downtown Northport is widely known for its innovative IPAs and double IPAs, some of which are canned and released in limited batches. Check @sandcitybrewery on Instagram for the latest lineup.

32 Allen Blvd. Unit E, Farmingdale

516-986-8066 barragebrewing.com

Barrier Brewing Co.

The 50-plus beers in rotation include plenty of IPAs and pale ales.

3001 New St. Unit A2, Oceanside

516-594-1028 barrierbrewing.com

Black Forest Brew Haus

German-style beers, sauerbraten and schnitzel are among the draws.

2015 New Hwy., Farmingdale

631-391-9500 blackforestbrewhaus.com

Blue Point Brewing Co.

The Island’s biggest brewery recently unveiled its sharp new tasting room and beer garden.

161 River Ave., Patchogue

844-272-2739 bluepointbrewing.com

BrewSA Brewing Co.

This airy Nautical Mile microbrewery donates a quarter of its profits to veterans’ charities.

180 Woodcleft Ave., Freeport

516-377-2751 brewsa.com

BrickHouse Brewery & Restaurant

Long Island’s oldest brew pub gets a serious dose of ambience from the 1850s building it calls home.

67 W. Main St., Patchogue

631-447-2337 brickhousebrewery.com

Crooked Ladder Brewing Co.

The rustic tasting room draws weekend crowds to this Riverhead spot; IPA is almost always on tap.

70 W. Main St., Riverhead

631-591-3565 crookedladderbrewingco.com

Destination Unknown Beer Co.

This garage-style tasting room has 10 taps, a popcorn machine and a smattering of outdoor picnic tables.

1 S. Chicago Ave., Bay Shore

destinationunknownbeercompany.com

Garvies Point Brewery

This spot is tricky to find, but the search pays off with a robust lineup of sour beers.

1 Garvies Point Rd., Glen Cove

516-277-2787 garviespointbrewing.com

Great South Bay Brewery

This unpretentious space has plenty of taps (including its Blood Orange Pale Ale) and food trucks on Friday nights.

25 Drexel Dr., Bay Shore

631-392-8472 greatsouthbaybrewery.com

Greenport Harbor Brewing Co.

IPAs are a draw at this sleek brewhouse with a gastropub and massive beer garden.

234 Carpenter St., Greenport

631-477-1100 greenportharborbrewing.com

Harbor Head Brewing Co.

This tasting room has harbor views, eight taps and plenty of nautical charm.

81 Fort Salonga Rd., Northport

631-815-5588 harborheadbrew.com

Jamesport Farm Brewery

All grains and hops for Jamesport’s beers are grown on site. The soaring tasting room overlooks the brewhouse.

5873 Sound Ave., Riverhead

844-532-2337 jfbrewery.com

Lithology Brewing Co.

The owners cultivate their own local yeast for some of the beers and ales.

211A Main St., Farmingdale

516-962-0585 lithologybrewing.com

Long Ireland Beer Co.

Celtic ale and breakfast stout anchor the beer list; the tasting room feels like a living room.

817 Pulaski St., Riverhead

631-403-4303 longirelandbrewing.com

Montauk Brewing Co.

Its canned beer is found in NYC, but at the source is a pet-friendly brewery and charming beer garden.

62 S. Erie Ave., Montauk

631-668-8471 montaukbrewingco.com

Moustache Brewing Co.

Beers and ales with a dose of whimsy and a mellow tasting room have helped build a passionate following.

400 Hallett Ave. Suite A, Riverhead

631-591-3250 moustachebrewing.com

Oyster Bay Brewing Co.

The pineapple-tinged Thar She Gose is among the unconventional ales and lagers tapped here.

36 Audrey Ave., Oyster Bay

516-802-5546 oysterbaybrewing.com

Po’Boy Brewery

Beer and cider lovers are equally catered to at bayou-inspired Po’Boy.

200 Wilson St. Unit E3, Port Jefferson Station

631-828-1131 poboybrewery.com

Port Jeff Brewing Co.

The brick-floored tasting room is as tiny and rustic as the tap list is long.

22B Mill Creek Rd., Port Jefferson

877-475-2739 portjeffbrewing.com

Saint James Brewery

The Belgian-style beers are brewed with New York-grown ingredients, from barley to blackberries to hops.

929 Lincoln Ave., Holbrook

631-707-3192 saintjamesbrewery.com

Shelter Island Craft Brewery

This quaint spot is reason alone for a ferry ride. If it’s flowing, don’t miss the Dune Cottage Saison.

55 N. Ferry Rd., Shelter Island

631-749-5977 shelterislandcraftbrewery.com

Six Harbors Brewing Co.

Laptops are welcome inside this café-like tasting room with Wi-Fi and a relaxed vibe.

243 New York Ave., Huntington

631-470-1560 sixharborsbrewingcompany.com

Small Craft Brewing Co.

A seat in the tasting bar comes with a view of the brewhouse run by two brothers.

66 Merrick Rd., Amityville

631-464-0186

Southampton Publick House

The signature beers pour year-round at this award-winning brewpub, one of Long Island’s earliest.

62 Jobs Lane, Southampton

631-283-2800 publick.com

Spider Bite Beer Co.

IPAs and pale ales are mainstays in the rotation at this decade-old microbrewery.

920 Lincoln Ave. Unit 5, Holbrook

631-942-3255 spiderbitebeer.com

Interactive map by Alison Bernicker, Corin Hirsch, Lori Julich, Sumeet Kaur, Jane Lear, James Stewart, John Tomanelli

Feed Me TV Season 3

Feed Me TV Newsday’s Pervaiz Shallwani brings you the scoop on Long Island’s dining scene

Eddie Villatoro grew up watching his father’s immigrant dreams come true inside their family’s pupusa shop in Glen Cove. Using that childhood inspiration, this executive chef has achieved his own dreams inside the kitchen at one of Long Island’s finest steakhouses, all while passing down the same yearning of a bright culinary career to the next generation in the Villatoro family.

 

There was a time when Atlantic Terminal was just a transit hub to travel somewhere cooler. But now that Barclays Center is next door, the dining scene is alive and vibrant, making this a destination spot all on its own.

Everyone’s favorite Italian grandmother invites us on a trip down memory lane, experiencing her story through the foods of her childhood, one shop at a time throughout Queens.

When you see foie gras on a menu in the United States, it is most likely because of Michael Ginor. Many Long Islanders know him as the founder of Lola in Great Neck, but are unaware of his other life as the largest foie gras operator in the country.

In the past two years, Oyster Bay has morphed from a sleepy North Shore hamlet into one of LI’s hottest places to dine.

Long Island nightlife has recently evolved. Innovative bartenders are persuading hesitant diners across the island to try their imaginative craft cocktails, converting more and more fans to the movement.

Feed Me TV Season 2

Feed Me TV Newsday’s Pervaiz Shallwani brings you the scoop on Long Island’s dining scene

Robert Biancavilla prosecutes some of the worst criminals in Suffolk County. On weekends, he bakes some of the best bread on Long Island.

Penn Station and the neighborhood around it has never been considered a prime dining spot, but take a moment to look up and you’ll find more than chain restaurants, slice joints and hot dog carts.

At Clay Oven, Lubna Habibi goes against her parents’ wishes, leaving behind a career as an engineer to follow her passion for cooking that challenges the conventions of Indian food as we know it.

A Far Rockaway woman falls in love with a pizzaiolo from Italy, who brings with him an imported 6,000-pound wood-fired oven to make the best pies on the Island.

The three partners behind Lithology Brewing Co. in Farmingdale are committed to more balanced beers that draw their components from Long Island and elsewhere in New York state.

Taylor Knapp is cultivating snails on the North Fork and chefs across the country are rushing to feature the latest edition to the slow food movement.

Feed Me TV Season 1

Feed Me TV Newsday’s Pervaiz Shallwani brings you the scoop on Long Island’s dining scene

Who actually catches the local catch? We motor the Long Island Sound to pull up porgy, sea bass and fluke, then follow the catch back to the Southold Fish Market before it’s served at the Shelter Island restaurant 18 Bay.

Wölffer Estate Vineyard and Channing Daughters Winery say they have a hard time keeping easy-drinking rosé in stock during the dog days of summer.

Babylon was once a sleepy little village where burgers and red sauce ruled the dining scene. Today, it’s a South Shore restaurant hub.

At Babalu in Huntington, a former pro boxer puts his own modern twists on dishes from his Cuban family’s culinary repertoire.

The city’s sportiest dining destination? Citi Field, which not only hosts the New York Mets but some of New York’s most famous chefs: Danny Meyer (Shake Shack and Blue Smoke), David Chang (Fuku), Michael White (Nicoletta).

From the outside, BBD’s doesn’t look like much, a generic storefront in a Rocky Point strip mall. But walk inside and it’s a shrine to heavy metal, beef and craft beer.