Feed Me TV, Season 1

Design your own doughnuts in Lynbrook; drink a little too much rosé on the East End; fish for porgy and fluke in the Long Island Sound; learn the secrets to tie-dyed pancakes in Long Beach, dill pickles in Glen Cove, smoked brisket in Riverhead.

This is Feed Me TV, the show that takes you inside Long Island’s food scene, from end to end, shore to shore.

In each 15-minute episode, Newsday’s Pervaiz Shallwani takes a deep dive into one of the Island’s most compelling stories: the hot chef, the cool town, the new restaurant, the beloved old standard.

Episode 1: The journey from sea to table

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. Also in this episode: Exotic Indian-Chinese food at Nanking inside the Hilton Long Island in Melville and a smoking lesson with the pitmasters at Old Fields Barbecue.




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Episode 2: The Gatorade of the Hamptons

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. Heads clear, we head to Port Washington for upscale pub food at The Wild Goose, embrace the sushi burrito at Masa Asian Cuisine in Babylon and finish at Black Label Burgers in Westbury.




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Episode 3: The village that never sleeps

Babylon was once a sleepy little village where burgers and red sauce ruled the dining scene. Today, it’s a South Shore restaurant hub. Small plates, craft cocktails, Asian fusion — check, check and check. Next, it’s a lesson in wood-fired cooking at Lulu Kitchen & Bar in Sag Harbor, then we’re off to Glen Cove to tour a family-run pickle business. We finish at Greenport’s Little Creek Oysters, a cult U-shuckerie.




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Episode 4: Out of the ring and into the kitchen

At Babalu in Huntington, a former pro boxer puts his own modern twists on dishes from his Cuban family’s culinary repertoire. Then, we’re off to Tobay Beach to eat seafood with a view of the sea at Crazy Oyster, visit the Charlie’s Hot Dogs truck in Islip Terrace and finish with a buttoned-up burger at The Rex Burger & Lobster in Mineola.




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Episode 5: Major league eats at Citi Field

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). Then it’s on to Locale in Patchogue for casual Italian fare, Lynbrook for custom-designed doughnuts and a peek inside the smoker at Maple Tree BBQ in Riverhead.




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Episode 6: The mad scientist of burgers

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. From there we head to MaBella in Commack for Italian-American food, discover the secret of tie-dyed pancakes in Long Beach and finish with Turkish food at Pasha Kabob in North Lindenhurst.




Still Hungry?

Feed Me TV: Season 1 Episodes


Experience 10 of Long Island’s best restaurants

Experience 10 of Long Island’s
Best Restaurants

While enjoying a meal at your favorite restaurant, have you ever wondered what’s going on inside the kitchen? Get a behind-the-scenes look at some of LI’s top eateries with the videos below. Hit play and drag the video left, right, up or down for a 360 view without leaving your living room.

Arata Sushi

Recommended Dish: The “Invincible Sandwich” Roll

From the outside, it looks like a hundred other Long Island sushi restaurants. Read More Inside, it’s got neither glitz nor glam. All the fireworks at Arata Sushi in Syosset are behind the sushi bar, where chef-owner Jimmy Lian, alumnus of New York’s vaunted Nobu, prepares pristine, innovative sushi that never crosses the line into wackadoo over-orchestration. Try the omakase — the chef’s choice of what’s best from the market that day, which may include white tuna with salsa verde and fluke with onion salsa; ceviche-packed fish tacos; or the signature “invincible sandwich roll” with salmon, avocado, flyingfish roe and Lian’s own “special sauce.” They don’t encourage lingering at Arata — there are too many people waiting to get in. Read Less

Yelp Rating






BBD’s – Beers, Burgers, Desserts

Recommended Dish: Griddle burger

Ralph Perrazzo named his restaurant for his three great obsessions: beers, burgers and desserts. Read More On the beer front, he’s got a state-of-the-art tap system with 28 beers on tap, one cask brew and more than 90 beers by the bottle. Burgers are done three ways: “steakhouse style” — a full 12 ounces grilled over live coals; griddled — seared to crispness on a hot flat-top; and steamed, for those who always wondered what White Castle would be like if the beef were fantastic. Killer desserts include banana splits and overstuffed s’mores. Since he opened in 2013, the restless Perrazzo has also developed some new obsessions . . . er menu items: wings and ramen. But BBDWR’s seemed like too clunky a name. Read Less

Yelp Rating






Bigelow’s

Recommended Dish: Fried Ipswich clams

Along a distinctly nonmaritime stretch of Sunrise Highway in Rockville Centre is one of Long Island’s most iconic seafood eateries: Read More Bigelow’s — essentially 30 stools and one long counter curving around a Fryolator station — which seems not to have changed since it opened in 1939: It’s a lean, mean, seafood-frying machine. All the fried seafood here is recommended — whiting, shrimp, calamari, smelts, oysters, scallops — but the undisputed stars of the show are the fried Ipswich clams, soft-shell and with the bellies still attached. The clams are tender, nutty, delicate, crisp — everything that makes fried soft-shell clams one of the world’s absolute best things to eat. Brothers Anthony and Christo Andreolas also do a fine job with Manhattan clam chowder. Read Less

Yelp Rating





Biscuits & Barbecue

Recommended Dish: Peach cobbler a la mode

Everyone who happens upon Biscuits & Barbeque wants to think it’s their own little secret: Read More a vintage railroad-car diner on a forlorn block at the edge of a Mineola’s industrial park that serves robust Louisiana cooking and smokehouse barbecue. But after five years, the secret is out. Cajun favorites include grapefruit-sized biscuits blanketed with creamy andouille sausage gravy; house-made potato chips topped with spicy chicken jambalaya; Louisiana gulf shrimp and grits; and all manner of po’ boys. From the smokehouse: ribs, pulled pork and chickens. Don’t leave without a slice of homemade pie. Read Less

Yelp Rating






Hendrick’s Tavern

Recommended Dish: Rack of lamb with a panko crust

With its timbered ceilings and rich leather accents, Hendrick’s Tavern looks like a country inn that’s been there forever; Read More in fact it dates only from 2012, when brothers George and Gillis Poll transformed the historic but rundown George Washington Manor into a favored watering hole among Roslyn’s smart set (with a parking lot to prove it — no Kia Sorrentos here). The venue sprawls with multiple dining rooms and bars, and more rooms and bars for catered events. The food shoots for classic, and scores. Among executive chef Mitch SuDock’s winners: Kobe beef hot dog wrapped in puff pastry (in other words, an $18 pig in a blanket), lobster-truffle mac-and-cheese, steaks, chops, and, yes, spaghetti and meatballs.Read Less

Yelp Rating






Kyma

Recommended Dish: Grilled octopus

Drive by Kyma any night of the week and silhouetted through the tall windows you’ll see most of Roslyn enjoying themselves. Read More But not only is this Greek eatery the hottest spot in town, it’s also one of Long Island’s best fish restaurants. Displayed in the dining room on a bed of ice is a collection of whole fish that usually includes black sea bass, royal dorado, pompano, red snapper, pink snapper, branzino, octopus, calamari and langoustines. Of course there’s also salmon, tuna and swordfish, and a good selection of steaks and chops too. All of these get expertly grilled over live coals by executive chef Chris Kletsides. Managing partner Reno Christou said Kyma (“waves” in Greek) was inspired not just by the Greek islands, but by “good times on vacation at a little tavern at any seaside resort.” Read Less

Yelp Rating






Maple Tree BBQ

Recommended Dish: House-smoked pastrami

Heading east on Route 25, the scent of smoke signals you have reached Maple Tree BBQ. Read More Over the last eight years, the little free-standing building opposite the Peconic River has evolved from a deli with a smoker out back to a proper barbecue restaurant. Last year, Andrea Glick and Dennis O’Leary bought the place, spruced up the dining room and installed even more smokers out back. In addition to smoked ribs, brisket, pulled pork and chickens, Maple Tree also puts out pastrami and pulled chicken as well as smoked chili and smoked clam chowder, plus sandwiches and soft-corn tacos. You could do worse than to fill an insulated food carrier with barbecue and head a few miles farther east for a picnic lunch at your favorite North Fork winery. Read Less

Yelp Rating






Mosaic

Recommended Dish: Barbecued prawn eggroll

Other restaurants offer a chef’s tasting menu; at Mosaic in St. James, that’s all there is. Read More Other restaurants change their menus occasionally; Mosaic changes it nightly. The meal you are served depends entirely on the market, the season and the whims of chef-owners Jonathan Contes and Tate Morris, who often pick up their produce, fish and meat on the way to work. Count on five artfully wrought plates that usually include a salad, fish, pasta, red meat and dessert sampler. The restaurant is resolutely modest: 30 comfortable seats in a small, quiet dining room. All the flash comes from the tiny kitchen, where Contes and Morris work in near silence with only a dishwasher to help them. Read Less

Yelp Rating





Thomas’ Ham & Eggery

Recommended Dish: Pulled pork sandwich melt

When Tom Koukoulas took over Thomas’s Ham ’N’ Eggery in 1984, he was three owners removed from the original Thomas, who established the diner in 1946. Read More But 33 year later, he has earned the right to have his name immortalized on the vintage neon sign, a landmark on Old Country Road. Where most Long Island diners compete to have the biggest menus — everything from chef salads to shrimp scampi — Thomas’s focuses on breakfast (albeit breakfast served from 6 a.m. to the 9 p.m. closing). Oatmeal is slow-cooked in big vats; cakes, pies and muffins are made from scratch in a distinctly non-industrial-sized five-quart KitchenAid; and most of the egg dishes are served in individual, stainless-steel skillets, many of which were acquired by the original Thomas and kept in gleaming condition by the current Thomas’s diligent (and elbow-grease-endowed) kitchen crew. Read Less

Yelp Rating






Verde Wine Bar & Ristorante

Recommended Dish: Cod puttanesca

Papa Joe’s pizzeria occupied this workaday location for 20 years before Anthony Carcaterra, the owners’ son, transformed it into a New American restaurant and bistro in 2014. Read More The architectural bones of the pizzeria are still visible (and every entree still comes with a free salad — old habits die hard), but chef James Ahern’s menu is exceedingly modern. He’s got a thing for offal: starters include veal sweetbreads with speck and sage, and rabbit kidneys with ciabatta bread. Or hang out in the separate bar area and sip one of Verde’s imaginative cocktails such as the Penicillin, with Corsair Triple Smoke Bourbon, ginger, honey and lemon. Verde’s terrific wine list is all American, with one of Long Island’s best selections of Long Island wines. Read Less

Yelp Rating





Related Media

Credit: Interactive editor: Alison Bernicker | Design: Matthew Cassella | Development: James Stewart | Video shooters: Jeff Basinger, Raychel Brightman, Chuck Fadely, Megan Miller | Video editor: Matt Golub | Video producer: Jessica Kelley | Reported by: Erica Marcus

Italian restaurants on Long Island: From 1920 to today

From Italy to America

Four million Italians came to the United States from 1880 to 1920. That’s more than the current population of Milan and Rome — combined.

And about 80 percent migrated from the hard land south of Rome, Campania to Calabria, the city of Naples to the island of Sicily. They left provinces ravaged by deep poverty and high taxes, joblessness and overpopulation, disease and natural disasters.

At first, men made the voyage, as the first Italians did with explorers and missionaries 500 years ago. The new immigrants began to find work as migrant laborers, building roads, digging tunnels, cutting stone, setting train tracks, toiling in sand pits and on farms. Some returned to Italy. Some sent money back. And some abandoned those left behind.

But countless others would call together families, reunite, and seek new lives in “La Merica.” While men worked in construction, many women became seamstresses in sweatshops in Manhattan and Brooklyn. A third of the 146 victims in the 1911 Triangle Shirtwaist factory fire were young immigrant Italian women.

Today, “one in four Long Islanders has Italian ancestry,” said Salvatore J. LaGumina, emeritus professor of history at Nassau Community College, and author of three books on Long Island’s Italian-Americans.

Italian immigrants settled in big cities in neighborhoods from East Harlem and Belmont to Bushwick, labored at very low wages, and faced other hardships. A turn-of-the-century advertisement for property in Woodhaven ended with “Italians Excluded.”

FUN FACT:Italians don’t put meatballs on spaghetti.

But LaGumina said, they were resolved to overcome it, to find even the smallest plot of land for themselves. And many Italian immigrants would move “increasingly to the suburbs, in Nassau and Suffolk.” That meant Port Washington, Westbury, Oyster Bay and Glen Cove, as well as Patchogue, Bellport and Copiague. “The suburbs had industries that provided work,” he said, and that led to emerging Little Italys east of “the city.”

The Italian population of Glen Cove was about 24 in 1900; 1,163 in 1915. It was in Glen Cove that Frank and Concetta Stango, who had emigrated from the town of Sturno in Campania and would meet in Brooklyn, settled in 1914.

Stango’s closed in 2015, after an approximately 96-year run.

In the early days, “they started by feeding lunch to workers,” mainly unmarried immigrant men who labored in “Gold Coast mansions,” and lived in boardinghouses in The Orchard, the city’s seven-square block Italian neighborhood, said their grandson John Cocchiola. They didn’t cook and went to Stango’s. There were no menus. “It was whatever she was cooking.

“At the time, there wasn’t a lot of Italian food around here,” Cocchiola said. “It was a real novelty.” Restaurants were rare, too. The result: a big takeout business, as laborers also brought soups, stews, and pastas in pots back to the estates where they were landscapers, gardeners and construction workers. Years later, Cocchiola said, “We were the first place east of Brooklyn that had pizza.”

Nine years after Stango’s arrived, New York City restaurateur M.L. Basso opened his Casa Basso in Westhampton. It’s still cooking, under Bejto Bracovic, who emigrated from Montenegro, and began working there in 1972. He said Italian-American creations such as veal Parmigiana and spaghetti with meatballs were popular at Casa Basso in the 1920s.

Veal Parmigiana, with mozzarella, is distinctly Italian-American. If you order veal Parmigiana in Parma, Italy, the cheese will be grated Parmigiano-Reggiano; in areas south of Rome, Pecorino Romano. Mozzarella in Campania means mozzarella di bufala, from the milk of the water buffalo; in the United States, it’s pasteurized cow’s milk.

The “Parm” is among the popular adaptations Italians made in America, using the abundance of ingredients to invent a new, hybrid cuisine from a traditionally frugal one. The chefs of the early decades were locavores before the term existed.

It’s why, for example, Bolognese sauce includes lots of tomato, a generous amount of chopped meat, and is tossed with dry pasta. In Bologna, the pasta is likely to be fresh tagliatelle; the sauce, a meaty ragù that may be tinted with tomato, but not overwhelmed by it.

In Italy, scampi is a shellfish, with a flavor near that of lobster. It’s found primarily near Venice. And scampi not a style of cooking with garlic, butter and white wine, though “shrimp scampi” in a menu staple.

Lasagna alla Bolognese at the source will be made with spinach pasta, layered with a meat ragù, béchamel, and Parmesan cheese before it’s gratinéed. The original leaves out ricotta and mozzarella, tiny meatballs and crumbled sausage.

“Food is a symbol of Italian identity,” according to LaGumina. So much so, that, in Italian, a fine person would be called “buono come il pane” — as good as bread.
And the immigrants understood that the actual recipes and memories they’d brought from the Old Country could be adapted in the new.

“Everything changes,” Bracovic said.



How Borrelli's set the table

Borrelli’s opened in East Meadow before the Meadowbrook Parkway did. It was 1955, the Baby Boom was under way, suburbia was growing and, as Frank Borrelli recalls, his father and two uncles took over a small seafood house. “Dad and his brothers were chef, cook and waiter.”

He added, “Back then, veal Parmigiana was $1.50. Shrimp cocktail was 50 cents . . . and there was no chicken Parm. Penne alla vodka wasn’t around either. It was about lasagna, manicotti, baked ziti . . . And we still have them all on the menu.

“Over the years, some of the clientele come and go or move out. People who haven’t been here in 10, 20 years come back, now with their kids, and the new families want a real taste of the past. People come back for reunions.”

For a 60th birthday special, Borrelli’s rolled back prices:. Spaghetti marinara: 80 cents. Eggplant Parmigiana: 90 cents. Ravioli and manicotti: $1.

Countless menus on Long Island reflect the staying power of the mainstays at Borrelli’s. But in the early 1960s, the big appetite for the Italian-American restaurant was slowly starting to change and to expand the tomato-based fundamentals.

Ciro Gentile, whose family had a restaurant in Sicily, and Renzo Pedrazzi of Emilia-Romagna, who started as a busboy at 17 at an Italian spot in Manhattan, opened Villa Ciro in Bayville in 1961. Both were veterans of the elegant, long-gone Quo Vadis on East 63rd Street in Manhattan.

FUN FACT:The average person in Italy eats more than 51 pounds of pasta every year.

“At the time, there were not a lot of Italian restaurants around here,” Pedrazzi said. Theirs succeeded an informal spot called Marafioti’s on Bayville Avenue.

“We started with southern Italian, mostly mom-and-pop dishes,” Gentile said. As Pedrazzi recalls it, “All meatballs, eggplant Parmigiana, chicken alla cacciatora.” The two decided to expand the repertoire.

The result: the Italian-continental restaurant would take shape on Long Island and influence dining out for more than two decades.

Suddenly, minestrone was competing with onion soup gratinée, veal Parmigiana with chateaubriand for two with Béarnaise sauce, shrimp fra diavolo with Dover sole amandine. Frogs’ legs, a specialty at Quo Vadis, reached Bayville at $5. Villa Ciro drew diners from Centre Island, Oyster Bay and Locust Valley.

“But we were in for a shock . . . in the end, there was not enough business. Fettuccine Alfredo sold well. Bolognese sauce, too. Blanquette de veal, veal stew . . . We tried to do a seafood crepe and they didn’t go for it.”

The 1961 menu at Villa Ciro in Bayville.

Renzo Pedrazzi/ Marisol Diaz

Pedrazzi went on to be co-owner of the departed La Marmite, a continental classic in Williston Park. And he’d return frequently to his native Parma. Gentile moved to Florida and became owner-manager-maitre d’ of Gianni’s, an Italian-American restaurant in Pompano Beach.

Mario Ghini, born in Bologna, also settled in Florida, as an owner of Limoncello Italian Grill in North Palm Beach. Earlier, he ran Delfino in Jupiter.

The influential restaurateur brought the stylish Pappagallo to Glen Head in the late 1960s, expanded it twice over 25 years, and spawned a network of chef-owners of Italian-continental dining rooms in Nassau that lasted to this decade. He also made a destination of Capriccio in Jericho, where fettuccine Alfredo vied with linguine and clam sauce.

“Change happens gradually, not all at once. Osso buco was popular in Italy, but not immediately on Long Island. I had a tough time selling it,” he recalled. “The big thing was veal “capricciosa,’ scaloppine piccata with lemon sauce, a slice of prosciutto, Swiss cheese. When I began, it was veal Mediterraneo with mushroom sauce and covered with Swiss cheese. What did become very popular was chicken Pappagallo,” French-cut, sauteed in a sweet-tart sauce with green grapes.

“The Italian kitchen is not a specific recipe. Italian food makes a very versatile cuisine. And customers started to enjoy Italian cooking a little more, for the tortellini, for lasagna, for fettuccine with meat sauce,” according to Ghini.

“For me, it was to give to people whatever they liked . . . in Florida, tortellini, no. Once in a while somebody likes pasta alla carbonara. But they love lobster ravioli.”




When tastes shifted

Soon after Neil Armstrong walked on the moon, Lello Arpaia landed in the Five Towns on Long Island.

“There were a few Italian restaurants around, but not always up to par,” he remembered. When Arpaia opened La Tavernetta in Woodmere in 1970, “There was a lot of fettuccine Alfredo, a lot of filet mignon with Cognac” ignited tableside.

And La Tavernetta offered fettuccine Alfredo on its first menu, too. But diners also would find meat-filled cannelloni and tortellini alla panna, trenette with pesto, and saltimbocca.

FUN FACT:Italian wedding soup is not a traditional soup served at weddings.

His new dining room on Broadway aimed to make changes, inroads in a region where the hybrid French-Italian style that fell under the generic “continental” label was the definition of local haute cuisine.

La Tavernetta was among a small group of restaurants that moved toward that goal, though gingerly and mindful of gradually shifting tastes. Minestrone and stracciatella alla Romana, each $1, were on the original menu alongside chilled French soups such as vichyssoise and marilene, which went for 90 cents. The steak alla pizzaiola was balanced by steak “Diana,” each $7.50.

“It was a mixture,” said Arpaia, who arrived in the United States as an exchange student in 1960. Reflecting on the early days of La Tavernetta, and current trends as well, he said restaurants as a practical matter “have to cater to the taste of the population.”

In the 1970s, tastes did begin to shift. In the immediate postwar decades, most meals still were eaten at home. Even going to a place specializing in pizza often meant table seating and a knife-and-fork experience.

But in the new decade, dining out was becoming part of the lifestyle. And on Long Island, with appetites whetted more by travel, what diners demanded and expected was more ambitious and more authentic.

“Years ago, the American people were not going often to Italy,” said Giulio Donatich, who has contributed his first name and almost five decades to Giulio Cesare, the Westbury landmark. “But they traveled and got more experience. . . . They got to know and appreciate the cuisine.”

Donatich opened the restaurant with partner Cesare Dundara. He’d been a maitre d’ at one of New York’s grand, pioneering Italian dining rooms, Romeo Salta on West 56th Street, which spurred the growth of northern Italian cuisine in the city from 1953 to 1994.

“I brought many dishes with me from New York City,” Donatich said, including, at first, pasta alla carbonara, pasta alla Bolognese, paglia e fieno with green and white noodles, and osso buco. Later came the defining ’70s pasta, pasta primavera with vegetables.

“We still make gnocchi every day with a Bolognese brown meat sauce” that simmers three hours, Donatich said. “We did a lot of cooking in the dining room, and we still do.” Typical specials today might be red snapper Livornese and sauteed soft-shell crabs.

Donatich noted that he still sees customers he has known since the 1950s at the Ellison Avenue establishment. “We were making anything they wanted. And we have chicken Parmigiana on the menu, too,” he said. “Eggplant Parmigiana only on request.”

At Mamma Lombardi’s in Holbrook, it remains a staple. The Lombardi family came to the United States in 1968 from Avellino, south of Naples: mother, father and children, 16 years to 6 months old.

“We were glad to be here,” said Guy Lombardi, then the 16-year-old. “We all went out and started finding jobs. I was working in a pork store as a butcher, my brother John was making pizzas.” A few years later, “at the family table on Sunday, we decided, why not get together to start a pizzeria. … We had $900 in 1975 and needed $13,000.”



Mamma Lombardi's and more

Michelina Lombardi is the Mamma Lombardi.

Almost 50 years ago, Signora Lombardi and her family arrived on Long Island from Campania. Using borrowed money, they came up with the $13,000 needed to open a pizzeria. But “Mamma’s” would be much more, even then.

In 1976, it was “Mamma Lombardi’s Pizzeria & Restaurant,” where “Mamma does the cooking.” The goal: “good home style cooking . . . in our Italian decor dining room.” The grand opening special was a free glass of wine.

In addition to Mamma Lombardi’s, the family’s local businesses take in the adjoining pizzeria, a catering facility, restaurants in Port Jefferson and Patchogue, two markets, a gelateria, and a line of “all-natural sauces.”

And Michelina Lombardi, 87, comes to the restaurant named for her several days a week. “She oversees everything,” Guy Lombardi said. “She keeps everything together. And if any of us shows up late, she asks why.”

FUN FACT:More than 600 pasta shapes are produced worldwide.

Mamma Lombardi’s represents the enduring popularity of homey Italian-American cooking, and preceded a rush of “pastaterias,” with pizzas up front and informal dining rooms in the back.

But the mid-1970s and the 1980s on Long Island were even more a time for high-style, high-end Italian-inspired restaurants, many borne on the first wave of extra-virgin olive oil, some spurred by the expansion of Federal Express and DHL, allowing restaurateurs to obtain fresh ingredients from faraway sources within 24 hours. All this, and in 1989, prosciutto di Parma was approved for import and reintroduced to the United States.

Eleven years earlier, La Pace in Glen Cove unveiled an opulent, handsome dining room with exceptional Italian and eclectic fare. La Primavera showcased Italian-continental dishes and a new look in East Hills in 1980, the same year that the more traditional La Bussola opened in Glen Cove.

Benny’s Ristorante became a destination in Westbury; La Capannina in Northport; La Cisterna in Mineola. Due Torri, whose owners had the Italian Landmark in Copiague, would bring a new star to Hauppauge.

Northern Italian L’Orsa Minore and its Italian-inspired successor Nick & Toni’s sparked the 1980s in East Hampton. Sapore di Mare brought coastal cuisine and city cachet to Wainscott. And Casa Rustica started immediately as a four-star restaurant as Hurricane Gloria closed in.

“Italian food had come a long way,” said Elio Sobrero, the veteran chef who started La Primavera. “People traveled and discovered Italy wasn’t only pizza and mandolins.” Sobrero now is a partner in Tiramisu restaurant in Tequesta, Florida.

Angelo Ventrella, who owned La Pace, also became a Floridian. He had worked at Capriccio in Jericho and Pappagallo in Glen Head. “We imported many items,” he noted. “We were making pastas from fusilli to ricotta gnocchi and scapi at La Pace. But the cuisine was not north, south or central.”

Diners at the four-star restaurant also remember Ventrella’s great, rich chocolate mousse. “I would go from table to table with a bowl of it to give something extra” to diners who’d already ordered desserts. La Pace was open for 27 years.

“We put pride in whatever we served,” said Ventrella, a native of Bari. “We wanted to make it in this beautiful country.”




A new approach

The 1990s brought Long Island the “Mediterranean diet.” The healthful approach promoted all kinds of greens, vegetables, fruits, whole grains, herbs, spices, nuts, moderation with red meat and the elevation of olive oil. Italian food was at the top of the pyramid.

Of course, in Italy, that pyramid was built long ago. Many grandparents of Italian-Americans already had a special affection for escarole cooked with olive oil, as well as a fondness for figs and grapes, lemons and oranges, beans and nuts.

The Mediterranean staples became trends here about six decades after Franco-American Spaghetti and Chef Boyardee debuted in cans, and almost five since the marketing of Kraft Parmesan Grated Cheese. And it was almost 20 years since Chez Panisse jump-started “California cuisine,” with its emphasis on locally sourced and sustainably grown ingredients.

Rivers of extra-virgin olive oil flowed, sometimes displacing butter next to the bread basket. And, all of a sudden, there were infinite uses for a condiment that had been around since the Middle Ages: balsamic vinegar.

FUN FACT:Caesar salad was invented in Tijuana, Mexico.

Commercial-grade balsamic vinegar, occasionally colored with caramel and sweetened with brown sugar, would end up in salad dressings, reductions, marinades, glazes, cocktails and whatever else a trend-conscious kitchen could find.

The concentrated, complex very expensive real thing might make a cameo appearance, with droplets on pieces of Parmesan cheese or on berries.

“People’s tastes change,” said Giorgio Meriggi, who opened the Italian-continental Navona in Great Neck in 1992 and Stresa in Manhasset four years later. “The cuisine has changed a lot, too.” Navona closed. But the cooking at Stresa continues to reflect classic Italian dishes — and, Meriggi added, “a little bit of everything, too.” Stresa is known for preparing almost anything a guest requests. That includes soufflés.

Arturo’s in Floral Park, in business since 1961, has evolved over the decades. Antonio D’Anna, who has owned it for more than 30 years, said, “Eating is different now, lighter. . . . We do a lot of branzino. And people order wine by the glass instead of the bottle.”

But, he said, “Osso buco still is a big seller. So is risotto frutti di mare,” the northern Italian specialty, this one made with seafood. Spins on vodka sauce, which by 2015 had taken in pizzas as well as pastas, also are popular. D’Anna’s “rigatoni Arturo” flambés diced, smoked salmon and onions in a pink vodka sauce; and diced ham and onions are flambéed with Cognac in a pink sauce for penne.

In addition to the adjustments made at formal restaurants, the 1990s and 2000s have witnessed a rise in contemporary, more casual Italian kitchens, with the emergence of trattorias, cafes and wine bars on Long Island.

Locally, Basilico in Southampton lightened and refreshed traditional fare, sending out grilled fish, shiny under a basil vinaigrette; and spaghetti with Dungeness crab. Nearby, the Sfuzzi chain made a brief appearance with individual pizzas and T-shirts emblazoned with the company logo. And the veteran Balzarini’s was serving tagliatelle sauced with Gorgonzola cheese and walnuts. Il Giardino in Commack prepared seared tuna steak with a balsamic-vinegar sauce. They’re gone now. So is the more modern, market-driven Luigi Q of Hicksville, destroyed by a fire earlier this year.

Novità continues to combine wine bar and trattoria in Garden City, as it has since 2006. More than 100 wines are available by the glass. Panini, or toasted sandwiches, sell briskly. But the hybrid establishment also has plates of cured meats and cheeses; Margherita, burrata and speck pizzas; plus black linguine with charred octopus.

The last dozen years have seen restaurant groups that originated in Manhattan expanding nationwide, including adding branches in Nassau or Suffolk. They include high-profile, high-end establishments such as Il Mulino, which opened a branch in Roslyn in 2004; and, in 2015, Scarpetta Beach at Gurney’s Montauk Resort & Saltwater Spa.

And New American cuisine, which is a colorful fusion of Californian with European and Asian for a deep melting pot, has influenced chefs who create their fare in the kitchens of Italian restaurants.

“I think Italian cuisine now definitely has a bit of New American in it,” said Eric Lomando, whose restaurants include Orto in Miller Place and Kitchen A Bistro in St. James.

A recent menu at Orto included lasagna Bolognese and eggplant Parmigiana, but also beet gnocchi with poppy-seed brown butter and goat-cheese crema; duck liver mousse with orange mostarda; and striped bass with cauliflower puree, heirloom cabbage, and pancetta.

Lomando said, “New American cuisine also stems from an Italian idea of market-driven and more seasonal food . . . You could look at an Italian menu and tell what season it is.”



A global, fresh future

Chef-driven restaurants. Reborn and improved Italian-American classics. The search for the authentic. Exploring the new. And steady accounts with Federal Express and local producers.

The future of Italian cuisine on Long Island is going to go beyond the latest bruschetta topping and the newest use for mozzarella, another meatball “throwdown” and the abuse of the word Tuscan.

“You can get everything you want now,” said Steven Gallagher, chef-owner of The Trattoria in St. James.

Until the last two decades, finding many ingredients was about as simple as coming up with white truffles on Jones Beach. But remember that the tomato, reflexively associated with Italian food, migrated to Europe from the Americas in the 16th century. Aztecs used it before Neapolitans did. Olive oil, which used to be the pale, bland sort typically found in gallon tins, is here in varieties from Sicily, Tuscany, Liguria, Puglia, Umbria and other regions. Regulars at markets such as the branches of Iavarone Bros. and Uncle Giuseppe’s, and Razzano of Glen Cove and Grace’s Marketplace in Greenvale, find plenty.

Chef Gallagher can obtain what he needs within 24 hours or 100 miles, from purveyors abroad or on Long Island. And both he and other chefs also are increasingly making their own products. At The Trattoria, it means ricotta made in-house, just as the vegetables are pickled there; that the menu can include truffle-printed stracci pasta with mushroom brodo; ‘nduja spicy sausage with broccoli rabe pesto; and chicken liver mousse with plum agrodolce.

“They’re Italian recipes,” he said, “and I just like to put a spin on stuff. I like to go on a whim. . . . People are more open now to try new things.” Gallagher makes updated and full-flavored eggplant Parmigiana and lasagna Bolognese, spaghetti all’Amatriciana and bucatini alla carbonara. “You want to make food that people will enjoy. We’ll use different spices and ingredients not necessarily rooted in Italian cuisine.”

At Caci North Fork in Southold, co-owner Daniele Cacioppo said the objective is food that’s “simple, pure, authentic and as fresh as possible.” The restaurant’s key import: chef Marco Pellegrini. Cacioppo and her husband, Anthony, met Pellegrini while vacationing in Umbria, where he was cooking at an estate.

Caci North Fork brings in quickly perishable ingredients from Italy each week, from black summer truffles to porcini mushrooms, mozzarella di bufala to burrata cheese.
The fall menu includes sea scallops with pumpkin sauce, smoked speck, and crumbled amaretti; porcini soup with smoked bresaola; potato gnocchi with lamb Bolognese; grilled striped bass with peperonata sauce; and grilled octopus with olives, lentils and fresh raspberries.

Caci North Fork and other ambitious restaurants such as Autentico in Oyster Bay and Aria Melanie in Bay Shore underscore the local counterpoint to the rise of catchall chain eateries, from Olive Garden and Bertucci’s to Romano’s Macaroni Grill and Carrabba’s Italian Grill.

“I see it saturated, everybody opening up with the same concept, doing the same style,” said Billy Sansone, chef-owner of Café Testarossa in Syosset. “I’m not saying that there’s anything bad about it — everybody in this business works hard.” He said, however, “To break away, you have to be different. I’m always looking for new things . . . chefs are trying to refine and modernize a dish.”

Visits to the landmark Don Alfonso 1890, the restaurant on the Sorrentine peninsula above the Amalfi Coast above the Gulfs of Naples and Salerno, prompted him to consider regional recipes. “They’re southern Italian, Sicilian, using capers, olives, raisins,” Sansone said.

“I find many chefs in Italy base their cooking on a certain area. A chef from Rome stays with what the chef knows best from the region” of Lazio.

Dishes from Lazio do find their way on a number of Long Island’s menus. But among the underrepresented Italian regions in Nassau and Suffolk are Piedmont, regardless of vitello tonnato; the Veneto, calves liver Veneziana notwithstanding; and despite a familiar stuffed veal chop named for it, Val d’Aosta.

For now.



PRODUCERS: Alison Bernicker, Saba Ali | INTERACTIVE EDITOR: Polly Higgins | DESIGNERS: Anthony Carrozzo, Matthew Cassella | DEVELOPER: TC McCarthy | ADDITIONAL REPORTING: Joan Reminick, Erica Marcus | EDITOR: Marjorie Robins | PHOTO EDITOR: Rebecca Cooney

Pizza Smackdown: Round 4 Results

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Round 4 of 5

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grimaldis VOTE

Margherita pizza

Grimaldi's

980 Franklin Ave.

Garden City

516-294-6565

This slice is classic New York, almost lavishly topped with chopped tomato and fresh mozzarella that would sink a lesser crust.
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massas VOTE

Pizza No. 3

Massa's

80 Gerard St.

Huntington

631-923-3473

Pizza No. 3 is the star at Massa's. It's topped with fresh mozzarella, scallions, pancetta, scamorza cheese and truffle oil.
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kingumberto VOTE

Pizza arrabbiata

King Umberto

1343 Hempstead Tpke.

Elmont

516-352-8391

The Italian word for angry is arrabbiato, and King Umberto's arrabbiata pie definitely expresses itself. Hot cherry peppers are what turn it a bit irate. Broccoli raab makes the light, very-thin-crust disc a meal even better. It's finished with mozzarella, garlic and olive oil.
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princeumbertos VOTE

Potato egg

Prince Umberto

721D Franklin Ave.

Franklin Square

516-872-9049

Prince Umberto's potato-and-egg pie is suitable for breakfast, lunch or dinner, with a topping similar to a creamy omelet that's capped with perfectly cooked slices of well-seasoned potato.
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Pizza Smackdown: Round 3 Results

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Round 3 of 5

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littlevincents VOTE

Cold cheese

Little Vincent's

329 New York Ave.

Huntington

631-423-9620

Little Vincent's undisputed specialty is the cold-cheese slice, in which a fresh-from-the-oven regular slice is topped with a fist-size pile of cold shredded cheese.
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grimaldis VOTE

Margherita pizza

Grimaldi's

980 Franklin Ave.

Garden City

516-294-6565

This slice is classic New York, almost lavishly topped with chopped tomato and fresh mozzarella that would sink a lesser crust.
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massas VOTE

Pizza No. 3

Massa's

80 Gerard St.

Huntington

631-923-3473

Pizza No. 3 is the star at Massa's. It's topped with fresh mozzarella, scallions, pancetta, scamorza cheese and truffle oil.
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daangelo VOTE

Grandma pizza

Da Angelo

815 Willis Ave.

Albertson

516-741-8694

Grandma -- a thin-crust, square-pan pizza topped sparely with tomatoes and mozzarella -- is now a standard item at Long Island pizzerias, but the one that Angelo Giangrande makes is a classic among classics
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satelite VOTE

Sicilian

Satelite Pizza

799 Montauk Hwy.

Bayport

631-472-3800

The old-fashioned Sicilian, a deep-dish masterpiece with savory marinara sauce, sweet sauteed onions, Pecorino Romano cheese and toasty bread crumbs, is a favorite at Satelite Pizza.
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kingumberto VOTE

Pizza arrabbiata

King Umberto

1343 Hempstead Tpke.

Elmont

516-352-8391

The Italian word for angry is arrabbiato, and King Umberto's arrabbiata pie definitely expresses itself. Hot cherry peppers are what turn it a bit irate. Broccoli raab makes the light, very-thin-crust disc a meal even better. It's finished with mozzarella, garlic and olive oil.
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princeumbertos VOTE

Potato-egg

Prince Umberto's

721D Franklin Ave.

Franklin Square

516-872-9049

Prince Umberto's potato-and-egg pie is suitable for breakfast, lunch or dinner, with a topping similar to a creamy omelet that's capped with perfectly cooked slices of well-seasoned potato.
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lapala VOTE

Margherita pizza

La Pala

246 Glen St.

Glen Cove

516-399-2255

At La Pala, Sal Apetino makes pizza the way it's made in Naples. The crust is puffy and light, and the mozzarella and tomatoes meld beautifully.
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Pizza Smackdown: Round 2 Results

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Round 2 of 5

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chefsofny VOTE

Spinach pizza

Chefs of New York

508 Larkfield Rd.

East Northport

631-368-3156

The sesame-crusted spinach pizza, a favorite at Chefs of New York, features a rich, cheesy, garlicky cream sauce laced with lots of chopped spinach, and topped with mozzarella.
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littlevincents VOTE

Cold-cheese

Little Vincent's

329 New York Ave.,

Huntington

631-423-9620

Little Vincent's undisputed specialty is the cold-cheese slice, in which a fresh-from-the-oven regular slice is topped with a fist-size pile of cold shredded cheese.
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grimaldis VOTE

Margherita pizza

Grimaldi's

980 Franklin Ave.,

Garden City

516-294-6565

This slice is classic New York, almost lavishly topped with chopped tomato and fresh mozzarella that would sink a lesser crust.
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umbertos VOTE

Vodka pizza

Umberto's

633 Jericho Turnpike

New Hyde Park

516-437-9424

The crust of Umberto's Vodka pizza is thin; the mozzarella generous; the herbs fine. The sauce is exactly what you'd expect with that order of penne alla vodka, creamy and pink. It's surprisingly good and a real alternative for the curious.
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massas VOTE

Pizza No. 3

Massa's

80 Gerard St.,

Huntington

631-923-3473

Pizza No. 3 is the star at Massa's. It's topped with fresh mozzarella, scallions, pancetta, scamorza cheese and truffle oil.
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eddies VOTE

Bar pie

Eddie's Pizza

2048 Hillside Ave.,

New Hyde Park

516-354-9780

Eddie's famous "bar pie" is an extremely thin, flat pizza with no discernible rim and whose tomato sauce and cheese are melded to the crust with the strength of Super Glue. Neither the crust nor the cheese nor the tomato stands out on its own, but the sum of their parts is altogether addictive.
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emilios VOTE

Six-cheese bianco

Emilio's

2201 Jericho Tpke.

Commack

631-462-6267

Gorgonzola, fresh mozzarella, smoked mozzarella, shredded mozzarella, Parmesan and fontina star in Emilio's harmonious white pie that gives a different taste with every bite.
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daangelo VOTE

Grandma pizza

Da Angelo

815 Willis Ave.

Albertson

516-741-8694

Grandma -- a thin-crust, square-pan pizza topped sparely with tomatoes and mozzarella -- is now a standard item at Long Island pizzerias, but the one that Angelo Giangrande makes is a classic among classics
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anthonyscoalfired VOTE

Roasted cauliflower

Anthony's Coal-Fired Pizza

137 Old Country Rd.

Carle Place

516-877-7750

Anthony's Coal-Fired Pizza (with 7 LI locations) can win your heart with its ovoid cauliflower pie. The usually pungent cruciferous vegetable is tamed into mellow submission after being roasted with olive oil and garlic, showered with Romano, mozzarella and bread crumbs and then baked in a coal-fired oven.
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satelite VOTE

Sicilian

Satelite Pizza

799 Montauk Hwy.

Bayport

631-472-3800

The old-fashioned Sicilian, a deep-dish masterpiece with savory marinara sauce, sweet sauteed onions, Pecorino Romano cheese and toasty bread crumbs, is a favorite at Satelite Pizza.
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kingumberto VOTE

Pizza arrabbiata

King Umberto

1343 Hempstead Tpke.

Elmont

516-352-8391

The Italian word for angry is arrabbiato, and King Umberto's arrabbiata pie definitely expresses itself. Hot cherry peppers are what turn it a bit irate. Broccoli raab makes the light, very-thin-crust disc a meal even better. It's finished with mozzarella, garlic and olive oil.
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sorrento VOTE

Rectangular pizza

Sorrento

255 W Park Ave.

Long Beach

516-889-4800

The pies at Sorrento are made in the Roman style, long and rectangular and served on wooden planks. The wood-burning oven invests them with smoke and char, and high-quality toppings come from the eatery's own Italian specialty store.
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princeumbertos VOTE

Potato-egg

Prince Umberto's

721D Franklin Ave.

Franklin Square

516-872-9049

Prince Umberto's potato-and-egg pie is suitable for breakfast, lunch or dinner, with a topping similar to a creamy omelet that's capped with perfectly cooked slices of well-seasoned potato.
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thepie VOTE

Margherita pizza

The Pie

216 Main St.

Port Jefferson

631-331-4646

The crust at The Pie has real integrity. It's puffy but substantial, and not too tender. There are some complicated pies here -- but you'd be advised to stick to the simplest, the textbook Margherita.
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lapala VOTE

Margherita pizza

La Pala

246 Glen St.

Glen Cove

516-399-2255

At La Pala, Sal Apetino makes pizza the way it's made in Naples. The crust is puffy and light, and the mozzarella and tomatoes meld beautifully.
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cafeeuropa VOTE

Baked-ziti pizza

Cafe Europa

504 Union Blvd.

West Islip

631-587-7000

A hearty pie, it’s made with imported pasta that comes out of the oven al dente, mixed with a bright house made tomato sauce, ricotta, Grana Padano cheese and both shredded and fresh mozzarella.
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Pizza Smackdown: Round 1 Results

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Round 1 of 5

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salvatores VOTE

Sausage pizza

Salvatore's

124 Shore Rd.,

Port Washington

516-883-8457

Out of Salvatore's 900-degree, coal-fired oven comes this perfect pie. The crust is a dream, crisp but pliant, and the topping is a balanced meld of fresh, milky mozzarella and chunky chopped tomatoes punctuated with blobs of crumbled sausage.
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chefsofny VOTE

Spinach pizza

Chefs of New York

508 Larkfield Rd.

East Northport

631-368-3156

The sesame-crusted spinach pizza, a favorite at Chefs of New York, features a rich, cheesy, garlicky cream sauce laced with lots of chopped spinach, and topped with mozzarella.
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littlevincents VOTE

Cold-cheese pizza

Little Vincent's

329 New York Ave.,

Huntington

631-423-9620

Little Vincent's undisputed specialty is the cold-cheese slice, in which a fresh-from-the-oven regular slice is topped with a fist-size pile of cold shredded cheese.
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redtomato VOTE

S'mores sweet pizza

Red Tomato

6245 Northern Blvd.

East Norwich

516-802-2840

Red Tomato's s'mores sweet pizza is topped with Nutella, marshmallow and graham cracker crunch.
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grimaldis VOTE

Margherita pizza

Grimaldi's

980 Franklin Ave.,

Garden City

516-294-6565

This slice is classic New York, almost lavishly topped with chopped tomato and fresh mozzarella that would sink a lesser crust.
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ginos VOTE

Asparagus and bread crumb

Gino's Pizzeria & Ristorante

628 Willis Ave.

Williston Park

516-746-2860

The square pie has cheese baked into the crust, and the topping is very fresh, very tender asparagus, cut up like little logs, and a coating of crunchy, seasoned bread crumbs that gives it added texture and flavor.
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marios VOTE

Mac-and-cheese pizza

Mario's

1 Schwab Rd.,

Melville

631-385-7000

The delectably gooey-rich mac-and-cheese pizza served at Mario's has the power to make your day -- and crash your diet. You can get the pizza whole or by the slice, with or without bacon.
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umbertos VOTE

Vodka pizza

Umberto's

633 Jericho Turnpike

New Hyde Park

516-437-9424

The crust of Umberto's Vodka pizza is thin; the mozzarella generous; the herbs fine. The sauce is exactly what you'd expect with that order of penne alla vodka, creamy and pink. It's surprisingly good and a real alternative for the curious.
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massas VOTE

Pizza No. 3

Massa's

80 Gerard St.,

Huntington

631-923-3473

Pizza No. 3 is the star at Massa's. It's topped with fresh mozzarella, scallions, pancetta, scamorza cheese and truffle oil.
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ciros VOTE

Chicken parm pizza

Ciro's Pizzeria & Restaurant

298 Jericho Tpke.,

Floral Park

516-775-6237

For Ciro's Pizzeria & Restaurant's chicken parm pie, breaded and fried chicken cutlets are cut into postage stamp-size pieces and added to a thin-crust pizza, along with good red sauce and plenty of mozzarella.
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eddies VOTE

Bar pie

Eddie's Pizza

2048 Hillside Ave.,

New Hyde Park

516-354-9780

Eddie's famous "bar pie" is an extremely thin, flat pizza with no discernible rim and whose tomato sauce and cheese are melded to the crust with the strength of Super Glue. Neither the crust nor the cheese nor the tomato stands out on its own, but the sum of their parts is altogether addictive.
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saverios VOTE

Mom's pizza

Saverio's Pizza Room

929 N. Broadway

Massapequa

516-799-4332

The simpler pizzas at Saverio's put the spotlight where it belongs: on an elegant crust that has the well-developed flavor of rustic bread. "Mom's pizza" has no cheese, only a thin layer of sweet, onion-rich tomato sauce.
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emilios VOTE

Six-cheese bianco pizza

Emilio's

2201 Jericho Tpke.

Commack

631-462-6267

Gorgonzola, fresh mozzarella, smoked mozzarella, shredded mozzarella, Parmesan and fontina star in Emilio's harmonious white pie that gives a different taste with every bite.
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manninos VOTE

Eggplant pizza

Mannino's

40 E Main St.

Smithtown

631-724-0210

For this Mannino's pie, eggplant is sliced thinly, lightly seasoned, breaded, fried and added to the tasty crust along with ricotta, marinara sauce and basil.
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daangelo VOTE

Grandma pizza

Da Angelo

815 Willis Ave.

Albertson

516-741-8694

Grandma -- a thin-crust, square-pan pizza topped sparely with tomatoes and mozzarella -- is now a standard item at Long Island pizzerias, but the one that Angelo Giangrande makes is a classic among classics
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1943pizzabar VOTE

New Haven pizza

1943 Pizza Bar

308D Main St.

Greenport

631-477-6985

Mozzarella, bacon and little piles of buttered mashed potatoes make the New Haven pie at 1943 Pizza Bar extremely appealing.
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anthonyscoalfired VOTE

Roasted cauliflower

Anthony's Coal-Fired Pizza

137 Old Country Rd.

Carle Place

516-877-7750

Anthony's Coal-Fired Pizza (with 7 LI locations) can win your heart with its ovoid cauliflower pie. The usually pungent cruciferous vegetable is tamed into mellow submission after being roasted with olive oil and garlic, showered with Romano, mozzarella and bread crumbs and then baked in a coal-fired oven.
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brunetti VOTE

Vongole Bianca

Pizzetteria Brunetti

103 Main St.

Westhampton Beach

631-288-3003

Pizzetteria Brunetti may be the most modest pizzeria on LI, but the pies are anything but. The absolute pinnacle is the Vongole Bianca, "white clam," pie, topped with nothing more than fresh-shucked local clams, garlic butter and herbs.
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Sicilian

Satelite Pizza

799 Montauk Hwy.

Bayport

631-472-3800

The old-fashioned Sicilian, a deep-dish masterpiece with savory marinara sauce, sweet sauteed onions, Pecorino Romano cheese and toasty bread crumbs, is a favorite at Satelite Pizza.
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sanmarzano VOTE

Caprino

San Marzano

38 Merrick Ave.

Merrick

516-546-3300

Paying less homage to Italy than to French and California cuisines, the Caprino is a surprisingly harmonious assemblage of fontina, goat cheese, caramelized onions, shiitake and button mushrooms, garlic and truffle oil. What really puts it over the top is the excellent crust, tender but toothsome and full of good, wheaty flavor.
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kingumberto VOTE

Pizza arrabbiata

King Umberto

1343 Hempstead Tpke.

Elmont

516-352-8391

The Italian word for angry is arrabbiato, and King Umberto's arrabbiata pie definitely expresses itself. Hot cherry peppers are what turn it a bit irate. Broccoli raab makes the light, very-thin-crust disc a meal even better. It's finished with mozzarella, garlic and olive oil.
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victors VOTE

Fried calamari

Victor's Pizza & Pasta House

712 Walt Whitman Rd.

Melville

631-351-1270

The "Palermo" is a thin-crust, round pizza that's topped with crunchy fried calamari and hot cherry peppers, plus a chunky tomato sauce, finished with fresh mozzarella, basil and extra-virgin olive oil.
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sorrento VOTE

Rectangular pizza

Sorrento

255 W Park Ave.

Long Beach

516-889-4800

The pies at Sorrento are made in the Roman style, long and rectangular and served on wooden planks. The wood-burning oven invests them with smoke and char, and high-quality toppings come from the eatery's own Italian specialty store.
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fattuscos VOTE

Italian flag pizza

Fattusco's

21019 Fort Salonga Rd.

Northport

631-651-9777

Fattusco's adds broccoli rabe to the combination of shredded mozzarella, ricotta, sun-dried tomatoes and Parmesan cheese. The result: a unification of flavors, and one of its top pizzas.
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grana VOTE

Rosa Bianca

Grana

1556 Main Rd.

Jamesport

631-779-2844

The supernal Rosa Bianca at Grana is made with thinly sliced local potatoes, local red onions and rosemary (when they're in season) and Parmesan cheese. A locavore-pizzavore dream.
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princeumbertos VOTE

Potato-egg

Prince Umberto's

721D Franklin Ave.

Franklin Square

516-872-9049

Prince Umberto's potato-and-egg pie is suitable for breakfast, lunch or dinner, with a topping similar to a creamy omelet that's capped with perfectly cooked slices of well-seasoned potato.
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stroccos VOTE

Breakfast pie

St. Rocco's

4 St. Rocco Place

Glen Cove

516-427-5333

Rocco's Bakery has a wood-fired oven just for making pizza. For the breakfast pie, the pizzaiolo pulls it out of the oven when it is about half baked, cracks two eggs onto it and puts it back so the crust starts to blister, the cheese becomes molten and the eggs are perfectly sunny-side up.
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thepie VOTE

Margherita pizza

The Pie

216 Main St.

Port Jefferson

631-331-4646

The crust at The Pie has real integrity. It's puffy but substantial, and not too tender. There are some complicated pies here -- but you'd be advised to stick to the simplest, the textbook Margherita.
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nicks VOTE

Half-white, half-red

Nick's Pizza

272 Sunrise Hwy.

Rockville Centre

516-763-3278

Nick's Pizza creates a pizza for those seeking balance and for the undecided. One-half of the pie is mozzarella, ricotta and no tomato sauce; the other, tomato sauce, basil and a little fresh mozzarella.
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cafeeuropa VOTE

Baked-ziti pizza

Cafe Europa

504 Union Blvd.

West Islip

631-587-7000

A hearty pie, it’s made with imported pasta that comes out of the oven al dente, mixed with a bright house made tomato sauce, ricotta, Grana Padano cheese and both shredded and fresh mozzarella.
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lapala VOTE

Margherita pizza

La Pala

246 Glen St.

Glen Cove

516-399-2255

At La Pala, Sal Apetino makes pizza the way it's made in Naples. The crust is puffy and light, and the mozzarella and tomatoes meld beautifully.
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mammalombardis VOTE

Caprese pizza

Mamma Lombardi's

400 Furrows Rd.

Holbrook

631-737-0774

The Caprese pizza at Mamma Lombardi's is topped with fresh mozzarella, roasted peppers, sun-dried tomatoes, fresh basil and garlic -- a cool antipasto in the form of a pie.
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SEE ROUND 2 RESULTS BACK TO VOTING

Best pizza: The search for the best Long Island pie

Our critics selected 32 of their favorite LI pizzas, which battled it out, bracket-style. You voted, the pairings shrunk, and a winner reigned supreme.

Congrats to PRINCE UMBERTO’S and its potato-egg pizza for capturing the popular vote!

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Also, a big round of applause for all 32 delicious pizzas. Scroll down to see the results of all five rounds of voting.

FINAL RESULTS
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massas VOTE

Pizza No. 3

Massa's

80 Gerard St.

Huntington

631-923-3473

Pizza No. 3 is the star at Massa's. It's topped with fresh mozzarella, scallions, pancetta, scamorza cheese and truffle oil.
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princeumbertos VOTE

Potato egg

Prince Umberto's

721D Franklin Ave.

Franklin Square

516-872-9049

Prince Umberto's potato-and-egg pie is suitable for breakfast, lunch or dinner, with a topping similar to a creamy omelet that's capped with perfectly cooked slices of well-seasoned potato.
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ROUND 1 RESULTS ROUND 2 RESULTS ROUND 3 RESULTS ROUND 4 RESULTS

Summer cocktail recipes



Summer cocktail recipes

12 signature cocktails from local restaurants


Photo credit: Daniel Brennan


LONG BEACH SUNSET Sutton Place Great American Bar & Grille

LONG BEACH SUNSET

Ingredients:

3 ½ ounces Champagne

1 ½ ounces triple sec

1 ½ ounces orange juice

1 ½ ounces pineapple juice

Drizzle of cranberry juice

Ice

Instructions:

Layer the first four ingredients over ice in a highball glass. Drizzle the cranberry juice on top.

Ingredients:

3 ½ ounces Champagne

1 ½ ounces lime juice

1 ½ ounces orange juice

1 ½ ounces pineapple juice

Drizzle of cranberry juice

Ice

Instructions:

Layer the first four ingredients over ice in a highball glass. Drizzle the cranberry juice on top.

Make it a skinny

Photo credit: Harry Zernike


MAI TAI Nick & Toni’s

MAI TAI

Ingredients:

1 ounce Diplomatico Blanco rum

1 ounce Rhum Clement V.S.O.P.

½ ounce Pierre Ferrand Dry Curacao

1 ¼ ounces orgeat (almond syrup)

1 ¼ ounces fresh lime juice

Round slice of lime

Sugar-cane stick from the grocer (optional)

Ice

Instructions:

Shake in a shaker and strain all ingredients over ice into a 14-ounce glass. Garnish with lime wheel and sugar-cane stick.

Ingredients:

1 ounce Diplomatico Blanco rum

1 ounce Rhum Clement V.S.O.P.

½ ounce Pierre Ferrand Dry Curacao

½ ounce orgeat (almond syrup)

1 ¼ ounces fresh lime juice

Round slice of lime

Sugar-cane stick from the grocer (optional)

Ice

Instructions:

Shake in a shaker and strain all ingredients over ice into a 14-ounce glass. Garnish with lime wheel and sugar-cane stick.

Make it a skinny

Photo credit: Nick & Toni’s

UTTER FIZZBELIEF Left Coast Kitchen & Cocktails

UTTER FIZZBELIEF

Ingredients:

2 ounces Bombay Gin

½ ounce Amaro Lucano

½ ounce clove cane syrup (see note)

1 ounce pineapple juice

3 dashes Scrappy’s Cardamom Bitters

2 ounces Green Flash West Coast IPA beer, or other West Coast IPA (not Imperial IPA)

Ice

Basil leaves

Orange round

Instructions:

Combine all ingredients except the IPA. Shake and then strain over ice in a pint glass. Add the IPA. Garnish with basil and orange. (Note: To make clove cane syrup: Combine 2 cups sugar-in-the-raw, 4 whole cloves and 1 cup water, simmering until sugar is dissolved. Steep cloves while cooling. Strain cloves after syrup has cooled.)

Ingredients:

2 ounces Bombay Gin

½ ounce Amaro Lucano

¼ ounce (or less) clove cane syrup (see note)

1 ounce pineapple juice

3 dashes Scrappy’s Cardamom Bitters

2 ounces Green Flash West Coast IPA beer, or other West Coast IPA (not Imperial IPA)

Ice

Basil leaves

Orange round

Instructions:

Combine all ingredients except the IPA. Shake and then strain over ice in a pint glass. Add the IPA. Garnish with basil and orange. (Note: To make clove cane syrup: Combine 2 cups sugar-in-the-raw, 4 whole cloves and 1 cup water, simmering until sugar is dissolved. Steep cloves while cooling. Strain cloves after syrup has cooled.)

Make it a skinny

Photo credit: Harry Zernike


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PARIS, TEXAS Townline BBQ

PARIS, TEXAS

Ingredients:

1 ½ ounces Bieler Pere et Fils Sabine Rose, other Provencal rose, or Wolffer Estate rose

1 ½ ounces Tito’s Handmade Vodka

1 ounce raspberry puree

1 ounce lemon juice

½ ounce agave mix (equal parts agave syrup and water)

Mint sprig

Ice

Instructions:

Put all ingredients in a mixer glass. Add ice. Shake and strain into a Mason jar over fresh ice.

Ingredients:

1 ½ ounces Bieler Pere Bet Fils Sabine Rose, other Provencal rose, or Wolffer Estate rose

1 ½ ounces Tito’s Handmade Vodka

½ ounce raspberry puree

1 ounce lemon juice

¼ ounce agave mix (equal parts agave syrup and water)

Mint sprig

Ice

Instructions:

Put all ingredients in a mixer glass. Add ice. Shake and strain into a Mason jar over fresh ice.

Make it a skinny

Photo credit: Gordon M. Grant

SUMMER HEAT WAVE MARGARITA Honu Kitchen & Cocktails

SUMMER HEAT WAVE MARGARITA

Ingredients:

1 ½ ounces watermelon-jalapeño-infused tequila (see note)

1 piece seedless watermelon

1 ounce Cointreau

1 ounce orange juice

½ fresh lime, squeezed

Ice to taste

Watermelon slice

Instructions:

Muddle watermelon and tequila and pour into a cocktail shaker. Add remaining ingredients and ice to the shaker and shake until blended. Slowly pour the drink into serving glass. Garnish with fresh watermelon slice. (Note: To make watermelon-jalapeño tequila, add one small watermelon cut into wedges and one jalapeño pepper, seeds removed, to one bottle of Patron Blanco tequila. Marinate in a glass jar for three days, then pass through a strainer.)

Ingredients:

1 ½ ounces watermelon-jalapeño-infused tequila (see note)

1 piece seedless watermelon

½ ounce (or less) Cointreau

1 ounce light orange juice

½ fresh lime, squeezed

Ice to taste

Watermelon slice

Instructions:

Muddle watermelon and tequila and pour into a cocktail shaker. Add remaining ingredients and ice to the shaker and shake until blended. Slowly pour the drink into serving glass. Garnish with fresh watermelon slice. (Note: To make watermelon-jalapeño tequila, add one small watermelon cut into wedges and one jalapeño pepper, seeds removed, to one bottle of Patron Blanco tequila. Marinate in a glass jar for three days, then pass through a strainer.)

Make it a skinny

Photo credit: Bruce Gilbert

ITALIAN MARGARITA The Refuge

ITALIAN MARGARITA

Ingredients:

1 ½ ounces Sauza Hornitos Plata tequila

¾ ounce amaretto liqueur

½ ounce limoncello liqueur

½ ounce fresh orange juice

2 ½ ounces sour or Margarita mix

8 ounces ice

Round slice of lime

Orange peel

Instructions:

Place first five ingredients in a glass without ice. Add the ice. Shake in a shaker and pour cocktail into a salted glass. Garnish with lime and orange peel.

Ingredients:

1 ½ ounces Sauza Hornitos Plata tequila

¾ ounce amaretto liqueur

½ ounce limoncello liqueur

½ ounce fresh orange juice

1 ounce fresh lime juice

½ ounce agave nectar

8 ounces ice

Round slice of lime

Orange peel

Instructions:

Place first six ingredients in a glass without ice. Add the ice. Shake in a shaker and pour cocktail into a salted glass. Garnish with lime and orange peel.

Make it a skinny

Photo credit: Bruce Gilbert

FLORIDITA DAIQUIRIHush Bistro

FLORIDITA DAIQUIRI

Ingredients:

2 ounces Ron Flor de Cana rum

¾ ounce lime juice

½ ounce Maraska maraschino liqueur

½ ounce grapefruit juice

½ ounce simple syrup (equal parts water and dissolved sugar)

Instructions:

Shake all ingredients in a shaker. Strain into a wide-topped stemmed glass.

Ingredients:

2 ounces Ron Flor de Cana rum

¾ ounce lime juice

½ ounce Maraska maraschino liqueur

½ ounce grapefruit juice

¼ ounce (or less) simple syrup (equal parts water and dissolved sugar)

Instructions:

Shake all ingredients in a shaker. Strain into a wide-topped stemmed glass.

Make it a skinny

Photo credit: Bruce Gilbert


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RIVA Navy Beach

RIVA

Ingredients:

Wedge of grapefruit

2 cubes cantaloupe, about the size of an ice cube

Ice cubes

2 ounces Belvedere Vodka

3 ounces fresh orange juice

Instructions:

Muddle grapefruit and cantaloupe in a highball glass. Add ice cubes. Add vodka. Shake and shake some more. Top with orange juice.

Photo credit: Aaron Zebrook

FICOLLINI Verace

FICOLLINI

Ingredients:

1 teaspoon fig marmalade

Ice cubes

½ ounce Figenza fig-flavored vodka

1 ½ ounces cranberry juice

Prosecco to top off cocktail

Orange peel

Instructions:

Spoon the fig marmalade into the bottom of a shaker. Add ice, vodka and cranberry juice. Shake at least 25 times. Pour over fresh ice in a rocks glass. Top off with Prosecco. Circle the rim of the glass with an orange peel and then drop it inside.

Ingredients:

½ teaspoon (or less) fig marmalade

Ice cubes

½ ounce Figenza fig-flavored vodka

1 ½ ounces cranberry juice

Prosecco to top off cocktail

Orange peel

Instructions:

Spoon the fig marmalade into the bottom of a shaker. Add ice, vodka and cranberry juice. Shake at least 25 times. Pour over fresh ice in a rocks glass. Top off with Prosecco. Circle the rim of the glass with an orange peel and then drop it inside.

Make it a skinny

Photo credit: Daniel Brennan

WATERMELON MOJITO Pentimento

WATERMELON MOJITO

Ingredients:

2 lime wedges

½ ounce fresh lime juice

¾ ounce fresh watermelon juice

7 to 9 mint leaves

1 ½ ounces white rum

Ice cubes

1 ounce club soda

1 pressed mint sprig

1 thin slice of watermelon with rind, scored to sit on rim of glass

Instructions:

Gently muddle lime wedges, lime juice, watermelon juice and mint leaves in a cocktail shaker. Add rum and ice. Shake gently. Pour into a Tom Collins glass. Include mint leaves and lime wedges. Top the drink with club soda, stir gently. Garnish with mint sprig and watermelon slice. Serve with a straw.

Ingredients:

2 lime wedges

½ ounce fresh lime juice

½ ounce fresh watermelon juice

7 to 9 mint leaves

1 ounce white rum

Ice cubes

2 ounces club soda

1 pressed mint sprig

1 thin slice of watermelon with rind, scored to sit on rim of glass

Instructions:

Gently muddle lime wedges, lime juice, watermelon juice and mint leaves in a cocktail shaker. Add rum and ice. Shake gently. Pour into a Tom Collins glass. Include mint leaves and lime wedges. Top the drink with club soda, stir gently. Garnish with mint sprig and watermelon slice. Serve with a straw.

Make it a skinny

Photo credit: Daniel Brennan

TIDAL WAVE Wave Seafood Kitchen

TIDAL WAVE

Ingredients:

1 ounce Malibu Original Rum

1 ounce UV Vodka

½ ounce blue Curaçao

Pineapple juice

Piña colada mix

Blue sugar

Ice cubes

Instructions:

Combine rum, vodka and blue Curaçao in shaker with ice. Add a dash of pineapple juice and piña colada mix to taste. Shake well. Rim glass with blue sugar, then pour in drink, straining.

Photo credit: RANDEE DADDONA

LAW OF MOTION Roots Bistro Gourmand

LAW OF MOTION

Ingredients:

Sugar, to taste

Pinch of cayenne pepper

Pinch of sea salt

Simple syrup

2 ounces Figenza fig vodka

½ fresh fig

3 ounces Yuzu juice

Ice

Instructions:

Mix together sugar, cayenne petter and sea salt. Dip rim of cocktail glass in simple syrup, then coat with dry mix. Muddle a dash of simple syrup and the fig at the bottom of glass. Add vodka, Yuzu juice and ice, and stir gently.

Ingredients:

Stevia, to taste

Pinch of cayenne pepper

Pinch of sea salt

Simple syrup

2 ounces Figenza fig vodka

½ fresh fig

3 ounces Yuzu juice

Ice

Instructions:

Mix together Stevia, cayenne petter and sea salt. Dip rim of cocktail glass in simple syrup, then coat with dry mix. Muddle fig at the bottom of glass. Add vodka, Yuzu juice and ice, and stir gently.

Make it a skinny

Photo credit: Bruce Gilbert
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Warm-Weather Cocktails



Warm-weather cocktails

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LONG BEACH SUNSET Sutton Place Great American Bar & Grille

LONG BEACH SUNSET

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double

Make it a skinny
Make it a double

Photo credit: Harry Zernike

MAI TAI Nick & Toni’s

MAI TAI

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double

Make it a skinny
Make it a double

Photo credit: Nick & Toni’s


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UTTER FIZZBELIEF Left Coast Kitchen & Cocktails

UTTER FIZZBELIEF

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double

Make it a skinny
Make it a double

Photo credit: Harry Zernike

PARIS, TEXAS Townline BBQ

PARIS, TEXAS

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double

Make it a skinny
Make it a double

Photo credit: Gordon M. Grant

HEAT WAVE MARGARITA Honu Kitchen & Cocktails

HEAT WAVE MARGARITA

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double

Make it a skinny
Make it a double

Photo credit: Bruce Gilbert

ITALIAN MARGARITA The Refuge

ITALIAN MARGARITA

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double

Make it a skinny
Make it a double

Photo credit: Bruce Gilbert


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FLORIDORA Hush Bistro

FLORIDORA

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double

Make it a skinny
Make it a double

Photo credit: Bruce Gilbert

THE RIVA Navy Beach

THE RIVA

Ingredients:

ING

ING

ING

ING

ING

Instructions:

LOREM IPSUM INSTRUCTIONS

//skinny
//double

Make it a skinny
Make it a double

Photo credit: Aaron Zebrook