The best Long Island restaurants, from Italian to Chinese, plus dining out reviews of best pizza, tacos and more.
Best Of
Read Now
For the quarter of the year that the sun shines hot, Long Islanders want to soak up every bit of it, preferably with a bite and a frosty beverage in hand.
Can't choose between the hot or cold roll? Now you don't have to.
This is the second Long Island eatery for the Bangkok-born owner.
The menu has stayed the same at the family business, which has since changed hands.
The menu brings the energy with its selection of Northern Chinese dishes, for way less money than you'd expect.
Mix and match flavors like rainbow cookie, Reese's (peanut butter cup), Nutella, birthday cake, cookies and cream, fudge cookie butter or pistachio.
Features
Pick from sweet or savory eats when dozens of food trucks pull up to these festivals.
Thirty pizzerias will be attending the event at Nassau Coliseum.
At these eateries, mothers and their children are working side by side in the daily hustle of feeding hungry diners.
Newsday's food team eats out every day of the week on Long Island in search of standout meals at a good value.
Long Island's "pork stores" offer a variety of sausages, cheeses and imported goods, reflecting the area's rich Italian heritage.
A 2-mile stretch of Horseblock Road, a busy Suffolk thoroughfare, is richly endowed with diverse culinary stops.
These LI eateries are turning out quick, fresh meals that won't break the bank.
The pizza is worth driving for at these standout new spots.
The "one-bite" reviewer has a well-known bias against Long Island pizza, but his head was recently turned by these 3 spots
Your money goes the furthest at these spots.
It's a one-stop shop for pristine seafood, prime beef, fancy produce and more.
Follow us on Instagram to see what the Feed Me staff is eating!
FollowMore of Feed Me
Enjoy an elevated meal — and the scenery — at these standout eateries on the North and South shores.
The owners are selling the business.
All flavors are homemade at this family-run spot.
A look inside Bull Moose, Jesse Schenker's sleek members-only club in Oyster Bay.
A building fire last summer caused too much damage to the property.
The headlining wines are made by the owner, a local, from California grapes.
Instead of commercial yeast, the dough relies on Italian-style sourdough.
Potassium bromate is a flour "improver" or "conditioner" that helps dough develop the gluten structure it needs to rise.
