New Long Island restaurants to try

Two Thirty Six Omakase, Syosset

A sleek, new omakase bar and lounge has opened in Syosset, giving Long Islanders another spot to try this adventurous style of dining, in which the chef decides what you'll eat. Two Thirty Six (named after its Jericho Turnpike address) is in the former Mara’s Southern Kitchen mere steps away from Syosset Lanes. Reservations are essential, as is prepayment for the $231 all-inclusive, multicourse dinner experience at the sushi counter that involves an assigned seat and a menu inscribed with your name. But first: You can start at the lush, exclusive-feeling lounge up front that's full of blue-velvet chairs, moody table lighting and clubby wood paneling. It serves curated selections of imported sake and Japanese whiskey, plus cocktails like Yuzu Verde featuring tequila, basil syrup, pineapple and yuzu, described as "a garden party gone rogue," or the Midnight Doctrine, "a velvet echo of old jazz and candlelight" that riffs on a Manhattan, with bourbon, vermouth and buttered cacao. Its a la carte bar menu includes cold plates such as sea bream crudo with shaved uni and lemon zest; and a four-piece Toyosu nigiri selection that give a glimpse of what’s happening in back. Hot dishes feature batter-fried chicken thigh, lobster udon pasta, and an 8-ounce A5 Wagyu strip with polenta fries.

Kahani, Huntington

The three Singh brothers behind one of Long Island's top burger joints have opened a buzzy new concept in Huntington: Kahani, an Indian cocktail bar with Punjabi food. Raja and Bobby Singh helped open the smashburger joint BRGRS in 2024 as a way to give back to their brother Rana Singh, who had spent years recovering from a serious car accident. But the brothers wanted to have a restaurant that honored their Punjabi culture. In October, they opened Kahani down the street, in the former Italian spot Lasagna Ristorante. The redesign gives it a look that's a cross between a swank New York City speakeasy and a tapestry-laden Indian restaurant. The two-sided menu is a greatest hits of Punjabi and Northern Indian fare, with buzzy dishes you'll see on hip Indian restaurant menus these days. (There is even steak on the menu, as Raja says, because beef is more commonly consumed within the Sikh community in Punjab.) The popular South Indian dish, 1965 chicken is a hit with crispy nuggets of fried chicken tossed with a spicy mix of peppers and curry leaves. The Punjabi bharta features eggplant roasted in a tandoor before being hand-crushed to a paste and sautéed with peppers and spices. Skip the Taj Mahal lager in favor of a cocktail — there are 13 on offer, most featuring cardamom, jaggery cane sugar, masala powder or coconut water.

Flippin Buns, Hicksville

The dining scene in Hicksville just got beefier, with the new halal smashburger spot Flippin Buns. The concept was started by the brothers behind nearby chicken joint Slappin Chick, Aziz and Zafar Ahmad. It took about 15 months to open the takeout-centric eatery, which opened last month, Aziz Ahmad said. The menu includes classic burgers with onions, pickles and a signature Flippin Sauce as well as twists like the Green Kick burger with jalapeños for a bit of heat. Fries are served plain or loaded with onions, cheese and sauce.

Karmic Grind, Oyster Bay

The first Karmic Grind, a chic cafe with pastel-colored merch that asks patrons to "grind & be kind," opened seven years ago in Locust Valley. Partners Regina Smith, a former yoga studio owner, and Alicia Zarou Scanlon, a former restaurateur and art dealer, have teamed up to open a second outpost on Pine Hollow Road in Oyster Bay. The large, white, sun-drenched space, outfitted with subtle art and windowed garage doors that open up in warmer weather, entices guests to slow down, sit and savor as they sip. It also expands the reach of fair-trade Colombian coffee brand Devoción, which just debuted a new Brooklyn flagship in Williamsburg. Their Wired and Inspired blend, made exclusively for Karmic Grind, is a medium roast with chocolate, vanilla, raspberry and almond notes. Have it in espresso, latte, macchiato or cortado, among other classic drinks. Devoción's cold brew is on tap, and the organic teas include chai and matcha, as well as hot and iced teas. Additionally, there’s a growing food menu, including decadent grilled bacon, egg and cheese sandwiches on Bread Alone sourdough, avocado toast, fresh bagels from Glen Cove Bagel Cafe, muffins and pastries from King Street Bakery and doughnuts from Doughnut Plant.

Alto Enoteca, Roslyn

With Alto Enoteca, the tiny new Italian eatery on Old Northern Boulevard in Roslyn, Nico Di Lullo is back where he grew up — in a restaurant. His parents, Franco and Gemma Di Lullo, settled in Bayville after emigrating from Italy and owned two restaurants. Di Lullo recruited chef Massimiliano Francucci, born in Capri, to run the open kitchen and the two have put together a casual menu that can take customers from wine-adjacent snacks to full-blown meals. Cheeses and salumi are imported from Italy — except for the bresaola (air-dried beef) made from Italian cattle raised in Nebraska — and bread is made on the premises. Snacks  include marinated stem-on artichokes and wild mushrooms sott’olio; bruschette are topped with sweet-sour eggplant; mortadella, stracciatella and pistachio; semidried cherry tomatoes and stracchino; salami, mushrooms and ricotta. Plates are divided into cold (among them, burrata di bufala and oven-dried cherry tomatoes; shaved fennel, grapefruit, olives and candied walnuts; greens with Nebbiolo-poached figs and citrus vinaigrette; tuna crudo with lemon and cilantro) and hot (Tuscan-spiced ribs with lemon-parsley emulsion; roasted cauliflower and cannellini beans with lemon-caper tahini; skirt steak with white miso and cherry tomatoes). 

Nautilus Roasting Co., Huntington Station

Nautilus Roasting Co., a small storefront with a large adjacent seating area in Huntington Station, begs a visit for its coffee, but also its wholly vegan menu of sweets and muffins. Contrary to its name, Nautilus doesn’t roast its own coffee (although they have a roaster and hope to in the future), but highlights exclusive blends and single origins "from a couple of different roasters." Within its subway-tiled white storefront, Fitzgerald is sticking to coffee basics like lattes, iced coffee and cold brew, as well as fall specials like maple and pumpkin creme lattes. There’s raspberry hibiscus tea, and something called the Jackie Daytona, which is raspberry tea mixed with a cold brew. Don’t miss the sweet offerings from cookies to cupcakes, all of which are 100% vegan and made in-house by baker Malyssa Sue Ferruzzo. Recommended: the cinnamon coffee cake muffin and Fluffernutter cupcake.

Sweet Harbor Coffee, Roslyn

Sweet Harbor Coffee is a cozy, family-owned cafe with seating for 14 and a tight menu of perfectly executed espresso drinks. The easy-drinking opening coffee is an exclusive medium to dark blend for Sweet Harbor from Shared Roasting, a wholesaler in Brooklyn. From that base, they plan to expand to various blends and single origin offerings. Iced lattes are clearly top sellers, with the seasonal special — a maple sea salt latte — being the most requested; on a recent day, one party ordered eight of them. The other current special is a dirty cardamom rose chai that the Jensens plan to make a regular menu item. Non-coffee drinks include hot and iced tea, hot chocolate and matcha lattes.

Eddie's Bistro and Bar, Oyster Bay

Soccer-themed Eddie's Bistro and Bar, owned by mother-daughter team Michelle and Elizabeth Reilly, honors their late family patriarch Edmund "Eddie," a beloved coach in the community, according to Elizabeth. Bistro classics include starters like stracciatella with tomato and basil with sourdough crostini and lamb meatballs with whipped ricotta. Generous pizzas include a Margherita and Mo’s mushroom truffle, while green salads range from a lightly grilled baby gem Caesar to a harvest option with endive, arugula, seasonal fruit, Gorgonzola and candied walnut. Intricate pastas like blue crab torchio with Calabrian chiles offset a simple a cheese agnolotti. There is a daily catch plus a more casual roster of sandwiches, ranging from steak to crispy chicken to cheeseburger.

Mokafé, Melville

Yemeni coffee shops are the biggest dining trend of the fall, and now Long Island has its first shop with a drive-thru. The shiny and spacious Mokafé opens today on Route110 in Melville, in the former fast-food spot Cheezly’s. The Astoria, Queens- and Paterson, New Jersey-based chain differentiates by asking each customer whether they prefer Guatemalan or Yemeni coffee for each drink. Mokafé offers a full menu of espresso drinks as well as halal food items like honeycomb bread, pastrami sandwiches and avocado toast. 

Tacos Malamadre, Mineola

One of Long Island's best restaurants has expanded with a second, clubbier location and new menu items. Tacos Malamadre has opened in Mineola as an extension of its sister spot in Westbury, Mala Madre Taqueria, currently on Newsday's Top 50 restaurants and best Long Island tacos lists. With a bigger kitchen, Owner Alejandro Nava expand the menu with new tacos, an excellent aguachile seafood dish and Mexican torta sandwiches, which are currently one of his top sellers. The two new taco selections are impressive: The pulpo and chorizo taco features crumbled and spiced chorizo with fat slabs of grilled octopus. The second taco, inspired by a spot in Mexico City called La Once Mil, features a juicy slab of rib-eye with a cheese crust on a housemade hibiscus tortilla, made from the leftover flowers used to steep hibiscus agua fresca.

Naya, Oceanside

Think of it like the Middle Eastern version of Sweetgreen — a growing NYC chain serving Lebanese salad bowls and wraps has opened in Oceanside, its second Long Island location. Originally a spinoff of a Manhattan Lebanese restaurant, the fast-casual spot Naya has been around since 2010, and boasts 39 locations in surrounding states. Choose a wrap, bowl or salad and pile on the fresh veggies and Lebanese dips, like hummus, cucumber yogurt and toum, a creamy garlic whip. They also sell packages of this to go, and it's worth bringing some home and spreading on everything in sight. Proteins like chicken and beef shawarma are scooped from troughs rather than being prepared to order. During a recent visit, the salad with roasted cauliflower turned out to be a better option than the wrap, which was packed loose.

Kalamaki Greek, Hauppauge

It’s been 14 years since Chris Giorgou and his partners closed their quick-serve Greek eatery Kalamaki in Roslyn, but he recently saw an opportunity in Hauppauge and couldn’t pass it up. In June, he took over the 4-year-old Pete the Greek in Motor Parkway Plaza. "Kalamaki" refers to the skewers of grilled meat that, in the United States, are more commonly called souvlaki. You’ll find skewers of chicken and pork and vertically roasted gyros of beef-lamb, chicken and pork. The beef-lamb is of the usual prefabricated minced-meat variety but both the chicken and pork are made from stacked slices of meat. Along with grilled chicken, falafel and salmon, proteins of all forms can be ordered in full-blown pita sandwiches, small or large platters. Platters come with one side, soup or salad, pita and sauce. There are also plenty of classic Greek starters, soups, salads and desserts.

Millie's Mimosa House & Eatery, Babylon

Brunch in Babylon is getting its latest refresh, at Millie’s Mimosa House and Eatery, which has opened in the former Don Ricardo's on a prime stretch of East Main Street in the village. The spot was last home to another brunch concept, Mack's, which closed over the summer. The two-floor eatery serves breakfast and lunch in a remodeled space (think breezy sky blues and white) designed to transport guests to the muse, the French Riviera. The menu offers elevated takes on quintessential brunch dishes such as lemon meringue French toast and a riff on eggs Benedict with duck confit. Millie's takes a specific approach to mimosas, treating the classic brunch drink as more of a cocktail. The Capri Sun is made with mango-orange juices and a raspberry puree. The Evil Queen winks to the classic Brothers Grimm fairy tale with apple juice, raspberry puree and caramel.

Two J Kitchen, Oceanside

Two J Kitchen in Oceanside, which popped up this July in a former bubble tea spot on Long Beach Road, serves must-try kimbap rolls, a savory seaweed and rice wrap that's one of the most popular foods in South Korea. With nine varieties, the rolls can be stuffed with fish cakes, Spam, bulgogi beef, chicken and spicy tuna. Two J Kitchen also serves rice plates, ramen noodle dishes and other snacks like kimchi french fries and Korean corn dogs. The galbi short ribs rice plate has been on constant rotation at my house.

Wonder, Westbury

Billing itself as a "new kind of food hall," Wonder lets diners order popular menu items from well-known restaurants in one place — a celebrity chef ghost kitchen with no celebrities or chefs, if you will. On the heels of the first Long Island Wonder storefront opening in Melville, the chain has expanded to Westbury and has seven more locations planned to open here through the end of the year.  Diners can mix and match say, Jonathan Waxman’s roasted chicken with salsa verde and crispy rosemary Parmesan potatoes from Barbuto. Or try Marcus Samuelsson’s fried chicken (made famous at Streetbird in Harlem) alongside brisket from the Texas barbecue spot Tejas, or Bobby Flay's steak in one meal or delivery/takeout order. Besides signature dishes from headlining chefs, Wonder offers Hawaiian poke, DiFara pizza, Thai from SriPraPhai, kids’ meals from Bellies, and dishes from Yasas, a Mediterranean bowl concept by Michael Symon — over 20 concepts in all — all prepared in the Wonder kitchen.

Chiyoda, Great Neck Plaza

In the former home of Mi Casa es Tu Casa, this certified kosher restaurant is a more casual alternative to upscale kosher spots like Tiger Sushi. The space is significantly larger than other sushi spots, making it an ideal venue for parties and large groups. The small menu is dominated by rolls. The rolls here are well constructed and don't skimp on the fish. The Edelman roll was particularly substantial, stuffed with spicy tuna and avocado, and topped with fatty hunks of bluefin tuna. There's also a small menu of Chinese American stir fries for those who aren't into sushi. 

Benny's Sushi, Great Neck

Loyal customers were crushed when the local standby Matsuya closed and moved to Roslyn when its lease expired this spring. People had forged a connection with Benny Tong, an amiable sushi chef (and original owner) who continued to work there under a different owner for 30 years. This summer, Tong formed a new concept, albeit in a tucked-away locale. He partnered with Marco Polo's restaurant inside the Inn at Great Neck, which has rebranded its menu with an "East meets West" theme. There's classic hotel restaurant fare like French onion soup and steak Diane, but then there's a separate page of specialty rolls and nigiri. Tong is a fixture behind the sushi bar, chatting up regulars and offering up his creations, like a plate of yellowtail topped with jalapeño and bathed in truffled ponzu sauce. The nigiri shine brighter than the rolls here; and a bite of fatty chutoro tuna on rice is the highlight.

The Gourmet Bagel Co., Riverhead

A taste of Brooklyn comes to Riverhead at its newest bagel store, The Gourmet Bagel Co., which has opened on Old Country Road. Co-owners (and cousins) Joe Aceto and John Felleti are using the same bagel recipe from their first shop in Brooklyn Heights, which opened in 1994. The two have owned several bagel stores in the past, but currently operate one other,The Gourmet Bagel Co. on Lakeland Avenue in Bohemia. Bagels run from standard (plain, onion, egg everything bagels) to specialty (Asiago, French toast, rainbow). Cream cheese spreads hit all the expected notes: scallion, chocolate chip, bacon and herb. The menu goes beyond bagels to include breakfast staples such as omelets, breakfast wraps and pancakes as well as lettuce wraps like the Poultry in Motion with chicken salad, cranberries, apples and walnuts drizzled with honey. Other playfully named specialty sandwiches nod to TV and Hollywood characters: The Chuck Norris is a riff on spicy Southern fried chicken while My Cousin Vinny is a turkey and bacon wrap with ranch dressing (both $12.99). Italian specialties include parmigiana heroes and "drunkin’" chicken, which is chicken cutlet served with vodka sauce, hot honey and fresh mozzarella on a garlic hero.

Pasta Joint, Huntington

Huntington’s newest restaurant is brought to you by two of the town’s most established operators, Eric and Jason Machado. Last month the brothers opened Pasta Joint, a value-priced Italian eatery where fresh pasta is produced right there in the open kitchen. The menu is anchored by eight pasta dishes. The Machados use different doughs in their Arcobaleno machine: egg and finely milled "double zero" flour for the fettuccine, water and semolina for the spaghetti and rigatoni. You’d be wise to take their suggestions for which pasta goes with which sauce: fettuccine with pomodoro, Alfredo and a delicate lemon-Parmesan sauce; rigatoni with Bolognese, vodka and pesto; spaghetti with carbonara and a good-and-porky Amatriciana. Portions are generous and pasta is not drowned with sauce. Pasta Joint considers focaccia, chicken Parm, chicken Milanese, meatballs and fried burrata as sides, plus they offer salads, appetizers and tiramisu for dessert.

Branzinos, Northport

When James Villani opened Branzinos Bar & Restaurant in Huntington Station in 2020, he wanted to bring modern Italian dinner classics to an area better known for its lunch options. In Brazinos’ new Northport outpost, it’s the opposite. The new restaurant, in the former Southdown Market off Fort Salonga Road, features more lunch-friendly options as well as a wood-burning oven in which pizzas and fire-roasted fish are cooked to perfection. At lunchtime, a fixed-price option for $24 includes soup or a house salad. Diners can choose between large salads including Caesar, wedge and crispy artichoke options and 12-inch pizzas spanning Margherita, hot honey pepperoni, vodka and pesto varieties. At dinnertime, the menu remains true to its Huntington Station counterpart, only it’s been enhanced by three versions of the namesake branzino — one with mussels and clams in a white wine sauce, one butterflied with herbed bread crumbs, the last topped with olives, tomatoes and capers — served whole or filleted.

The Granola Bar, Massapequa Park

The Granola Bar on Long Island, which opened in Woodbury a year ago, has expanded to Massapequa Park, giving the South Shore another brunch option. The health-conscious, modern comfort food menu includes all-day breakfast, toasts, a build-your-own granola bowl bar, parfaits, loaded salads, hearty sandwiches and a bevy of coffee drinks, including hard lattes laced with alcohol, and dirty sodas in a pop of color. There are even root beer floats and egg creams.

Tatte Bakery & Cafe, Garden City

The high-end Boston-based chain Tatte Bakery & Cafe operates more than 30 locations on the East Coast, most of them clustered around Boston and Washington, D.C. The new Garden City location has dozens of baked goods: muffins, apple pie and mini cheesecakes, Linzer cookies, tiramisu and a few items that express founder Tzurit Or’s Middle Eastern heritage such as halvah tea cakes and Jerusalem bagels — huge, tender rings of sesame-encrusted dough which, unlike actual bagels, are not boiled before they are baked. There are also cookies, coffee cakes and artisan breads. You’ll also find an extensive range of coffee and tea. Tatte has a full-service kitchen that prepares a range of breakfasts, salads, soups, sandwiches, quiches and shakshukas.

Rockefellers Kitchen & Cocktails, Lake Grove

Lake Grove’s newest restaurant, Rockefellers Kitchen & Cocktails, has opened in the former Village Idiot Pub. Pivoting the 5,500-square-foot space on Middle Country Road to a Prohibition-inspired eatery was driven by a need to expand the demographic, its owner said. Renovations added Art Deco touches such as black velvet seats, royal blue damask wallpaper and a large mural with New York City landmarks. There's seating for 200 and a private party room for up to 50. The new menu offers a modern twist on American fare, including more seafood. For appetizers, think lobster bisque, "drunken" mussels steamed in a garlicky beer broth and crispy pulled pork croquettes served with spicy horseradish and Parmesan cheese. As for mains, there's a "drunken" chicken melt and crab-stuffed shrimp pomodoro, plus an expanded cocktail menu.

White Bear, Great Neck

They've been called the best dumplings in New York City — White Bear, a cult-favorite dumpling stall from Flushing, Queens, has quietly opened a Great Neck location. In the same vein as the original, the new shop on Bond Street is basically a takeout spot, with a thin bench and barstools running along both sides of the room. With 17 items, the menu is half the size of the original, but that's no matter. Most people will be ordering some variation of the No. 6, the wontons with hot sauce (available in multiple sizes). The new spot also serves noodles, pan-fried dumplings and a few other dishes from the eastern province of Shandong, China, and classic Taiwanese dishes like braised pork rice.

Focāris, Lynbrook

Co-owner Sergio Sontay learned the craft of Neapolitan pizza while working at Sotto Casa and Simo Pizza, both in Manhattan. Sontay and his brother Melvin renovated the former B. Greek Kitchen, reopening this May as Focāris, which he said means "hearth" in Latin. Sontay brought in an Italian Fiero Forni oven and started making pizzas using only four ingredients: Caputo flour, water, salt and yeast. The pizza gets a 48-hour ferment before it's baked in the oven. The Focāris menu is small but mighty, with eight varieties of Neapolitan pizza including the classics (Margherita and marinara), mushroom, diavola and a white pie with ricotta cheese. Pizzas aren't too big, so you might want to get a couple or supplement it with one of their three fresh house-made pasta dishes.

Magnolias, Bay Shore

A taste of New York City hospitality has arrived in Bay Shore. Magnolias, a Manhattan-inspired, martini-forward cocktail bar, has opened at the former King’s Chophouse location on East Main Street, which closed this spring. The food menu includes small bites, a raw bar and some larger format options. Munch on a seared tuna steak served with wasabi risotto, crispy buttermilk chicken or the spicy tuna sliders made with rice crackers, avocado sesame and scallions. enjoy the hot and dirty martini made with Fear City Gin, dry vermouth and banana pepper brine. Magnolias egg-spresso martini is made with Blank Farm vodka, port wine, espresso, cinnamon and egg yolk. The rotating menu also features seasonal cocktails and mocktails.

Tiki Tacos, Miller Place

Crazy Beans in Miller Place might not be the first place Long Island foodies think of to go to for mai tais and tacos, but its new nighttime concept seeks to change that. By day, Crazy Beans is an all-day breakfast and brunch spot, serving comfort food like chicken and waffles alongside avocado toast and pancake quesadillas. Rather than close for the day at 4 p.m., owners Callie and Timothy Martino partnered with John Louis of the Maui Chophouse food truck and chef Madison "Maddy" Bender (you've seen her on the reality cooking show "Hell's Kitchen") to create a nighttime taco restaurant open until 10 p.m. The Hawaiian-inspired menu is similar to the menu Louis had at the now-shuttered Maui Chophouse in Rocky Point. Build-your-own tacos ($13.99 for two) can be had with teriyaki beef or tofu, coconut shrimp, pulled pork or garlic butter shrimp, and your choice of toppings and sauce. There's a beef "spamburger" served with pineapple, jalapeño and sriracha aioli. Tiki-inspired drinks include non-alcoholic Hawaiian POG — that's passionfruit, orange and guava juiced — along with the requisite mai tai or blue Hawaiian made with made with coconut rum, blue Curacao and pineapple juice.

The Farm Italy, Westbury

When The Farm Italy debuted in Huntington in 2023, it was one of the biggest openings of the year, transforming a Huntington Village steakhouse into a sprawling Tuscan fantasy. Now it has a sibling as The Farm Italy opened in Westbury. Similar to the Huntington original, the design mimics a sweeping Italian countryside estate, transporting guests as they enter the stunning space. Not to be missed: The serene, covered outdoor terrace, complete with fire pit, that adds 70 seats to the 150 inside. Chef Roberto Baez replicates the same seasonal menu featured in Huntington here, with starters like tagliolini, a creamy, cheesy pasta dish made with Pecorino, eggs and coppa. In the pasta category, don’t miss the signature cacio e pepe and more seasonal offerings like spaghetti with lobster in a creamy, fra diavolo sauce, and ribbonlike malfandine with jumbo lump crab, gremolata butter, bread crumb and Fresno chile. For entrees, requisite chicken, veal and eggplant Parms sit alongside fileted branzino, NY strip and more.  

La Bottega, Babylon

La Bottega, a casual Italian chainlet with five locations across the Island, has added a sixth: Babylon Village can now share in the joy of oversized chicken cutlets, hand-pulled mozzarella and gently pressed paninis. With just nine tables inside and four along the sidewalk, Babylon’s La Bottega is cozy and warm, with a counter to the left and sit-down dining room to the right. The menu is loaded with Italian-inspired fare — both light and heavy — from soups, salads and sandwiches, all popular at lunchtime, to hearty pastas, generous chicken Milanese variations, and entrees including chicken breast in a white wine and lemon sauce, flank steak and grilled salmon served with shrimp.

Hundredfold, Elmont

The new Hundredfold sure is a handsome space, with a star chef to boot. With its tall ceilings, open kitchen and art-gallery-meets-farmhouse decor, the sprawling brasserie is a lovely place to spend an afternoon. Hundredfold opened in July with a James Beard-winning chef from Los Angeles, Timothy Hollingsworth, who previously worked as chef de cuisine at The French Laundry in Yountville, California. There is a raw bar complete with a caviar bump and a vodka martini, along with dishes like escargot, spinach artichoke dip and a small but worthy trio of deviled eggs complete with an adorable caricature on the plate. The restaurant also has a nostalgic thing going with its French bread pizzas, which can come smothered in mushrooms, French onion toppings or pepperoni hot honey. The Hundredfold cheeseburger is a highlight, with its tasty tomato jam that added a sweet touch. 

Fēniks, Southampton

The focus of Fēniks is the chef’s tasting menu, served at a six-seat counter and prepared by Douglas Gulija, who ran The Plaza Cafe, the Southampton restaurant that he and his wife, Andi, opened in 1997 and which closed in June. The tasting menu, $285 for eight courses, changes constantly but might feature Wagyu tartare with potato pavé; a tower of local tuna and lump crabmeat atop avocado-wasabi mash with yuzu "air"; duck breast with Asian slaw, peach-hoisin sauce and duck-fat fingerling potatoes; prime rib-eye cap roulade with Okinawan sweet potato, snap peas and soy Bordelaise sauce. But there’s also an a la carte menu for the 20-seat dining room adjacent to the counter and a roster of elevated bar snacks served upstairs at "Skip’s Lounge." The a la carte menu includes some old Plaza Cafe favorites: plancha-seared local calamari on hummus and day-boat scallops on sweet-corn polenta.

Banjara, Bethpage

Banjara seems like a giant, cinematic restaurant — it's the kind of place that sets its chicken tikka on fire at the table and has its servers pouring curry out of seashells onto your plate. Nearly every dish has a theatrical component, even the ice cream. The Indian fusion menu imanages to encompass most of the regions of the Indian subcontinent. Scanning the two pages, you'll see lots of interesting titles, like shrimp malai curry, crab sukkha and paneer pinwheel changezi. One visit barely scratches the surface here, but initial highlights included a deeply spiced goat curry called laal maas and a standout chicken biryani.

Pisco Nikkei, Centereach

When Christina and Harry Caldera discovered Peruvian cuisine during many food-driven trips to Queens, it resulted in the opening of Selden’s Picchu in 2022. Three years later, the pair opened their second Peruvian restaurant, Pisco Nikkei, just a stone’s throw away on Middle Country Road in Centereach. This second restaurant is an homage to Nikkei, the Japanese-Peruvian fusion that focuses on sushi, raw fish and other Japanese influences. The Pisco ceviche, made with sea bass, is served with fried calamari atop, while the tricolor version features tuna, yellowtail and salmon. The Labyrinth, or generous portion of tuna tataki, is served around a microgreen salad dressed with toasted sesame and a citrus soy drizzle. The Papa roll is stuffed with crab, avocado and cucumber, topped with salmon, crunchy potato sticks and creamy papa a la huincaína sauce. If raw fish isn’t your bag, there are plenty of hot, classic Peruvian entrees, like stir-fried lomo saltado.

Abu Zayn, Rockville Centre

Abu Zayn looks like a place you'd find in the Little Egypt neighborhood of Astoria, Queens. Rotating spits of chicken and beef shawarma pop up from behind the counter of the small storefront on Merrick Road in Rockville Centre. A flat-screen TV plays classic Egyptian music as people dig in to elaborately plated meat platters with lush vegetable dips. The food definitely punches higher than the modest, but chic, setting. Abu Zayn is also the only place around that specializes in Egyptian-style shawarma. Abu Zayn keeps it simple, with a small menu of charcoal barbecued meats and shawarma sandwiches, which can be tucked into pita bread, baguettes or in the typical Egyptian style, on a Kaiser roll.

The Rich Pour, Massapequa Park

With leopard-print chairs, a gold jaguar statue, fuchsia signage and selfie walls, The Rich Pour in Massapequa Park could be the highly stylized bedroom of a teenage girl. It's a swanky coffee bar with Instagram-worthy colored coffees, dirty sodas and “croffles." Sisters Dana Masi and Melissa Schrade, both Massapequa residents, have put all of their creativity into transforming the former Cafe Bella space into their own java wonderland. Its whimsical menu of espressos, lattes and teas include the iced Blue Crush Caramel Macchiato and the Pink Pitaya, made with dragon fruit. Those who prefer straight-up coffee drinks can also get their fill. Caffeine-free fruit refreshers include the watermelon-strawberry splash; dirty sodas like the Peachy Keen made with orange Fanta, peach syrup, vanilla and a splash of cream, which tastes exactly like a Creamsicle.

Buttermilk's Farmhouse, Bay Shore

Pass the pancakes and syrup — popular brunch joint Buttermilk’s Farmhouse opened its second location in Bay Shore. The brand’s first location, on West Main Street in Patchogue, opened in 2018. The menu remains the same, offering apple pie pancakes, French toast bites and the Hercules, an omelet made with fresh spinach, feta cheese, diced tomatoes, scallions and oregano. The drinks menu includes mimosas, with choice of juice (orange, grapefruit or cranberry). Also on the menu is a Bloody Mary served with an everything bagel rim, and garnished with celery, olives and grape tomato.

The Pink Fin, Ronkonkoma

Hawaii and Japan come together at Ronkonkoma’s Station Yards newest restaurant, The Pink Fin. It's the third Long Island location for the fusion eatery, which has outposts in Coram and Selden. The menu consists of signature poke bowls like the Power Bowl, made of chicken, shrimp, crabmeat, edamame, avocado, carrots, scallions, cucumbers, coconut ginger and spicy mayonnaise. The eatery also has a build your own poke bowl experience and hibachi options. The Pink Fin’s drinks menu boasts a variety of flavors of bubble tea such as strawberry, matcha, rose and Thai iced tea. For a dollar extra add toppings such as strawberry, peach and mango pearls as well as boba and lychee jelly.

Alma Cocina, East Northport

New upscale Mexican eatery Alma Cocina is intimate, romantic and sleek. Chef-owner Catalina Criollo has more than 20 years of experience as a chef and was formerly executive chef at Pecado in Bay Shore. Her menu highlights regions of Mexico, with ceviches from Veracruz and Sinaloa, and dishes from Yucatan such as a pork shank pibil with black bean puree. Appetizers include queso fundido, a melted cheese dish made with Chihuahua cheese, poblano, onion and choice of chorizo or mushrooms served with a warm corn tortilla. The pollo en mole negro is roasted chicken breast, mole negro, rice, sweet plantains and sesame seeds. Soups, steaks and tacos round out the menu. Mixologist Carlos Apreza helms Alma Cocina’s build-your-own margarita experience. Choose a spirit (blanco tequila, mezcal or jalapeño-infused tequila) and go traditional or flavored (passionfruit, mango, watermelon and strawberry). The avocado spicy margarita is made with jalapeño-infused tequila, orange liqueur, fresh lime juice and fresh avocado.

Paulie's Pizzeria, Huntington Station

It’s been a busy month for Paul Hansen. While readying the resurrected Burger Haven in Huntington Village, he was also putting the finishing touches on a new pizzeria about two miles south in Huntington Station. Hansen said the team’s goal was "to create a circa-1979-era New York City pizzeria, with a thin and crispy pie, quality ingredients and everything homemade." They recruited Jeff Knox (who used to own Village Pizza in Sea Cliff) and Joe Competiello, an Italian fine-dining veteran from Queens (who has plans for those figs when they ripen: roasted-fig crostini with prosciutto and balsamic glaze). The finished menu is a classic combo of round pies, square pies (Sicilian, Grandma and more, chopped salads served in a large bowl or an individual homemade dough "pocket", heroes, baked pastas, pastas (gluten-free available), Parm-Francese-Marsala dinners served over pasta and traditional starters and sides. \

Hummus Fit, Huntington Station

Meal prepping for her health-conscious childhood friends as a side hustle turned into a family-owned business for Liana Mavruk and her husband, Tony. The duo opened another Hummus Fit, in Huntington Station, just across from the Walt Whitman Shops. This location features a make-your-own-salad and build-a-bowl bar for DIY dining. Choose lettuce, a wrap, or grains, a selection of toppings and proteins, and douse with dressing or sauce of your choice. If you’re not in the mood to curate your meal, there's a wall of refrigerated meals, which range from 400-500 calories. Those include grilled chicken Parm — one of many wrap options — Buffalo-style meatballs, General Tso’s chicken, chicken and rice with orange sauce, pasta with meat sauce, teriyaki flank steak, banana-chip protein pancakes and egg wraps.

Taco el Chingon, Huntington

The enormous menu at Taco el Chingon, the second location for owner Laura Lucero outside Bellmore, includes traditional street tacos made with corn tortillas and "foot-long" flour-tortilla tacos that are grilled after being filled. There are also low-carb (lettuce leaf) tacos and "American" tacos served in hard-shell tortillas. Beyond tacos are sopes and huaraches (thick corn tortillas — the former is round, the latter is oval — that are topped rather than filled), tortas (sandwiches on crusty rolls), nachos, burritos, quesadillas, flautas, guacamole and something called a machete, a big, handmade tortilla folded around beans, cheese and meat. Breakfast specialties include huevos rancheros, burritos stuffed with beans, eggs, tomatoes, cheese, jalapeños and meat, chilaquiles (tortilla chips topped with egg, beans, cheese, crema and meat, molletes (Portuguese bread stuffed with eggs and much more) as well as scrambled-egg breakfast platters.

Donohue's East, Westhampton Beach

Donohue’s East in Westhampton Beach debuted last month, but carries with it 75 years of history: The Manhattan landmark from which it descends opened in 1950, and the Long Island apple doesn’t fall very far from the Upper East Side tree. The menu is essentially the same as the one in Manhattan and could have been written in 1950: About the trendiest things on it are a goat cheese and beet salad and broiled branzino. Otherwise you’re looking at shrimp cocktail, cheeseburger, fish & chips, broiled Boston scrod, roast Maryland turkey with stuffing, gravy and cranberry sauce and "Dublin broil" (sliced flank steak with brown gravy and mushrooms). Double-cut pork chops, prime filet mignon and prime sirloin are all priced according to the market.

Hunan Tapas, Great Neck

Great Neck's Chinese food scene just got a bit spicier with the addition of Hunan Tapas, a second location of a sophisticated Long Island City restaurant. The small spot, which formerly held Mr. KEKE ramen, gives classic American Chinese dishes a jolt of Hunan spice. Signature dishes include General Tso's chicken, which is given a spicy Hunan twist with the addition of four peppers to the glaze, and Hunan-style sautéed beef.

Burger Haven, Huntington

Burger Haven is back. Huntington Village had been abuzz with questions when a "coming soon" banner was hung over the former Kick’N Chicken sign at 339 New York Ave. Savvy observers noted that while the name, lettering and burger-proffering-little-boy mascot were the same, the name "Conte’s" was missing. It was brothers John and Carl Conte who opened Burger Haven at 76 E Pulaski Rd. in Huntington Station in 1961, and John’s son, Robert Conte, who closed it in 2008. So, is the new Burger Haven a continuation of the old one? Sort of, said co-owner Paul Hansen. Robert Conte, Hansen said, "gave us the OK, but asked us not to use the family name. He even gave us some advice on how they made some of their items." While the original Burger Haven offered burgers, chicken, fish and, toward the end, tacos and quesadillas, the new incarnation has a very tight menu of burgers — including the Big Boy, a chicken sandwich, hand-cut fries and onion rings (both fried in beef tallow) plus sodas and milkshakes.

Kuku Korean Cuisine, Huntington

James Chen and Chris Pak are betting the farm on Korean food. Their new Kuku Korean Cuisine in Huntington is big, bold, stylish and unabashedly Korean. It takes over the East Main Street location that, from 2012 until last year, housed the Asian fusion restaurant, Ting. With almost 150 seats, it’s the biggest Korean restaurant on Long Island. You might start your meal with seafood pajeon (pancake studded with mussels, clams, squid and shrimp), japchae (stir-fried vermicelli), tteokbokki (rice cakes simmered in a spicy sauce) or chilled kudzu noodles. That’s right, that pesky, invasive vine has a root that can be made into noodles so elastic, they have to be cut with scissors before you can eat them. At Kuku, they are served in a beef broth so cold it has slush in it, with boiled egg, pickled radish, cucumbers and shredded apple. When colder weather hits, you’re going to want to curl up with some soon dubu, a hearty stew centered around silken tofu that might also feature beef, crab, mixed seafood or mushrooms. Grilled dishes include beef short rib (galbi) and rib-eye (bulgogi), pork, chicken and whole mackerel or croaker. There are nine variations on bibimbap, the famous rice bowl that comes topped with meat and fresh and pickled vegetables. Kuku has also pioneered the chi-bap, delectable chunks of fried chicken over rice. The chi-bap is an outgrowth of the restaurant’s fried-chicken menu which includes wings, drums, tenders and tiny "poppers."

La Focacceria, Long Beach

Long Beach marches to the beat of a different drum, and that's evident in the new La Focacceria, a shop that crafts pizza from focaccia bread. The shop opened in July in the former home of the vegan cafe Fermento. It's owned by wholesale product developer John Edwards. About 10 years ago, he created focaccia bread that was sold at Costco nationwide, which gave him the idea to open a focaccia shop. Each 10-inch pie has a dense, crispy focaccia bread crust that's halfway between a regular pizza and a Sicilian. Choose from quirky toppings such as taco meat, chicken Parmigiana, clams casino or bacon, egg and cheese.

Olga's, Riverhead

Evelin Vargas remembers a time when she and her siblings would travel almost an hour from their hometown in Guatemala to treat themselves to what they considered to be a luxury, the shuko sandwich. Now, the Vargas family has opened Olga’s, its second outpost on Long Island, in Riverhead, featuring their take on the traditional Guatemalan loaded sandwich. Listed as the "chévere" — meaning "cool" in Spanish — it includes steak, chorizo and chicken franks topped with guacamole, cabbage, ketchup, mayo, mustard and hot sauce. The Vargas’ first eatery, Olga’s Deli in East Quogue, opened in 2015, inspired by matriarch Olga Chucuy’s cooking. Dishes include the boss platter, or plato de jefe, with meat with caramelized onions, two eggs, home fries and avocado. On top of all-day breakfast items like egg sandwiches, pancakes and French toast ($15), omelets and breakfast burritos, the menu includes cheeseburgers, chicken fingers with french fries and Philly cheesesteak.

Rooh's BBQ Smoked Meat and Steakhouse, West Hempstead

West Hempstead's dining scene is ablaze — a new restaurant is turning up the heat with theatrical, hibachi-like "fire shows" alongside savory grilled meat platters and Middle Eastern specialties. Rooh’s BBQ Smoked Meat and Steakhouse has opened on Hempstead Turnpike with an eye-catching bright red-and-black exterior. But what goes on inside is even more entertaining. Owner Abdul Rahim Gul says the staff takes meats like short ribs and will "just literally throw fire at it" to cook while music plays in the background during "fire shows" that take place at 8 nightly. Rooh’s hot mezze platter comes with two Middle Eastern sambousek (meat-filled pastries similar to empanadas) with Turkish sausages and fried kebabs. Other dishes include smoked Wagyu brisket, whole chickens with smoked rice and a range of steaks, including a Wagyu tomahawk encrusted with edible gold leaf.

Cheeks & Bean Gelato Co., East Meadow

Teresa and Bob Fryer had been making gelato in their Bethpage home since the pandemic, using their Kitchen Aid mixer’s freezer bowl attachment. Now they're the owners of Cheeks & Bean Gelato Co. in East Meadow. Their gelato strikes a balance between traditional Italian flavors and more cutting-edge American ones. The intense pistachio is made with a puree of Sicilian nuts (and no filler almonds), and there’s a lighter version softened by white chocolate. Classics such as vanilla, chocolate, hazelnut, gianduja (hazelnut-chocolate), blueberry vanilla, stracciatella (chocolate chip) and lemon sorbetto are all terrific, as are more newfangled rainbow cookie, mint chocolate cookie, "princess cake" (a more refined, almond-forward take on birthday cake) and "Amalfi sunset," flavored with vanilla, lemon and almond wafers. There are also crepes, cookie sandwiches, "nachos," and more. Coffees are from Mongo's in Syosset, teas from Clipper Ship in Smithtown.

Pharmarista, Babylon

A dose of nostalgia lives on in Babylon village, where a charming new drugstore-soda shop blends the functionality of a pharmacy (insurance welcome!) with the convenience of a cafe. You want an egg cream or latte with your prescription? Pharmarista has you covered. The shop, a simple open space with exposed brick, has an elevated pharmacy counter — which has also has a wide selection of the over-the-counter meds — makes egg creams in vanilla or chocolate (complete with a pretzel stick), lattes, cappuccinos and espressos and tea. A candy wall is stocked with old-timey lollipops, throwback Goldenberg’s peanut chews, a full selection of chocolate bars, gum, and more modern favorites like Swedish fish and Sour Patch Kids.

Yunnandao Rice Noodles, Great Neck

First came Deng Ji in Levittown, followed by the Chinese chain Ten Seconds Yunnan Rice Noodles in Syosset earlier this summer. And now we've got the incredibly charming Yunnandao Rice Noodles in Great Neck, owned by a family hailing from the Yunnan province. Yunnandao dedicates its menu to the bouncy white rice noodles and their army of toppings. But it also serves some very hard-to-find dishes like Yunnan rose cakes that the family imports, and Dai-style pounded shredded chicken. Go with the Rising Fortune Crossing-The-Bridge Rice Noodles. A team of servers will deliver a boiling cauldron of bone broth and an array of toppings placed on a decorative wooden bridge. They'll load the meat and vegetable toppings into the soup, saving the playfully light noodles for the end.

Mihana Japanese Bistro, Woodbury

A good neighborhood sushi restaurant is a great addition to any town, and Syosset and its surroundings are getting a new one: Mihana Japanese Bistro & Bar, which quietly debuted in Commack last year, has expanded to Woodbury. The menu includes the usual suspects, from edamame and gyoza to seaweed salads, rock shrimp tempura and crispy tuna rice. A more interesting inclusion: an uni-Kumamoto oyster pairing dolloped with roe and doused with yuzu foam. Fancy signature rolls include the Valentine, with spicy crunchy tuna on the inside wrapped in tuna. Hot entrees include hibachi teriyaki and tempura entrees available in salmon, chicken and filet — which are generous and oversized, easily able to feed two. There are also build-your-own-ramen options and lunch specials from $10 Monday to Saturday. Don’t miss the long, inviting bar and cocktail menu.

Bagelati, Lake Grove

It’s a bagel shop! It’s a gelateria! It’s Bagelati! Selvi and Mehmet Bulut could also credibly lay claim to deli and cafe, so crammed with options is their 10-month-old Lake Grove shop. And there’s plenty of room to enjoy everything in this former Dunkin' Donuts. Bagels includes classics such as sesame, poppy and everything are joined by French toast, spinach, chocolate chip, Cheddar-jalapeño and more. To schmear is a panoply of cream cheeses including plain, vegetable, green olive, lox, bacon-scallion, strawberry, Oreo and Cheddar-jalapeño. There are also salads,omelets, breakfast pastries and sandwiches and, moving into lunch, deli sandwiches, panini and burgers. If you fancy something sweet there are slices of cake, baklava, Mehmet’s mother’s rice pudding and layered strawberry-Dubai chocolate cups. Gelato is Selvi’s department and except for fresh fruits and dairy, virtually all of the ingredients are imported from Italy. Flavors include a killer pistachio, tiramisu, wild berry minty chip, chocolate banana, sour cherry yogurt, cotton candy, salted caramel, espresso chip, red velvet, gianduja (chocolate-hazelnut). Among sorbettos are green apple and mango.

La Fogata BBQ, Williston Park

Long Island's new barbecue restaurant, La Fogata in Williston Park, takes its cues from the cuisine of Ecuador. The menu at La Fogata ("the bonfire" in Spanish) checks many Brazilian boxes, with picaña (top sirloin cap), skirt steak, T-bone and pork or beef ribs grilled over live flames. The modest restaurant isn’t set up for rodizio (all-you-can-eat), but you can order a bandeja a la parilla, grilled meat platter, that will easily feed four. Side dishes include rice, beans, french fries, sausages, plantains and fried eggs. There’s a small selection of seafood dishes (ceviche as well as grilled and fried), empanadas and the distinctively Ecuadorian fish stew, encebollado.

Saffire, Commack

A longtime fixture on the Long Island dining scene, Chani Singh is back after a 10-year absence. In June, his Saffire South Asian restaurant took over the Commack space that was most recently Il Toscano (and, before that, Hooks & Chops). "South Asian" is how he describes a repertoire that is mostly Indian and Pakistani, with a little Afghan and Nepali thrown in for good measure. The venue is big enough to allow Singh to do à la carte dining as well as to host parties of up to 150 people. A rarity among local South Asian restaurants, it can also accommodate up to 100 diners outside. (Another rarity: A full bar.) There are some East-West mashups (duck breast with mixed-nut pilaf and orange gastrique, Punjabi hummus) and a few dishes from the Indo-Chinese Hakka repertoire (Manchurian cauliflower, Hakka noodles) but the menu comprises mostly traditional dishes: small plates such as samosas, paani puri and kathi rolls; curries such as tikka masala, korma, vindaloo and kadai (ginger, chilies and cilantro); kebabs such as seekh (minced lamb and chicken), lamb boti and paneer.