Winin’ and Dinin’ on the Island
Who says the Big Apple is the only place to find good eats in New York? IT recently headed to Long Island and was pleased to find a host of places that tickled our taste buds. Here are a few of our favorites:
Kitchen A Bistro: Tucked away across from a liquor store in St. James, this European-style café serves a mostly organic menu that changes daily to accommodate the freshest ingredients. Chef Eric Lomando has served dishes like “chorizo steamed baby clams Farro” and “sauté barramundi chick pea puree and broccoli rabe.” Be sure to save room for dessert—their pastry chef creates sweets like “African nectar crème brûlée” and “flourless chocolate cake.” The recently redesigned dining room only seats about 25 people, so be sure to get there early—the restaurant’s been known to have a line of people waiting in the parking lot. This North Shore Bistro is cash-only, very casual, and BYOB.
Land and Sea Fish: Located in Mt. Sinai on the North Shore, this fish market’s got a full-service restaurant in the back. Try a homemade soup like Long Island Clam Chowder, a bucket of steamers, or fillet stuffed with spinach, mushrooms and feta cheese. Check out their nightly specials, like Thursday night’s “Crazy Crab Legs”—all-you-can-eat dungeness crab legs for $21.95.
Gosman’s Dock: If you’re up for a drive, head to Montauk, the small fishing and beach town at the easternmost tip of the island. Eat dinner at Gosman’s Dock, run by the Gosman family of “fishdrummers” (agents for the Fulton Fish Market) since 1943. Once just a chowder stand, it’s now much more—eat locally caught seafood at the restaurant, clam bar, or on the dock at their Inlet Café and sushi bar to get a close-up view of marine life (the dock sits only a few feet above the water) while you eat.
Ralph’s Famous Italian Ices: You can’t get far on Long Island without stumbling across one of these celebrated Italian ice shops. Ralph Silvestro started his Italian ice business in 1928 after arriving in the United States, and the family tradition has been going strong ever since. Try water ice flavors like Cantaloupe and Citrus Twister, or sherbet like Cannoli, Coconut Raspberry Tart, and Pineapple Cheesecake.
- Nat Geo Expeditions