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AN ANTON MEDIA GROUP SPECIAL • 2020
SPRING DINING GUIDE
New On The Long Island Dining Scene
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2B | SPRING DINING GUIDE • MARCH 18 - 24, 2020
Go Out To Dinner In Style
TABLE OF CONTENTS PAGE 4B Fun foodie events 6B
Vincent’s Clam Bar brings Italy to LI
8B
Cheers! Post Office Cafe’s new cocktails
10B
Japanese restaurant Takumi opens in Bay Shore
11B
7 Gerard offers a new dining experience in Huntington
12B
Everything’s Better with Bacon
15B
Food directly from local farmers
SPRING P u b lis h ed by DINING A n t o n M e di a Grou p KARL V. ANTON, JR. Publisher, 1984-2000 Angela Susan Anton Frank A. Virga Shari Egnasko Cyndi Zaweski Robin Carter Alex Nuñez Iris Picone Joy DiDonato Linda Baccoli
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ON THE COVER: The handrolled combo sushi rolls from the newly opened Takumi in Bay Shore are as beautiful as they are delicious. Get the scoop on the new modern Japanese restaurant on page 10. (Photo courtesy of Takumi)
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Foodie Happenings To Check Out This Spring
Long Island Restaurant Week Sunday, April 26 through Sunday, May 3
Mint Juleps on race day are overrated. Participants have the chance to sample more than 30 bourbons. There will be a live simulcast of the Kentucky Derby during the festival, plus grandstand viewing of the track. Tickets start at $65. Visit www. bourbonatelmont.com for more information.
Arts & Entertainment Delivered Fresh Weekly! Sunday Sauce Comedian Sebastian maniscalco comes to the Garden
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The prix fixe menus featured during Long Island Restaurant Week make it the perfect excuse to try somewhere new for dinner. Dozens of restaurants will be offering $29.95 three-course meals every night they are open, except Saturday when the deal is only offered until 7 p.m. Visit www.longislandrestaurantweek.com for more information.
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Chefs of Long Island is a rare chance to sample the best dishes on Long Island. The event features more than 50 of the area’s most prestigious restaurants, including Rustic Root Kitchen, Fogo de Chão, Blue Point Brewery and, of course, the venue The Carltun. There are also prize raffles and a silent auction. Proceeds benefit Life’s WORC. Chefs of Long Island will feature Tickets start at $100. Visit www. more than 50 of the area’s most lifesworc.org/events for more prestigious restaurants. (Photo courtesy of The Carltun) information.
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Chefs of Long Island Food & Wine Tasting Monday, March 23 The Carltun 1899 Hempstead Tpke., East Meadow
Best White Wine winner Wagner Vineyards’ 2017 Dry Riesling paired with arctic char and Best Rosé Wine winner Coffee Pot Cellars’ 2018 Rosé Sample the best wines New York with beet gnocchi. State has to offer during a five-course Tickets start at $100. Visit pairing at Orto in Miller Place. The dinner features the winners of the 34th eventbrite.com and search New York Wine Classic Winners to get annual New York Wine Classic. The menu includes Winery of the Year and tickets and more information.
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Warmer weather inspires exploration and around Long Island, there are several foodie themed events that are helping residents discover the best culinary delights the region has to offer. From local wine to artisanal fare, here are some fun events around town that are all about eating, drinking and getting out of the house.
New York Wine Classic Winners: Dinner Event Wednesday, April 15 Orto 90 North Country Rd., Miller Place
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MARCH 18 - 24, 2020 • SPRING DINING GUIDE | 5B
6
ITALIAN
From Little Italy To Long Island Vincent’s Clam Bar stands the test of time BY JAMES MURPHY
specialsections@antonmediagroup.com
For more than 125 years, Vincent’s Clam Bar has brought a vintage ItalianAmerican dining experience to Westbury. In the last seven years, it has been voted Long Island’s Best Italian Restaurant and Best Overall Restaurant, winning Best Calamari 10 years in a row.
T
he story of Vincent’s begins in 1894, when Giuseppe and Carmela Siano sold mussels, clams and scungilli out of a pushcart on the streets of Little Italy. Their business became so successful that they eventually moved to a storefront on the corner of Mott and Hester streets where the original store still stands. The two would name the store after their son, Vincent. Today, Vincent’s maintains that same focus. Vincent’s guarantees it’s fresher than any other seafood, especially when it comes to their clams. “Long Island has the best clams in the world. Period,” said Bobby Marisi, who has owned the restaurant for 37 years. “The clam that you eat here slept in the ocean last night.”
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That focus on quality seafood is something Marisi believes separates them from the pack when it comes to other Italian restaurants. They also credit being able to derive from their history and prominence as an original Little Italy restaurant. “We’re deeply entrenched in preserving the Italian-American dining experience,” Marisi said over the phone as Frank Sinatra’s “New York, New York” played in the background. The restaurant also prides itself on its different types of tomato sauce, which include its mild sauce, medium sauce and hot sauce. It stems from a recipe that goes back 120 years. “It is a thick, rich, slightly sweet Italian tomato sauce that contains no
A Mineola Landmark...
AVENPORT RESTAURANT
basil, no garlic, no chunks, no green stuff,” Marisi said. When they’re not serving award-winning food, Vincents is giving back to the community. Perhaps most notable is the work with the Cornell Collective. “We’re part of a program that takes oyster and clam shells and reinstitutes them back into the bays on Long island to create artificial reefs
that can then be seeded by oysters and clams with the idea that the same oyster can filter 50 gallons of water a day,” Marisi said. The future looks exciting. New stores will open in New Jersey, Connecticut and Florida. “It’s just a great atmosphere,” Marisi said about the restaurant. “It’s a fun, festive, full of energy, throwback Italian restaurant.”
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MARCH 18 - 24, 2020 • SPRING DINING GUIDE | 7B
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Creative Concoctions
COCKTAILS
The Post Office Café launches new cocktail program BY CYNDI ZAWESKI
From there, Crawford went on to contribute to the beverage program he Post Office Café is celebrating at Babylon’s The Brixton where he was honored to compete in Long 41 years in business by raising Island Pulse’s Cocktail Rumble and a glass. The Babylon mainstay named one of Long Island’s “Top 3 launched a new cocktail program, Bartenders.” As Crawford continues to featuring refreshed twists on the develop his own boutique hospitality classics plus the addition of large consulting firm, he also consults for format cocktails, ideal for imbibing the Lessing’s Hospitality Group’s with friends. Food and Beverage programs at Featuring house-infused liquors, their multiple Main Street locations the new lineup was developed by including Huntington’s Finnegan’s veteran beverage consultant Thomas and Babylon’s Post Office Café . Crawford. A former manager at chef “The new cocktail program at the Guy Reuge’s Stony Brook Restaurant Post Office Café embodies what I Mirabelle and Tavern, Crawford’s management career transitioned when believe a Main Street cocktail should be, which is fun,” Crawford said. “I he took a position behind the bar at Bay Shore’s Salt and Barrel, mastering brought in ingredients and flavors that the craft of bartending and developing would equally challenge the palate as it would simply inspire good times.” a niche in the craft cocktail scene. czaweski@antonmediagroup.com
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New cocktails include the Peace Offering—a choice of vodka or gin, Cointreau, spiced cranberry, fresh thyme and lemon—and To Come Undone, made with aged white rum, almond liqueur, dry curacao, lime, angostura and island spice. The newly polished PO Classics include: Coconut Martini, Babylonian Martini, Big Daddy Martini, Chocolate Sky Martini and Beach Bum-Tini. The new large format friendship cocktails (serving 6 to 8) includes
Group Therapy with earl grey-infused vodka, crème de poire, lemon, champagne, vanilla and No House Rules with aged white rum, luxardo maraschino, pineapple, lime, peychaud’s bitters, fresh mint. “The PO has thrived for more than 40 years because of our team’s ability to adapt to the times while staying true to who we are,” Lessing’s Hospitality Group’s general manager Michael Lessing Jr. said. “Staying the same is going backwards.”
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MARCH 18 - 24, 2020 • SPRING DINING GUIDE | 9B
10
Modern Japanese Restaurant Opens In Bay Shore Highlights include a sushi bar and hibachi grills an extensive drink selection unlike any other in the area. Its sushi bar is an intimate eight-seat counter serving Fresh, fun and flavorful. Those are the words Sonny Lin uses to describe his a curated omakase sushi dinner. new modern Japanese restaurant, Takumi, at Bay Shore’s Westfield South Shore Takumi also serves Edomae-style Mall. The 6,300-square-foot space features a main dining area, sushi bar and sushi and creates a new menu for hibachi grills engineered for an interactive and entertaining dining experience. each season, with ingredients that come directly from the Toyosu Fish “Takumi was designed for every and seasonal ingredients from local Market in Tokyo. celebration, from a big night out farms.” To celebrate the opening, customwith friends to a quiet dinner with Signature dishes include, Spicy ers who check-in or post about the someone special,” Sonni said. “Long Seafood Soup with tofu, egg, assorted restaurant, tagging Takumi on any Island has many sushi restaurants, seafood and veggies; Takumi Sushi social media platform, will receive but very few restaurants offer the Tacos with pan-seared yellowtail, intimacy of the customized omakase lettuce, scallion and ponzu dressing; one free appetizer up to $11. Soon, Takumi will be the first Japanese experience and food quality that we the Takumi Style Hand-roll Combo restaurant to offer a Sunday brunch have. Bay Shore is a thriving town with spicy tuna, jumbo lump crab with an active restaurant scene and meat, yellowtail jalapeño, salmon and in the area with the introduction of a Sunday brunch with a hibachi twist. we are happy to be a part of it.” mango salsa, as well as the Sashimi “The Takumi experience is one Takumi is the sister restaurant to Pandora Box, which is a Japanese 110 Japan, located across the street style antipasti. from the Walt Whitman Shops in “We are excited to welcome Huntington. Featuring modern Takumi to Westfield South Shore,” Japanese cuisine that is authentic Vanessa Mitton, marketing director but non-traditional, Takumi offers at Westfield South Shore Mall, said in an Asian-inspired smorgasbord that a statement. “Takumi will be a great is not limited to Japanese food, with dining destination for our shoppers build-your-own poke bowls, sushi looking to experience fun, innovative wraps and ramen. and high-quality Japanese cuisine.” “Tried and true styles of cooking The newly renovated space can are transformed into a form of art accommodate 200 people and inby our skilled chefs, infusing exotic cludes an outdoor patio for seating in flavors and advanced culinary the summer. Takumi layout features methods in each and every dish,” distinct atmospheres, complete with Tang said. “We select our ingredients a full service, 30-seat bar featuring a at the highest level, offering fresh selection of handcrafted cocktails and BY CYNDI ZAWESKI
czaweski@antonmediagroup.com
10B | SPRING DINING GUIDE • MARCH 18 - 24, 2020
that we take pride in tailoring to the unique preferences of our guests,” Tang said. “Visit us for sushi dining, and let our master chefs guide you through an intimate omakase tasting, precisely crafted with the freshest variety of ingredients at hand. For an interactive dining experience like no other, let our expert teppanyaki chefs take you on a journey of the senses, with culinary performances to entertain the whole family.” Takumi is located at the Westfield South Shore Mall at 1701 Sunrise Highway, Bay Shore in Space A20. For more information, including menu options, visit www.takumibayshore. com or contact 934-888-6888.
11
Inside 7 Gerard
Veteran chef John Brill promises a new and unique dining experience BY CYNDI ZAWESKI
czaweski@antonmediagroup.com
Locally sourced, internationally inspired cuisine is the concept behind the recently opened 7 Gerard in Huntington Village. Under the guidance of veteran Long Island chef John Brill, who has cooked beside top toques, including Bobby Flay, draws inspiration from Mediterranean and Asian cuisine, with a wealth of gluten-free, vegan and vegetarian selections. “We always try to use local seasonal ingredients,” Brill said. “Mother Nature will always produce the best and healthiest dishes. We are very lucky to have so many fresh vegetables grown locally here on Long Island.” Appetizers ($10 to $16) include 7G lettuce wraps with wok-seared chicken, shiitake mushrooms, sesame ginger sauce and water chestnuts; and vegetarian tacos with shredded pulled barbecued jackfruit. Much of the menu centers around a custom, six-foot mesquite wood-fired grill. The Simply Grilled section ($26 to $34) highlights the wood-fired grill entrees like ahi tuna, Faroe Island salmon, 12-ounce grass fed ribeye and ocean scallops. 7 Gerard also offers a Two Share section on its menu. The shareable starts ($12 to $18) include surf and turf sliders with angus beef. “Our eggplant meatballs with ricotta and oregano oil are very popular,” Brill said. “We also serve
espresso-crusted lamb loin, beef sliders topped with chopped sriracha tuna tartare and cucumber wasabi creme, and a selection of flatbreads including a wild mushroom option with coach farms goat cheese, white truffle oil, and crispy garlic.” A comprehensive sushi selection from sushi chef Chulo Choi, who hails to the restaurant from Cipriani, complements the menu. Guests can expect an array of original rolls, such as the 7G roll, a shrimp tempura roll topped with avocado, lobster meat, crunch and the chef’s special sauce. “We wanted to create a healthy, flavor-forward menu with plantbased proteins so we can offer our customers more creative dining options,” Brill said. “7 Gerard is a lifestyle choice—people will think of us when they want to eat healthy and dine stylishly.” Located at Joy Mangano’s former restaurants Porto Vivo and Jema, interior designer and restaurant co-owner Eileen Kathryn Boyd
reimagined the space for the casual American grill. Upon entering the three-tier eatery, its voluminous nature immediately scales down as cozy and inviting, as Boyd created several dining atmospheres throughout the restaurant. From convivial areas for large groups to cozy tables for two, there’s even a communal farm table with views of the kitchen. The main dining area exudes a modern industrial style with oversized studs mounted to black walls and metal-panned warehouse windows that let in natural light. The centerpiece in the foyer, a black and glass staircase, houses floor-to-ceiling commissioned artwork by Long Island abstract artist Diego Garcia. Upstairs the restaurant continues its nod to creatives, featuring abstract paintings by Manhattan artist Kerry Irvine, a
(Photos by Patrick Cline)
native of Huntington, and a gallery wall of black-and-white celebrity photos by the late famed fashion photographer Bill Cunningham. The space has a subterranean wine cellar that boasts a selection of fine wine, which complements its beverage menu that features cocktail concoctions using fresh ingredients. 7 Gerard is located at 7 Gerard St. in Huntington. It is open Tuesday through Sunday for dinner with the bar open until 1 a.m.
MARCH 18 - 24, 2020 • SPRING DINING GUIDE | 11B
12
EVERYTHING’S BETTER with BACON Why the bacon trend will never end BY CYNDI ZAWESKI
czaweski@antonmediagroup.com
Bacon is the breakfast food that defies mealtimes. Smokey, salty, slightly sweet and crispy, in today’s bacon-obsessed foodie culture it is almost hard to imagine a time when Americans all but outlawed bacon for its high fat content. In the ’90s, low-calorie, low-fat defined dietary guidelines, but the advent of high-fat, low-carb diets brought bacon back into the mainstream. Some food historians give credit to Atkins, and more recently, Paleo and Keto make it acceptable to moderately indulge in strips of bacon as part of a regular eating plan.
T
hey didn’t have to tell us twice. The average American eats 18 pounds of bacon a year for breakfast, lunch and dinner. In fact, one poll indicated that 65 percent of Americans would support making bacon the official food of the United States. Bacon mania has led to the rise of some, um, interesting flavor combinations. Infiltrating bakeries in the form of bacon maple doughnuts and bars as candied bacon Bloody Marys. Bacon flavoring (with no actual bacon included) alone has become somewhat of a phenomenon. Take bacon beer, bacon lollipops, bacon cotton candy, bacon potato chips and bacon mustard. Some of the options are even vegan. Even as these products teeter the line between novelty and downright absurd (manufacturers
might have jumped the shark with bacon toothpaste), the trend is not sizzling out. Global bacon sales are forecasted to increase by 4.17 percent between 2019 and 2024, with North America continuing to hold on tight to its position as bacon’s largest market, according to the market research firm Mordor Intelligence. So while it may seem that our nation can’t love bacon more than they already do, it appears our hearts will grow fonder still. Perhaps it’s bacon’s versatility (and that it’s slightly sinful, nutritionally speaking) that gives it its added allure. Because innovative chefs have made it clear that bacon is as much an ingredient as it is a standalone food, here are a few out of the box ways to enjoy it to the fullest.
12B | SPRING DINING GUIDE • MARCH 18 - 24, 2020
Grilled Cheese Sandwich with Bacon, Brie and Pear 4 slices center-cut bacon, cut into 1/2-inch thick pieces 2 pats unsalted butter, room temperature 2 slices bread, 1-inch thick 2 to 4 oz brie ¼-inch thick slice pear Salt and black pepper Directions: Cook bacon on the stovetop until golden brown and crisp. Remove extra grease with a paper towel. Break each piece into fourths, set aside. Spread butter on 1 side of each slice of bread. Layer on brie, pear and bacon. Season to taste with salt and pepper. Grill the sandwich on a hot skillet until the bread is golden brown on both sides and the brie has melted.
13
®
EST. 1950
“Every Kind Of The Very Best Chicken In The World…& So Much More!
8 slices bacon 16 jumbo shrimp, peeled and deveined ½ tsp chili powder 2 tsp lime juice Directions: Coat shrimp with lime and chili powder. Let shrimp marinate for 1 to 2 hours. Slice bacon in half and cook over medium high heat, keeping bacon flexible. Use paper towels to damp out excess grease. Wrap each piece of shrimp with a piece of bacon. Grill until shrimp are opaque.
END OF DAY DISCOUNT!
1 (20 oz) bag crinkle cut French fries 1 lb. bacon 1 medium yellow onion chopped 8 oz shredded cheddar cheese 8 oz shredded pepper jack cheese 2 jalapenos sliced in half (optional) Ranch dressing (optional)
Directions: Cook bacon on the stovetop, keeping flexible. Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1 to 2 minutes or until cheese is melted. Top with jalapenos. Serve with ranch dressing.
Not including pre-orders
Salt Free BBQ’S to Order FRESH SALADS:
Bacon Cheesy Crinkle Cut French Fries
20% OFF
ALL PREPARED FOOD - 5 to 6pm
CHICKEN SALAD HEALTH SALAD POTATO SALAD SHRIMP SALAD MACARONI SALAD TUNA SALAD
VARIETY OF COLE SLAWS THREE BEAN SALAD TOSSED SALAD
(with or without Chicken)
EGGPLANT SALAD PASTA SALADS BEET VINAIGRETTE
CRANBERRY COMPOTE CUCUMBER SALAD CARROT RAISIN SALAD COUNTRY COLESLAW GREEK SALAD
Skinless BBQ’S to Order MEATS: BAKED VIRGINIA HAM, MEATLOAF, OVEN ROASTED BRAZILIAN CHICKEN, TURKEY BREAST, ITALIAN MEATBALLS, DOMINICAN STYLE PORK CHOPS, SPIT ROASTED CHICKEN
APPETIZERS & SIDE DISHES: CHOPPED CHICKEN LIVERS VEGETABLE KNISHES POTATO KNISHES GEFILTE FISH KASHA VARNISHKAS CHICKEN SOUP EGG BARLEY & MUSHROOMS MATZOH BALLS FRIED RICE MASHED POTATOES NOODLE PUDDING VEGETABLE LASAGNA
WILD RICE W/RAISINS & ALMONDS SWEET POTATO PIE BLACK BEAN SOUP WITH RICE STEAMED BROCCOLI & GARLIC GRILLED CORN ON A COB POTATO KUGEL BAKED APPLES POTATO PANCAKES STUFFED CABBAGE MACARONI & CHEESE ASSORTED VEGETABLES ACORN SQUASH
CHICKEN • DUCK • TURKEY • CORNISH HEN
215222 M
Keto Grilled Bacon Wrapped Shrimp
FEATURING: • Nuggets & Fingers • Grilled Chicken Cutlets • Honey Sesame • BBQ Chicken Tenderloins • Spare Ribs • “Hot Spicy” Baked • Hawaiian Chicken Chicago Wings • Santa Fe Chicken • Skinless S.F. Chicken • Sweet Baked • Chicken In A Pot • Southern Fried • Boneless & Skinless Chicken S.F. Chicken Cutlets • Honey Mustard • Spicy Baked Floppy Chicken Chicken Fingers • Chicken Pot Pie • Grilled Chicken ALL OF OUR FOOD IS PREPARED FRESH DAILY
The Best Kept Secret In Great Neck Poultry Mart’s Raw Poultry Department Family Owned & Operated Since 1950
516-487-7150
33 Middle Neck Rd., Great Neck
We deliver to Great Neck, Port Washington, Roslyn, Manhasset, Little Neck, Douglaston & Bayside (other areas by request) Monday - Sunday 9:00 am to 6:00 pm MARCH 18 - 24, 2020 • SPRING DINING GUIDE | 13B
14
SEAFOOD
Mermaid Inn Opens In Chelsea This opening marks the fourth NYC expansion of the beloved seafood concept The Mermaid Inn opened in Chelsea earlier this month, bringing their beloved bivalves to the former home of New York’s celebrated restaurant, The Red Cat on Tenth Avenue. From owners Danny Abrams and Cindy Smith, the Chelsea outpost will offer the restaurant’s sought-after oyster happy hour, alongside an expansive raw bar and signature coastal favorites. The opening marks a homecoming for Abrams and executive chef Michael Cressotti. Abrams was the original co-owner of The Red Cat until 2007. “We are thrilled to open our doors in West Chelsea,” Smith said. “Our new space, which has been home to many different restaurants throughout the years, is a special one. Executive chef Michael Cressotti, part of The Mermaid team for almost a decade, continues to highlight the restaurant’s signature seafood staples with
flavor-forward preparations ranging from raw bar items to simply grilled fish and composed plates. Classic dishes like New England Clam Chowder with bacon and fingerling potatoes, Maryland Jumbo Lump Crab Cake with lemon pepper aioli, frisee and fresno chilis, Mermaid Fish Tacos with beer battered fish, red cabbage, pickled jalapenos and pico
14B | SPRING DINING GUIDE • MARCH 18 - 24, 2020
de gallo and the “Nearly Famous” Lobster Roll on griddled brioche bun with old bay fries are offered alongside brand new dishes like Cioppino with clams, mussels, shrimp and saffron tomato broth, Blackened Chatham Cod with shrimp-andouille gumbo and basmati rice and Steamed Long Island Lil’ Neck Clams with fennel sausage, jersey tomato, scallion and focaccia. While seafood plays the leading role, several non-fish options bring variety and balance to the menu. To complement fish-forward offerings, Cressotti created dishes like Pan Roasted Free Range Chicken with broccoli rabe and lemon thyme jus, Shaved Kale Salad with house Caesar, garlic croutons and old bay chickpeas and Fire Roasted New York Strip Steak with crispy smashed potatoes, spring onions and salsa verde to add contrast and diversity to the dining experience. For the post-work crowd, The
Mermaid Inn Chelsea offers a can’tmiss Happy Hour, with chef’s choice oysters and clams ($1.25) and small bites like Salmon Tartare, Crab & Spinach Dip, Fried Calamari and Grilled Shrimp & Avocado Sliders, alongside a selection of wine, beer and cocktails like the Mermaid Mary, Aperol Spritz and Dark & Stormy. With oysters from both the East and West Coast, the diverse menu covers all oyster preferences, from ultra-plump Kusshi to perfectly balanced Pink Moon, The Mermaid Inn has the oyster to satisfy every occasion and pair expertly with your favorite beverage of choice. The Mermaid Inn’s beverage program celebrates the bold and bright flavors of the ocean with signature cocktails like the Perennial Smoke with Cenizo Mezcal, fresh lime, agave, rosemary and chocolate bitters. The Mermaid Inn is located at 227 10th Ave. —Submitted by The Mermaid Inn
15
LOCALLY GROWN
Supporting Community Agriculture Get locally grown, fresh produce while helping LI farmers BY CYNDI ZAWESKI
czaweski@antonmediagroup.com
S
ubscription meal kits are all the rage for their convenience. But instead of going the big-box commercial route, there is another way to sign up to get fresh food that has a positive impact on the community. It’s called community supported agriculture or CSA. The cooperative model is a win-win for health-focused foodies and Long Island farmers. CSA members pay into a subscription, which guarantees easy access to locally grown, in season produce at a discounted price. The cost helps local growers sustain their operations year-round, especially in the winter when business is slow. CSAs also help connect communities with farmers. Here are a couple to check out. Golden Earthworm Organic Farm, Riverhead This 25-week CSA runs from June through November. Everything in the box is grown on the family operated farm in Riverhead and delivered for free within 24 hours of being harvested. The CSA is $25.80 per week. The produce is 100 percent certified organic. In season offerings include peppers, carrots, zucchini, blueberries and more. CSA
members also get special access to the farm for u-pick strawberries, farm tours and other exclusive events. Pick-up and delivery locations are: Floral Park, Glen Head, Great Neck, Hauppauge, Hicksville, Holbrook, Huntington, Jamesport, Massapequa, Massapequa Park, Medford, Port Jefferson, Port Washington, Ridge, Riverhead, Rockville Centre, Saint James, Sayville, Seaford, Setauket, Smithtown, Stony Brook, Syosset and Williston Park. Visit www.goldenearthworm.com to learn more. Restoration Farm, Old Bethpage The farm offers multiple short-term seasonal CSA options for summer, fall and winter. Its main season, 22-week subscription runs from June through October. The full share is $1,165 and a half share is $630 for the main season boxes. That price includes special farm events, such as pick-your-own herbs, berries and flowers. The difference between the shares is that full shares are picked up weekly and half shares are picked up every other week. Pick-up Location: Restoration Farm, 140 BethpageSweet Hollow Rd, Old Bethpage Visit www.restorationfarm.com to learn more.
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$16.99 lb $9.99 lb $12.99 lb $12.99 lb $7.99 lb $9.99 lb $6.99 lb $16.99 lb
(was $22.99 lb) (was $14.99 lb) (was $16.99 lb) (was $16.99 lb) (was $12.99 lb) (was $14.99 lb) (was $10.99 lb) (was $22.99 lb)
SHELLFISH FROM LOCAL WATERS
Z Hours: Mon-Sat 9am-6pm, Sun 9am-5pm (Closed On Monday During The Winter)
Fresh Seafood from Local Waters 249 B DREXEL AVE., WESTBURY
WILLY’S FISH
Dunkin’ Donuts
Drexel Ave.
Kabul Kababs
@willys_fish
Post Ave.
The Space At Westbury
el Drex
Ave.
Bank of America
215080 M
• Cherrystone Clams $5.00 Doz. $6.00 Doz. • Little Neck Clams
516-334-9606
WILLYSFISH.COM Supplying Seafood For Your Lenten Season
APRIL 6, 2020 214131 S
MARCH 18 - 24, 2020 • SPRING DINING GUIDE | 15B
16
Special Holiday Dinners!
Passover Dinner Rotisserie Chicken Matzoh Balls Chicken Broth Potato Pancakes
Chopped Chicken Liver & Matzoh Choice of 2 Homemade Sides
16.49
$
per person (Minimum of 6 Guests)
Easter Dinner
Choice of Honey Glazed Spiral Ham or Rotisserie Chicken Cranberry Fruit Compote Tossed Salad with Homemade Italian Dressing Creamy Rice Pudding Choice of 2 Homemade Sides
12.95
$
per person (Minimum of 10 Guests)
There is nothing artificial in our food!
Proud to be a Long Island family tradition since 1940! There is always a Zorn in the kitchen making sure that the original recipes passed down from my grandparents are still prepared with the same quality and pride that they were 80 years ago!� Merrill S. Zorn
! p u k c i P e d i Curbs
Now Available
Just call in your order and leave the rest to us!
Call: 516-731-5500
Check out our website zornsofbethpage.com for more meal choices! SPRING DINING GUIDE • MARCH 18 - 24, 2020
215308 S
4321 Hempstead Tpke., Bethpage, NY Mon-Fri on-Fri 11am-8pm; Sat & Sun 10am-8pm Please note that we will close at 6pm on Sunday, April 12