TOP 5 Dining on Long Island
We've given a high 5 to each of these Long Island restaurants, deemed by us to be among the TOP 5 in their class.
Yes, yes ... corned beef and cabbage.
Lobster bisque has its advocates; chicken noodle, ardent fans; minestrone, devotees everywhere. And cream of mushroom proves its versatility each week. (Feb 28, 2007)
There's been a blurring, of late, of the line between menus defined as pan-Asian (each dish from a distinct Asian country) and those that are Asian fusion (a marriage of East and West in terms of flavors and techniques). Instead of quibbling, why not simply enjoy these five restaurants, which showcase Asian cookery in multiple ways? (Feb 14, 2007)
Chocolate cascades down dessert menus across Long Island. It's not only the sweet of the moment, but of the region. (Feb 7, 2007)
Beer consumption at Super Bowl time rivals the very sudsy Fourth of July and Memorial Day among dates when a pint, a bottle or whatever else is handy is raised in celebration -- even if the Jets and Giants are missing from the action. (Jan 19, 2007)
Searching for superior seafood is a Long Island diner's perpetual quest. And, in a region surrounded by water, surprisingly, it's not the easiest inquiry. (Jan 20, 2007)
On a blustery winter's day, nothing beats a bowl of steaming soup. But can soup constitute an entire meal? To answer such a profound question (the subject of an entire "Seinfeld" episode), you might want to try one - or more - of the five stellar soups from these Long Island locales: (Jan 3, 2007)
The flavors of Thailand are multi-layered and complex, subtle yet assertive. We give you five of our favorite spots to sample Thai cuisine, both mild and mouth-tingling. (Dec 15, 2006)
From its origins in northern California, "New American" cuisine spread nationwide, redefining what the country cooks. Locally, the style has taken many forms, and resulted in some of Long Island's most appealing restaurants. Here are five.
There's magic in good ground beef that's been shaped by hand and grilled to an ideal state of juiciness. These five Long Island spots offer burgers that relegate fast food patties to the slow lane.
Today, a "continental" restaurant could mean Asian, South American, Australian, African or combinations thereof. Things change. (Nov 17, 2006)
Some days, nothing quite hits the spot like a juicy kebab straight off the spit. The following five Turkish restaurants have a way with skewered meats, as well numerous other regional specialties. (Nov 8, 2006)
The words "bistro" and "brasserie" undergo a lot of definitions on Long Island. But the best way to categorize each is that a bistro is pretty small and mainly homey; a brasserie, pretty big and very busy. Plenty of fruity red wine flows in a bistro; beers highlight a brasserie. (Nov 8, 2006)
If your taste in Chinese cuisine goes beyond the spare rib combination plate, then this alphabetical list of five top Long Island choices, plus one just a few blocks over the Nassau-Queens border, will give you something to sink your chopsticks into. : (Oct 27, 2006)
Where do you go for the lively flavors of Central and South America? This alphabetical list will guide you to five favorites. (Oct 20, 2006)
Suffolk County seems to be the Deep South of Long Island, that's where most barbecue spots are concentrated. We do, however, offer one Nassau contender. (Oct 13, 2006)
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