Foodie Gossip September 2011

As summer morphs into fall, the word is out that lauded culinary heavyweights have put down stakes on the Island and are ready to blow our minds with their distinctive fare. Meanwhile, we take a look at some hotspots bringing food preparation tableside.

Michelin Star-caliber cuisine has dropped in Roslyn with the opening of MP Taverna (516-686-6486). Uber-chef (and Long Islander) Michael Psilakis, whose NYC-located Anthos received the iconic accolade, is offering haute cuisine versions of Greek dishes as well as hybrid dishes combining cuisine styles, an incredibly detailed wine list, and for large gatherings of every stripe, a whole animal, with baby spring lamb, kid goat and suckling pig to choose from. Chef Christopher Lee, a James Beard Award-winner, and his partners opened Huntington Social…guess where? (631-923-2442). The concept is gastropub/cocktail lounge with a full dining menu, but if you’re in the middle of a night out, check out the “snacks” section for some small, unique bites such as veal cheek sliders, Cajun fries and beef tartare. Also, they provide “liquor lockers” to store prized vintages purchased by frequent customers between visits.

It’s always fun when the food preparation is liberated from the cramped confines of the kitchen, and one of the most dynamic instances of this is hibachi cooking, wherein, with much fanfare, the cook prepares the food in front of you. Kumo in Stony Brook (631-689-8585) has a great hibachi menu, with an array of beef, chicken and seafood, singly or in combination, for the choosing. You can even get as luxe as you want, with twin lobster tails for $32.95 or a “Land & Sea” combination featuring filet mignon, shrimp, scallops and lobster tail for $39.95. Another version of table-prepped cuisine is fondue, and Simply Fondue in Great Neck (516-466-4900) has that covered. There is a dizzying array of combinations, but the “Fondue Feast for Two” at $45/person is great date noshing. You get a choice of beef, pork, chicken and seafood preparations from across the world, along with expertly executed cheddar, pepper jack, swiss and fontina-based fondues.

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