Our hearts, and stomachs, are with every restaurant and food-related establishment on Long Island. Hurricane Sandy was paralyzing for business, and, well, everything. We support you. Always.
Start with the new. The trio of Peter Mangouranes, Anthony Oliva and Paul Oliva continue expansion of their Nassau-based circuit (other establishments include The Good Life in Massapequa Park and Seaford’s The Phoenix) with two Massapequa Park forthcomings: Jam, a 40-seat breakfast nook offering house-made jams and funky items like a pulled pork breakfast sandwich, and The Greek, a traditional Hellenic takeout joint. The latter establishment “won’t have a frozen pre-made log for gyro,” Mangouranes says. Both open in January 2013-ish.
Reopening in early 2013, The Eatery at Tullulah’s in Bay Shore has been closed for renovation that will increase the total space to 3,600 square feet. Owner Steven Scalesse partnered with Sean Nolan and Ryan Sipp as co-proprietors, and will reopen with a 16-draft bar and a maximum occupancy increase of 60 humans. Or 60 mouths.
Let’s shellabrate with oysters, clams and scallops! Greenport presents Shellabration, a seafood-style restaurant stroll to benefit the Southold Project in Aquaculture Training and the renovation of Greenport’s American Legion Skating Rink, on December 8-9. Wristbands are available for $10 and procure one pint of Greenport Harbor Brewing Company Harbor Ale, a raw bar of Peconic Bay shellfish and a map of participating restaurants (e.g., The Frisky Oyster, First And South, and Butta’ Cakes).
Wienerbrød! Visit Copenhagen Bakery in Northport for Scandinavian-authentic pastries like tebirkes, a buttery, poppy seed-sprinkled roll and several kringle varieties. The bakery opened in 1998 by Flemming (a Denmark native who began his apprenticeship at 16) and Stacé Hansen, and expanded to a 30-seat café earlier this year.