Plancha-Cha-Cha
Joshua Kobrin and Lilly Kanarova, owners of Salumi Tapas and Wine Bar in Massapequa, recently opened Plancha. The Garden City restaurant has a “similar Spanish tavern-like feel with tapas, but focuses more on fresh seafood, meats and vegetables cooked on a big flattop grill,” said Kobrin. The menu, executive-chefed by Giuseppe Agostino, features Atlantic jackknife clams, prawns with ajo blanco sauce, mackerel ceviche and pata negra. The latter is a nutty-flavored ham produced from black Iberian pigs free-range and acorn-fed in Spain and Portugal. facebook.com/barplanchagardencity

Made on Long Island: South Shore Pretzel Company
After unsuccessfully searching for an “authentic German-style soft pretzel that didn’t taste like it was from a mall,” John Gallagher started South Shore Pretzel Company in 2008. A resident of Rockville Centre, Gallagher currently hand-twists 570 pretzels per week, described as “flavorful, chewy and very cool.” The five-ounce noshers are produced in nine varieties, including sea salt, parmesan oregano, pepperoni mozzarella and bacon cheddar. Gallagher has also created four artisan mustards. southshorepretzelcompany.com

Say (More) Cheese
Sayville’s American Cheese has relocated to 289 Railroad Avenue. The new abode adds 1,500 square feet to the operations and “allows me to do wine, beer, tapas, classes and some brunchy stuff on the weekend,” said owner Erin Nicoisa. A native of Sayville, Nicosia’s inventory of 35-plus artisanal cheeses is now accompanied by a five-draft bar and a section dedicated to charcuterie. The latter includes Olli Salumeria’s wild boar and Creminelli’s truffle-infused Salame al Tartufo. American Cheese’s tapas-based bites started with Ewe’s Blue-stuffed dates with sriracha drizzle. americancheeseshop.com