Foodie Gossip November 2013

Green Eggs and Jam
Peter Mangouranes, Anthony and Paul Oliva opened Jam in Massapequa Park in October. The trio also own the town’s The Good Life and Seaford’s The Phoenix. Jam is “serving a spin on country-style breakfast,” said Mangouranes, including a variation of eggs Benedict—surf & turf Benedict with filet mignon and lobster—and a brioche-bunned sandwich containing breakfast-seasoned pulled pork and bacon syrup.

Jam also collaborates with neighboring Park Avenue businesses. A trio of house-created jams (blueberry ginger, three onion, tomato basil) is accompanied by biscuits and croissants from Sugar Rush and nitrate-free sausage is ground at Tom & Sons Quality Meats. “If you go to a diner for sausage, the salt overpowers everything,” said Mangouranes. “We season with natural spices, so the true flavors come through.”

A New Ideal
Huntington’s Ideal Cheese has relocated to 308 Main Street. The switch-cum- expansion adds a café and births a “strategic alliance” with Georgio’s Coffee Roasters in Farmingdale, said Ideal’s owner Julius Binetti. The former’s menu is created by Matthew Jay Kornfeld, who previously chefed at The Garden City Hotel. “The hotel’s kitchen was widely cultural, so our dishes had strong French, new American and Mediterranean influences,” said Kornfeld. “That was incorporated into the menu, but I also wanted to showcase the vast amounts of cheeses we have too.” An item employing both influences is Ideal’s duck confit spring rolls with Nettle Meadow Farm’s Kunik, a cheese made with Jersey cow’s cream and goat’s milk.

More Swallow-ing
Swallow is expanding. The small-plated restaurant in Huntington, currently operating at 366 New York Avenue, will add 364 New York Avenue in December. “The two places will be connected and it’ll add about 45 seats to give us 65 total,” said chef/owner James Tchinnis.

He’s condensing the new menu, promising “more interactive items, a raw bar and stuff you can dip and drizzle.”

A staple of Swallow’s is rotation, but several plates will shift to always-available, including asparagus fries and duck confit pizza.

niko krommydas

Niko Krommydas has written for Tasting Table, BeerAdvocate, Munchies, and First We Feast. He is editor of Craft Beer New York, an app for the iPhone, and a columnist for Yankee Brew News. He lives in Brooklyn, New York.