Foodie Gossip October 2014

High-end kosher planned for Cedarhurst
Kosher restaurants are a rarity on Long Island, but a new recruit recently joined the thin ranks. The 120-seat American/French Brasserie HaLevi replaced Off the Grill in Cedarhurst and is owned by David Levine and managed by his son Alex—an international Culinary Institute graduate. The upscale glatt spot has been completely redecorated and George Eutsler, who saw previous service at Bob’s Restaurant in Floral Park and at Prunelle in Manhattan, serves as executive chef.

Guy Reuge to helm Sandbar
This spring a major new restaurant will be opening in Cold Spring Harbor. Construction has already begun on the Lessing Group’s latest venture: Sandbar. The new upscale eatery will seat around 90 people for casual new American food. The kitchen will be supervised by Guy Reuge, the celebrated French-born chef who now heads the Mirabelle Restaurant and Mirabelle Tavern in Stony Brook. Sandbar, we hear, will follow in the footsteps of the relaxed Mirabelle Tavern.

Grillfire is Spreading
Almost 30 years ago George Korten hired Richard Cutler as a busboy at Mim’s in Syosset. Late this past summer the two restaurateurs (Cutler now owns Mim’s Hospitality Group) joined forces to open George Martin’s Grillfire, which replaced the restaurant where they met. The third Grillfire location will offer sophisticated classics as well as authentic regional and refocused international dishes. Frank Greco, corporate executive chef of the George Martin Group, will preside in Syosset. Korten and Cutler own many Long Island restaurants, but this is their first joint venture in nearly three decades.

richard jay scholem

Richard Jay Scholem practically invented the Long Island restaurant culture through 800+ reviews of the region's eateries both on radio and in print over the last 30 years. He is a former New York Times Long Island Section restaurant reviewer, has contributed to the Great Restaurants of...magazines and Bon Vivant, authored a book, aired reviews on WGSM and WCTO radio stations, served on the board of countless community and food and beverage organizations, and received many accolades for his journalism in both print and broadcast media. He is currently available for restaurant consultation. Reach him at (631) 271-3227.