Foodie Gossip: De-fusion, Farm Fresh on a Budget, The Rebirth of Red

Itako Sushi has replaced Sunakkuba, a Japanese fusion restaurant on Merrick Road in Massapequa Park. What was a cross cultural spot mixing Cajun, Latino and Italian influences with Japanese dishes has become a comprehensive, traditional Japanese restaurant featuring a voluminous sushi and sashimi menu. Maggie Chen, previously associated with Ichio in West Babylon, is the manager along with her cousin Kenny Chen, co-owner of Atako Sushi.

Farm Fresh on a Budget
Our Harvest, a new outfit launched this past summer, has figured out a way to make natural, farm-fresh food available to people who can’t afford the prices at upscale markets. Local farmers supply fresh food on a direct, no-middle-man basis. Customers order from and pick up their selections at more than 10 community locations. This system allows to earn more while customers pay less. Our Harvest also donates one meal to a local food pantry every time they receive an order over $25.

The Rebirth of Red
It took nine months, but Red Restaurant is reborn. An early 2014 fire that began up the street caused substantial damage to a large block of businesses along New York Avenue in Huntington and required Red its doors for the better part of a year. The eclectic American spot has now reopened and sports a completely revamped interior, a new wine list and a more organic approach to its cocktails. The menu favorites and personal cheer that Red always tried to provide remain unchanged.

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.