In this month’s gossip goulash: A crepe crafter changes to grilled cheese in Mount Sinai, Viaggio Tapas taps adjacent space for expansion and a father and son partner to Catchogue in Patchogue.
Kevin Muller, the owner of Crazy Crepe Cafe, which has locations in Selden, Ronkonkonoma and Smithtown, recently converted his outpost in Mount Sinai into a grilled-cheese eatery called MELTology. (It joins another new business specializing in the sandwich, Say Cheese Grilled Cheese Company in Long Beach.) For the switch, Muller and his partner in Mount Sinai, Nick Mauceri, kept the selection of sweet crepes—varieties include the S’mores, studded with graham cracker crumbs, a layer of melted Nutella and marshmallow in between—and added a menu of eight grilled cheeses, like the “Kitchen Cinque:” American, pepper jack, Gruyère and cheddar cheeses, applewood-smoked bacon and tomato served on Parmesan-crusted sourdough bread. There are also hand-spun milkshakes available and, in the near future, burger melts and macaroni and cheese. 5507 Nesconset Highway, Suite 16, 631-509-0331
“Happiness is tasty cheese and good wine,” reads a chalkboard sign hanging in Viaggio Wine & Cheese, the next-door, 26-seat expansion of Viaggio Tapas in Rockville Centre. The new space is operating as its own entity and “every menu item comes directly from Spain,” said Perry Georgiou, the general manager of both businesses. There are cured meats like morcilla (blood sausage) and lomo (pork tenderloin), while Zamorano and Garrotxa are among the cheese options. There is also a selection of bocadillos, a Spanish sandwich served on a baguette, and several varieties of crostini. 324 Sunrise Highway, 516-208-7789
It’s a shell-aboration between father and son in Patchogue: Jim and Michael Avino have opened Catch Oyster Bar in a former hair salon on North Ocean Avenue. Jim, the elder Avino, also owns Avino’s Italian Table in Bellport. He’s a former clammer and previously owned the Bellport Chowder House, where Mike worked as a cook in his teens. They’re cooking together again at their new seafood restaurant, which has an open kitchen, a 30-seat raw bar and, according to Mike, “beach house on Fire Island”-themed décor. (A large mermaid sculpture hangs from the ceiling’s exposed wooden beams.) The menu includes a lobster roll, a grilled octopus salad and fish tacos that rotate daily. 63 North Ocean Avenue, 631-627-6860