Summery Dishes to Try Across Long Island

Summer is in full swing, which means restaurants across Long Island have their new seasonal menus all set. And they include much of what you’d expect: burgers, lobster rolls and seafood galore. While many smartly stick to the tried-and-true, not-to-be-touched classics, others tinker with recipes and bring new delicious options for summer food loving.

Related Content: Top Long Island Summer Cocktails

Barbecue baby back ribs
Market Bistro, Jericho


image: market bistro

Market Bistro in Jericho gets the mouth watering with one of its signature summer menu items, barbecue baby back ribs with sweet corn relish and a molasses-ginger barbecue sauce. Phone: 516-513-1487 | Address: 519 N Broadway Click to taste

BR Burger
Brewology 295, Port Jefferson

About three months into his tenure at the gastropub, executive chef Chris D’Amico debuted a new version of its signature burger on July 3. It’s made with 8oz of ground venison, melted brie cheese, whiskey pepper-corn sauce, corn meal-battered fried pickled chips and a poppy seed and caramelized onion bun. It comes with a side of pilsner-battered onion rings. Playing to Long Islanders’ interest in hunting, “I was trying to find something really unique,” D’Amico said. He said the meat is farm-raised, “so it doesn’t exactly taste like beef, but it doesn’t taste exactly gamey either.” Phone: 631-509-1700 | Address: 201 Main St Click to taste

Candied tomatoes on top of Parmesan ice cream
The Inn Spot on the Bay, Hampton Bays
Executive chef Colette Connor said this dessert is creamy, sweet and salty at the same time. “It’s like summer in a bowl.” The tomatoes, when in season, are grown from the restaurant’s own garden and come in a variety of colors. “We get hundreds of them. We collect them in five-gallon buckets.” Phone: 631-728-1200 | Address: 32 Lighthouse Rd Click to taste

Dirty tuna poke
Dirty Burger, Plainview

Dirty burger dish

image: dirty burger

When one pictures Dirty Burger, a juicy, meaty monster might first come to mind. But the Plainview venue has more to offer. The new Dirty Tuna Poke is something the chef wanted to add to the menu for some time, and this summer was the perfect opportunity. It’s made with raw sushi-grade tuna diced over sticky rice, tossed slightly in the house’s spice mix and sauces, along with sesame seeds, ginger, soy sauce, chili peppers and scallions. Phone: 516-595-7399 | Address: 12 Manetto Hill Mall Click to taste

Jumbo seared scallops
Swallow East, Montauk
Swallow East, the small-plate hot spot in Montauk, is coming out with a new summer menu with an array of fresh offerings. Owner James Tchinnis highlighted the jumbo seared scallops with grilled baby bok choy. It comes with a mango duck sauce and sweet soy. “It’s a great, light summery dish,” Tchinnis said. Phone: 631-668-8344 | Address: 474 W Lake Dr Click to taste

LI clam pie
Perabell, Riverhead
Perabell Riverhead has plenty to offer during the summertime. First, take in the 100-seat outdoor deck and have a drink at the bar. Manager Christina Howard recommended ordering the LI clam pie from its wood-burning brick oven pizza menu. It’s made with Long Island clams, a four-cheese blend, thinly sliced red onions, thyme, pancetta, parsley and extra virgin olive oil. Phone: 631-740-9494 | Address: 65 E Main St Click to taste

Lobster roll
The Clam Bar, Amagansett

Clam bar_lobster roll

image: the clam bar

The lobster roll options across Long Island are plentiful and varied, and everyone has their own favorites. At The Clam Bar, freshness is a big selling point. The restaurant orders its lobsters while the boat is at sea before the catch comes ashore to Montauk. Another selling point is taste, of which patrons say The Clam Bar brings a ton, and with just enough mayo. Another lobster salad option sits on top of vine-ripened tomatoes instead of bread, said manager Brian Mooney. Phone: 631-267-6348 | Address: 2025 Montauk Hwy Click to taste

Mulberry St. Calamari
Lobster Shack, Seaford
At the Lobster Shack in Seaford, you’d figure that seafood would be serious business. Owner Greg Garafalo certainly takes it that way. Garafalo said his operation’s Mulberry St. Calamari, made with a tomato base, roasted peppers and sauteed in the restaurant’s signature sauce, “stacks up to any calamari in this world. It’s all about the sauce.” Phone: 516-586-8617 | Address: 3915 Merrick Rd Click to taste

Lobster Quesadilla
Love Lane Kitchen, Mattituck

As a lighter alternative to the lobster roll, Love Lane Kitchen owner Carolyn Iannone said “people are loving” the lobster quesadilla at her North Fork staple. It’s made with Maine lobster, a homemade mango salsa, chipotle mayo and fresh guacamole on a sour tortilla. “It goes well with a glass of rosé.” Phone: 631-298-8989 | Address: 240 Love Ln Click to taste

carl corry

Carl Corry is an associate editor at Long Island Pulse. Have a story idea or just want to say hello? Email or reach out on Twitter @carlcorry