Each month, Niko Krommydas serves up a steaming bowl of gossip goulash made with the latest restaurant news on Long Island.
LONG BEACH SANDWICH COMPANY Dan Monteforte, the pitmaster and an owner of Swingbellys BBQ in Long Beach, has partnered with his father and brother, both named Frank Monteforte, to open this sandwich shop a few blocks away. They are serving creative combinations like chicken schnitzel with coleslaw and brown gravy on a pretzel bun, all made to order. There is also a menu of breakfast sandwiches: 801 Beech Street, Long Beach, 516-632-9014, facebook.com.
HUSH BISTRO In the same week, Marc Anthony Bynum closed his restaurant in Farmingdale and opened it in Huntington, in the former Salumeria Pomodoro space. The new location is larger with 60 seats instead of 28. But the menu is basically the same, combining soul food and American comfort. Bynum, a three-time winning contestant on the Food Network’s Chopped, said the fate of the original location is uncertain. “I may keep it or put it up for sale,” he said. “I love the space and I need a place for classes and catering, so I may use it for that. But I’m not sure just yet”: 46G Gerard Street, Huntington, 631-824-6350, hushamericanbistro.com.
HAWAIIAN KITCHEN The plate lunch, a traditional Hawaiian meal that comprises a protein, macaroni salad and two scoops of white rice, is the focus here. Another staple of the Aloha State, Spam musabi, a slice of the gelatinous canned-meat product bound to a block of rice and wrapped in seaweed, will be offered soon. Surprisingly, there is no poke: 580 Stewart Avenue, Bethpage, 516-935-6888.
VIVO OSTERIA This Italian restaurant, which opened less than a year ago, has new owners and a reworked menu. The chef Emanuel Benetiz has added tapas, all of which cost $6. Options include chicken satay, zucchini rolls with vodka sauce and beef empanadas. His wife Tatyana manages the restaurant: 242 Glen Cove Avenue, Glen Cove, 516-801-1450, vivoosteria.com.
LOST AT SEA Alexis Trolf, the chef and owner of Lost & Found in Long Beach, is now also lost five blocks east at this new seafood restaurant. At both places, he serves a small-plates menu that changes frequently. Here, arctic char tartare and giant green-lipped mussels from New Zealand topped with pickle mignonette are two recent examples: 888 Beech Street, Long Beach, 516-632-5263.
2 SPRING Jesse Schenker, who closed Recette in the West Village last year, comes to Oyster Bay to do the cooking for two first-time restaurateurs. He will build dishes with local ingredients, particularly seafood. (Mid-October): 2 Spring Street, Oyster Bay, 516-624-2411, 2springstreet.com.