Each month, Niko Krommydas serves up a steaming bowl of gossip goulash made with the latest restaurant news on Long Island.
ISLAND JERK After six years, this Caribbean restaurant has returned to Wyandanch. Owners Lorraine Kennedy and Johnny Gale had moved it to Deer Park Avenue in North Babylon in 2012. That location remains open. At the new place around the block from the original, you can find Caribbean staples like jerk chicken, curried goat and braised oxtail. Starters include Jamaican beef patties, fried plantains and coco bread. 9 Station Drive, Wyandanch, 631-491-1600
SALT SHACK SEASIDE GRILL This concession replaces the Beach Hut at Cedar Beach in Babylon. It serves sandwiches, soups, salads, burgers, tacos, pastas and seafood, including oysters and crab cakes. There is also a counter for Bango Bowls, a growing chain serving poke, pitaya and acai bowls with six locations in New York and one in Pennsylvania. The restaurant will be open through Nov. 1. During the summer, there will be live music every night. Cedar Beach, Babylon, 631-422-7222, saltshackny.com
DEL FUEGO In the former Jade Palace space in Northport comes the fourth branch of this Tex-Mex restaurant, joining locations in St. James, Babylon and Patchogue. It is from Joseph, Jim and Leo DeNicola, the three brothers who also own La Tavola in Sayville, Liberty Burger in St. James and Ruvo in Greenlawn and Port Jefferson. 17 Hewitt Square, East Northport, 631-651-9393, delfuegorestaurant.com
ROCCO’S CADDYSHACK This 70-seat seafood restaurant in Greenport, formerly Skipper’s under same owner Bryan “Rocco” Villanti, has changed its name, chef and menu. It has also been given a quick facelift with fresh paint and a new bar area. Villanti also owns Industry Standard in the village, and its executive chef, Greg Ling, oversees the menu here, offering classic seafood items like lobster rolls, clam chowder and fried clams. He’s also bringing Asian accents to other dishes like shrimp wontons, fried shoshito peppers and, on the kids menu, a noodle soup with wontons and vegetables. Ling said he is also experimenting with cevapi, a type of skinless sausage traditionally found in the countries of southeastern Europe. In the coming weeks, Rocco’s hopes to add breakfast and barbecue menus, outdoor seating and an ice cream stand, and offer curbside takeout for that and food like fried chicken. 4545 Route 25, Greenport, 631-333-2700, roccoscaddyshackli.com
BLACK DOOR BURGER This burger joint isn’t tucked behind a velvet curtain in the lobby of Le Parker Meredian, but a black door behind Long Beach Sandwich Company, whose owners are running it. From there (the door is marked by a stenciled burger), you can order five-ounce burgers, pressed on the griddle to be thin and crisp, served on Martin’s potato rolls with condiments and fries. It’s takeout only, open Thursday through Saturday, 10pm to 4am. 801 West Beech Street, Long Beach, no phone
SHUKO BEACH The pop-up from Shuko, the highly regarded Japanese restaurant in Manhattan’s Greenwich Village, returns to Highway Restaurant & Bar for the season from July 6 to Aug. 31. Starting July 1, reservations can be made online. 290 Montauk Highway, East Hampton, 631-527-5372, shukonyc.com
IAN LICHTENSTEIN LOWELL, who has cooked at the Surf Lodge and Second House Tavern in Montauk, is the new executive chef of the Maidstone hotel in East Hampton. He is joined by a new chef de cuisine, JOHN SAGADRACA, whose resume includes Daniel in Manhattan. They have added dishes to the New American menu, which emphasizes seafood, like charred octopus with chorizo and chickpeas.
KITCHEN A BISTRO This popular restaurant in St. James has closed after 20 years. Eric Lomando, the owner and chef, said he wants to focus his energy on one place—that being his other restaurant, Orto, in Miller Place.
RAJU’S EGG & VEG After a little more than a year, the first American outpost of Raju Omlet (a chain that specializes in the egg dishes of Gujarat, the western Indian state, with more than a dozen locations in India, Dubai and Kuwait) has gone egg-stinct. Prashant Shah, who owns a pair of vegetarian Indian restaurants, Honest Restaurant (also a Gujarat-based chain) in Hicksville and Manhattan’s Vatan, had decided on a trip to Gujarat, where he is from, to bring the concept to New York. His partner, the chef Vijesh Patel, trained prior to its opening with Rajubhai Rana, Raju Omlet’s founder.