Gastronomos's Profile

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Best Pizza [Long Island]

Western Nassau has a place called Gino's of Elmont.
It's one of the best NY style pizzas.
I recommend that after your first visit, return and try again. It may be the second time around you realize what a really great pizza this is.
Thin, but not too thin, fully cooked tasty crust, delicious sauce. The white pizza is very good. Great "panini".
Parmagiana is right. Marsala is on point.
This is the place.

Gino's of Elmont
1615 Dutch Broadway
Elmont, NY 11003

(516) 561-6664

Astoria Greek recommendation (lamb)?

I second MP Taverna. Even if it's the only game in town

Stamatis has lamb, such as lamb fricassee, but it's less a restaurant and more a place where taxi drivers run in, get something from the steam tables and run back to the taxi.

Route 110 Melville to Huntington

While the media is reporting on another Shake Shack to open in a location on Rt 110 in Melville just about the next block south of Roast Sandwich House, I'm getting more excited about the second location of Rincon Criollo opening this spring in Huntington.

As I'm not a burger kinda guy and the Shacks premeditated and well calculated switch from frozen crap fries to fresh potato fries, purposely done poorly, to appease those that yelled, and back to crappy frozen again, I'm looking forward to the tastes and flavors of Cuba via Queens to Huntington.

The drive time may be the same for me Queens or Huntington but the stress level less and I happen to be in Huntington more these days than Queens. A pleasant change of mine from years past, despite the lack of gustatory pleasures, or at least until this spring...

http://www.rincon-criollo.com/

Roosevelt Field Dining District

Today's Newsday has a list of do-it-yourself dining options at the new "dining district".

At least they kept Johnny Rockets....

Amerrickana Tapas & Bar - Merrick

My friends that have been were not impressed.
Today's Newsday has a review with 2.5 stars.
The typical stuff, focus on cocktails, plating "with wit" rather than flavor, dressing on the side, as the chef claims,"most of his clientele prefer"... an unfortunate and sad knee jerk reaction that started with picky diners and then to industrial gloppy dressings by non-chef hacks that were better left in the factory rather than on the salad. The place down the street, Lil Left Coast, has All dressings served on the side, as per the menu.
And in certain neighborhoods restaurants need to serve everything on the side and keep the menu very flexible allowing for every detail of every dish to be substituted or omitted or dang near anything but allowing a chef to do the chef thing chefs do.
I've written this place off, but might have to end up there someday. I hope for the best for me, and for the chef who is probably learning the hard way as he goes with this new place he works...

http://long-island.newsday.com/restau...

Chicken Carnival - North Merrick

"This Is the Carnival Killer 1/2 lb sirloin Burger Cheddar Cheese Applewood Wood Smoked Bacon Toped With a Fried Egg. Yummy Yummy"

I have not yet tried this. But from the look of this non-burnt egg on their Facebook page, they are not hipsters, but have taken to photographing with dripping, runny stuff in the pic.. very hip...

Which cuisines are you into and not into *right* now?

I ain't too big on the sweets. But if you go, please take me with you. I need some shoushouko. :-)

Mar 14, 2015
Gastronomos in General Topics

Which cuisines are you into and not into *right* now?

it was you that stated, "...these delectable Greek food items with which many hounds might not be familiar."
but, either way, here's the picture of Tavas from Cyprus:

Mar 13, 2015
Gastronomos in General Topics

Which cuisines are you into and not into *right* now?

yeah, maybe. it's a shame that Greek to many means yogurt and gyros, but i'll work to fix that... :-)

Mar 13, 2015
Gastronomos in General Topics

Which cuisines are you into and not into *right* now?

Αρνάκι φρικασέ. Lamb fricassee.

Mar 13, 2015
Gastronomos in General Topics

Bacon Festival -Coram

With Erica on our side, we can't lose!

See you there, EM23 and Erica?

Blue Duck Bakery Café - Southampton

I hope to get there someday soon

Which cuisines are you into and not into *right* now?

Afelia with bulgur pilaf. Cyprus.

Mar 12, 2015
Gastronomos in General Topics

Bacon Festival -Coram

Who's going? :-)

Which cuisines are you into and not into *right* now?

Grilled Haloumi. Cyprus.

Mar 11, 2015
Gastronomos in General Topics

Blue Duck Bakery Café - Southampton

Southold, Southampton, Greenport and Riverhead

"Blue Duck Bakery owner Keith Kouris is one of the best bread bakers on the entire continent, as one of 2015′s 10 best artisan bread bakers in North America."

http://northforker.com/2015/03/10/blu...

http://dessertprofessional.com/index....

http://www.blueduckbakerycafe.com/

Which cuisines are you into and not into *right* now?

Bourdeto. Kerkyra / Corfu.

Mar 10, 2015
Gastronomos in General Topics
1

Which cuisines are you into and not into *right* now?

Sofrito. Kerkyra / Corfu.

Mar 09, 2015
Gastronomos in General Topics
1

Which cuisines are you into and not into *right* now?

Greek. No gyros.

Mar 09, 2015
Gastronomos in General Topics

This is my third visit here for dinner.

"... the world still needs to convert existin' diners into better places to eat..."

So very true

Mar 07, 2015
Gastronomos in Not About Food

Can't I just bake chicken then fry the skin?!

Sure. As long as you don't leave it on the counter over night

Mar 06, 2015
Gastronomos in Home Cooking

I started this day a mere boy.........but now I am a man!

It's the commercial RE site walk throughs that are getting to you, jr. The drive thru is such a cliché, that it's avoided for no other reason other than it's a cliché

Mar 06, 2015
Gastronomos in General Topics

i don't want. . . . .

+1

Mar 06, 2015
Gastronomos in General Topics

i don't want. . . . .

When eating out... I don't want unseasoned food. Salt, black pepper, herbs, spices. All requisite seasonings must be IN the food. I LOATHE having to reach for the salt shaker. The black pepper next to the salt shaker is Disgusting. And its all we are given to work with... Blech!

The "with a sunny egg" over the top or in anything. I often forget to tell them that I hate crunchy eggs. I have some odd familial sensitivity to overcooked egg protein, and the gastrointestinal distress from consuming even a tiny amount of overcooked white is severe.

Plain steak. It's so not what I want x10

Mar 05, 2015
Gastronomos in General Topics

What Is Chowhound Now

Mar 04, 2015
Gastronomos in Site Talk
1

Having breakfast on Long Island

Thanks Stuart. I gotta swing by soon, I hope...

What Is Chowhound Now

Well... a flight mask does do it in an immediate and concentrated way, I guess.

Eau de toilette, $1,000 /oz

Lima beans, $0.69 / Lb

LOL

Mar 04, 2015
Gastronomos in Site Talk

What Is Chowhound Now

Mmmm, its the aroma of collards and ham hocks simmering that bring smiles to our faces.
Kimchi with breakfast and the aroma filling the car during the morning commute... Heaven.

Mar 04, 2015
Gastronomos in Site Talk

The Nook Wantagh

It's been there forever and many name changes. I've not ever been.

Any Good Freeport Nautical Mile Options?

This from Otto's Facebook page:

"Happy March! Otto's is getting ready to reopen for our 86th Season on Friday March 13th.
We are pleased to Welcome Our New Chef, Manny Matos.
Manny has some fantastic new recipes he's anxious to share, so we will be revamping our menu this year.
Get ready for some surprises at Otto's this year!!
Stay tuned for our St Patrick's Day Specials.....
We are looking forward to seeing you soon."