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Long Island Gyros


Sunday Brunch on Long Island?

Lil' Left Coast - Merrick

Since it has opened recently, I have not yet tried. Word on the street is good. But people in these parts get excited about the opening of Panera Bread in the area too...
I want to swing by Lil' Left Coast when I can, but will also ask the opinion of discerning Chowhounds here. Thanks in advance for your Chowhound opinion!

Lil’ Left Coast
2496 Merrick Rd.
Bellmore, NY 11710

Guide to NYC's 10 Best Greek Restaurants and Tavernas

And another one seeking good Greek fare in NYC, but fails when they describe some stuff that is obviously not known outside of a Greek farm house, "No idea if that’s a classic Greek thing, but it’s definitely interesting." and, "...people in the world that actually know something about Greek wine." and the one we all seem to know, despite the depressing fact of it, " Don’t even bother with the mains."

Sep 18, 2014
Gastronomos in Outer Boroughs

The Riverhead Project closes its doors for now...

they're not the only ones! ;-)

Guide to NYC's 10 Best Greek Restaurants and Tavernas

just for fun.... ;-)

Sep 17, 2014
Gastronomos in Outer Boroughs

80th Birthday Party [Long Island]

You might want to give a call over to CaraCara in Farmingdale.
354 Main St, Farmingdale, NY 11735
(516) 777-2272

Lunch spot on North Fork this coming Friday

The service is very slow at Hellenic for sure. But as you once mentioned in another post somewhere coll, Hellenic does offer a few items that are not found on menus of other Greek restaurants. Our last visit to Hellenic was this past spring and we were pleased with most everything except the service and the eggplant dish that was microwaved to order was still refrigerator cold in the center. Otherwise a good choice for food.

Long Island Gyros

thanks emarcus. ;-)
yes. it is originally, and still proper to house make gyro by layering thin slices of meat on a vertical rotisserie / spit.
the chicken schawarma at Hummus World in Roslyn is a fine example.

I believe I read that in Germany and some other european countries they have banned the all ground meat gyros and also limited the percentage of ground meat that is stuffed between the layers of sliced meat.

But, since most here are familiar with the commercially available ground meat, there is a market for it, and changing that will prove difficult outside a Chowhound circle.

and unlike Taco Bell, gyros and souvlaki pita sandwiches do not contain lettuce, as HUNGRYMAN8 points out. unless one is seeking a bulking agent to fill the eye more than the belly.... thin sliced red onion, chopped parsley, sliced never diced tomato and optional tzatziki / yogurt sauce are traditional, but a certain mustard sauce is also common in Greece. as are a couple of fried potatoes thrown in as well ;-)
pita sandwiches are traditionally small in Greece and like an All American burger you sometimes order more than one ;-)

Kronos offers many different varieties of "gyrokones", each with a different recipe and kind of meat and spices.

and on Long Island we finish a night out of drinking with a stop at the diner... around 4am... and sometimes that "portion control" pre-formed sliced "gyro meat" is just what the doctor ordered... ;-)

Al Di La - Whats Good These Days

<<"You need to get some new friends. :-)">>

LOL. True. Many (but not all) of us Chowhounds need to get a circle of friends that share our Chowhoundness...
My own current surroundings make Ziggy41 's friends seem like very accommodating people.
At least we have this place to commiserate...

Sep 15, 2014
Gastronomos in Outer Boroughs

Al Di La - Whats Good These Days

<<"New Corners">> is it still like it was 20 years ago? (already downhill from its glory days...)
I don't recall anything bad, or great... from my last visit there in the late 90's... and that alone is an alluring factor in liking anyplace .

Sep 15, 2014
Gastronomos in Outer Boroughs

Fish Markets Nassau County

How popular is this restaurant? I've been once for lunch and it was not busy. Maybe dinner is a better time? Good simple seafood dishes are hard to come by on the south shore.

Phoenicia Diner (near Woodstock) - surprisingly poor experience

corned beef "hash" in this place is house cured beef without pink salt, so the beef turns brown/gray. it also seems to remove any flavor as well. it's not hash, it's cubed beef... in oil, as you say.

portions are very SMALL. the owner is looking for a "Williamsburg" Brooklyn type of joint I guess, but if you had ever been one of the very few customers of the previous incarnation of Phoenicia Diner, you'd welcome anything that is delivered.... even overpriced, undersized pieces (2) of "fried chicken", served with half a tiny waffle..."Fried Chicken & Waffles"??? the "leg" was as small as a chicken 'wingette'...yeah
or a small plain "arugula salad" with a drop of oil and a squirt of lemon juice... shrimp and grits are cold plain boiled shrimp atop bland grits, and one of my favorite breakfasts the biscuits and gravy are a small side dish with a "sunny side" egg that is so burnt on the bottom it's a wonder how they kept the top cold... and they are usually quick to ask if you'd like some "hot sauce" for your meal... a true sign that they do not season the tiny overpriced portions.
But they do have a limited menu as compared to those Big diner Factories with 20 pages of factory processed food stuff and Phoenicia Diner *is* better than those Big diner Factories despite that the locals at the griddle aren't familiar with food and the like...

<<"There are plenty of other places nearby to get a better meal.">>

in my post from April 16 2013 :

I requested some Chow in the area *other than* Brios and Sweet Sue's in Phoenicia and got Arkville Bread and Breakfast for one of the more odd joints I've come across and that's it.

Where are the "plenty of other places nearby to get a better meal"?

This is my third visit here for dinner.

ALL of the diners in the New York / New Jersey area are "NAF" and it ain't no "secret" and most definitely not "super"


Sep 03, 2014
Gastronomos in Not About Food

Guide to NYC's 10 Best Greek Restaurants and Tavernas

soooo, you agree, no true Greek food found in the US.

Aug 30, 2014
Gastronomos in Outer Boroughs

Guide to NYC's 10 Best Greek Restaurants and Tavernas the middle of the day, while walking around the streets of Greece, I'll partake of the pots and pans of "home style" cookery that is on offer. in the evening, usually after 10pm, I'll drop by a taverna and order a simple fried or grilled piece of something to eat with my drink...

As for what's served <<"room temperature">>, that's the horio and those that came from the horio to Athens....
my family here and in Athens, where they were born and raised, always serve food HOT and fresh, not cold or <<"room temperature">>.... we're not from or in the horio.

AND, this thread is for the USA, not Greece, and the pics in my post you replied to shows a traditional fish, but NOT plain, but served with a traditional savoro sauce. Is that REALLY that much to ask??? Can NO ONE make food in these kitchens??? there's ONLY dishwashers are frying and grilling/broiling????????

Can the other pics of food that's not <<"in my head">> be prepared to order? like the *sofrito*.

Yeah. I thought so.

lingua, please, the world is MUCH bigger than the horio. It includes Athens and Athenians ;-) of old, that were not doing the farming thing....

sorry that so many have such a small and limited view of Greek cuisine. noodle casserole and stodgy eggplants and simple 'no culinary skill needed' grilled/broiled hunks of plain protein on a cold plate.

there IS a cuisine beyond the street gyros and pots of homecooked specialties... that is what this and some other Chowhounds I know are seeking... and it IS found in Greece and in the US. I'm still searching for the true Greek cusiine in our restaurants.......

(pics courtesy of

Aug 30, 2014
Gastronomos in Outer Boroughs

Guide to NYC's 10 Best Greek Restaurants and Tavernas

LOL!!! THAT is effin FUNNY!!!

Your snide reply has made my day!!! Thanks, but you haven't a clue.

Pylos sucks, at best. I will not return. Sorry, but your best attempt to defend that sad and sorry excuse for a "restaurant" will go in one ear and out the other. I've tried it and it sucks balls.

<<"What dish are you seeking?">>

I'm seeking an entree prepared to order from scratch.

Just like in every other restaurant.

An *example* of a dish that is a made to order is "sofrito" as made in Kerkira/Corfu.

No steam table dishes like a high school cafeteria, no microwaved reheated crap. No plain deep fried calamari or anything else. No plain grilled pieces of plain protein on a cold plate.

Here's some pics of food that is Made to Order from scratch for each order taken. Including two chefs versions of *sofrito* and pan fried red mullet in a traditional *savoro* sauce, NOT just plain fried on a cold plate.

Please feel free to misunderstand and not know what I'm seeking as the pre-made steam table high school cafeterias serve yesterdays food to you and the taverna serves a simple fried or grilled piece of plain protein on a cold plate.

Remember kids, HOT plates are ONLY for salads!!!

Happy Chowhounding!

Aug 30, 2014
Gastronomos in Outer Boroughs

Salt in restaurant food

<<"...I find that if a dish is not salted..... piling on a ton of salt from the table shaker still doesn't make it salty enough, because it's on top of the food, not in the food. Salt actually needs to be in both places, in and on food, to provide its full taste benefit. Not a LOT of salt, just moderate salt,...">>



(*if someone has a dietary restriction, they should let the waitstaff know to tell the kitchen not to serve them anchovies on the salad, or they should just not consume the anchovies on the salad and place them in the monkey dish on the side of the table.)

Aug 30, 2014
Gastronomos in General Topics

late dinner between Albany airport and Coxsackie

they say they close at 10pm... give a call.. let them know you're on your way....

(518) 731-8600

Paul's Pizza and Pasta
11824 State Route 9w
West Coxsackie, NY 12192

Goodbye Grimaldi's in New Paltz??????

RangerRick, please tell us what you loved at the now defunct Grimaldi's in New Paltz. I ask because based on my one and only visit to Grimaldi's in New Paltz last fall, I found that New Paltz has many places to eat that are much more interesting than flavorless pizza. We strolled by many places that were very busy, some that had a hipster vibe, and a whole bunch of bars serving food. Grimaldi's was mostly empty and no one was at the bar, wait service was bad, and my companions and I salted each slice. Not because we wanted to, but because the pizza was very bland and flavorless. I'm sorry if that was your standard as I also like things that, <<"Apparently nobody cares.">>, but why this place? Thanks for your reply in advance. :-)

It's ALL Greek to me in Nassau County and Western Suffolk

...and to further the truth and belabor a point, summer holidays in Greece have brought many pictures of the cuisine... and many dreams = Onera.
...some examples that are similar and dissimilar to the visuals I posted on July 22...

Long Island Scottish Games grub

We did find meat pies, haggis, shepherd's pie, Scottish bbq, fish and chips etc... not bad, and there was sausage and peppers and a 'roast corn' stand as well we noticed...

Long Island Scottish Games grub

Anyone know if the games at the Old Westbury Gardens feature any foods of interest? I was told we could find Scotch eggs...

Long Island wine loss

"Dr. Herodotus “Dan” Damianos, founder of Pindar and Duck Walk Vineyards, Dead at 83"

Guide to NYC's 10 Best Greek Restaurants and Tavernas

Hmmmmmm, looks like the second vague recommendation for Yefsi in two days.
Glad you enjoyed dinner "2 nites ago"
What Chowhound worthy dishes do you recommend? One of the only things I see on the online menu you and DrBey2003 supplied is the

Greek Orzo with Shrimp, Mussels & Scallops in Tomato Sauce Topped with Melted Feta Cheese"

Other than that, what is prepared To Order from Scratch  à la minute?

Please no plain grilled fish or steak. YAWN! Or plain fried anything. Thanks.
Happy Chowhounding!

Aug 12, 2014
Gastronomos in Outer Boroughs

Guide to NYC's 10 Best Greek Restaurants and Tavernas

Thanks! Have you tried and can you recommend the


Greek Orzo with Shrimp, Mussels & Scallops in Tomato Sauce Topped with Melted Feta Cheese"


Aug 11, 2014
Gastronomos in Outer Boroughs

Having breakfast on Long Island

That's a shame. I've only had their breakfast. And, for what it's worth, it's hit or miss and really not all that. I also find it disappointing that whether I order the sausage gravy or the bacon gravy I get the same bacon gravy each time anyway. Yet, good places on this island of ours are limited in number, so we make concessions...

What would you do to fix the Food Network

just get everyone in the world to get no more than their 15 minutes on screen and FoodTV has done their job. Truly though, it's Scripps that's the problem. armchair experts of nothing that they are.

Aug 08, 2014
Gastronomos in Food Media & News

What would you do to fix the Food Network

there are so far over 364 replies and they all seem to have the same theme... NO MORE CONTESTS!

<<"Do a Bourdain like travel show where they go to different places and cook interesting local foods">>

I agree. They are popular on Travel Channel and other stations. In America and abroad, the foods that are not yet discovered should be showcased on a channel such as FoodTV.

Aug 08, 2014
Gastronomos in Food Media & News

Goodbye Grimaldi's in New Paltz??????

Goodbye and good riddance. The place was a joke. Flavorless pizza and clueless service.