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Dining

How Do You Say ‘Perfect’ In Italian?

Written by Lyn Dobrin, Editorial@Antonnews.com Wednesday, 20 February 2013 13:27

Lula Trattoria: A little of this, a little of that

The moment I saw the counter-height, family-style tables, I wanted to call up a group of friends or my family and invite them to join me for dinner. With the copper ceiling giving off a warm glow, it felt like just the right place to enjoy wine and good food with a group.

The other dining areas in Lula are also inviting: there are two rooms where a double-sided fireplace adds ambiance, a marble bar with comfortable stools with backs and the private, and quiet, wine room tucked away in the back with a round table that can seat four or five people.

 

What A Great Country

Written by Lyn Dobrin. Editorial@antonnews.com Wednesday, 13 February 2013 10:03

America takes its rightful place

among the globe’s bistros

In Paris, it seems there’s a bistro on every corner. Here in central Nassau, Mitchell Sudock and Toni Contino have brought an American bistro to Mitch & Toni’s in Albertson.

Mitch & Toni’s is a handsome place, serving an eclectic palette of well-flavored and beautifully presented food—ranging from American favorites such as burgers and mac and cheese (their version is carbonara-style) as well as off-beat offerings that include farro (a rustic wheat product), fish tacos and a delicious vegan “pasta,” where zucchini stands in for the spaghetti. Toni says that their goal is to appeal to a wide range of tastes while awakening some palettes to new flavors.

 

Local Eats: February 8, 2013

Written by Lyn Dobrin, Editorial@Antonnews.com Wednesday, 13 February 2013 09:30

The Mideast Next Door

There’s a little brick building a couple of blocks off Roslyn Road that, for eight years, has been drawing lovers of Israeli and Middle Eastern food. They’re not coming for a fine-dining experience—Hummus World has only a few tables and its trade is mostly take-out and catering—but here they find some of best hummus in the region.

Hummus, a mixture of chickpeas, tahini (ground sesame seeds) and spices, is the star of the show. It is thick, creamy and well flavored and will spoil your taste for any store-bought hummus. Hummus is served in most of the dishes at Hummus World—in pita sandwiches, on platters, and as a dish in its own right. When combined with chicken shawarma (boneless chicken that has been slowly cooked on a spit) and a variety of vegetables such as marinated eggplant and mushrooms in a whole-wheat pita (imported from Israel), you have a satisfying and filling meal.

   

Local Eats: February 1, 2013

Written by Lyn Dobrin, editorial@antonnews.com Wednesday, 06 February 2013 10:18

No Forks, No Fuss

“The food tastes better when you eat it with your hands,” says Sharon Badhadr, the manager of Madras Woodlands in New Hyde Park.

We were looking at our masala dosa—a crisp, filled crepe so large that it protruded over the sides of the plate. We dug in, breaking off pieces with its spicy potato, onion filling, and dipping it in little dishes of onion/tomato chutney, coconut/coriander chutney, and sambar—a sort of lentil soup.

 

Why Is That Chicken Smiling?

Written by Lyn Dobrin, editorial@antonnews.com Wednesday, 06 February 2013 09:54

Pollos el Paisa brought Colombian chicken to central Nassau nine years ago and the crowds have been flocking (pardon the pun) there ever since.

Roughly translated, Pollos el Paisa means Happy Chickens; certainly the customers are happy enjoying these succulent rotisserie birds. With the exception of the quiet of the mid-afternoon, the little mustard colored and maroon diner is packed with customers  from South, Central and North America.

   

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