Dining & Nightlife | Foodie Gossip

As 2011 turns to 2012, the LI food scene has managed to augment already hot trends and come up with interesting new ways to present true gastronomic artistry.

Fifth Season in Port Jefferson (631) 477-8500 is providing a “local epicurean experience,” as they so eloquently word it. And the perfect distillation of their vision is seen in the Fall 2011 Dinner Prix-Fixe (with wine pairings), available all December. Unique offerings abound with the first course including a butternut squash, goat cheese and wild mushroom napoleon with a chive oil and wild mushroom demi-glace, a second course featuring mole braised short ribs, sautéed kale, creamy polenta and pickled vegetables and the third course option to bookend the meal with a napoleon comprising cinnamon poached pear and toasted almonds. $28 per person plus cost of wine or $36 a person with unlimited wine. 

Red in Huntington (631) 673-0304 breaks new culinary ground with “The Chef’s Spontaneous 7-Course Tasting Menu”—one of the first instances on Long Island of pure culinary improvisational offerings. After notifying the chef about allergies or dislikes, he will take you through an odyssey of seven courses, apps, entrées and desserts all hinging on his whims at the moment of creation. Everyone at the table must participate (minimum of 2 diners) and you must allow at least 2 ½ hours for the entire repast. $85 a person.

Wantagh’s culinary bounty is notable with two Japanese-influenced restaurants providing interesting Eastern delights. Check out Showa Hibachi (516) 785-0558 Monday to Friday from 11am-3pm for their Combination Bento Box special—boxed lunch, Japanese style. It contains miso soup, salad, California roll, beef tempura marble, white rice and a choice of either vegetable tofu teriyaki for $8, chicken teriyaki for $9, beef, salmon or shrimp teriyaki for $10. In addition to their lauded steak and seafood, one of Thom Thom’s (516) 221-8022 more unique offerings is the $12.95 “Sushi Pizza,” composed of a sushi rice pizza shell, tuna, salmon, kani kama, cucumber and jalapeño.

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