For Chef Guy Reuge, the fourth time may very well be the charm.
Traditional, dirty and made with New York ingredients, burgers on Long Island are great.
Mirabelle’s Chef Guy Reuge is a semifinalist for best chef in the Northeast as chosen by the James Beard Foundation.
For consecutive weekends I went for a hamburger in two restaurants across the Stony Brook village green, Mirabelle Tavern at Three Village Inn and the newly opened Latitude 121, which occupies the space that formerly housed the Brook House. They’re both so classic Long Island, a meld of cultures: Mirabelle Tavern reminds me of something you’d find in the Hudson Valley while Latitude 121’s style and décor feels very New England.
A timeless town for all ages & stages.
The weather this Easter Sunday is forecasted to be delightful. So why not don your Easter bonnet and head out to one of the innumerable restaurants in our area that have been gearing up for this rite of spring. As we could not possibly list them all, this is just a tiny smattering of some of our favorite restaurants.
France’s gift to Long Island, (and featured Edible chef) Guy Reuge, is commemorating his 30 years at Mirabelle Restaurant with some temptingly delectable specials at the Stony Brook village restaurant throughout the month of April.
Governor Andrew Cuomo has announced that, to date, more than 100 restaurants have signed the Pride of New York Pledge. The pledge, part of the Taste NY initiative, is a commitment to increase by 10 percent New York State grown or made products and ingredients on their menus.
Unlike the Oscars where the winners are selected by the Academy of Motion Picture Arts and Sciences, our Local Hero awards are selected by you, the readers of Edible Long Island. After nearly two weeks of very active voting, Long Islanders have spoken and Local Heroes have been selected in the following categories:
Each year Edible Communities, the family of local food magazines of which Edible Long Island is one of its newest members, gives its readers an opportunity to acknowledge and recognize the dedication and work of our local heroes: the farmers, chefs, merchants, food artisans and nonprofit organizations that feed us.
With our first print issue under our collective belts, it was time to throw a party and toast the launch of Edible Long Island.
Viewed from the upper story of the atrium at Jewel restaurant in Melville on Wednesday night, the launch party for Edible Long Island was was impressive. We built it and you came. Nearly 400 local food supporters were surrounding tables loaded with the samples, snacks and sips provided by local food purveyors.