09/28/11 10:36am
09/28/2011 10:36 AM

KATHARINE SCHROEDER PHOTO | Owner Joe Pagano, left rear, with his staff in front of his Greenport restaurant.

Owner(s): Joseph Pagano

Year established: 2009

Location: 110 Front St., Greenport

Phone: 631-477-6767

Attire: Casual/Neat

Wheelchair accessible: Yes

Hours: Open 6 days, 11 a.m. to late at night; closed Tuesdays

Pagano’s, originally in Southold, has relocated to Greenport and is now called Pagano’s—That Little Italian Place. It was opened in 2009 and this year the family decided to turn one section of the restaurant into a pizzeria. The same family has owned and operated Pagano’s since 1993, and a family member is always on the premises.

Pagano’s—That Little Italian Place offers pizza, pasta and Italian specialties, including buffalo chicken pizza, eggplant rollatini, spinach and artichoke pizza, pasta puttanesca, pesto pizza and chicken francese.

The restaurant also offers calzones, lasagna, veal and seafood dishes and features local wines. No reservations are necessary, and food can be ordered for takeout. Catering services are also available.

“Nothing is frozen, all of our food is freshly prepared the homemade way,” says owner Joseph Pagano.
Lunch specials Monday through Friday feature a hero, fries and soda for $8.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

09/21/11 12:57pm
09/21/2011 12:57 PM

BARBARAELLEN KOCH PHOTO | Owner Richard Gherardi (third from left) and manager Victor Prusinowski with staff.

Owner(s): Richard J. Gherardi, Richard F. Gherardi, Victor Prusinowski

Year established: 2011

Location: 65 East Main St., Riverhead

Phone: 631-284-9520

Attire: Casual

Wheelchair accessible: Yes

Hours: Monday-Thursday, 4-10 p.m.; Friday, 4-11 p.m.; Saturday-Sunday, noon-11 p.m.

Website: codysbbq.com

At Cody’s BBQ & Grill, they aim to please, offering great food, good music and TVs for sports — the kind of place where you settle in for a spell, relax and enjoy yourself. It is not certain whether Buffalo Bill Cody ever visited Riverhead or brought his Wild West show to town a hundred years ago, back when the railroad first came through these parts, but he might have liked Cody’s BBQ, absent the TVs, of course.

He could grab a frosty mug of American-brewed beer and dig in to some great grub, cooked to mouth-watering perfection in the restaurant’s gleaming new smoker by Cody’s barbecue chefs, trained by Grand Champion Pitmaster Konrad Haskins himself.

Signature dishes include smoked barbecue ribs, pulled pork and brisket. Tuesday is all-you-can-eat rib night, starring Cody’s St. Louis ribs, and there are always “pitcher beer and bucket” specials. Takeout is available.
There is line dancing every Saturday night from 10 p.m. until 1 a.m. with Lauren and DJ Deuce and a mechanical bull twice each month. And for football fans, Cody’s has the NFL Sunday Ticket.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

09/13/11 10:14am
09/13/2011 10:14 AM

BARBARAELLEN KOCH PHOTO | Modern Snack Bar founder Wanda Wittmeier (left) with her sons John (center) and Otto,

Owner(s): Otto Wittmeier and John Wittmeier

Year established: 1950

Location: Route 25, Aquebogue

Phone: 631-722-3655

Attire: casual/nice

Wheelchair accessible: yes

Hours: Tuesday-Thursday, 11 a.m.-9 p.m.; Friday & Saturday 11 a.m.-10 p.m.; Sunday, noon-9 p.m. Closed Mondays.

Web site: modernsnackbar.com

“Great home cooking on the North Fork” is the slogan of Modern Snack Bar. In 1950, John and Wanda Wittmeier began their restaurant with a simple premise: to serve good food at a reasonable price to their “family” of patrons, and Modern Snack Bar remains a North Fork landmark for delicious home cooking.

Don’t let the name fool you. From a humble beginning of short orders and milkshakes, the Modern Snack Bar has grown in size and popularity through the years. It offers great burgers and sandwiches, and the menu includes East End favorites including roast L.I. duck, fresh flounder, and a famous lobster salad, served on a crisp lettuce bed, with tomato slices, potato salad, and a pickle.

Specials of the day include roast loin of pork, chicken pot pie, and shrimp parmesan, just to name a few. Whether you’re having lunch or dinner, the menu has something for everyone. “Bring the whole family,” say brothers Otto and John. Enjoy your meal with a glass of local wine or ice cold draft beer.

All of Modern Snack Bar’s menu items are available for take-out, and its famous mashed turnips are available by the pint or quart. And don’t forget to take home a fresh baked lemon meringue pie.

While touring the North Fork’s vineyards and farmstands, include a stop at Modern Snack Bar for a great lunch or dinner.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

09/09/11 10:10am
09/09/2011 10:10 AM

KATHARINE SCHROEDER PHOTO | Salamander's owner Claudia Helinski, center, with staff members Tracy Kom, left, and Adriana Mello.

Owner: Claudia Helinski

Year established: 1999

Location: 414 First St., Greenport

Phone: 631-477-3711

Attire: Casual

Hours: Weekdays 10 a.m.-6 p.m., weekends 10 a.m.-7 p.m.

Salamander’s General Store “was opened to provide North Forkers access to made-from-scratch takeout food and world-class imported ingredients,” according to owner Claudia Helinski. She uses local ingredients whenever possible in preparing a broad selection of international soups and salads, legendary made-to-order fried chicken and light entrées, which can be eaten at tables outside on the patio.

Some of Claudia’s inventive and delicious soups include classic tomato gazpacho; corn, cheese and green chili chowder; spring pea and watercress bisque; and Japanese miso with tofu.
Salamander’s offers French jam, Spanish paella ingredients including pimento and special rice, Japanese sushi fixings and Satur Farms produce, local free range eggs, a wide variety of cheeses, loose tea and tea accessories.

Ready-to-go dinners include rich and creamy mac ‘n’ four cheeses, chicken pot pie and asparagus and gruyere quiche. Side dishes feature purple coleslaw and sweet potato fries.
The bakery produces mouthwatering freshly baked cakes and tarts made on the premises and fresh doughnuts, to go with a choice of fresh-ground coffees.
Full-service catering is available.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

09/06/11 3:14pm
09/06/2011 3:14 PM

KATHARINE SCHROEDER PHOTO | Salamander's owner Claudia Helinski, center, with staff members Tracy Kom, left, and Adriana Mello.

Owner: Claudia Helinski
Year established: 1999
Location: 414 First St., Greenport
Phone: 631-477-3711
Attire: Casual
Hours: Weekdays 10 a.m.-6 p.m., weekends 10 a.m.-7 p.m.

Salamander’s General Store “was opened to provide North Forkers access to made-from-scratch takeout food and world-class imported ingredients,” according to owner Claudia Helinski. She uses local ingredients whenever possible in preparing a broad selection of international soups and salads, legendary made-to-order fried chicken and light entrées, which can be eaten at tables outside on the patio.

Some of Claudia’s inventive and delicious soups include classic tomato gazpacho; corn, cheese and green chili chowder; spring pea and watercress bisque; and Japanese miso with tofu.

Salamander’s offers French jam; Spanish paella ingredients including pimento and special rice; Japanese sushi fixings and Satur Farms produce, local free range eggs, a wide variety of cheeses, loose tea and tea accessories.

Ready-to-go dinners include rich and creamy mac ‘n 4 cheeses, chicken pot pie and asparagus and gruyere quiche. Side dishes feature purple coleslaw and sweet potato fries.

The bakery produces mouth-watering freshly-baked cakes and tarts made on the premises and fresh doughnuts, to go with a choice of fresh-ground coffees.

Full service catering is available.

The Dining Guide is not a review column. It appears as a courtesyto Times/Review Newspapers advertisers.

08/24/11 9:57pm
08/24/2011 9:57 PM

BARBARAELLEN KOCH PHOTO | Owner Cliff Saunders (from left), chef Mark Gray, bartender Jacquie Weigle, and waiter John Van Etten.

Owner(s): The Saunders family

Year established: 1946

Location: 1085 Franklinville Road, Laurel

Phone: 631-298-3262

Attire: Casual

Wheelchair accessible: Yes

Hours: Tuesday-Sunday for lunch and dinner; closed Monday

Website: elbowroomli.com

Cliff’s Elbow Too! is a third-generation restaurant catering to both visitors and locals. Established by Cliff Saunders Sr. in 1946 as Laurel Inn, the name was changed to Elbow Too! in 1969. The restaurant was bought by Cliff Jr. in 1970 and is now run by Cliff III and his family.

Cliff’s serves local produce and seafood as often as possible, and offers local wines. Known to generations for its marinated steaks and fresh-ground burgers, Elbow Too! offers award-winning New England or Long Island clam chowders, baked clams, fried calamari and seafood choices including flounder, shrimp, soft shelled crabs and, in season, whole lobster.

Cliff’s motto is “Where everyone is treated like a local!” and the pub-style setting invites both visitors and locals to feel at home. There are regular daily and weekly specials, as well as the signature Elbow Room chicken. But according to the Saunders family, the backbone of this North Fork landmark is undoubtedly the top-quality in-house hand-trimmed steaks with Cliff’s own secret marinade. “Steak this well done is rare!” the family proudly and justifiably claims.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

08/17/11 2:36pm
08/17/2011 2:36 PM

BARBARAELLEN KOCH PHOTO | Hibachi chef Jason Chen with (clockwise from left) manager Tina Zhuo, waiter Bruce Wang, sushi chef Jason Zheng, owner Jimmy Lin and chef Charlie Huang.

Owner: Jimmy Lin

Year established: 2010

Location: 1097 Old Country Road, Riverhead

Phone: 631-727-8688

Attire: Casual

Wheelchair accessible: Yes

Hours: Lunch Monday-Saturday, 11 a.m.-3 p.m.; Dinner Monday-Thursday, 4-10 p.m., Friday-Saturday, 3-10:30 p.m. and Sunday, noon-10 p.m.

“Hibachi is the most fun and entertaining way to dine,” according to owner Jimmy Lin, “and it provides something for everyone.”

Sakura Sushi and Hibachi Steak House brings a vast menu and unique dining experience to Riverhead. Whether diners are looking for an intimate Japanese dinner or to be part of the action at a hibachi table, Sakura offers the best of both.

There is a full sushi and sashimi menu with à la carte options, as well as entrée platters.  There are several hibachi dining options, ranging from vegetables and seafood to chicken and beef, all prepared in front of the diner.
Mr. Lin hopes Sakura will be the “go to” restaurant for special occasions and holiday dining. He said he hopes people enjoy what he describes as a beautiful restaurant unique to the East End.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

08/10/11 1:04pm
08/10/2011 1:04 PM

BARBARAELLEN KOCH PHOTO | From left: Maitre d'/manager Brian Wendelken, executive chef Mike Slovitsky and sous chef Bryan Wadlo in the banquet room.

Owner(s): George Regini Sr. and George Regini Jr.
Year established: 1994
Location: 100 Fox Hill Drive Baiting Hollow
Phone: 631-727-0076
Attire: By event, from casual to well-dressed
Wheelchair accessible: Yes
Hours: Office open daily 10 a.m.-7 p.m., event times vary.
Web site: giorgiosli.com

Giorgio’s in Baiting Hollow was established by father and son George Regini Sr. and Jr. in 1994, and is still owner-operated today. Georgio’s specializes in weddings and other catered affairs such as birthday and anniversary parties, dances, bridal and baby showers, bar and bat mitzvahs, birthdays, family reunions, holiday gatherings, rehearsal dinners, charitable events and Sunday brunch.

Guests enter the facility through a sumptuous foyer with crystal chandeliers, mahogany woodwork and a grand piano. The banquet rooms feature elegant decor and views of the golf course and gardens, offering picturesque photo opportunities. Whether there are 50 or 500 guests, Giorgio’s offers all the amenities needed to create a memorable event.

A new courtyard was built in 2010 and features a North Fork-style vineyard, stone fountain and outdoor wet bar, giving guests the option of an outdoor cocktail hour.

Theme parties are fun at Giorgio’s, and from a ‘50s sock hop to a Vegas-style casino, the ballrooms can be decorated to match the theme of any party, with decorations, napkins, tablecloths and more to match and compliment the color scheme. The spacious dance floor provides room for guests to mingle comfortably and have a great time, and be assured that Giorgio’s will take care of all the details.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.