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So this morning I was reading my email and saw one from Yelp detailing best rated cheesesteak on Long Island:
Ribeye brothers, island park
More steak than Philly, Baldwin
Beyond Philly, blue point
Roast sandwich house, Melville
Inferno roadside grill, mt Sinai
Sorry to cut a place down but the Inferno roadside grill (food truck) that is on 25A by the Heritage Diner has a NASTY Cheesesteak. One of the worst I ever had. Must have been some of their friends that rated it. Their burgers are 'decent' though.
Good Kosher Delis, and regular delis. They are becoming harder and harder to find. Thankfully Wunderbar is still around when I need a fix. RIP Higbie Heroes.
I miss my mother in law's kitchen. The old girl made the best leg of lamb with brown onion gravy with mashed potatoes loaded with butter and pepper. My bride has tried but even she admits it's not mom's.
In the 1980s we used to go to a restaurant in Smithtown called Lafayette; it's in the same place where the Garden Grill is nowadays. When it was Lafayette it was part owned by the chef, Antoine Dabo, and a partner whose name I forget but it doesn't matter because the partner was never there. Antoine ran the kitchen and his sauces in particular were heavenly.
Before opening Lafayette he was the head chef at La Marmite in Williston Park; that's where we knew him from originally and followed him to Lafayette.
Eventually his partner (who was the money part of the operation) sold Lafayette and Antoine tried opening a small bistro on his own in Queens. Unfortunately he couldn't make go of it without additional funding and the last I knew, he was at a restaurant in Cold Spring Harbor which I think is now called the Harbor Mist but was something different during the 1990s when I was last there.
Antoine was originally from Croatia, if I recall correctly. A bit of a prima donna but excusable because his dishes, especially sauces, were so fantastic. We heard later that the problem he had with most restaurant owners was his insistence on using expensive ingredients (truffles, butter by the umptillion pounds, heavy cream, etc) and so the choice inevitably became to keep him and keep raising prices, or let him go in favor of a more cost-effective head chef.
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