Tag: dining guide

BARBARAELLEN KOCH PHOTO | Manager Mustafa Gulsen (left), wife and co-owner Deniz Gulsen (center) and co-owner and sister Demet Bozatli.

Owner: Deniz Gulsen and Demet Bozatli

Year established: 2011

Location: 40 McDermott Ave., Riverhead

Phone: 631-591-1757

Attire: Casual

Wheelchair accessible: Yes

Hours: Seven days, 11 a.m.-9 p.m.

Turkuaz Grill in Riverhead serves delicious Turkish and Mediterranean cuisine in a bright and comfortable setting. Since taking ownership of the restaurant in 2011, Deniz Gulsen and Demet Bozatli have received an enthusiastic response from the community. “We want to thank the North Fork for the warm welcome,” the sisters said.

“Everything is homemade,” Ms. Gulsen continued. Popular appetizers include hummus; babaganoush, charbroiled eggplant purée mixed with tahini, garlic and lemon juice; and Turkish cigars, thin dough rolled with feta cheese and parsley, then pan-fried.

Entrées feature doner kebab, marinated thin-sliced lamb stacked around a vertical rotating skewer, cooked, thinly sliced and served in a gyro; special beyti kebab wrapped in lavash bread, topped with yogurt and tomato sauce and served with bulgur pilaf; and falafel, served with tahini sauce, grilled tomato and pepper.

A selection of pideler, or Turkish pizzas, is offered, and includes lahmacun, topped with ground beef, onions, red and green peppers, tomatoes and spices; pepperoni pide; and spinach pide. Baklava is one of several sweet endings.

Ms. Gulsen suggests bringing your own bottle of wine, which is opened for a $5 fee. Delivery to local businesses is available with a $25 minimum order. Turkuaz Grill caters to parties, weddings and special events of all sizes.

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

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.

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.

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 include 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 courtesy to Times/Review Newspapers advertisers.

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.