“Do you ever have deja vu, Mrs. Lancaster?”
“I don’t think so, but I could check with the kitchen.”
This Q&A from “Groundhog Day” could describe the experience at numerous restaurants via countless menus in Nassau and Suffolk. Some dishes are nearly everywhere and too many taste the same.
So, here’s a digestible report on 10 signature dishes that have taken hold on Long Island — and the dining rooms where they stand out.
(Credit: Daniel Brennan)
The king of shellfish on Long Island and many other coastal venues, it’s immortalized here grilled, broiled, boiled, in a lobster roll either warm or cold, in restaurants American, Italian, Chinese, more. But it’s hard to top the simply steamed beauty.
Louie’s Grill & Liquors (395 Main St., Port Washington; pictured), the latest incarnation of what started in 1905 as a barge on Manhasset Bay, is a major seafood house. The lobster Cantonese is diverting, and the two types of lobster roll addictive. But it’s the 1.5 pound steamed lobster with coleslaw and corn on the cob that’s the reigning rendition. More info: 516-883-4242, louiessince1905.com