Copiague

Copiague, NY · Food & Drink
Daily Voice
Syracuse.com
New York Mets legend opening BBQ restaurant in Albany
Retired New York Mets outfielder Mookie Wilson is opening his first restaurant in Albany, bringing South Carolina-style barbecue to the Capital Region. Mookie Wilson’s Legacy BBQ is scheduled to open Nov. 6 at 42 Eagle St., serving lunch and dinner in the former War Room Tavern space. The restaurant represents the first standalone location for the Wilson family’s four-year-old barbecue brand, which previously operated as a mobile catering business and had a presence at Citi Field during the recent baseball season.
longislandwave.com
Democrat and Chronicle
Lohud | The Journal News
greaterlongisland.com
greaterlongisland.com
longislandwave.com
longisland.com
greaterlongisland.com
Bay Shore’s Verde plans to reopen soon after small overnight kitchen fire
Verde Kitchen & Cocktails, a popular Mexican-inspired restaurant in downtown Bay Shore, plans to reopen soon after an early-morning kitchen fire forced it to close the last two days. The fire broke out around 1:30 a.m. Wednesday, co-owner Anthony Tartaglia told Greater Long Island. No one was injured. Tartaglia thanked...
The US Sun
lhshorizon.com
Herald Community Newspapers
Long Beach students collect food donations for local soup kitchen
The Long Beach Soup Kitchen recently benefitted from a swell of support from community students during the “Local Kids Who Care” initiative. On Nov. 1, more than a dozen students from Long Beach Middle School and Oceanside High School solicited food donations from patrons in front of Key Food on East Park Avenue and Stop & Shop, also on East Park Avenue.
hoodline.com
Roslyn's Trattoria Diane Reopens With French Menu, New Name Up for Debate
After closing in August for a refresh, the longtime Roslyn restaurant at 21 Bryant Ave. has reopened this month with a French-inspired menu, a new executive chef and a redesigned dining room — though the restaurant's exact new name depends on who you ask. Owners Diane and John Durkin say they are overseeing the kitchen personally, working alongside new executive chef Ryan Macuska on a menu built around Dover sole, rabbit confit and chanterelle mushroom puffs.