+
Gastronomos | Dec 4, 201907:31 AM     1

https://www.newsday.com/lifestyle/res...

Our very own, the Fabulous Erica Marcus, has a nice write up on a place I find worth a mention here.
When you do go, please be aware that the food is delicious. The service friendly. The portions generous, whether you order a small, medium or large.
Menudo is delicate. Pernil is meltingly tender and, of note, is not as salty as found in some Dominican restaurants on Long Island yet well seasoned as are the beans and all the food here. The yucca, maduros/sweet plantains, and everything else is worthy of repeat visits.
It's primarily a takeout spot with to go orders lining up. The tables are good for sitting and eating quickly if not exactly for lounging.
I look forward to reading your reviews.
Enjoy!

https://www.newsday.com/lifestyle/res...

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)
Guides

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)

by Anna Hecht | It’s easy to beeline right for the peanut butter cups and frozen food at Trader Joe’s (not to mention...

Friday Fish Fry Recipes From Around the World for Lent
Recipe Round-Ups

Friday Fish Fry Recipes From Around the World for Lent

by Daphne Chen | Calling all seafood lovers! Whether or not you observe Lent, you'll want to try these delicious fried...

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking
Table Talk Podcast

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

This Pineapple Upside-Down Cake Comes with a Poignant Story
Food News

This Pineapple Upside-Down Cake Comes with a Poignant Story

by Amy Schulman | In the many decades that journalist and activist Toni Tipton-Martin watched the media cover African...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.