Osteria Salina (CLOSED)

Named after a small island in the Aeolian Archipelago near the coast of Sicily, this soulful spot brings Italian-accented plates from a faraway land to Long Island. Rustic salads—such as dandelion and spinach tossed with crispy capers and shaved pecorino—transition into shareable antipasti, like a standout charred octopus with bright favas and soft fingerling potatoes. Pasta is a must, and you can’t go wrong with a classic orecchiette tossed with earthy broccoli rabe and fat chunks of house-made sausage, all slicked in garlicky extra virgin olive oil.