
3
"At Platia in Syosset I saw owner Gregory Spanos transforming the valet parking lot into an outdoor dining room with a canvassed wedding‑style tent for rain, preparing to open with the restaurant’s usual bill of fare (grilled branzino, fried calamari — the ubiquitous avocado toast of Long Island — and gyros made from layers of fatty pork crisped on the rotisserie); the space will accommodate roughly 10 to 15 tables with about eight feet of spacing between them." - Ryan Sutton