Corin Hirsch

The kitchen composes dishes that play well with sake, beer, shochu and Japanese-influenced cocktails.

“Fifty years — it was incredible. I didn’t want it to end,” the owner said.

In addition to wine, the spot will serve tapas such as charcuterie boards, pizza, salads and grilled shrimp.

Set your breakfast burrito to the side for just a moment.

Mall eats may have started with soft pretzels and floppy slices of pizza from Sbarro, but decades later, the choices are startling.

From lasagna bolognese to Roman pizza to Sicilian arancini.

Besides pizza, the kitchen turns out a stable of Italian-esque appetizers, entrees and a handful of salads and pastas.

For diners with the time, patience and wherewithal, this is an opportunity to relinquish control to a higher power (a chef) and immerse themselves in a culinary tour de force.

There is much to love about the new Bayport-Blue Point Library: A chapel-turned-reading room, a children’s wing, and oceanic stained-glass windows retained from when the building served as a convent.

Insieme does not fit the mental picture many people have of a winery: There are no grapevines growing outside, no patio overlooking a bucolic scene.

The menu is more casual, with additions such as lobster mac-and-cheese.

Spectral Haze has arrived in the terminal.