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Real Estate Careers in Long Island, 211 Newbridge Road, Hicksville, NY (2026)

06/19/2026

Inside the massive operation feeding thousands at the U.S. Open

Andrew Rappaport • June 17, 2026

At 4 a.m., while Shinnecock Hills is still dark and silent, grills are firing up, eggs are hitting griddles and food-service crews are preparing for another day of feeding the masses at the U.S. Open.

By week’s end, spectators are expected to consume as many as 30,000 hamburgers and 45,000 hot dogs through the tournament’s massive general admission concessions operation.

The numbers behind that effort are staggering.

Food preparation is spread across four kitchens throughout the course, including a main commissary and three satellite kitchens where meals are finished and distributed to concession stands across the grounds.

“We have a few signature items this week from Pat LaFrieda,” Glenn Richmond, Aramark’s regional executive chef, told Greater Long Island. “We have a sausage that’s braised in beer. It’s served with broccoli rabe, roasted peppers and onions on a fresh-baked roll. It’s fantastic. There’s also an excellent pastrami sandwich with brown mustard and coleslaw on a caraway seed roll.”

While the specialty sandwiches offer an upscale twist on traditional grab-and-go fare, Richmond expects the classics to dominate.

“A hot dog and hamburger are going to be our best sellers this week,” he said. “They are always the king.”

Fans will find several styles of Nathan’s hot dogs throughout the course, depending on the concession location.

Some stands offer traditional toppings, while others feature New York- or Chicago-style versions.

Supporting the operation are approximately 2,000 food-service workers, along with another 70 managers and chefs responsible for overseeing production.

Richmond said the challenge extends far beyond simply cooking the food.

“Every course has its challenges,” he said. “Look, we are building kitchens from scratch that didn’t exist before. Weather can also be a factor. But we’ve been doing this a long time and have quality staff that knows what they are doing.”

For John Fitzgibbon, Aramark’s regional vice president, success is measured less by sales figures than by the experience fans take home with them.

“A successful week is smiling fans,” Fitzgibbon said. “Happy fans eating a lot of food. We can’t control what’s going on on the fairways and greens, but we can control the food and make it a great experience for the guests.”

• More photos
All photos by Nick Esposito

06/18/2026

Dolcino Caffé brings global flavors and late-night drinks to Farmingdale

Andrew Rappaport • June 16, 2026

Baklava cheesecake. Pistachio tiramisu. Fresh-fruit bubble teas. House-made nut milks. Ice cream. Empanadas. Avocado toast. And soon, espresso martinis.

Calling the new Dolcino Caffé in Farmingdale simply a coffee shop doesn’t quite do it justice.

Three years after opening its first location in Sea Cliff, the brand debuted its second café Saturday at 91 Hempstead Turnpike in Fulton Plaza. Its globally inspired menu makes it feel — and taste — like much more than a traditional neighborhood coffee spot.

“It’s not just about food, it’s about getting the full experience with your coffee,” owner Aseem Malik told Greater Long Island.

Rather than relying on mass-produced beans, Dolcino roasts its coffee in small batches at its Sea Cliff location. The beans are sourced from a small farm in Colombia and roasted regularly to ensure maximum freshness.

“Fresh is the key,” Malik said. “It’s not sitting around for six months waiting to be served. That’s why we brew in micro batches. Fresh makes it taste so much better.”

Along with traditional espresso drinks, lattes and cappuccinos, the menu features smoothies, refreshers, milkshakes and an extensive selection of chai beverages.

For customers looking to try something different, Dolcino is also introducing FRUBA.

“It’s not a regular bubble tea,” Malik said. “It’s bubble tea made with fresh fruit.”

The dessert case, however, may be the café’s biggest draw.

“We have sweet tastes represented from all over the world,” Malik said. “Italian, Greek, Chinese, Turkish, the U.S.”

Dolcino also makes its nut milks in-house and offers vegan and gluten-free options throughout the menu.

And the concept is still evolving.

Malik said the Farmingdale café is expected to begin serving alcohol next month. The evening menu will include espresso martinis and other specialty drinks, adding a nightlife element to a café that already stays open until 11 p.m. on Fridays and Saturdays.

“We are anything but an ordinary coffee place,” he said.

06/17/2026

Uncle Giuseppe’s seeks hundreds of workers as Greenvale debut nears

Mike White • June 16, 2026

Before the first warm ball of fresh mozzarella hits the cheese basket, or the first customer walks through the door, Uncle Giuseppe’s Marketplace needs to build the team that will bring its new Greenvale store to life.

The Long Island-based grocery chain is making a major hiring push ahead of the store’s planned August opening, with positions available across nearly every department, from deli and produce to bakery, seafood, customer service and management.

For job seekers, it would be an opportunity to get in on the ground floor of one of Long Island’s fastest-growing family-owned businesses, and in one of its largest locations.

(The new Greenvale marketplace will measure a full 56,000-square-foot at Wheatley Plaza.)

“We don’t just create amazing customer experiences; we create careers for our team members,” said Mike Nelson, the company’s president.

That philosophy has helped Uncle Giuseppe’s grow from a single store 25 years ago into a regional brand with more than 2,700 employees and 12 locations across New York and New Jersey.

The company is still pursuing an ambitious expansion plan — and next up is Greenvale, followed by Levittown toward the end of this year.

The Greenvale store alone is expected to create dozens of new jobs, with openings ranging from cashiers, clerks and baristas to department managers, specialty food professionals and customer service positions. Current listings include deli clerks, produce clerks, grocery clerks, candy clerks, cashiers and several leadership roles.

But company leaders say they’re looking for more than people to fill positions.

They’re looking for people who enjoy working with customers, love great food and want an opportunity to grow.

According to Uncle Giuseppe’s, employees have access to cross-department training, promotion opportunities and career paths throughout the organization as new stores continue to open. Click here for further details.

The company also says many of its managers started in entry-level positions before moving up through the ranks.

The Greenvale store will bring the marketplace’s signature blend of gourmet prepared foods, fresh mozzarella, bakery items, imported specialties and full-service departments to Nassau County’s North Shore. For future employees, it also represents a chance to help shape the culture of a brand-new store from day one.

“We’re not just a team. We’re family,” the company states on its hiring page.

Interested applicants can browse current openings and submit applications online through the company’s careers portal.

06/16/2026

Via Cuma opens second Long Island location in Oceanside, puts Naples on the table

Alan Krawitz • June 15, 2026

The dough ferments for 24 hours. The tomatoes come straight from Naples. And the mozzarella clears customs just before it hits your plate.

That’s the formula behind Via Cuma, the sourdough pizza and cucina concept that just opened its second Long Island location in Oceanside after winning a devoted following in Valley Stream — and it’s converting skeptics one bite at a time.

“We use all imported ingredients from Italy — from the flour to the salt for the dough, all the tomatoes and mozzarella,” said owner Luca Schiano Di Cola, who grew up in the Campania region near Naples in a family that has operated some 20 restaurants across the Napoli area for generations. “Growing up, cooking was in the blood.”

Schiano Di Cola came to the U.S. in 2018, lured partly by relatives already running an Italian restaurant in Roslyn. After opening a pastry shop in Astoria in 2020 and running the two operations simultaneously for a stretch, he made the call: sell the pastry shop, move to Valley Stream and pour everything into Via Cuma.

The Oceanside location followed this past April.

The name is itself a tribute — Via Cuma being one of the oldest roads near Naples, a connection to the Roman and Greek civilizations that, Schiano Di Cola argues, established the culinary traditions that eventually gave the world pizza.

The menu unapologetically leans into that heritage.

Nearly two dozen sourdough pizzas range from a classic polpettina — slow-cooked tomato sauce, special meatballs, ricotta — to the cipollina, a more complex construction featuring smoked fior di latte from Agerola, broccoli rabe velvet cream, imported preserved tuna and black pepper. Pasta options include lasagne napoletane, gnocchi alla sorrentina and a paccheri alla genovese — jumbo rigatoni in a slow-cooked beef and onion ragù, finished with shaved Parmigiano Reggiano.

“The sweetness and caramelization of that dish makes it one people love. It’s a top seller,” Schiano Di Cola said.

He keeps the menu deliberately tight. Small enough, he said, to guarantee the freshest product on every plate.

• The taste brings her to tears

Prices run a bit higher than the neighborhood slice shop. A personal pizza starts around $18.

“Some people were expecting the typical slice shop,” Schiano Di Cola said. But he’s found that most doubters come around after the first bite. One woman tried his lasagna and burst into tears, he said, telling him it tasted exactly like the kind her Italian-born mother would make.

Before settling in New York, Schiano Di Cola spent time in the United Kingdom and Australia studying how Italian cuisine had evolved abroad. He said that because a New York-to-Naples flight is a fraction of the journey from Sydney, it’s far easier for U.S. restaurants to source the real thing directly from Italy.

He noted that “British Italian is ok …but it suffers from some influences from traditional British food, which is very bland,” he quips.

Australian Italian is good, he said, but they had to create their own version of Italian food, which is good, but not the most authentic due to the country’s isolation and distance from Italy.

• Vito is a big fan

Among Via Cuma’s growing fan base: Long Island native Joe Gannascoli, the actor and celebrity chef best known for his role at Vito in HBO’s “The Sopranos.” It was his first time trying sourdough pizza.

“Anytime I can try something different, I’m all in,” Gannascoli said, “and I loved it — the gnocchi, the burrata salad. I’ll be going back.”

Via Cuma is open Tuesday through Sunday in Valley Stream and Oceanside. Online ordering is available at viacumaus.com.

06/15/2026

PopUp Bagels officially opens first Suffolk County shop in Westhampton

Nick Esposito • June 12, 2026

The line started forming before most of Westhampton had finished its first cup of coffee.

By 6:30 a.m. Friday, hungry Long Islanders were already gathering along Main Street for the opening of PopUp Bagels’ first permanent Suffolk County shop.

The viral “rip-and-dip” bagel brand officially opened the doors at 130 Main St., drawing customers eager to get their hands on its hot bagels and rotating schmears.

The Westhampton opening marks a permanent East End home for a company that had already built a loyal following through seasonal pop-ups in Amagansett — appearances that routinely attracted long lines of their own.

And PopUp Bagels brought a local favorite along for the celebration.

The company teamed up with Tate’s Bake Shop to debut a limited-time Chocolate Chip Cookie schmear, combining two brands with strong East End ties.

Westhampton is PopUp Bagels’ second permanent Long Island location. Its first opened in November 2024 at 1388 Old Northern Blvd. in Roslyn, where customers also lined up to try the brand’s increasingly famous bagels.

A third Long Island shop is planned for 900 Old Country Road in Garden City, though an opening date has not yet been announced.

Founder Adam Goldberg started PopUp Bagels from his Connecticut home during the pandemic. What began as a backyard operation has since grown into a rapidly expanding company with shops across New York City and New England — and a list of investors that includes actor Paul Rudd.

The menu remains intentionally simple.

Bagels are baked in small batches, served hot and whole, and sold by the dozen alongside rotating schmears and dips. Customers are encouraged to rip them apart and dip each piece into their chosen cream cheese.

There are no traditional bagel sandwiches. No bacon, egg and cheeses.

Just hot bagels with a crisp crust, soft interior and plenty of schmear — a formula that has earned PopUp Bagels national attention and back-to-back “Best Bagel” honors at Brooklyn’s BagelFest.

• More photos

06/14/2026

Dom’s Famous Chicken Fingers makes highly anticipated Plainview debut

Andrew Rappaport • June 12, 2026

Months of anticipation turned into a packed opening day Friday as Dom’s Chicken Fingers made its Plainview debut.

For co-owner Vincent Napolitano, the moment was more than just the opening of a new restaurant. It was the realization of a dream more than a decade in the making.

“This has been the vision I’ve had for the last decade,” Napolitano told Greater Long Island. “It’s always fun to see an idea come to fruition.”

The excitement, he said, had been impossible to miss.

“Phones have been ringing off the hook for a while, so the community is very excited,” Napolitano said. “But now here we are.”

That enthusiasm was clear from the moment the doors opened.

“The very first customer walked in and knew my name,” Napolitano said with a laugh. “Turns out, we went to high school together — Christ the King, Class of ’89. I then realized right away who he was. He said he’s been following the updates and wanted to support us.”

For many customers, Friday’s opening meant the end of a familiar drive. What once required a trip west to Dominick’s Deli in New Hyde Park can now be found just minutes from home.

Among them was Plainview resident Jack Koppelman, who said he has been making the trip to New Hyde Park for years just to get his fill of Dom’s chicken fingers.

“I’ve been going to the deli in New Hyde Park to get them for so long,” Koppelman said. “It’s the best chicken I’ve ever had. Now, it’s two minutes from my house instead of 30.”

Although Dom’s is best known for its chicken fingers, Koppelman switched things up during Friday’s visit.

“Today I got the Sweet Heat Chicken Sandwich,” he said. “I wanted to try something new, but you have to go with the fingers most of the time. They are that good.”

As GLI previously reported, the Plainview restaurant features three new chicken finger sandwiches that were not available at the deli: Sweet Heat, Buffalo and The Classic. A fourth sandwich, The Broadway, is also a Dominick’s staple.

The restaurant is currently in its soft-opening phase, with a grand opening celebration planned for a later date.

Dom’s Chicken Fingers is open daily from 11 a.m. to 8 p.m.

06/13/2026

Brunson for breakfast? Knicks craze takes over Long Island eateries

Andrew Rappaport • June 12, 2026

The Knicks are just one win away from their first championship in more than 50 years — and Long Island is eating it up. Literally.

From breakfast to dessert and drinks in between, restaurants across Nassau and Suffolk counties have turned playoff fever into a full-day Knicks menu takeover, serving up blue-and-orange specials for fans looking to celebrate every step of this historic run.

At Morning Rose Cafe in Bellmore, owner Brian Kalikow created the “Brunson Stack,” a breakfast special featuring two oversized pancakes — one blue and one orange — topped with matching icing.

“I knew with the way they’ve been playing I just had to do something,” Kalikow told Greater Long Island. “They were just supposed to be on the menu for a short time, but the way they’ve been selling, we’ll probably keep them for at least the rest of the month.”

And now, after OG Anunoby’s last second tip-in in Game 4 gave the Knicks a 3-1 series lead, Kalikow is already planning ahead.

“I think we will do another Knicks special when they win it all, and we will have to give that one to OG,” he said. “I don’t know what it will be yet, but he has definitely earned a place on our specials board.”

At Pappardelle’s in Bethpage, owner Peter Pappardelle has been drawing crowds for his “Brunson Pie,” a thin square pizza layered in Knicks colors using Alfredo and blue-dyed vodka sauce.

“We’ve been making this Brunson pie for about a week or so and it’s been flying off the counter,” he said. “During Wednesday night’s game, we must have sold 50 of these pies alone. People were calling to have them delivered. Everyone is loving them.”

Pappardelle says there is at least one more Knicks-themed item coming to the menu this week.

And if the Knicks win it all?

“Probably something new featuring OG,” he added.

At Zio’s Casa di Dolce in Seaford, owner Angelo DiGrigoli has seen customers travel across Long Island — and beyond — for his Knicks-themed rainbow cookie donut.

“We are selling these things from the city to the East End,” he said. “One customer traveled two hours from out east, and someone else drove an hour and a half from Queens. It’s nuts!”

DiGrigoli said the response has turned the donut into something bigger than a seasonal item.

“We are going to keep selling them until after the parade,” he said. “I think they’ve become the good luck charm.”

“It’s crazy how the Knicks are uniting everyone,” he added. “It doesn’t matter what sport you like, or what team you like, everyone is a Knicks fan right now.

“And everyone has a sweet tooth.”

Coffee Barn in Merrick, known for its crazy drink concoctions, has joined the trend with a Knicks-themed Dirty Soda.

“We use orange soda and top with a blue cold foam, it’s so refreshing,” said owner Anthony Abatemarco. “And of course it comes with a basketball cake pop.”

06/11/2026

The Pizzeria opens new location at The Boulevard in Yaphank

Nick Esposito • June 10, 2026

The Pizzeria has fired up the ovens in Yaphank.

The fast-growing Long Island pizza brand opened its eighth location Wednesday at The Boulevard, bringing pizza, pasta, cocktails, outdoor seating and an indoor-outdoor bar to the booming mixed-use community off William Floyd Parkway.

The new restaurant sits near Walmart inside The Boulevard, a 322-acre development that has quickly become its own little neighborhood of apartments, condos, hotels, shops, restaurants and medical offices.

Ken Keane, The Pizzeria’s director of operations, said that is exactly what made the spot attractive.

“It’s a little city built in,” Keane told Greater Long Island. “There’s about 1,200 people that live here. You have a built-in clientele.”

The Yaphank restaurant is The Pizzeria’s second-largest location behind Babylon, but Keane said it will have more total seating once its outdoor spaces are fully set up.

The location includes outdoor seating on both sides of the restaurant, about 10 outdoor tables, eight to 10 bar stools and additional casual seating for pizza service.

“This is the first where you can also do events out there,” Keane said. “Everybody always wants the bar included in the events.”

The Pizzeria hired about 55 people for the Yaphank opening, while bringing over experienced team members from other locations to help launch the restaurant.

That includes veteran pizza makers, which Keane said is one of the most important parts of opening a new location.

“Our pizza team over there is basically all existing pizza guys that we’ve had,” he said.

The opening marks another step in a rapid Long Island expansion for The Pizzeria, which first launched in 2020 at Smith Haven Mall and has since grown to Bay Shore, Lindenhurst, Islip, Bayport, Babylon, Smithtown and now Yaphank.

Keane has been there since the early days.

Before joining The Pizzeria, he worked in hospitality, including hotels and restaurants in New York City and the Hamptons. During the pandemic, he connected with the team as they were preparing to open Bayport.

It was not supposed to be permanent.

“I was supposed to get back to my regular real job,” Keane said.

Instead, he stayed — and helped the company grow from a local pizza concept into an eight-location brand.

Keane said the company is now getting more strategic with hiring, training and operations, while still holding onto the feel of a neighborhood pizzeria.

“We still operate like a mom-and-pop pizzeria — the feel and everything else,” he said. “We’re trying to get a little more strategic in the way that we operate.”

The Pizzeria Yaphank will be open seven days a week.

06/10/2026

The Core at Station Yards opens next major phase in Ronkonkoma

Nick Esposito • June 9, 2026

TRITEC Real Estate Company celebrated the grand opening Tuesday of Phase 2B of The Core at Station Yards, a 175-home residential building that adds another major layer to the mixed-use development taking shape beside the Long Island Rail Road station.

The first residents are expected to move in Thursday.

Located at the corner of Railroad and Hawkins avenues, the new phase brings 175 apartments, 14,000 square feet of retail space and a new parking structure to the growing transit-oriented community, further building out what officials and developers have long described as a new downtown for the center of Long Island.

For Kelley Heck, executive vice president at TRITEC, the project represents more than another building opening.

She described Station Yards as a community-driven project created in direct response to Brookhaven Town’s effort to “revitalize the front door of Ronkonkoma” and turn a largely underutilized area into “one of Long Island’s most vibrant transit-oriented communities.”

“What we are delivering here is meaningful, in scale and in impact,” Heck said.

Brookhaven Town Supervisor Dan Panico pointed to the strong leasing response as evidence that the project is meeting a real need.

“That demonstrates a need, and that demonstrates a desire for the residents of the Town of Brookhaven and our region more broadly for the types of different housing that are lacking in this region,” Panico said. “That is proof positive.”

The new homes feature contemporary finishes and layouts, including stainless steel appliances, quartz countertops, in-unit washers and dryers, spacious closets and balconies in select units.

But much of the draw is outside the front door.

Residents will have access to a resort-style pool, fire pits, barbecue stations, basketball and pickleball courts, a sauna, chef’s kitchen and rooftop lounge, among other shared amenities designed to give the building a neighborhood-within-a-neighborhood feel.

Phase 2B is the latest milestone for Station Yards, which TRITEC has been building out in phases. The company completed the first phase, the 489-home Alston Station Yards, in 2021.

The next step is Phase 2C, which is expected to bring another 285 apartments along with 30,000-square-feet of medical offices. That phase will be located on Carroll Avenue between Union and Railroad avenues.

When fully built, Station Yards is expected to include 1,450 new homes, along with restaurants, retail, office space, public gathering areas and a different kind of downtown for the middle of Long Island.

06/09/2026

Fire setback leads to sweet new beginning for Wading River bakery

Julianne Mosher • June 8, 2026

What began as a setback for a popular Long Island food truck has turned into a sweet new chapter in Wading River.

For Goodness Cakes, founded by sisters Sydney Ferraro and Samantha Eiserman, has officially opened its first brick-and-mortar bakery after a neighboring fire left the business unable to use its longtime commercial kitchen.

The sisters, who grew up in Port Jefferson Station, launched For Goodness Cakes as a food truck in 2019, serving baked goods from a mobile kitchen parked in Manorville. The concept quickly gained a following, particularly during the pandemic.

“The food truck really gained traction during COVID,” Samantha told Greater Long Island. “Because we were outdoors, people were looking for things to do, and social media helped us reach a lot of new customers.”

In 2021, the sisters expanded into a commercial kitchen in Wading River to support the growing business. But in November 2024, a fire at a neighboring pizzeria left several businesses dealing with extensive smoke and water damage, forcing For Goodness Cakes out of its space. (The fire was also allegedly intentionally lit.)

“It affected us a lot because of the smoke and water damage,” Samantha said. “Luckily, there wasn’t any fire in our space, but we’ve been unable to use the building since November.”

Rather than simply rebuilding the kitchen, the sisters saw an opportunity.

“We thought, why not try doing a bakery and keep the food truck for special occasions?” Samantha said. “That’s how we ended up here.”

Located at 6278 Route 25 in Wading River, the bakery opened over Memorial Day weekend and currently operates on weekends with a rotating menu that changes weekly.

Customer favorites include double-chip cookies, rainbow cookies, cupcakes and cinnamon buns. The bakery also offers specialty creations such as rainbow cookie cheesecake cannolis, along with vegan and gluten-free options.

For Sydney, the bakery is the realization of a lifelong goal.

“I started baking in fourth grade,” she said. “I’ve always worked in bakeries, and I’ve always known that opening my own bakery was what I wanted to do.”

While Sydney leads the baking operation, Samantha handles much of the business side. Together, they’ve transformed an unexpected challenge into a permanent home for the business they started six years ago.

The food truck will continue operating for rentals, catering events and occasional pop-up appearances throughout the year.

• More photos
by Julianne Mosher

Real Estate Careers in Long Island

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