Serving Roslyn, East Hills, Roslyn Estates, Roslyn Harbor, Roslyn Heights, Harbor Hills, Greenvale, Old Westbury and North Hills
$1
Friday, December 7, 2018
Vol. 6, No. 49
GUIDE TO PARTIES, DINING
itmor a blank slate media/l
SHOPPING
HOLIDAY GUIDE
RITZ-CARLTON OPENS 2nd PHASE
NIFA OK OKss COUNTY BUDGET
PAGES 33-48
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r 7, 2018 section • decembe publicat ions special
Pittsburgh police join chabad for menorah lighting Officers are ‘modern-day Maccabees’: rabbi BY M AY L A N L . S T U DA R T
PHOTO BY MAYLAN L. STUDART
Pittsburgh police officers joined Roslyn’s Jewish community Sunday night for a menorah lighting.
Hundreds of people gathered in Roslyn under a blanket of wet fog Sunday evening, the first night of the Hanukkah, with six guests of honor: Pittsburgh police officers. The Chabad of Roslyn hosted six Pittsburgh law enforcement officials who responded to the mass shooting at the Tree of Life Synagogue in October. They joined the community and local officials in lighting the tallest menorah on Long Island. “A little light will dispel all darkness,” said Chabad of Roslyn Rabbi
Aaron Konikov. “And we have with us, representing that magnitude, the first responders from Pittsburgh which represent the modern-day Maccabees.” The Maccabees were a group of rebel Jews during the second century B.C.E. that defeated the Greek army of Seleucids and reclaimed the Second Temple in Jerusalem. Konikov said the Pittsburgh officers who were the first to respond to the mass shooting personify the Maccabees because they fought for goodness and to protect the Jewish people. Continued on Page 66
Steakhouse opens on Northern Blvd. BY T E R I W EST
in Roslyn, don’t have benches – they have velvety, sky-blue Tables surrounding the din- couches beneath chandeliers. It’s an upscale look one ing space at Prime 1024, a new Italian eatery/American steak- might find on Park or Lexington house on Northern Boulevard Avenue, said chef Erminio Con-
te, who has spent years jumping between some of the top eateries in New York City’s restaurant scene. That’s one reason he decided to embark on this new journey outside the city with owner Christos Spyropoulos, he said. “If it was a regular restaurant I wouldn’t have moved from Manhattan,” Conte said. “It was an excit-
ing adventure, exciting location, exciting everything.” The entrée menu includes steaks and chops from $41 to $110, all of which are prime, pizzas ranging from $20 to $26 and pastas from $24 to $34. Among Conte’s “chef creations” are a breaded veal, grilled swordfish and roasted chicken. Appetizers include soups,
meatballs and seafood delicacies including $25 octopus and a $21 crab cake. The pasta is made fresh, according to the restaurant. North Bergen, New Jersey-based Pat LaFrieda supplies the meats. In addition to the spacious dining room, there is a bar with shelves of glistening wines and liquors. Continued on Page 67
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