It’s a meat-and-tomatoes issue. Not that spuds have entirely given way to pomodori, but restaurants combining Italian fare and steakhouse specialties are growing on Long Island, bringing together the two most popular cuisines of Nassau and Suffolk. “They’re two of my favorites,” said Frank Bono, owner of Primi Italian Steakhouse in West Islip. “Growing up, it was all Italian food to me . . . We wanted to do something a little different.” His restaurant broadened the local repertoire, price points and audience.

Primi, he said, attracts diners “who want a pasta and a glass of wine or steak with a bottle of cabernet sauvignon . . . We have to be accessible.” Greg Garofano, owner of Puglia’s Italian Steakhouse in Seaford, said that diners split “about 50-50” in their steak and Italian choices at his restaurant, except on Saturday, when steaks reign.