1
AN ANTON MEDIA GROUP SPECIAL • 2019
SPRING DINING GUIDE
N ER O D M
AN ER IC AM
The Island’s Best In Fresh, Delicious Cuisine
SEE OUR AD ON THE BACK COVER
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2B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
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anthonyscottorestaurants.com/plan-an-event 196336 D
MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 3B
MEDITERRANEAN
TABLE OF CONTENTS PAGE 4B
Fresh eats at Ayhan’s Mediterranean
8B
Hearty Italian cooking with a connection to the past at Passione in Westbury
12B The Ultimate Long Island Luxury Dining Guide 16B It’s burgers and lobster on the menu at Mineola’s The Rex 20B Top Hat Oyster Bar & French Quarter Kitchen brings the Cajun flavor to Bellmore 22B DJ’s Clam Shack offers fresh seafood and the best lobster rolls in Wantagh 24B Bowery Bar & Fare turns any meal into a fun and carnival-themed dining experience in Rockville Centre 26B Cheng Du in Franklin Square knows comfort food
Cornering The Market Ayhan’s Hassan continues his restaurant legacy BY STEVE MOSCO
smosco@antonmediagroup.com
A
yhan Hassan remembers the first time he heard the term “Long Island.” It was the late 1960s and Hassan was a young man living in Cyprus. He didn’t actually hear someone say “Long Island,” instead he read it in a book called Mamma Lucia by Mario Puzo, acclaimed author of The Godfather. The budding restaurateur would see Long Island Fresh mussels from f.i.s.h. on main for himself—but first had some looked like and who lived there.” traveling to do. He would soon find out for him-
“I left Cyprus and became a sailor, zig-zagging the world,” Hassan said over a plate of grilled octopus at his namesake Ayhan’s Shish Kebab on Main Street in Port Washington, one of this three eateries on the corner of Main Street and Shore Road, which local officials dubbed “Ayhan’s Corner” a number of years ago. “I remember reading the words ‘Long Island’ and trying to imagine what it was, what it 4B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
self. In 1980, Hassan would find his way to Port Washington and open his first Shish Kebab in the very same location where it stands today, though it was much smaller back then. Since those early days, the restaurant has expanded three times and each renovation seems to pull in more and more of the Mykonos atmosphere he always
see AYHAN HASSAN on page 6B
COFFEE & KITCHEN “We are excited to announce that our 1 year anniversary is upon us. It has been an incredible year of welcoming you all to our family and meeting and making new friends.”
Created by his children and grandchildren, Rothchilds Coffee & Kitchen is a celebration and a dedication to the memory of Walter Roth. Our patriarch was a much loved and well-known personality in Great Neck, and his love of family was only matched by his love of great food. The family has been rooted in Great Neck since the 1960s, and Rothchilds Coffee & Kitchen has been designed as a neighborhood restaurant, with the décor and menu inspired by the diverse and vibrant community of Great Neck and the surrounding towns. The intimate and casual atmosphere serves as a gathering place to celebrate food, friends, family, and community.
About Our Menu... Rothchilds’ menu offers a modern interpretation of our collective Middle Eastern, Mediterranean, and American background. Our healthful interpretation of traditional dishes reflects our commitment to using only the freshest ingredients that are locally sourced whenever possible, from the morning coffee through the last nighttime dessert.
“Thanks so much for your past, present and future patronage! It has been our pleasure to serve you.”
76 Middle Neck Road, Great Neck P: (516) 482-0434 HOURS Mon - CLOSED, Tues - Thurs 10am - 10pm, Fri- Sun 9am - 10pm (Closed from 4:00pm-5:00pm daily)
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Welcome to Rothchilds Coffee & Kitchen
MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 5B
Stuffed lobster tail from f.i.s.h. on main
AYHAN HASSAN from page 4B wanted to employ. “I’m finished expanding here,” Hassan promises, but he isn’t finished working. Sharing an afternoon with Hassan, one must be light on their feet. He starts the day at his quick-serve plus sit-down establishment Ayhan’s Mediterranean Marketplace & Café in the corner booth, taking phone calls, looking over paperwork and greeting every familiar face that walks in through the door. The cafe features a glass case full of Mediterranean favorites like gyro, salmon, falafel and hummus, but also plenty of nontraditional fare that is given a unique Mediterranean twist. There’s also a robust breakfast menu, with fresh omelets, breakfast platters, sandwiches, pancakes and fresh fruit. But what makes the cafe a singular experience is the sweeping panoramic view of Manhasset Bay from the glassed-in seated area. “You cannot get this anywhere else, it’s a gem,” Hassan said of the view, a spot that also
holds a full bar and hosts live music on various nights. “We can even close this off for private parties. When it’s set up with fine linens and lights, it’s beautiful.” From there, Hassan bounds across Main Street to f.i.s.h. on main, a restaurant that pays homage to the legendary fishing exploits of various Mediterranean coastal countries. f.i.s.h. on main is housed in a building that has stood on Main Street since 1900, and it has the sturdy columns to prove it. “These are real,” Hassan says as he knocks on one of the columns, which mightily add to the whole Greek aesthetic. Inside, f.i.s.h. on main offers a modern and fresh look, with a menu plucked right from the sea featuring items like branzini and black sea bass, a catch of the day, whole Maine lobsters, and seafood pasta. And don’t forget to try the New England Clam Chowder, which Hassan proudly names as one of his award-winning soups—his other award-winnings soups, Turkey Chili and Red Lentil, are served at the cafe. Back at the restaurant that started it all for Hassan, Ayhan’s Shish Kebab, they serve a fusion-type cuisine including the best cuisine the Mediterranean has to offer from countries including Turkey, Greece, Israel, Cyprus, and more. “A lot of the food is the same, but with different names,” said Hassan, who calls himself a “curious cook” who often likes to experiment in the kitchen with different flavor combinations. “We like to try new things, but we have a vision that we stick to.” That vision includes all of the favorites—from gyro platters and chicken kebabs, to lamb shank and the aforementioned grilled octopus. Sunday brunch is extremely popular at Ayhan’s, with long tables filled with Mediterranean delights and some more American breakfast favorites. With nearly 40 years under his belt in Port Washington, Hassan knows that in large part, his success is a credit to the community and organizations like the Chamber of Commerce that support him on a daily basis. “It doesn’t matter where I came from, this is home,” he said. “I’m very lucky to be here.” Ayhan Hassan, owner of the Ayhan’s family of restaurants. (All photos sourced from Facebook)
6B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
The classic gyro sandwich
Shish kebabs grilled to perfection
An array of Mediterranean favorites from Ayhan’s Shish Kebab
RENOWNED CHEF. LEGENDARY LOCATION.
Catering by
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4 5 SEVENTH STREET, GARDEN CIT Y, NY 11530 | 516.87 7.9385 | GARDENCIT YHOTEL.COM 201121 D
MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 7B
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ITALIAN
Born Here, Made In Italy Passione makes a culinary connection to the past BY STEVE MOSCO
smosco@antonmediagroup.com
E
milio Branchinelli sits in a cozy booth under warm lighting at his restaurant, Passione, in Carle Place. In front of him are two heaping plates of linguine with white clam sauce—one made with fresh linguine, the other with the boxed variety. The restaurateur, whose culinary lineage traces back to some of New York’s earliest pizza pioneers, wants to taste for himself how the preparation pairs with the different pasta styles. “I like the fresh,” he said, before conceding that “people might be more used to the boxed linguine.” This scene from an Italian restaurant epitomizes Branchinelli’s belief that running an eatery is about more than counting dollars or agonizing over bills. It’s about providing hungry patrons with what he believes is the truest representation of what he grew up eating—food that is fresh, carefully curated and so comforting that you could eat it multiple times a week. Branchinelli’s storied connection to Italian cuisine begins with his father Gino, who in the 1950s became a trailblazer in the New York City pizza scene. Surrounded by Italian food his entire life, Branchinelli eventually opened Emilio’s Restaurant & Pizzeria in Commack in 1980, which still thrives to this day. After years of refining recipes and building a staunch set of standards for how to run his business, Branchinelli would open another eatery, the grand Passione Della Cucina on Old Country Road in Carle Place about six-and-a-half years ago. With high ceilings and soft lighting, the restaurant is also
impeccably clean and professionally run, thanks to Branchinelli’s tireless devotion to the lessons taught to him by the generations that came before. As for the food itself, every morsel Branchinelli purchases is for use that day—meaning every item prepared is fresh and truly farm-to-table—a phrase that he follows as philosophy, not fad. “I have a lot of pride in my food and I want the customers to know that,” he said. “The food we serve is meant to be comforting, but also fun and exciting.” The fun starts with the appetizers, which entice eaters to create a shared celebration centered around food. The Mama Mia Meatball App is served
Cavatelli Sardinia with crumbled sausage (Photo by Steve Mosco)
8B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
Pizza fresh from the oven “right out of the sauce,” which cooks for around eight hours, developing its own deep flavors. Passione’s meatballs are first oven-roasted, where they baste in their own juices before being dropped into the pot of sauce. This style gives the meatballs some outer texture, perfectly complimenting the juicy interior. Next, the Baby Rice Balls, served with Neopolitan red sauce, are crisp and hide a so-cheesy-it’s-creamy inside. Meanwhile, Passione serves calamari four ways, with the cherry pepper-laden Arrabbiata spicing up meal in the most pleasant of ways.
(Photo by Steve Mosco)
Other intriguing apps include Cappellini Alfredo Cakes, the Angry Pot of Mussels, and Shrimp Scampi Bread. There are plenty of classic salads to choose from, along with every pasta favorite imaginable, from the baseline Pomodoro to lobster ravioli and everything in between. Passione also serves Naples-style pizza with options like the original Margherita, with fresh mozzarella, plum tomatoes, extra virgin olive oil, organic basil and hand-shaved parm. It’s the simplicity
see PASSIONE on page 10B
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Catering Rooms Available For Groups of 25-100 Now Serving Brunch on Saturdays & Sundays Friday Night Lobster Night Resumes This Spring
Jonathan’s Restaurant 3000 Jericho Turnpike GCP | 516.742.7300 | www.JonathansRestaurant.net
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Weekday Lunch & Dinner Prix Fixe Available
MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 9B
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PASSIONE from page 8B that makes this one stand out from the rest. There’s also pizzas with Sunday meatballs, a fivecheese white pizza, a burrata pie, and even a roasted cauliflower pizza. But flip the menu over for a look at Passione’s true taste revelation, the homestyle signature pasta dishes. These entrées are like a warm hug for dinner, and it all starts with the Homemade Rigatoni Napoletana, with pink tomato cream sauce, fresh basil, and homemade mozzarella. Passione’s fresh rigatoni will make you forget all about the boxed version. It is thick, toothsome and wide, holding onto the flavorful sauce and the melted strains of mozzarella. Next, the aroma of fennel from sausage is pleasantly strong in the Cavatelli Sardinia (or “gavadeels, depending on your upbringing). Another hearty, lovingly prepared meal, this dish served with crumbled sausage in a pink tomato sauce, with scallion and grated Pecorino Romano. Other signature pasta dishes include giant cheese raviolis, penne and chicken Carbonara, and the old world open-faced
Red Snapper Livornese
(Photo by Steve Mosco)
Lasagna Bolognese. The next section of the menu is divided by “From The Land,” “From The Sea,” and “Old Time Favorites.” From the Land features the likes of Chicken Scarpariello, veal cutlet with hot and sweet peppers, Parmigiana-crusted pork loin, and the wildly popular Skinny Girl, which sees grilled chicken served about spaghetti squash. From the Sea nets seafood fare including a red snapper roasted in a clay pot and served Livornese or Francaise style. Old Time Favorites contributes your grandparent’s favorites like Scungilli Fra Diavolo, Cioppino Italian Fisherman’s Stew and Naples Seafood Pescatore. Finish your meal with an espresso, some gelato or one of the recommended dessert specials.
Impossibly cheesy pizza From start to finish, a meal at Passione represents Emilio Branchinelli’s culinary journey from old world to new—celebrating traditions gleaned from previous generations, mixed with contemporary tastes.
(Photo courtesy of Passione)
“I hold hands with yesteryear,” he said. “My family always had a lot of pride in their work, and I try to bring the same in what I do here.” Passione Della Cucina, 231 Old Country Rd., 516-741-4800, www. passione-restaurant.com
CHICK FILET
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286 Main St Port Washington 516 883 1515 www.fishonmain.com open 4:30 PM Closed Monday Delivery Available
limited time offer expires 3/31/19. Not to be combined with other offers. Present this ad. 10B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
Grilled or Breaded, lettuce, tomato, pickles, spicy mayo on a fresh baked bun
293 Main St Port Washington 516 767 1400 www.ayhans.com Delivery Available limited time expires 3/31/19. Not combinable with other offers. Dine in - take out only with this ad.
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283 Main St Port Washington 516 883 9309 550 Sunrise Hwy. Baldwin 516 223 1414 www.ayhans.com Delivery Available limited time expires 3/31/19. Not combinable with other offers. Dine in only with this ad.
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LOBSTER ROLL 15 1 1/4 STEAMED LOBSTER 28 TWIN LOBSTERS 39 LOBSTER RAVIOLI 22 LOBSTER & CRAB CAKE 28 LOBSTER & SEAFOOD PASTA 30 LOBSTER BOUILLABAISSE 30 LOBSTER CLAM BAKE 35
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440 S. Oyster Bay Road Hicksville, NY 11801 (516) 938-1555 www.pastaeria.com (516) 938-1660
MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 11B
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RESTAURANTS
The Ultimate Luxury
F
DINING GUIDE
rom east to west and along the North Shore, there are dozens of restaurants to make a reservation at. Take a drive down Jericho Turnpike and pull into an array of eateries that line the main thoroughfare of Syosset and Jericho, visit the hamlet of Garden City and see what establishments are tucked away there or head north to see what Manhasset, Roslyn, Port Washington and Great Neck have to contribute to the Long Island dining scene.
ONE NORTH 4 Old Jericho Tpke., Jericho 516-605-1400; onenorthrestaurant.com
At 20,000 square feet of space, One North is everything an opulent, luxurious and elegant dining experience should be. Appetizers range from saganaki and crabcakes to a lobster salad and zucchini and
eggplant thins. Check out the can’t miss mozzarella bar with offerings of truffle burrata and bufalo mozzarella. For the entrée, the Gigli pasta is the star, featuring braised short rib, cheese, vidalia onions and truffle butter. From the sea, Chilean Sea bass and the seared halibut are excellent options while land items like filet mignon and lamb chops are worthy of a try.
RARE650 650 Jericho Tpke., Syosset 516-496-8000; rare650.com
With upscale New American plates, sushi and an award-winning wine list, dining in this stylish space and bar scene makes for a great night out. Dine on grilled Spanish octopus, purple kale salad, South African lobster tails, steaks and chops and of course, dozens of options of specialty sushi rolls.
FRANK’S STEAKS Jericho Tpke., Jericho 516-338-4595; frankssteaks.com
A premier Long Island Steakhouse, make yourself at home as you are served huge portions of prime aged meats including Frank’s signature skirt steak. A bi-level bar adds to the ambiance of this casual, fine dining restaurant.
SPRING IS HERE &
EVERYONE ♥’s ’
GARDEN CITY HOTEL 45 7th St., Garden City 516-877-9385; gardencityhotel.com
We Specialize in Catering for All Occasions
Check into the Garden City Hotel and make a reservation at two new dining spectacles—Red Salt Room and King Bar—courtesy of chef David Burke. The former is an elegant American eatery that offers traditional chophouse fare and brunch while the latter features breakfast and essential Burke classics, followed by an all day dining menu of casual options (salads, burgers, sandwiches) and a transition into a swank bar/lounge setting for dinner.
Ask for Our Catering Menu More Than a Neighborhood Pizzeria From Our Kitchen to Your Table
THE CAPITAL GRILLE 630 Old Country Rd., Garden City 516-746-1675; thecapitalgrille.com
96 Mineola Ave., Roslyn Heights 516-621-1400
www.ourattilios.com
ORDER 30 OR MORE 20% OFF OFANY $
With coupon only. Not to be combined with any other offers. Expires 5/1/19.
12B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
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fax: 516-621-1509
This upscale steakhouse chain offers classic American fare in a club-like, refined setting. Start your meal off with a soup or salad before tucking into filet mignon, New York strip, sirloin steak frites and swordfish with a side of mashed potatoes, creamed spinach or Parmesan truffle fries.
WATERZOOI BELGIAN BISTRO 850 Franklin Ave., Garden City 516-877-2177; waterzooi.com
Mussels are the main event at this Belgian bistro with dozens of imported beers. Must-order Moules Pots (mussels served with frites and mayonnaise) are served in a variety of styles while burgers, steaks, fish, shellfish and seafood dishes are also solid bets.
NOVITÁ WINE BAR & TRATTORIA 860 Franklin Ave., Garden City 516-739-7660; novitany.com
This modern Italian restaurant serves up small plates as well as land, sea and pasta entrées that guests can wash down with a selection of more than 100 global wines. Start off with a meat and cheese board and try the Maine lobster papardelle, braised beef short rib, chicken parmigiana, Norweigain salmon or one of the delicious pizzas. Sweeten the deal with Nutella crème brulée, zeppoles, tiramisu or a classic cannoli.
KYMA 1446 Old Northern Blvd., Roslyn 516-621-3700; kyma-roslyn.com
Offering appetizers like Kyma chips, which are paper-thin zucchini and eggplant chips with tzatziki sauce, to classic Greek salads filled with olives, peppers, onions and feta, and then onto whole fish dishes, moussaka, pasta and lamb chops, Kyma’s menu runs the gamut on Greek food and culture. One signature dish on the menu is the Plateau, which includes a small mountain of chilled oysters, shrimp, clams, Maine lobster and lump crab.
see DINING GUIDE on page 14B
13
• ON Time guarantee • Worldwide service • Customer loyalty program • Drivers work for us – license checked and must be approved by insurance company • Corporate / airport / weddings / shuttles / special occasions • Open 24 hours • Online account access and booking tool • App for easy booking and tracking
516-400-3364 WWW.LIMOSLONGISLAND.COM
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1-833-LI-LIMOS
MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 13B
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DINING GUIDE from page 12B
LA COQUILLE 1669 Northern Blvd., Manhasset 516-365-8422; lacoquilleny.com
The elegant and quaint dining room of La Coquille serves up European fare with French inspirations, including duck à l’orange, foie gras and baked escargot. In Nuvoqi, the upscale bar, diners can enjoy small plates like artisan smoked salmon, Peking duck crisp, French sliders and tiny crab cakes while sipping on delicious cocktails.
LOUIE’S OYSTER BAR & GRILLE 395 Main St., Port Washington 516-883-4242; louiessince1905.com
Since 1905, Louie’s has been serving up seafood and American style dishes with Manhasset Bay as its background. Louie’s boasts a raw bar with East Coast and West Coast oysters and a seafood tower filled with clams, oysters, shrimp, lobster, crabmeat and marinated seafood salad. Lobster bisque, lobster tacos, CAFÉ CONTINENTAL spicy tuna dip and Kobe on the Rock self-cooked tableside adorn the list 1538 Northern Blvd., Manhasset of appetizers while house special516-627-4269; ties include dishes from monkfish cafecontinentalmanhasset.com paccheri pasta with cherry tomatoes Café Continental’s menu features all and a light garlic and wine broth the best in northern Italian cuisine, to surf and turf complete with two with fresh homemade pasta and a lobster tails, filet mignon and creamy tried and true sauce recipe that’s been mashed potatoes. in use for more than 20 years. Popular dishes include the Fiore Ragu, featurWILD HONEY ing flower-shaped pasta in a tender ON MAIN and flavorful veal sauce; the Paglia 172 Main St., Port Washington e Fieno, a green and white spaghetti 516-439-5324; with a delicious smoky flavor courtesy wildhoneyonmain.com of pancetta; and whole grilled branzino, a two-pound delicacy grilled to Both intimate and upscale, Wild perfection and bursting with flavor. Honey on Main is a New American
eatery that features something for every palate. The menu is on the limited side, but entrées ranging from apple-stout glazed salmon, bacon wrapped filet mignon and BBQ ribs to cracklin’ pork shank and shrimp gumbo offer plenty of variety.
GATSBY’S LANDING 1362 Old Northern Blvd., Roslyn 516-277-2318; gatsbyslanding.com
Inspired by the opulent Long Island lifestyle portrayed in F. Scott Fitzgerald’s The Great Gatsby, this restaurant features dishes like the Gatsby’s Burger, which is composed of grass-fed beef, onion jam, taleggio cheese, pork belly and arugula; a
cheese board with honey, nuts and bread for dessert; and Branzino with black chickpeas, baby kale and chiles.
MP TAVERNA 1363 Old Northern Blvd., Roslyn 516-686-6486; michaelpsilakis.com/mp-taverna
Michael Psilakis, the award-winning chef known in the food industry for his classic Greek cooking, is owner and executive chef of this modern eatery. Offerings include yogurt, chickpea, eggplant or a combination of all three dips with warm pita bread and cucumber slices, beef and lamb burgers, sandwiches, salads and entrées like Greek paella.
R EASTEAY SUNDALS SPECI 21ST APRIL g
akin Now Tvations Reser
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($50 Minimum or More)
Cannot be combined with any other offers. Not valid on holidays. One coupon per table. Expires 5/30/19.
GUSTO DIVIN0 - 3930 SUNRISE HWY, SEAFORD 516.795.1929 201295 C
15
RESTAURANT
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Web dESIGN WEB DEVELOPMENT Maintenance
MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 15B
16
AMERICAN FAVORITES
Rex And Roll BY STEVE MOSCO
smosco@antonmediagroup.com
N
ew Yorkers crave lobster rolls in the summertime—so much so that we are willing to travel the island’s full expanse for a bite of the fresh, buttery crustacean sandwich. But with The Rex Burger & Lobster in Mineola, there’s no need to limit lobster roll consumption strictly to the summer months way out east.
DAVENPORT PRESS A Mineola Landmark...
RESTAURANT
Aged Steaks • Prime Rib • Fresh Maine Lobster Fresh Seafood • Pasta Dishes • Daily Grilled Specialties Rack of Lamb • Pot Roast • Chilean Sea Bass Branzini • King Crab Legs & Much More!
NOW ACCEPTING EASTER SUNDAY RESERVATIONS!
No matter the time of year, Rex offers lobster with straight-fromthe-sea freshness thanks to a shipping process that delivers the delectable creature from the coast of Maine in less than 24 hours. Served on a soft bun with a side of salted butter, Rex’s lobster roll is packed with hand-shucked tail, claw and knuckle meat for a savory mouthful that elicits an uncontrollable groan of delight from the diner. Not content to lazily skate by
with its top-notch lobster roll, The Rex brings other American favorites to the table—all elevated by the skill set of head chef and comfort food connoisseur Michael Butigian. The chef, along with the restaurant’s owner Jonathan Otto, set out to pair fast-casual menu tropes of burgers, fries, fish fillets, steak and chicken sandwiches and shakes with a sleek, bistro-style atmosphere, craft beer and farmed
see THE REX on page 18B
Complete
EASTER SUNDAY Dinner Menu
4495 Adults $ 2295 Children under 10
$
Christenings, communions, confirmations, engagements, anniversaries, graduations, business functions & any other special occasion. Banquet rooms available for 20-120 people.
PRIX FIXE MENU Sunday thru Friday, Anytime and Saturday Before 5pm
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70 Main Street • Mineola • www.davenportpress.com • 516 248 8300 201337 C
16B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
Fresh Maine lobster stands out on the lobster rolls.
ON
SERVING BREAKFAST, LUNCH, DINNER
& CATERING!
CATERING MENU CHOOSE TWO PROTEINS ................................................ $15.50 PER PERSON CHOOSE THREE PROTEINS ............................................ $18.50 PER PERSON *20 Person Minimum - (3) Day Notice Required. Catering orders include White Rice, Brown Rice, Black Beans, Pinto Beans (made with Pork), Fajita Veggies, GUAC, Pico De Gallo, Tomatillo Salsa, Habanero Salsa, Mango Salsa, Sour Cream, Shredded Romaine, Shredded Cheese, Tortilla Chips, Crispy Tacos, Soft Tacos, Burrito Bowls, Forks, Knives, Serving Spoons, Tongs, Racks, and Fuel.
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PARTY QUESO & CHIPS $16.50
PARTY SALSA & CHIPS $16.50
order online! www.GuacShopMexicanGrill.com
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100 Covert Avenue, Stewart Manor 516-331-0338 MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 17B
18
GRAND OPENING
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GARDEN Our chef is certified in vegan & vegetarian cooking for more than 20 years
Vegetarian • Vegan • Kosher
LUNCH SPECIALS
M, T, TH, F 11:30am-3:30pm
THE REX from page 16B ingredients. Rex’s classic burger features two grilled-to-order Angus beef patties served on a toasted bun with American cheese, hand-leafed lettuce, vine-ripe tomato, grilled or raw onion and signature Rex sauce, which adds a hint of West Coast burger joint flavor. As for poultry, Rex offers two variations of the classic fried chicken sandwich. The mild version is soaked for 24 hours in a buttermilk brine, then dredged in a proprietary blend of seasoning. The gusto is jacked up with a spicy version of the sandwich. Here, Thai bird chili is added to the seasoning mix, bringing a delayed potency that builds as it’s eaten, but doesn’t render the eater incapacitated. Expanding beyond lobster, burgers and chicken, the Rex recently added a filet mignon sandwich and a fried fish fillet sandwich to its menu. Using only center-cut Angus beef, the Rex’s filet mignon is so tender, it could be cut with a dull spoon. It’s
served with grilled onions and a homemade cheese sauce, mimicking—and surpassing—the flavor profile of a Philly cheese steak. As for the fish fillet, the Rex uses wet-battered hake—a sustainable member of the cod family—along with American cheese and homemade tartar sauce for a sandwich that, again, easily surpasses this fast franchise classic. As for fries, the Rex serves fresh hand-cut Idaho russet potatoes blanched for crisp perfection on the outside and an unmistakable creaminess on the inside. The fries are served with a choice of dipping sauce, including roasted garlic, black truffle, spicy mayo and melted cheese. To take the edge off the meal, the Rex pours shakes made with pure Häagen-Dazs ice cream. Choose between chocolate, vanilla, strawberry, mint chip, cookies and cream, and dulce de leche—with house-made whipped cream. The Rex Burger & Lobster, 524 Jericho Tpke., Mineola; 516-7392747; www.the-rex.com
TRY OUR CHICKEN (VEGAN) BURGER (pictured above)
All our lunch specials are served with soup or soda, brown or white rice.
LUNCH & DINNER
Monday, Tuesday, Thursday & Friday 11:30am-10pm Closed Wednesday Saturday & Sunday 11am-10pm - Weekend Brunch (WE USE ORGANIC EGGS)
I GREAT NECK RD., GREAT NECK (516) 829-0038 | (516) 829-0006 WWW.ZENGARDENNY.COM
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18B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
Spicy chicken sandwich at The Rex
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Friday & Sat urday ‘Til 2am
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Junior $7.95 Full $10.95 Ribeye Steak, Applewood Smoked Bacon, Onions & Cheddar Cheese
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MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 19B
SOUTHERN FARE
The Louisiana
Guarantee Top Hat brings the bayou to Bellmore BY STEVE MOSCO
smosco@antonmediagroup.com
L
ouisiana cuisine exists in a world of striking descriptors— it’s a world of alligators and mud bugs, of dark roux and Fat Tuesdays, of Cajun spice and rich flavors. It’s a food native to the south with notes of celebration thanks to its association with the city of New Orleans. And every so often, it’s a cuisine that travels north in the most engaging of ways. chandeliers in a restaurant flush with purple lighting, Mardi Gras-inspired accents and food and drink menus that offer a hearty callback to the cuisine’s southern roots, with just
Oysters Top Hat with shucked oysters, artichokes, pancetta, herbs and garlic bread crumbs (Photos by Top Hat)
condiment. From there, things get interesting with the char-broiled oysters. These pearls of the sea boast that telltale char flavor, lovingly enhanced by garlic butter and parmesan. This is the perfect time to utilize the aforementioned French baguette,
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Top Hat Oyster Bar & French Quarter Kitchen, born from the remnants of a gastropub, opened less than a year ago in Bellmore. Now, customers dine under enormous
enough of an East Coast vibe to keep the locals comfy. Each table receives a warm French baguette in a bag and are encouraged to “break bread” with their hands as those from Louisiana are apt to do. At the top of the menu lives Top Hat’s oyster offerings, starting with a raw selection at $3 per oyster. Ask your server for which variety of oysters are available—but all come classically plated with Tabasco sauce cocktail and the ever-present shallot and vinegar-based herbsaint mignonette
20 | SPRING DINING GUIDE • MARCH 20 - 26, 2019
as the garlic butter-parmesan concoction demands to be mopped up. Other oyster selections include Oysters Bienville, with Cajun bacon, mushrooms, sherry and Hollandaise; the signature Oysters Top Hat (for two), featuring shucked oysters with artichokes, pancetta, herbs and garlic bread crumbs; along with fried oysters and Oysters Rockefeller. From there, we arrive at the small plate starter menu, where some lesser-known fare mingles with time-tested favorites. The Voodoo Wings come highly recommended, and are served with a pleasantly different buttermilk pecan blue cheese dressing. There are also plenty of Louisiana favorites here, including seasoned shrimp or chicken Creole gumbo, a deconstructed muffuletta platter, Cajun jumbo lump crab cake and a New Orleans sausage duo, with Louisiana Boudin stuffed Andouille served with lavender honey and Creole mustard sauce. But this writer encourages eaters to step out of their comfort zone for the Alligator in a Blanket, which offers
Louisiana gator (yes, from Louisiana) in a puff pastry with a Creole mustard dipping sauce. The gator indulges the eater with a slight snap of gaminess, that is immediately quelled by the buttery puff pastry. The way it’s prepared, the gator isn’t stringy in the slightest— instead it is juicy and truly reminiscent of pork in fatty flavor. Top Hat also offers an array of salads, along with a selection of Po’ Boys, all fully dressed with lettuce, tomato, pickles and Blue Plate Mayo with French fries and Mirliton apple slaw. The Po’ Boys run the gamut from shrimp to sweet potato to roast beef to oyster to blackened chicken to surf and turf with roast beef, shrimp and New Orleans staple debris gravy. Before delving into the entrées, there’s a section of the menu dubbed “Louisiana Specialties,” with all the favorites laid out in all their splendor. There’s Creole shrimp and grits, jambalaya, cornmeal-crusted bronzed catfish and a slow-roasted deboned half duck. But chef’s favorite is the classic étouffée, featuring crawfish (the legendary “mud bug”), with New Orleans’ Holy Trinity of onions, celery and bell
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pepper, cooked in the almost mythical dark roux, a heavenly thickener made with fat, flour and plenty of patience. The impossibly rich preparation is the perfect bath for strong crawfish, as it all culminates in a stimulating and succulent combination that will keep your flavor receptors guessing and your brain synapses flashing. Entrées are served with Haricot Verts and Creole mustard smashed potatoes and include the Mojo Berkshire Pork Chop with root beerglazed Granny Smith apples; Pecan Crusted Salmon; and the Slightly Blackened Gulf Fish & Creole Crab Cake.
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Char grilled oysters
Flip the menu over for a gander at Top Hat’s impressive cocktail selection. The first one listed, and for good reason, is the Top Manhattan, a heady and classic beverage with bourbon, sweet vermouth and black cherry juice. Allow your server to convince you to try dessert, specifically the Bananas Foster Parfait, which takes the New Orleans classic and dollops it into a glass for a sweet end to a raucous meal. Top Hat Oyster Bar & French Quarter Kitchen, 106 Bedford Ave., Bellmore; 516-900-1560; info@ tophatoysterbar.com
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SEAFOOD
A Clam For All Seasons DJ’s Clam Shack keeps it fresh all winter long BY STEVE MOSCO smosco@antonmediagroup.com
N
o one knows for sure how it happened or who did it, but somewhere along the way it was decided that seafood is strictly summertime eats. Across the south and north shores of Long Island, restaurants that specialize in ocean fare either close for the gray winter season or brave the cold, diminishing returns and remain open. One local eatery keeping their lines in the water during the so-called down season is DJ’s Clam Shack in Wantagh—an oasis of fresh seafood making a strong case that this cuisine should be enjoyed all year round.
Deep diving into New England and Southern-style seafood, DJ’s slings lobster rolls, fried clams, crab cakes, fish tacos and much more. And even beyond the food, owner Paul Riggio and his team have created a family atmosphere on Sunrise Highway. Sit in the restaurant for no less than five minutes and you’ll witness customers enthusiastically greet Riggio and his team as if they were longtime friends. “The town is just fantastic to us,” said Wall Street escapee Riggio in the diminutive, laid-back eatery. “We have a neighborhood vibe and we look to treat people right the first time they come in.” And when they come in, customers are greeted with an immediate whiff from the up-front grill, where manager Anthony Gentile can be found butter-grilling split-top buns and dropping conch fritters into the deep fryer. When asked what the must-eat items are at DJ’s, Riggio and Gentile don’t hesitate even for a second—it’s the lobster roll. Using the tenderest chunks of lobster—specifically, knuckle and claw meat—the lobster rolls are served two ways:
the cold, mayo-based New England style, and the warm, butter-forward, Connecticut-style. The cold roll can be ordered light or heavy on the mayo, which is delightfully seasoned with tarragon and finished with celery. And while both incarnations put that signature lobster lusciousness fully on display, it is the opinion of this writer that DJ’s warm, buttered lobster roll is nothing short of the food version of a religious experience. Butter and lobster are best friends, and adding the flat-top grilled toasty roll to the equation elicits groans of eater’s pleasure immediately upon the first bite. Using the knuckle and claw in the roll is an ingenious maneuver, as that meat far surpasses the highly regarded tail portion in the aforementioned tenderness, but also in sweetness and overall flavor. Another highly recommended dish is the garlic-steamed Little Neck clams. Featured on Guy Fieri’s Diners, Drive-ins and Dives when the show visited DJ’s original location in Key West, FL, the clams are steamed in a skillet with plenty of garlic, celery and surprisingly
A delicious shrimp roll 22B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
complementary jalapeños and served with garlic bread that absolutely screams to be dipped into the juice pooled at the bottom of the dish. Clams also star in DJ’s creamy New England clam chowder, a downright luxuriously silky soup loaded with perfectly sized middle necks. Other soups are on a rotating basis, like the lobster bisque, a smokier-than-usual version that is a superb antidote to the cold chill outside. Other basket favorites at DJ’s include baked clams, kung pow calamari, shrimp scampi, Ipswich fried clams and a split grilled hot dog for landlubbers. Then there’s the tacos, which range from Mahi Mahi to shrimp and chicken and roast pork. All items can be grilled, blackened or fried, but the cooks highly recommended the Mahi Mahi in the blackened fashion. Dipped in melted butter and dredged in a blend of herbs and spices, the blackened Mahi Mahi taco packs some spicy heat thanks to Cajun mayo, but it is mellowed out nicely by pickled onions and cooling cabbage. As for fried fare, DJ’s drops plenty into the fryer, like fish fingers, shrimp, clam strips and the southern-in-origin conch fritters, which are seldom seen on Long Island menus. The fritters
The Ipswich fried clams basket
Garlic steamed Little Neck clams are fried balls of doughy loveliness, dotted with peppers and conch. Great for dipping, the conch fritters come with a key lime honey mustard and a smoky little number dubbed “Cowboy Sauce.” Specials also abound at DJ’s and range from fresh seafood marinara over linguine to locally caught flounder. Meanwhile, the first Wednesday of every month is a party at DJ’s, with live music and fresh shucking of Maris Stella Blue Point oysters. It might be cold outside, but it’s an endless summer at DJ’s. DJ’s Clam Shack, 3255 Sunrise Hwy., Wantagh, 516-900-1400, www.djsclamshackwantagh.com.
Mojo Berkshire pork chop
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MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 23B
24
BAR FOOD
Step Right Up Bowery Bar & Fare ignites Rockville Centre dining BY STEVE MOSCO
from across the flavor spectrum. Aside from the ubiquitous buffalo wings, the Snacks and Apps menu ockville Centre tends delivers mini corn dogs, Bao street to take on a carnival tacos, suppli (fried rice balls) and an vibe when the sun absolutely raunchy beer-battered giant pretzel served with cinnamon goes down, so it is fitting that sugar cream dip and a cheddar bacon an eatery with a decidedly ale dip. Deep fried and a great way to festival-like atmosphere has make friends, the pretzel is at its best pitched its tent on the bar and dipped into that decadent cinnamon cream. The apple fennel soup, a startrestaurant strewn stretch. er found on the restaurant’s special fall menu, is especially noteworthy, as the concoction, served with a charred With a black and white outdoor brie crostini, is all the evidence one awning that belies an interior that is needs to realize the food at Bowery is colorful in both its décor and menu, more than merely neon flair—there is The Bowery Bar & Fare opened this a seasoned chef with serious culinary past summer on Sunrise Highway. chops creating magic in the kitchen. Taking over the spot of a well-worn The fun continues as you slink Irish pub that sat in the location for down the menu, with kebabs and close to 30 years, Bowery infuses new sliders. Along life into the space with a with chicken fresh concept—comand lamb keplete with food and babs, Bowery drink options that also breaks make the brain buzz. the mold with Repurposed Impossible carnival tents hang Burger over about 40 tables Kebabs, in the front dining with cherry area, with more seats tomatoes, red both in the bar area onion and tzaand at the actual bar, tziki. A meat Start off the meal with a with yet more spots beer-battered, deep fried pretzel alternative to be had in the back for those who patio. Before looking crave more than mere falafel, the at the menu, the eyes drift to a wall Impossible Burger has made its lined with stuffed animal prizes, parlor games, a DJ booth with vintage way onto various restaurant menus recently, with a flavor close enough boomboxes and even more games to meat to utterly confuse the eater. outside, including giant versions of As for sliders, along with sausage and Jenga and Connect Four. pepper, Philly cheesesteak and chili Save the games for later—first, dog sliders, Bowery also boasts gyro it’s time to eat. The menu consists sliders with house-made gyro meat, of street food and extreme eats smosco@antonmediagroup.com
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24B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
A must-have dessert: butter cake
A simple but delicious Jaffle
onions, lettuce, tomato and tzatziki. That house-made gyro meat makes all the difference. Bowery also offers burgers and dogs. Three styles of franks are listed, all served with curly fries, including Chicago style (“dragged through the garden”), Dirty Water (NYC’s take with onion sauce) and Chili Cheese. The Chicago style is brightly flavored and even includes the bright green relish rarely found on the East Coast. As for burgers, sure, there’s a cheeseburger— but then there’s the Donut Burger and Grilled Cheese Burger. As if you need to be told, the Donut Burger is served on a glazed donut, but also includes cheddar, applewood smoked bacon and Bowery sauce. It’s a high caloric investment, but worth the risk for a night out. However, even the Donut Burger stands in awe of the Grilled Cheese burger, which swaps out the standard bun for two grilled cheese sandwiches. Goodnight, folks. More fun between bread is the Jaffle, an Australian street food that exists somewhere between a waffle
and a panini. Jaffles available include prosciutto and mozzarella, chicken, falafel, pulled pork and Reuben. But the best Jaffle is perhaps the simplest: ham and Swiss served with fig jam. It is sweet and salty, buttery and crispy. Finally, main dishes at Bowery include Tacos Al Pastor, skirt steak, chicken paella, fish and chips, and a mammoth pulled pork poutine with cheddar and country gravy served over curly fries. Of course, the signature cocktail menu shines with over-the-top liquid courage, like the Strongman, Fire Eater, Human Cannonball and Fun House. There’s also alcohol-infused snow-cones and more than 20 beers on tap—including a custom fall brew by Barrage Brewing Company, the Bowery Brunette, a cinnamon apple pie beer. And at the end of the meal, be sure to get the butter cake— topped with ice cream, it lovingly takes the edge off. The Bowery Bar & Fare, 300 Sunrise Hwy., Rockville Centre; 516-493-9023; www.theboweryrvc.com.
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Days & Hours: M-F 11am-9 pm Sat-Sun 10 am-9 pm
MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 25B
26
MEDITERRANEAN
Divine Province Cheng Du dances with Szechuan flames BY STEVE MOSCO
T
smosco@antonmediagroup.com
he flavor profile of Chengdu, the capitol of China’s Sichuan Province, has been creeping westward for the better part of the last 20 years. Boiling over with Szechuan cuisine at its best, the city is the Far East’s cradle of fiery foods like hot pots—long hot peppers and cumin-crusted meats—and Long Island recently gained another authentically Szechuan-style Chinese restaurant with Cheng Du in Franklin Square.
Situated in an expansive space on and peppers, served in a sizzling bustling Hempstead Turnpike near mini-wok with black mushrooms, Franklin Avenue, Cheng Du’s menu bamboo shoots and plenty of gathers selections from the Sichuan peppercorns. Additional proteins Province, while also reaching are up to the eater and include into other regions for tastes from pork, chicken, tofu, beef, fish, lamb, Taiwan, Japan and Americanized shrimp and pork intestines. Much Chinese food. It’s all part of a solid of the same ingredients show up in effort by the owners to cater to a another fiery option, the dry-pepper wide spectrum of tastes, while also fried dishes and hot sauce flavor shining a spicy light on food that dishes. But a major standout on the might be a tad adventurous for some eaters. Chengdu-style menu is the The 20-or-so cumin flavor section, items on the particularly the Americanized cumin-crusted menu features beef stir fry with all the favorbell peppers, ites—General dry peppers, Tso’s Chicken, long hot pepper steak, peppers and sweet and onions. Even sour chicken, before tasting, etc.—but with a the aromatic talented kitchen essence fully engulfs staff possessing an the senses from first obvious mastery of their whiff. The interesting Handmade veggie thing about spicy food craft, delving deeper dumplings into the rest of the menu is the addictive nature is crucial. Chengdu-style means of the burn—it’s truly a “hurts so heat—that ethereal, other-worldly, good” scenario—and that certainly mouth-numbing heat born of is the case with the cumin beef. The peppercorns, dried peppers and mouth goes numb, the brow begins fermentation. And the restaurant’s to sweat and before you know it, Chengdu-style definitely conveys you’ve completely devoured every that philosophy. morsel on the dish. And it’s not just First there’s all-encompassing the spiciness of the dish. The texture hot pot. A bubbling cauldron of oils is exquisitely pleasing, as the cumin 26B | SPRING DINING GUIDE • MARCH 20 - 26, 2019
crust alters the structure of the meat and the peppers and onions maintain a satisfying crunch. Transitioning into other regional cuisine, Cheng Du offers the Taiwanese Three Cup Chicken. Named for the traditional use of three cups of sauce (soy, rice wine and sesame oil) in the recipe, the dish is deeply flavorful and dotted with basil and whole cloves of garlic. Don’t be turned off by the those big garlic chunks—the cooking process renders the garlic soft and gentle, with a roasted butteriness that permeates the dish. Other Chef’s Special dishes include Lion Head Meatballs, Hot & Spicy Grilled Fish, honey walnut shrimp and braised pork belly. Cheng Du also boasts an authentic dim sum menu with soup dumplings, Taiwanese buns, scallion pancakes and the absolute standout, the handmade dumplings. Painstakingly crafted by the chef, the sticky, doughy dumplings pockets of mouth-bliss with ingredients to match. The vegetable versions in particular came highly recommended by the chef and for good reason—for they contain much more than just the mushy cabbage you see at most Chinese establishments, opting instead for a variety of rough-chopped, fresh vegetables. It’s a time-consuming preparation that is well worth the wait. And finally, the humble, yet impossibly grand, noodle. Cheng Du takes great care of its noodles with an array of cold and hot dishes, some spicy, some more restrained. The finest among them might be the Dan Dan Noodles with minced pork. Smooth with a peanut-foward spicy sauce, the noodles possess a silky and bouncy texture that is matched perfectly with the grit of the minced pork, while the taste is at once sweet, salty and savory, surrounded by an earthy umami. There is also a respectable sushi
Cumin beef menu that hits all the right notes without being overwhelmingly abundant in choices. There are regular and hand rolls, along with special rolls and sushi entrées. Meanwhile, the Monday through Friday lunch special is hard to beat with an array of options, all with choice of soup, for around $8. Any write up for Cheng Du Chinese Restaurant would not be complete without a mention of the inventive cocktails—such as the Mulholland Drive, a twisted, mind-altering drink containing a secret blend of ingredients and named after the surrealist movie of the same name. Cheng Du also mixes cocktails like Blue Velvet, their take on a margarita, as well as the Red Turtle, a heady mix with campari. Cheng Du is exactly the place if you want Chinese comfort food, but also want to step out of the white take out box and try something authentic. Cheng Du Chinese Restaurant, 947-949 Hempstead Tpke., Franklin Square, 516-358-1603/1697, www. chengduny.com
Three cup chicken
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MARCH 20 - 26, 2019 • SPRING DINING GUIDE | 27B
28
AMERICAN MODERN
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516-693-5400