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Stresa One of Long Island's most iconic and elegant restaurants

The Palm Court

Porto Vivo

Long Island's most beautiful and romantic restaurant serving award winning cuisine.

Amazing italian american culinary creations prepared by Exec. Chef Joe Balbo a rising star in the culinary world.



Dream more than others think is practical, and expect more than others think is possible.

The Palm Court restaurant Cuisine The Great Gatsby would have loved!

We recently had a wonderful dining experience at the Palm Court restaurant at Carltun on the Park. We were the guests of Anthony Capetola, the CEO and President of the Carltun and his lovely wife Julie. Our menu for this evening was prepared personally by the Carltun"s award winning Executive Chef, Rodrigo Bernal. The Palm Court is one of the most beautiful and romantic venues on Long Island. The restaurant is surrounded by the acres of lush greenery and the dining room overlooks the celebrated Eisenhower golf course. . The dining room is comfortable & bright with sun light coming through large windows. The elegant tables and chairs are perfectly positioned so that the room is acoustically perfect. At the beginning of our meal Chef Rodrigo came by our table to briefly discuss our special menu. We began our meal with a generous bowl of New England Style Chowder with the addition of Crispy Serrano Ham. A Spanish staple ......and an interesting flavor combination of creamy chowder and salty serrano ham. Our third course was totally unique entree "Barcelona Foie Gras" with Lingonberry Syrup, Glazed Apples, Foie Gras; and a Goat Cheese Foam, Garnished with Jalapeno Salt Crystals. An incredible artistically plated dish that combined the richness of foie gras with the sweetness of lingonberry and the heat of jalapeno salt. Simply sensational.... This was followed by a small plate dish of Angel Hair Botarga with Sicilian Dried Tuna, Olive Oil and Garlic. Two additional Small plate fish dishes were then presented : Long Island Striped Bass with Mediterranean Red Shrimp in a lemon butter sauce, and a Cilantro Tomato Braised Chilean Sea Bass Argentina Style. Both dishes were superb and a contrast in flavors.

For dessert, Chef Rodrigo presented an artistic culinary delight...a colorful and delicious berry napolean. Exquisitely plated and luscious. After dessert Anthony took us on guided tour of the Carltun's famous climate controlled wine cellar. The chilled glass enclosed racks were filled with thousands of domestic and imported wines along with priceless collectible wine bottles with famous lineages. Wines from JFK's personal collection as well as wines dating back to the 1800's were on display. For intimate, exclusive, smaller dinners and meetings, the wine room is also available for luxe dining. Anthony then led us upstairs for a tour of the other beautiful dining venues within the Carltun. The Palm Court and the Carltun have recently been awarded the internationally recognized 5 Star Diamond Award. This award is given only to the world's finest venues who have achieved a record of excellence. The Star Diamond Award is considered to be the most prestigious award in the hospitality business. A fabulous evening of fun, friendship, and amazing food at a spectacular venue. Kudos and thanks to Anthony, Julie, and Chef Rodrigo. for a truly memorable evening..

The Palm Court at the Carltun on the Park, East Meadow, L.I. 11554

Table with a view

2013's Culinary Stars

from BArry kay Publisher/Editor in Chief

2013 has been a year when iconic older restaurants have come back into prominence, and new, exciting and ethnically diverse restaurants are being opened almost weekly on long island. It has been a year when fine dining is fast becoming a lost art. Today, people are under constant unending time pressure from work and home. The Ipod and the internet are their avatars of change and have affected how we think, eat, vote, and spend our leisure time.2013 is also the year I launched an exciting new dining e-magazine "Excellence" - There are so many fine restaurants on Long Island to choose from and review. I have selected a small exceptional group of iconic older restaurants, and exciting new venues to commend.

Iconic local favorites Trattoria Diane-Roslyn One of the finest restaurants in the tri-state area, offering tuscan fare, as well as traditional american dishes. The leg-

endary culinary talents of Roslyn's mayor, John Durkin and his wife Diane, began with a small bakery in the town of roslyn famed for their brownies, muffins and cakes that grew into lunches of "farm fresh salads, chili, sandwiches, poultry, meatloaf, and salmon. Today Diane's bakery products are sold all over the US and throughout the world. With the success of the bakery and kitchen, John and Diane opened "Trattoria Diane" a spacious multi-level restaurant adjacent to the bakery. . The tuscan inspired restaurant offers fabulous salads,pasta,, and superb poultry, meat and fish dishes. Diane's desserts are spectacular especially the brownies, cookies, and pies . Trattoria Diane is a perfect place for family dining, romantic interludes for couples, and a serene and wonderful venue for special occasions. This past summer Diane's opened an outdoor dining area "The Deck" which provides new and exciting "al fresco dining" during the spring and summer. The Deck



quickly became an instant hit and where you could visit at all hours for a snack, meal or for drinks and dessert. The inspired cooking and civic commitment of Diane and John has helped build a legendary reputation for all of their locations. Parking is never a problem for the restaurant, kitchen or bakery. Crabtree's restaurant in Floral Park-Each and every time I visit this time tested, charming restaurant, I come away smiling. The hosts of the restaurant are a father and son team Yanni and Demetrius. Both men are handsome, elegant and throughly schooled in the fine art of hospitality. The restaurant offers gourmet american and continental food beautifully served and presented on fine china. The restaurant has an old world charm, a number of unique and comfortable dining areas including a small outdoor seating area. Lunch, Dinner, and brunch are excellent and very reasonable priced. Valet parking is available. Try Crabtree's caesar salad, crab cakes, and long island duck. Stresa-in Manhasset-One of the top restaurants on long island hosted by Giorgio Meriggi. Beautifully decorated in a sophisticated

E xcellence Barry Kay Publisher and Editor in Chief Mike Albano EVP Creative Rita Leiter VP Sales and Marketing Published by BMR Ltd.


manhattan style. Beautiful floral bouquets, in a formal dining area with an active bar area adjacent to the main room. The wait staff are well groomed and trained to make your dining experience perfect..Stresa is located on Northern Boulevard near the famed Americana at Manhasset shopping venue.. Specialties of the house include : fabulous salads, pasta, and probably the best risotto I have ever eaten. Stresa serves beautifully prepared fish dishes such as tilapia, Bronzino, atlantic salmon, swordfish, scallops and lobster. Other specialty dishes are chicken, duck and osso bucco. For dessert there is fresh fruit, cakes, and pies. Simply one of the best.Made even better by the charming, dapper, and delightful owner host Giorgio. Convenient and accessible parking adjacent to the restaurant.

for any family. Valet parking.. Grasso's in Cold Spring Harbor-. A fabulous change of pace for those who enjoy fine food and music. Quaint, low profile restaurant/dinner club, is presided over by Gail Grasso who personally makes sure that every diner leaves smiling and happy. Loved the unique clam chowder, pasta, mussels, oysters, and salads. A great place for a romantic dinner date with your significant other as well as fun dining for a family. Convenient public parking nearby in the beautiful New England style town of Cold spring harbor. The Pearl East-Manhasset-This Pan Asian restaurant is blessed with Cathy, a fabulous host/owner and a fantastic array of authentic pan asian chefs. The restaurant is bright, bold, and fabulous like its owner. Fabulous floral arrangements, a case

with an ancient golden ceremonial robe is on display, along with other fabulous artwork. From the paint, flooring, artwork and menu, Cathy has been totally involved. The end result is simply fabulous and entrancing. The menu is large and filled with a La carte items, prix fixe dinners, sushi dinners, and feasts. I have had the pleasure of dining at Pearl east for an abbreviated lunch and then for a 3-1/2 hour spectacular feast. Pearl East's sushi, Egg rolls, sashimi, lobster dishes, fruits and entrees intricately molded and carved into exotic trees, fruits, and animals are worth the price of admission. Pearl East and the elegant, lovely Cathy are a "happening" because they are bigger, better and more fabulous than anyone could expect. This restaurant would certainly be one of NYC's favorite Pan Asian restaurants if they were located in the city. Cathy and Pearl East have made me a big fan of this type of cuisine. Pearl's is also noted for their fabulous catering, parties, and charitable donations of their food and time. A must see for pan asian food fans! Valet parking available

Stella Ristorante in Floral Park-I had not visited iconic "Stella ristorante" for a while and finally returned this fall. The restaurant is authentic, terrific, with a simple homestyle menu that will never age. The restaurant is run by 5 sisters and a 95 year old mother. The recipes are old world italian and truly unforgettable. Large portions of beautifully prepared pasta, meatballs, veal , chicken, eggplant, and fish dishes the way you had wished mother made. Charming old world decor, and fine service. A wonderful treat THE PEARL EAST

Exciting new Dining Porto Vivo - Huntington-Porto Vivo has discovered the magic ingredient for any successful restaurant... a great chef. Executive Chef Joe Balbo, is a very young, a gifted executive chef who has built a loyal staff at this beautiful restaurant. Working with Joy Mangano, HSN's brilliant entrepreneur and executive, this a business "marriage" made in heaven! The restaurant is urban style exciting, offering dining on multiple levels. Joe makes his magic in the kitchen creating amazing flavor combinations of seafood, pasta, poultry and meat. Every dish that comes out of this kitchen looks like a work of art and is exquisite in taste. Recently, we visited Joe at the restaurant for "small plate' tasting feast. We sampled a fabulous prosciutto pizzette-creamy, sweet, and sensational : a tuna crudo with black truffle emulsion, asian pear, red onion and yuzu vinaigrette, Bronzino served with broccoli rabe, olive oil and poached fingerling potatoes; a trio of butternut squash plates: soup, polenta with duck butternut squash ragu and and a butternut squash tortelloni with balsamic brown butter; Kobe flat iron steak with prosciutto, mozzarella, potato cake, parsnip puree, sauteed mushrooms, crisp onions, One of the best tasting we have ever had... To top it off we enjoyed a chocolate cake, a pumpkin creme

flan, and a passion fruit curd. "Off the Chain". The music was soothing, the vibe was casual elegance , and Joe was magnificent! Revel-Garden City-Combine an experienced and successful hospitality entrepreneur-Jim Doukas, with a James Beard nominee Executive Chef David Martinez ,then add a new and exciting venue in the heart of Garden City. The end result is a sensational new entry on the fine dining scene in Long Island.Revel is blessed with great food, a young, energetic

and good looking staff, and an urban chic ambiance. The restaurant offers a terrific lounge and bar that attracts executives of all ages, as well as singles, families, and those seeking gourmet dining. Revel prides itself on only offering the very best "farm to table" beef, chicken, and veggies as well as delicious fresh fish. The lounge area offers music, from a talented group of local entertainers and staff members. We sampled a number of Chef Martinez's specialties including a Kale Caesar salad; Pappardelle-slow roasted lamb ragu, cranberry beans mint and Cana da cabra goat cheese; grilled wild Alaska salmon, and veal and ricotta salata meatballs. All dishes Are served on fine china by a terrific wait staff. Revel has brought new life and excitement to Garden City. Kyma-Roslyn...Roslyn's hottest new face place.... Since day one, this beautifully appointed mediterranean charmer has been a major hit. Renu, the managing partner/host, has the restaurant clicking on all cylinders. The food is excellent, the atmosphere delightful , the service attentive and polished. Kyma offers traditional greek specialties i.e. hummus, zucchini chips, as well as lamb, poultry and fish. The mediterranean seafood on the menu


is on display and cooked to perfection. Whitewashed walls, comfortable seating and an air of excitement fills the restaurant at lunch and dinner. Beautiful indoor/outdoor bar, and outdoor dining during the warmer weather. Call for reservations as they are packed on the weekends. Valet parking. Hendrick's Tavern & Restaurant-The Poll brothers have added Hendrick's Tavern to their suburban culinary empire. They transformed the old and tired, George Washington Manor into Hendrick's, one of long island's most sophisticated and elegant dining venues. The restaurant offers the ultimate in urban chic ambiance on the highly competitive north shore landscape. Hendrick's Tavern is reminiscent of iconic venues like the 21 club, and Patroon. Dark wood, dark flooring, lush banquets and seating, old New York photos, and lighting are all on display. The menu offers steaks, chops, super large lobsters, seafood, pasta, and delicious salads. Hendrick's with the unbeatable combination of fine food, service and ambiance, has been the place to be since it's open-


ing. Hendricks has a number of dining rooms for parties and catering . Valet parking. Another winner for Gillis and George Poll. My journey will continue and hope you will join me on my mission of finding those venues that provide excellence in food, ambiance, and service..

For additional insights into fine dining on Long Island, NYC, and Bergen County, go to my new emagazine: My restaurant and hotel reviews are available at Have a wonderful, healthy and happy holiday season!


E xcellence T he es sential ingredients


What makes a dining experience memorable?


The Food-Fine restaurants don’t attract a loyal following unless their food is consistently good. Sophisticated diners appreciate well prepared food, made according to the diners request and served in a timely manner. "Farm to Table" food sourced from local suppliers who provide farm fresh vegetables, meat, fish and poultry chemical and steroid free are becoming the norm today, Our society today recognizes the value of healthy bodies and healthy food. In 2013 simple family, or home cooked style recipes that are broiled, baked, pan sautéed, and gently seasoned are much sought after. Olive oil, Avocados, Quinoa are today’s wonder ingredients because of their amazing benefits to the mind and body.


Presentation is a key element in making a meal enjoyable. Fine restaurants pr Qesent each course as is if they were a piece of artwork. Symmetry, color, and balance are vital to presentation.Think of the difference between drinking a glass of fine imported champagne in a beer glass or in fine crystal stemware. The champagne remains the same, but the visual pleasure and experience is dramatically different. Crystal goblets mentally enhance the taste and experience! Restaurants with superb food but poor presentation miss the mark!

Ambiance – Do you feel like a welcome guest or just a name on a reservation sheet? Does the decor and style of the room make for a comfortable and relaxing dining experience? I am awed by the magnificent decor, design and ambiance of both Megu's in New York & Tom Schaudel's Jewel Restaurant. Today, there are many local restaurants that make their guests feel like part of their extended family and not just another name on a reservation list.



Service- No matter how fine the food is, if a restaurants service is slow, inattentive, and poorly trained the result is frustration and anger . It may be hard to find well trained, customer friendly

waiters and attendants,but I have found most excellent restaurants make sure their help is welltrained. and fully conversant with the menu and specials. I enjoy having maitre D’s and waiters with knowledge of their menu , warm friendly personalities and who pay attention to their customers needs. . This type of excellent service is consistently provided on the North Shore of Long Island at Bryant & Cooper, Cippolini, and Stresa. Good Service includes changing napkins between courses and silverware when necessary, as well as refilling water glasses during the meal. A maitre D'/waiter with a pleasant personality and knowledge of the menu, who offers advice and guidance builds an immediate rapport.


A Great Host-. Giorgio, at Stresa in Manhasset, is the consummate restaurant host/owner. He is dapper,knowledgeable charming and totally in control of his kitchen and dining room. His warm welcoming attitude and manner has made Stresa one of the most popular restaurants on Long Island. Koichi Yokoyama, President and GM of Megu in Manhattan is young, charming, handsome, and warm. His vision, and attention to detail has made Megu one of the most beautiful and desired restaurants in Manhattan. I am always impressed with hosts who are not intrusive but are always there to make sure your dining experience is first-rate. Hosts who handle large crowds at key times with skill and generosity can turn even a potential disaster into an excellent evening.

Clean restrooms Taking pride in your restaurants restroom should be a nobrainer. Yet I have been to many restaurants where the restrooms are dirty, foul-smelling and unpleasant. Going to the restroom may be one of your last impressions of a restaurant and it certainly is important that memory be pleasant. Providing efficient soap dispensers, toilet paper, paper towels, hot air blowers and a pleasantly scented air freshener are essential.


Crabtree Rest aur ant Great food, elegant service, reasonable prices

Crabtree Restaurant has made its home for the past 27 years on Jericho turnpike in Floral Park. Yanni Hatgidmitrious, Crabtree's owner named the restaurant in honor of the famous Ms Crabtree from the Our Gang Comedy movies. At the time of Crabtree's opening, the cast of the "Our Gang comedy" movies, Darla, Alfalfa, Spanky, and Ms. Crabtree were famous names that the public could easily recognize.. It also provided a way to gain immediate recognition for the new restaurant. Crabtree's has an iconic presence on Long Island, with a loyal following that extends throughout the tri-state area. Yanni's son, Demetrius, has joined his

dad at the restaurant and has added his own youth, energy and elegance to the restaurant. Both Yanni and Demetrius have mastered the art of being a great hosts with a wonderful support staff of finely trained waiters, waitresses and busboys. We arrived on a busy Friday night to meet a group of friends, who also enjoy fine dining at Crabtree's. Upon seating, we ordered a special chef's appetizer of seafood salad. Our plates were filled with Portobello mushrooms, red peppers, grilled octopus, fried calamari, shrimp, feta cheese, and grilled onions drizzled with a golden extra virgin olive oil. We also ordered another appetizer: Maryland Crab Cakes, pan seared and served with a mescaline salad. Crabtree's crab cakes are among the very best I have ever eaten, with each large crab cake filled with tender white pieces of crab. For our entrees, we chose: – A baked atlantic salmon with a creamy dill butter. served on a sparkling white plate with an assortment of zucchini, and small red potatoes. – A panko filet of sole- sauteed beurre blanc. Delicately flavored and prepared to perfection.

– Darla's Chicken- Boneless breast of chicken stuffed with julienne vegetables and topped with scampi sauce. – Crispy Sea Scallops Pan Seared meuniereLarge, tender and beautifully prepared. At this point we were all totally satiated and decided to forgo additional carbohydrates, by opting for Assorted Teas, Capuccino, and biscotti. Crabtree's , charming ambiance, fine service and fabulous Italian/Continental Food a is a great place to enjoy good conversation, at reasonable prices. Crabtree's also hosts fabulous New Year's Eve party's and special occasions at the restaurant. A definite winner, highly recommended for diners of all ages. Kudos to Yanni and Demetrius for their continuing commitment to excellence! Crabtree's restaurant 226 Jericho Turnpike, Floral Park, New York 11001 Call for reservations: 516-326-7769Valet parking available

Hendrick’s Tavern another jewel in the Poll Brothers culinary crown!

Over the past 30 years, I have watched with fascination and delight as Gillis and George Poll built their Long Island restaurant empire. It began with the acquisition of the old time steakhouse, Manero's which became Bryant and Cooper, New York's finest meat emporium. Presently the Poll Brothers own and manage, Bryant & Cooper Steakhouse and Hendrick's Tavern in Roslyn, Cippolini Trattoria & Bar and Toku Modern Asian at Americana Manhasset, Bar Frites at Wheatley Plaza and Majors Steakhouse in Woodbury and East Meadow.

Gillis and George Poll, are both seasoned hospitality pros with a long and sucessful history in the restaurant business. They got their start at Pappas and Riverbay. They are intimately involved with each of their restaurants, and prior to the opening of any new restaurant, spend months researching food trends, and developing a menu they believe will stand the test of time. Their continued success comes from their meticulous research and knowing what their clients want.

I had been invited to the opening of Hendrick's Tavern 18 months ago and was impressed with its beauty and sophisticated urban design and interior. My wife and I decided to have another look at Hendrick's Tavern and sample their latest menu. We arrived at the restaurant on a Thursday evening in early September. What once had been the outdated George Washington manor has been transformed into one of Long Island's most sophisticated urban chic restaurants. Hendrick's Tavern features multiple dining rooms and a sophisticated elegance comparable to some of finest in New York. We dined that evening, in the romantic, and darkly handsome main dining room, decorated in early New York memorabilia. After we were seated, we were served by immaculately dressed waiters and captains who attended to our every need. Our meal began with a bread basket filled with an assortment of delicious breads, and a fabulous glass of Prosecco to celebrate the evening.. We began our meal with an extraordinarily delicious wild mush-

room soup with olive oil and crotonettes. We then sampled a dish of zucchini and eggplant chips with an almond garlic dip, A greek taste treat comparable to similar dishes at any of the best greek restaurants on long island. Next up on our culinary journey was a sampling of Hendricks salads. – A Pear salad made with arugula, endive, goat cheese, pecans with a pomegranate vinagrette dressing. Sweet, tasty and beautifully plated. – A salad of leaves of baby romaine, made with a caesar vinaigrette, shaved parmigiana, herbs, anchovies, and croutons was beautiful in appearance and subtle in flavor.

We had now arrived at the entree stage of our tasting, and made our own unique "surf and turf" by combining a 3lb broiled maine lobster with a 14 ounce sirloin steak. The lobster and steak were divided and plated for the two of us. Our entrees were accompanied by side dishes of sweet potato mash, creamed spinach, creamed corn, and a fabulous dish of lobster fried rice. The end result of our combination plate, was "off the chain" delicious. Although we were totally satiated by this amazing feast, we decided to sample a tray of Hendrick's Tavern desserts: sticky bun in caramel sauce, A chocolate cloud cake, and a coconut layer cake. We loved the sticky bun! Hendrick's Tavern once again proved to be an outstanding dining experience.The food, and service and ambiance were exceptional. Kudos and Thanks to Gillis and George Poll for their dedication to bring urban charm, and sophistication to Long Island. Call for reservations, definitely one of long island's best! P.S. Hendrick's Tavern will soon be offering an exciting brunch menu.....

Hendrick's Tavern 1305 Old Northern Boulevard Roslyn, Long Island 11576 tel: 516-621-1200

REVEL RESTAURANT AND BAR Eclectic american food in an urban chic environment Revel offers two diverse dining rooms in a restaurant that could have been in the heart of midtown manhattan. The front dining room and bar is casual, hip and loud with music and laughter throughout. The rear dining room is more subtle, elegant and although casual is more formal in attitude. I watched Revel grow from inception since it is next door to my Gym in the heart of garden city. As the work on the restaurant progressed it became obvious that this was a restaurant that tries to at-

tract a young hip audience as well as an upscale, 40-60 crowd. I visited the restaurant as the guest of owner Jim Doukas, a charming hospitality veteran of many years. The store front window is somewhat innocuous, and does not convey the beauty and style of this exciting new restaurant. The interior, seating and bar are sleek and manhattan style chic. We were immediately impressed with the professionalism of the wait staff and management. Revel has attracted a handsome group

of aspiring musicians, actors and actresses, students and professional waiters. The enthusiasm of the staff was exciting and enhanced our meal. Our server Meegan was an aspiring actress with a great big voice and personality who helped us throughout our meal. It also became obvious that Meegan and the other wait staff had been thoroughly trained and indoctrinated into offering fine and meticulous service. A big plus for any restaurant. We decided to try a diverse as-

sortment of tapas (small plates) to form an opinion of the kitchen run by Executive Chef David Martinez. Our table was set with sparkling white dishes, and crystal clear glasses, along with an assortment of exceptional rolls and creamy butter. Revel features superb farm to table meat and vegetables from some of the very best in the hospitality field. We began our meal with a series of appetizers: – Long Ialand Sweet Corn SoupGolden and deliciously sweet with tomato and corn relish and smoked papricka oil. – Veal and Ricotta Salatta Meatballs- a meal in itself with creamy

organic polenta, thai basil, and roasted heirloom cherry tomatoes. We then sampled an unusual Kale caesar- healthy and colorful, with Boquerones Caesar dressing, shaved aged manchego, and herb crostini. Tasty and colorful but not my favorite type of caesar. We also had a salad of house made burrata and heirloom tomato-lemon basil burrata mousse, herb salad, white balsamic cheese.a creamy and delicious homemade specialty. After a brief break for some pleasant conversation with Jim, and his GM Toula we eagerly awaited our entrees prepared by James Beard nominee, Executive Chef David Martinez.

We sampled: – Pappardelle- slow roasted lamb ragu, cranberry beans, mint and cana de cabra goat cheese. – Porterhouse steak- large thick juicy slices on par with the very best of the steakhouses on Long Island, which came with an assortment of sauces: a pomegranate bordelaise, three mustard sauce, a revel sauce, and a horseradish sauce. This was served with duck fat house fries, and creamed spinach. We also sampled an herb roasted amish chicken breast made with pancetta, tuscan bean ragu, and swiss chard. Perfectly made, soft and flowing with delicate juices. For our final entree we tried an out of this world grilled wild alaskan king salmon, accompanied by asparagus, hon shimeji mushrooms, roasted shallots, and lemon verbena aioli. For dessert We chose an extra creamy cheesecake and 3 different flavored sorbets. All good and a sweet ending to a superb evening. At long last, New York dining has come to Garden City.. with NYC pricing..


A new greek seafood restaurant captures the flavor of the Aegean...

Kyma is the north shore's newest luxe Greek restaurant specializing in serving only the finest traditional greek cuisine with fresh fish flown in daily from the Mediterranean, Kyma has added new excitement to the long island dining scene and captures the warmth and friendliness of a traditional greek taverna combined with the chic luxe of the fabulous greek islands. The restaurant was founded by John Chatiris, owner of Ethos Gallery restaurant in Manhattan, Mike Angeliadis, and Reno Christou, managing partner. My wife and I were invited for a tasting at the restaurant which we gladly accepted. We arrived at Kyma in the middle of the week and were immediately impressed with the beautiful exterior and outdoor dining area of the restaurant. Kyma has an attractive bar area, visible wall

of wines, and mouthwatering fresh fish display..As we entered the restaurant, we were greeted by Reno. our charming host, who led us to our table in the main dining room. The interior of Kyma features white washed walls, with white tables and light wood chairs, contrasted with sparkling candles, and light fixtures. Kyma transports you thousands of miles away to the festive atmosphere of the Greek islands. The menu offers modern greek cuisine with traditional ingredients served and prepared in a traditional greek manner with a contemporary flair. The menu embodies the purity of the sea and sun, and combined with fresh ingredients,a reminder of the beautiful greek culture and spirit. We began our aegean culinary adventure with a series of tantalizing delicious appetizers:

Crabmeat Cocktail- Large chunks of fresh lump crabmeat with cocktail sauce.. Kyma chips -Large paper thin zuccini and eggplant chips delicately stacked in small tower on the plate with a traditional tzatziki sauce. Crab cake- Maryland Lump "Blue" Crab Meat beautifully plated. Our next course was a Tomato classic Greek salad, made with cut to order, tomatoes, cucumbers, peppers, onions, olive and - Feta Cheese.For our entrees we had: Lavraki- (imported) Bronzini, lean white fish, mild moist tender flakes. Delicious, and beautifully prepared and presented. Youvetsi- Baby Lamb Shank Oven baked with

orzo, fresh tomato sauce and feta cheese. Both courses were elegantly plated and absolutely delicious and memorable. Our waiter was attentive, knowledgeable and helpful in describing our menu choices. We finished our meal with Ekmek, a pastry delight filled with vanilla cream, orange zest and whipped cream. Kyma is an outstanding and delightful new addition to "restaurant row" in Roslyn. Under the skillful guidance of Reno and his staff, this new restaurant will be a great place for , friends, family and business associates to enjoy. Kyma, 1446 old northern boulevard, roslyn, new york 11576, tel: 516-621-3700

Catch a rising star

Porto Vivo-Huntington

Porto Vivo restaurant, in huntington, is one of long island's best kept culinary secrets... This stunning restaurant is owned by Joy Mangano, one of america's most successful women inventors/entrepreneurs. Aside from its beauty and sophistication, the restaurant features the culinary genius of Executive Chef Joe Balbo. Approximately 8 years ago, I first met Joe Balbo while dining in Babylon. At that time Joe was 21 years old and a cre-

ative and dynamic force as a manager and chef. Aside from his epicurean menu, Joe had assembled a young, highly professional staff who loved working for him. Flash forward to this past week, when I once again met with Joe at Porto Vivo, the ideal showcase for his many faceted talents. Porto Vivo is an exciting restaurant with a unique charm and sophistication not often found on Long Island. The restaurant has 3 distinct serving areas on three sepa-

rate levels. The main dining room on the first level is spacious, handsome and elegant; the second level has a large circular bar and a small mini stage for live music. The third level offers comfortable seating and banquets in a casual, relaxed atmosphere. Porto Vivo offers their regular menu, comfort food, tapas, and tasting menus on all three levels. We visited Porto Vivo anticipating an exciting dining adventure and were thrilled at the tasting menu we were

served. Joe's genius is his ability to create unique flavor combinations that produce taste sensations that are memorable. The restaurant has their menus on i pads so that diners can see exactly what they are ordering. It made it easy to understand our tasting menu. Joe sent over an Amuse (Chef's gift) of "Beer and Clams" - A single littleneck clam made in beer,. topped with peroni sorbetto with a hot sauce spuma- A truly amazing taste combination with sorbet giving a sweet edge to the juice and meat of the clam. Our first course was a home made Burrata combined with grilled watermelon, heirloom tomatoes, and scented with hickory smoke. The burrata was

white, creamy and delicious with the wonderfully refreshing taste of grilled watermelon and the sweetness of heirloom tomatoes. Next on Joe's hit parade was an Octopus Crostini- A generous portion of octopus meat on a fresh crusty crostini prepared with sherry vinegar, lemon and basil. Although I had never been a big fan of octopus or squid, this dish made me a convert Our 3rd tasting course was Olive Poached Halibut- a beautifully prepared halibut made with black truffle emulsion, asian pear and crispy broccoli rabe. A seafood lover's dreamtopped with the sweetness of asian pear and the crispiness of brocolli rabe at its very best A duo of Pasta was our next

course- A combination of cavetelli with rabbit ragu acompanied by braised shortrib manicotti. delicious, hearty, and beautifully plated. We were served PorchettaButternut Squash Puree-Brussel Sprouts with Italian Honey and Peanuts, with roasted mushroom and summer peach demi. A dish that takes almost 8 hours to prepare .Spectacular! and worth every hour of preparation. I am a devotee of gourmet onion soups and I could not resist sampling Joe's Tuscan Onion Soup. This dish takes hours of preparation and comes to the table looking like a fried dumpling. It is made of homemade onion soup combined with risotto and rolled into dumpling and then cooked. Absolutely out of this world! At the end of our meal, Joe sent over a tray of homemade italian pastries and homemade gelato in 3 wondrous flavors. This was topped off with Iced Cappucino, and tea. Highly recommended for those who appreciate the very best in cuisine and atmosphere...Not to be missed! Kudos to Joe Balbo, an executive chef extraordinaire, and his staff. Its hard to beat a combination of a beautiful restaurant, laid back sophisticated ambiance, fantastic food, and a caring and knowledgeable wait staff.



egant fine dining

Over the past 20 years, Giorgio Meriggi, the owner of Stresa, has created an iconic presence on the north shore of long island. Stresa epitomizes the type of fine dining that was once prevalent in New York City in the 60s and 70s. Meriggi a veteran of Le Cirque, and Quo Vadis , had years of experience in the finest dining venues of Italy, France, Switzerland and Belgium. Today, Stresa continues to offer beautifully prepared italian food, a well trained staff , and a sublimely tranquil and sophisticated ambiance. Combining local ingredients in recipes from the north and south of italy along with unique flavor combinations, is all part of Giorgio's culinary genius. For our dinner, Giorgio personally chose an assortment of pasta, vegetables, seafood, and meat. Our meal began a plate of fried zucchini which was then followed with a two special appetizers: Prosciutto delicately layered over seasonally ripe figs which combined the delightful saltiness of the Prosciutto with the sweetness of fresh figs. This was followed with a light pasta dish of thin spaghetti with chanterelle mushrooms in a clear gravy. Stresa's salads are incomparable and we were then served caesar salad with just the right amount of parmesan, anchovies, and and egg. Our appetizers were accompanied by a sweet and soothing Pinot Grigio. Our entrees began with a special plate of Soft Shell crabs in a lemon butter sauce, and veal scallopine with fresh artichokes and wild mushrooms. Small brocolli spears were served as our vegetable. Each dish was beautifully presented on fine decorative china plates with distinctive glasses,goblets and silverware. Throughout our meal, our wait staff continuously refilled our drinks and brought baskets of fresh rolls and butter. Stresa is noted for their fabulous dessert trays, and tonight was no different, as our waiter brought over a plate filled with slices of italian cheese cake, apple cake, and a rich chocolate cake along with a large mound of freshly made whipped cream in the center of the dish. To finish our meal we had an iced capuccino, and tea along with vanilla biscotti. Giorgio spent time with us at the end of the meal, reminiscing about the golden era of fine dining in the 60's and 70's and some of the celebrated personalities who dined at Stresa. After 2-1/2 hours, we left feeling totally satisfied and knowing that we had eaten in one of the finest restaurants on Long Island. Kudos to Giorgio and has amazing staff. He is truly a magnificent host, and a true gentlemen who makes his "guests" culinary wishes come true....

Stresa 1524 Northern Boulevard Manhasset, N.Y. 11030 516-3656956


Exciting Seafood dining with a spectacular wa

restaurant | bar | lounge DINNER


Ocean, a new and exciting seafood restaurant recently opened at the Crescent Beach Club in Bayville. The new chic restaurant has taken the original Pine Island Grill dining rooms and upgraded them, to bring back a sexy, seaside style and excitement.A new management group, led by Chief Operating Officer, Matt Silver, has Ocean poised to become an elite upscale, fine dining venue. There is much to like about the new Ocean Restaurant and its beautifully redecorated dining rooms. The restaurant is comfortable, and reminiscent of the type of dining you find in Malibu, the Hamptons, or Hawaii. Sun-

light brightens the dining room as it comes through the large over sized windows. There are wonderful seating possibilities as the dining room has three distinct levels(restaurant, grill, and bar area). There is also outdoor seating on a porch overlooking the water. Large theatrical looking fans and fabulous over-sized carved wooden fish hang from the ceiling. The interior of the main dining room features spectacular wooden beams, floors, colorful tiles and ceiling. We began our "Ocean adventure" with an assortment of seafood appetizers: – lobster sliders- chopped main lob-

ater view

sters on brioches – Crabcake made with basil creme fraiche, – A large plate of beautifully prepared spicy tuna and mango tuna sushi- Over-sized, beautifully prepared, and a fantastic taste treat! We also sampled some home baked artisanal bread with hummus and infused butter. Before our entrees we sampled an Ocean Caesar Salad made with anchovies, parmesan and house croutons. Creamy, with a perfect blend of cheese and anchovies. For our main course we tried Ocean's unique "surf and turf", a

large Bone in Ribeye steak made with whipped potatoes, asparagus, combined with lobster meat, mushrooms, and truffle cream. Rich, delicious and more than enough to take home for lunch the next day. For our second entree, we couldn't resist Ocean's 2lb. broiled lobster. Sweet, filled with a delicious roe and bread crumbs. It just doesn't get any better! We also were served plates of pan sauteed brussel sprouts and asparagus. For dessert with tea and coffee ,we shared a special sweet and delicious chocolate creation made by the chef Dana, beautiful to look at and even

better to eat. Ocean's new seafood menu is superb, and the sushi"off the hook". The wait staff is accomodating, knowledgeable and enthusiastic. Ocean also features catering for special occasions, weddings, Bar Mitzvahs, office parties etc. Congratulations to Matt Silver, & Chef Dana for a memorable dining experience and to our waiter Tom for a delightful evening.

Ocean Restaurant, at the Crescent 333 Bayville Avenue Bayville, L.I., 516-628-3000

The Bull & Bear Steak

Still a tim

The iconic Bull & Bear restaurant, is one of New York's most sophisticated, and elegant steakhouses. The restaurant has a comfortable country club appearance/atmosphere and is located on the ground floor of the iconic Waldorf Astoria, It attracts a diverse clientele of tourists, celebrities, hotel guests and devotees of the finest steaks and chops in New York City. Bull & Bear is noted for its world famous selection of signature chops and seafood as well as selection of Prime steaks and and aged Angus beef. At its historic mahogany bar, guests can enjoy their favorite cocktails while viewing the restaurant's electronic ticker tape. In 2011, David Garcelon was named director of culinary for the Waldorf Astoria Hotel, and is responsible for the entire kitchen operation of the iconic hotel. David oversees the three diverse dining destinations at the Waldorf: the Bull & Bear, Peacock Alley and Oscar's American Brasserie. During our meal, David made


meless classic

sure to come to our table to make us feel welcome and to discuss his new menu. David has enhanced the Bull & Bear's menu offerings with healthy"farm to table" additions and variations in presenting and preparing some of the famous Bull & Bear staples. He has also spearheaded the Waldorf's installation of six beehives in a rooftop space on the 20th floor in April of 2012. Harvested honey is being incorporated into the hotel's restaurants menus. The bee's will be welcomed as the latest additions to the hotel's esteemed history and their new homes will be tailored to reflect the Waldorf' esteemed status in New York City's social, cultural and political life. Ultimately the hotel hopes to support 300,000 bees and the harvested honey will add to the hotel's utilization of locally sourced ingredi-

ents to provide the freshest most sustainable options to guests. George Pappas, the Bull & Bear's GM cordially greeted us upon our arrival and led us to our table adorned with a beautiful bouquet of flowers, fine china and silverware. Our meal began with an assortment of sensational appetizers: Chilled Jumbo Gulf shrimp cocktail, and a world famous absolutely delicious Waldorf Salad, made with candied walnuts, sweet and sour apples, celebriac, and truffles. The salad more than lived up to its legendary reputation! We also sampled Jumbo Lump Crab Cake made with lemon fine herbes aioli.. During our meal we were presented with a plate of large fluffy buttermilk rolls, which literally melted in your mouth. These "down home" rolls are a departure from the typical breadbasket of onion rolls, flats, and raisin bread. We began our epicurean feast with a selection of two of the Bull & Bear"s finest beef and seafood entrees. Boris our enthusiastic and knowledgeable waiter helped us with our selections. We sampled Dover Sole Meuniere made with Lemon Brown Butter. The fish was unbelievably tender and delicious. This is a dish that many fine restaurants have eliminated because of the time involved in de-boning this fantastic fish. Dover Sole, as served at the Bull & Bear, is definitely a very special dish. We also dined on "Long Bone" Prime Dry aged Rib Eye . A Spectacular visual and taste treat which was more than enough for a second day's meal. The bone when devoid of meat, resembled a small ivory tusk. For our side dishes we had creamed spinach, and buttered mashed potatoes.Perfect accompaniments to our gourmet feast. David sent over a special dessert dish of assorted cakes: a gigantic mile high chocolate layer cake along with a slice cheesecake and the restaurant's classic red velvet cake (first introduced at the hotel) in which Chef David uses beet juice instead of artificial coloring as a healthier alternative. The mile high cake was amazing in size, consistency and taste.. It was out of this world. The other cakes were also excellent....We finished our meal with coffee and tea. The Bull & Bear offers fine, elegant dining within a famed steakhouse. My experience different and more enjoyable then at many of the more publicized steakhouses. Like the Waldorf Astoria the Bull & Beart provides a one of a kind, memorable experience in a timeless and elegant setting.

The Bull & Bear Restaurant 540 Lexington Avenue New York, N.Y. 10022 212-872-1275

The Meathouse in

Where Barbecue

The Meat House store in roslyn is the perfect solution for today's busy households where time is of vital importance. The Store is located in an easily accessible strip mall on Northern Boulevard. The Meathouse is bright and spacious with counters and shelves fully stocked with fine meats, cheeses, vegetables, sauces, drinks and baked goods. Pleasing customers is a primary mission and the meathouse staff is friendly, knowledgeable, and available to assist, help and recommend. Founded in January 2012, the Meathouse has developed an island wide reputation for selling the finest quality meats and produce. During this time, the store has grown, innovated and become an integral part of the North Shore retail community. The business has been guided and directed by General Manager/ Operating Partner, Craig Jacobson, a hospitality pro with a

n Roslyn

e is King... The roslyn meathouse has given barbecue meats and produce a totally new cachet with its incredible selection of marinades, spices, sauces, and locally sourced prime meat, fish, and poultry. The farm to table, and boat to table food revolution has taken hold with the American public and the Meathouse makes life easy and convenient with its healthy, earth friendly products and fine service. The meathouse is also actively involved in the community through their own philanthropic efforts and in partnership with Steiner Sports on behalf of adults and children.

The Meathouse has three distinct principles it lives by:

strong background in the concierge business. Craig and his partner Dr. Arnold Schwartz, (a renowned orthopedic surgeon), brought in Chef Clifford Goodman to oversee the meat house's expanding kitchen. Chef Goodman had 19 years of experience as the head chef at the prestigious Glen Head Country Club on Long Island. A strong management team , fabulous food, a highly professional staff, and great word of mouth, has made the meathouse one of long island's top catering venues. Among the meathouses well known clients are: Equinox, Steiner Sports, and North Shore Country Club. Top former athletes like Mookie Wilson of the Mets, and culinary stars like top chef contestant, Nikki Cascone, have also helped the growth of the store and its catering business.

Community- Their business partners and employees are local. They are selected based on their committment to community involvement and civic activities. The MeatHouse knoseek out the finest local products. Hospitality- This store seeks to build friendly relationships with their guests (clients). They ask questions, and look to learn from their clients, so that they can deliver what their clients want and need. Excellence is what the store is constantly striving for, based on customer focused service and attention. Product Offering- The Meathouse is committed to provide the very finest, and freshest meat and produce to their customers. They also support the community's local events and fundraisers. The owners and the staff of the meathouse are focused on quality, where their products originate and the impact they have on renewable resources.. It's summertime, and on the beautiful days and sultry warm evenings, some of the amazing barbecue aromas in the air are from the fabulous ribs, steaks, chops, and poultry supplied by the roslyn meathouse. Congratulations to Craig, Dr.Schwartz, Chef Goodman, and the staff of the Meathouse.

Meat House 1085 Northern Boulevard Roslyn, N.Y. 516-307-9880

ATRIO T h e C o n r a d N e w Yo r k ' s signature restaurant

The Conrad New York, a contemporary luxury all suite hotel is located in the heart of lower Manhattan's Battery Park City . With spectacular views of the Hudson river, this maagnificent 463 suite hotel is adjacent to hudson river park, and in close proximity to many of New York City's iconic and historic landmarks as well as such trendy neighborhoods as Tribeca, and Soho. The Conrad has set a high standard for elegance and luxury with large guestrooms averaging over 450 square feet. Each suite comes with flat screen tv's, individual climate control, and exceptional views of battery park and the river. Rising 16 stories above street level, the Conrad also has an awe inspiring rooftop bar with endless views of new york harbor, downtown manhattan as well as atrio, a haute cuisine luxe restaurant and bar. We entered the brightly lit entrance and ascended to the an other worldly lavish and beautifully decorated lobby adorned with exotic marble, lighting, designer ceiling fixtures, and glass. On the 2nd floor we entered Atrio, Hilton's signature restaurant. Atrio's innovative and contemporary menu complements the restaurant's sleek, modern design. and stylish decor. A wood burning stone oven is a focal point of the exciting open-air kitchen, that allows diners watch their meals being prepared. Atrio offers a variety of dishes and selections.. Delicious and inventive flatbreads, artisanal cheeses, cured meats, salads and meatballs as well as old world wines by the glass and signature martinis. We were led to our table by the F&B Manager and served by a handsomely attired young, knowledgeable waiter. Initially we sampled some recommendations of the chef: The chef's recipe of veal and pork meatballs with grilled country bread. Large beautifully seasoned meatballs in a delightful natural gravy. Shrimp Saltimbocca/ with Pancetta and Sage made with large perfectly seasoned shrimp. We also requested a selection of handcrafted

farmhouse cheeses: old chatham camembert made of cow's milk from old chatham new york, hudson red also cow's milk from ghent new york. and a chefs favorite drunken goat, made of goat's milk from murcia spain. a fabulous taste treat with flavors that literally melted in your mouth. Our next courses were maplebrook farms burrata with scallion pesto, confit tomatoes and basil seedlings. rich, smooth and and indescribably delicious. This was followed by a chopped antipasto with sopressata, provolone piccante, pepperoncini, ceci beans and oregano vinaigrette. Our waiter then brought over a signature, fired pizza made with caramelized onions, potato, mountain gorgonzola, with a port reduction. Extremely tasty and a perfect segue to our main courses: Our entrees combined pasta and meat and poultry: we tried a chitarra pomodoro, with san marzano tomatoes, olive oil bread crumbs and parmesan cheese. Different and delightful... Orechchiette- long island duck sausage, with escarole and cannelini beans. ,d with fried shisito peppers, 25 year balsamic, and parmesan fries. Perfectly prepared, charred on the outside and medium rare on the inside. Simply spectacular. We finished our dinner with coffee, tea and an assortment of desserts: chocolate panna cotta with marcona almonds and amarena cherries, along with ricotta cheesecake with meyer lemon curd, amaretti cookies, and amerena cherries. Our table had a magnificent view of downtown Battery Park, the Hudson River and the stock exchange. Our service was near perfect, the food extraordinarily fine, and our hosts charming and attuned to our every wish. A great place for a romantic interlude or a fabulous family dinner. Worth the trip and an experience which we hope to repeat in the very near future.

Atrio at the Conrad Hotel 102 North End Avenue New York, N.Y. 10282 212-945-0100

jewel Jewel, Tom Schaudel's latest and most glamorous restaurant venture, opened in Melville to a great deal of fan fare. The restaurant was at the base of rubie plaza, a gorgeous hirise office built by the phenomenally successful rubie costume company who have dominated the popularly priced holiday costume business for years. Ultra modern, utilizing green hued glass, steel, and fabulous lighting, in many ways reminiscent of the wonderful, whimsical world of the wizard of Oz. Jewel is like a beacon of light seen from both the Long Island Expressway and Route 110 in Melville. The restaurant, at its opening offered the very best of Tom Our dinner that evening was a cornucopeia of neptunian delights:

Appetizers Tuna Tartare- a delightful pink colored mound made with red ginger, chilis, soy, and avocado Moroccan Spiced Hummusmade with Banana Peppers Risotto Balls- Each Ball filled with short rib center, reggiano, and tomato sauce

Schaudel's cuisine, a gorgeous luxe interior, a comic relief bathroom, a large open air kitchen, a spectacular bar and a wall of fine wines. Jewel was created to make a statement: "Here we are" and it most definitely has accomplished its mission. It is always interesting to go back to a restaurant after it has settled in and established its real vibe. To this end, I was excited to once again enjoy Tom's unique brand of cooking and entertainment. Tom is a terrific talent, easy going guy with the instincts of a showman. A year after our first introduction to Jewel, I came away with an entirely new perspective about the

Entrees Sea Bass- a spectacular, amazingly tasty plate of fish with lobster sauce, spinach, and smoked tomato relish Lobster- An irresistable full sized lobster butter poached, with lobster risotto, mushrooms, leeks and white truffle oil. After dinner we were served two special desserts: Toffee- A sticky pudding/ made with pecan brittle/ banana, and butterscotch.

restaurant. Jewel, although still Vegas style glam upon first look, has enhanced its focus, while adding a new layer of clients. Jewel is still a place to go for a special occasion, but it is now also a place where you need not be overwhelmed by its exterior charms. The clientele remains upscale but more inclusive, and more casual in their attire and demeanor. The kitchen and the "laugh out loud" mens room all fit seamlessly into the still beautiful decor. The food, as always is excellent and reflects Schaudel's emphasis on "treasures from the sea" and farm to table ingredients.

Pistachio -pistachio gelato, chocolate, pistachio cake/root beer float

Our evening was a superb combination of great cuisine, fine service, and a delightful atmosphere of casual elegance. Kudos to Tom Schaudel and his fine staff for bringing another exciting new restaurant to long island, with Tom's unique presentation and panache.

Jewel Restaurant 400 Broad Hollow Road Melville, New York 11747 631-755-5777

The Hilton Short Hills

The ultimate Tr i - S t a t e Staycation

The Hilton Short Hills has all the attributes that make for a great staycation. Located just 20 miles from New York City, the hotel is situated in the beautiful upscale town of Short Hills new jersey. The hotel's brick and glass exterior dramatically contrasts with the luxurious, contemporary elegance that lies within. The Hotel has much to offer guests and vacationers: indoor and outdoor swimming pools, a glamourous wellness and beauty spa, a totally redesigned luxe dining room, a "state of the art" business "center , a spectacular catering facility/banquet rooms, and fabulous shopping at the nearby mall of short hills. We had looked forward to our weekend at the Hilton Short Hills to see first hand the recently renovated hotel lobby, suites, and relaunched restaurant. Although we arrived at the hotel on an inclement Saturday, our day changed and became "sunny" as we entered this spectacular hotel. We were welcomed by Anthony Spagnolo, the front office

manager and his enthusiastic staff. The newly redecorated lobby is exciting and beautiful with glamorous marble floors, luxe wall hangings and a new jewel like metallic concave element in the center of the ceiling. Our check in was easy, quick and painless, and we were quickly escorted to our luxury suite on the executive level. The suite was elegant,luxurious, and spacious, with a living room, dining room and bedroom. We then went down to the exciting hilton "eforea" spa for an afternoon of sublime relaxation and rest. Elizabeth Whitener the spa supervisor met us and told us about eforea and its treatments. . I then enjoyed a custom swedish massage. My wife experienced a customized cleansing facial. The zen like atmosphere, soothing music and the skilled hands of our aestheticians were all that we needed to help us reach a new level of rest and relaxation. The eforea spa at Hilton is beautifully designed and laid out for maximum enjoyment. It has a spacious indoor pool, relax-

The menu features natural home grown ingredients that are farm to table, along with boat to table from local fishermen. We began our meal with a series of special appetizers:

ation room with refreshments, and a manicure/pedicure area. eforea is about a global spa experience, combining three distinct ranges of treatments( journeys) for men and women. eforea was created by Hilton to find the finest elements and practices from Europe, Asia Pacific, middle east, africa and the americas. The end result is a one of a kind spa experience for today's global travellers and guests. Each treatment offers a unique therapuetic experience that clients will remember, while feeling more energetic. We came away from our treatments feeling revitalized and newly awakened to the joys of spa treatments. A wonderful interlude! "Later that evening we had dinner at "the Dining Room" a stunningly redecorated and redesigned restaurant Elegant tables and chairs combined with magnificent light fixtures made the room look extraordinarily impressive. We were met by the restaurant's assistant manager Ellen Trimboli who greeted us and escorted us to our table with a beautiful view. Our waitress for the evening was upbeat, knowledgeable and helpful as she suggested dining options from a menu created by Executive Chef Richard Kennedy. Chef Kennedy was kind enough to come by our table to introduce himself and discuss some of the dishes and their ingredients. The menu is filled with some old favorites from the original dining room, as well as new dishes designed personally by Chef Kennedy.

– Scallop Rockefeller made with spinach, pernod, bearnaise, and toasted panko. – Homemade Duck Sausagewith stewed chickpeas, carrot, and brussel sprout These were followed by a classic caesar salad made with just the right amount of olive oil and parmesan cheese. Impressive! For our main courses we were served three of the Dining Room favorites – Brick Dough Salmon- a large salmon wrapped in brick dough, root vegetable hash – Grilled Jumbo Shrimp each grilled in the shell, salsa verde, avocado aioli herb salad Our entrees concluded with a tasting of the Hilton's amazing, incredibly large and tasty Cowboy steak, which at 36 Oz. can easily serve a family of four. The steak came with Kale, and roasted garlic butter. We finished our food extravaganza with tea and coffee and a "Cookie Jar" a chocolate chip bar, coconut macaroon, hazelnut tuiles, chocolate crackle, and thumbprint cookie served with vanilla infused milk. We left the Dining room totally satiated and satisfied. We awoke to bright sunshine on

Sunday morning and then enjoyed the Hilton's renowned Sunday Brunch designed by Chef Kennedy and his team.The Brunch menu offers fabulous food, tables of breads, cheeses, and fruits, as well as food stations for omelettes, meats, and poultry. We particularly enjoyed the fresh peeled shrimp, and generous portions of incomparable red and black caviar. Lavish tables filled with assortment of hot and cold dishes were spread throughout the dining room and enhanced the brunch experience with their beauty and aromas.Brunch guests were given a choice of a complimentary Bloody Mary, Screwdriver or Mimosa. Our brunch crowd was an eclectic group of family's, athletes, guests, and regulars. . We came away totally impressed and delighted at the elegant displays, fabulous food, and wonderful service. Leaving Sunday brunch we briefly toured the large beautifully designed catering facility with its exquisite ballrooms and spiral staircase. We then left to return home from one of the best staycations we have ever experienced! Thanks and Kudos to GM Pablo Torres for his exceptional hospitality. Pablo and his enthusiastic staff, have raised the Hilton Short Hills to a new higher level of Excellence! They made our staycation a completely joyful experience.

The Hilton Short Hills, 41 John F. Kennedy Parkway, Short Hills, NJ 07078 973-379-0100

Dining under the stars at

Trattoria Diane

Over the past 32 years John Durkin, Roslyn's mayor and his famed wife Diane have created an amazing world wide reputation for Diane's bakery. Their bakery is famous for its pastry's pies, cookies. and cakes and has built a huge and growing clientele on long island. Diane's also ships their baked goods around the world with a substantial business in japan and asia. Twelve years after the bakery began business, John and Diane opened Trattoria Diane, an upscale restaurant in the town of roslyn. . Trattoria Diane, is roman-inspired with a casual home-like ambiance, similar to the restaurants John and Diane found on their trips to Italy.. Diners have always treasured the special warmth and wonderful food that trattoria diane consistently offers everyday. This summer, Diane's expanded their restaurant, by constructing an impressive outdoor wooden deck on their parking lot . . The deck,

made of recycled light colored forest wood, seats around 30 diners with comfortable tables and chairs protected from the elements, by large colorful umbrellas. The deck is decorated with greenery, plants and vines, and lit by the sun, stars and moon as well as small strategically located spot lights. We dined outdoors, on a perfect summer night with mild weather, a light breeze, and a sky filled with twinkling stars. Diane's outdoor deck is a great place for lunch or dinner and a delightful late night venue, to enjoy a evening with wine and cheese. Our outdoor deck menu was a special summer tasting of Diane's signature dishes and new specials.

We began our culinary journey with:

Friti – Fried Zucchini Blossom- filled with goat cheese and in a light tomato sauce- delicious, rich and colorful Frito Misto- A plate of shrimp, scallops and mushrooms, with a light lemon sauce This was followed by:

Secondi - Chicken under a Brick- with mashed potatoes and broccoli rabe- moist, delicious and beautifully plated. This dish has quickly become a fan favorite! - Roasted Duck- A crispy skinned, moist and tasty duck, with basil walnut, wild rice, green beans in a peach sauce. Perfection! -Pan Seared Diver Scallops with Roasted Corn, Mushrooms, and Tomatoes - extra large, round scallops, pan roasted until they literally melt in your mouth. We also grazed on an unusually sweet and delicious dish of roasted figs, gorgonzola, arugula, with a balsamic glaze. A rich medley of flavors that complimented our entrees. We were now ready for Diane's fabulous desserts

Dolci. We were presented with a tray of assorted sweet delights. filled with profiteroles, a three berry pie- made with vanilla ice cream and raspberry sauce and an incomparable diane's chocolate brownie with banana ice cream, and chocolate sauce. We topped this off with a spectacular frozen cappuccino, made with coffee semifreddo, and warm cinnamon donuts. A dessert lover's dream! An evening of glorious dining, and fine service, under a beautiful star filled sky..... about as good as it gets. Diane's once again has expanded on a winning formula: great food, great service in a warm and friendly environment equals a stellar dining experience! Kudos to Diane and John for their exciting menu, fabulous food and new "deck "outdoor dining venue....

Diane's Trattoria, 24 Bryant Avenue, Roslyn, N.Y. tel: 516-621-2591 Call for reservations, valet parking available

The finest Japanese/Chinese Cuisine on Long Island

Pearl East I had heard great comments about Pearl East in Manhasset for many years, but up until last week, I had never visited this amazing chinese/japanese restaurant. Pearl East is simply the finest far eastern restaurant's on long island and certainly one of the best in nyc. The restaurant presents an almost innocuous appearance on northern boulevard amidst office buildings and a small inn/hotel. Six Reasons why I love Pearl East – Cathy is one of the most charming and delightful host/owners in the hospitality field. – The interior of the restaurant is large and beautifully decorated with fine oriental art, and wall hangings. – The sushi and fantastic asian food menu is a visual and taste treat – The service is excellent with a well dressed wait staff attentive to your needs – Pearl East's atmosphere and ambiance is urban chic; sophisticated and authentically far eastern in appearance – Every dish is plated with great creativity and imagination- Vegetables and fruits are carved into the shapes of fish and animals of many colors. For our special tasting menu, Cathy set up a feast fit for an emperor/empress. We began our feast with an array of beautifully plated appetizers: large plates

of sushi and sashimi including an -Angry Lobster roll- shrimp tempura inside topped with lobster salad and caviar and a seafood bisque, – Rock n roll- crab, avocado inside topped with tuna and salmon. – rainbow roll-a california roll topped with tuna, salmon, whitefish, and caviar – dragon roll-eel and cucumber ibrienside, topped with avocado and caviar Our waiter then brought over an assortment of dim sum : crab meat with pork, steamed vegetable dim sum, steamed chicken shumai, crispy scallops with black pepper. Dishes with food shaped like swans or goldfish were amazingly accurate in their detail. We had a brief "intermezzo" during which we were served an assortment of fruit drinks, flat water, proscecco and wine. This was followed by the entree portion of our feast: – Chicken with Lemon Gras and Snow Pea Pods – Kung Pao Chicken with Peanuts – Crispy Orange Beef – Szechuan Style Spicy Beef – Hunan Lamb All the entree dishes were beautifully plated on ornate china dishes and accompanied by noodles, & rice dishes . Cathy made sure that we also sampled some of Pearl East's famous house signa-

ture dishes as well: – Peking Duck with House Special Steamed Crepes- Simply amazing in taste and appearance and cut so that the duck was served with sandwiches made of the crispy skin. – Pearl's Lemon Chicken – Miso Glazed Black Cod Sizzling Oriental Mish-Mosh- Beef, Lobster, Meat and Crispy Wontons. Barbecued Jumbo Shrimp with scallions To end our feast on a sweet note we were served assorted plates of sliced and hand carved melons, and an amazing homemade ice cream. Cathy personally watched over our table, explained each dish and its significance in the feast, & provided charming informative information about chinese, japanese and thai food. Cathy and Pearl East are active in the long island community at fundraisers and charity events and have built a significant catering business on and off premises. Kudos to Cathy, her chefs, and the staff at Pearl East for an exquisite dining experience equal to the best of New York's fine restaurants.

Pearl East, 1191 Northern Boulevard, Manhasset, N.Y. 11030 516-365-9898 Highly recommended, valet parking, call for reservations.

Catering Available On and Off Premises

Elaborate Banquet Menu

Excellence holiday 2013  
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