A Guide to Fine Dining
Built on the former site of the famous Victor Koenig’s, The Harrison is an American Bar & Grill in the heart of Floral Park.
Aside from its signature smashed burger, the menu features a Tomahawk steak for two, fresh seafood, pasta dishes, made-to-order sushi and more. A 30-foot backlit bar boasts 20 taps offering wine, craft cocktails and craft beers.
Open for lunch and dinner every day.
On weekends enjoy a bottomless brunch from 11am-3pm, with live jazz every Sunday! Reservations recommended. 86 South Tyson Avenue
AMBIENCE:
An elegant, understated palette of cream and white cast across two dining rooms, and a theatrical bar.
ESSENTIALS:
Open for Dinner from 5 pm, Tuesday to Saturday.
Sunday 4pm.
Reservations
Major credit cards accepted Wheelchair accessible Ample parking
Popular trends in the restaurant industry
Restaurant trends continue to evolve as a greater number of diners are going out to eat.
Dining out is no longer reserved for celebrating milestones or other special occasions. Many people dine out regularly for meals. A 2016 Gallup poll found that 61 percent of Americans eat dinner out at least once a week, and 16 percent are frequent diners, eating out three or more times per week.
People who regularly dine out may have noticed some of the growing trends that have emerged in recent years that are helping to shape dining experiences.
• Picked-on-property offerings: Many restaurants now serve foods grown, picked and processed on the premises. Rooftop or small courtyard gardens enable restaurateurs to pass the freshness on to customers. Chefs grind their own spice blends, harvest their own eggs, cure their own bacon, and embrace other hyper-local fare.
• Gut-friendly foods: Some restaurants are experimenting with preparing and offering foods that are friendly to the digestive tract. These establishments emphasize prebiotic and probiotic ingredients and focus some of their efforts on producing menus with foods that boast anti-inflammatory properties.
• Streamlined menus: Food waste is a problem across the globe. Operating a sustainable restaurant requires careful decisions about the foods that make it onto the menu. Instead of offering five different chicken dishes, a restaurant may focus on two or three popular standards to cut back on waste.
• Fast casual: Fast casual restaurants do not offer full table service, but offer a higher quality of food than traditional fast-food restaurants. These establishments also may be headed by trained and experienced chefs who add unique twists to popular menu items.
• Extended delivery options: Dining out doesn’t have to mean eating away from home. A growing number of restaurants are emphasizing their curbside takeaway, drive-throughs and delivery services. Travel-friendly fare and heat-and-eat meals are competing with convenient options available at grocery stores.
• Back to basics: More and more customers are looking for classic dishes they equate with home cooking. As a result, many restaurants are stripping away the pretense and extra ingredients and turning to traditional recipes.
• Lamb: Red meat and red wine go great together, but different types of red meat pair better with different types of wine. Lamb and Bordeaux go great together because lamb has a gamey flavor that requires a rich, bold .wine Bordeaux fits that bill, allowing the rich, fatty lamb meat to absorb its tannins.
Pinot Noir is a red, this pairing actually works well because het salmon stands up to the wine’s bold flavor.
• Salmon: Seafood fans who love salmon might like it even more if they pair it with Pinot Noir. While many types of fish are best paired with white wine and
• Indian cuisine: Fans of Indian cuisine no doubt like spicy oods,f but that tdoesn’ mean they wouldn’t also enjoy some temporary relief from their fiery favorites. Rieslings, which tend to be low in alcohol content, are sweet white wines that can be just the thing to complement all that spiciness. The Food Network notes that high-alcohol wines might make spicy Indian food feel even spicier, so if Riesling isn’t your ideal wine, at least opt for another wine with a low ABV.
• Spaghetti and meatballs: Italian food and wine go hand-in-hand, and Chianti is a great wine to pair with spaghetti and meatballs. Chianti has a bold ,flavor and the Food Network notes it has enough acidity to stand up to all the tomatoes and meat in spaghetti and meatballs.
• Steak: Cabernet Sauvignon is a red wine that’s high in tannins. Novice wine drinkers might wonder why certain wines dye their mouth after drinking, and that’s because of tannins. Steak softens the impact of tannins because of its fat content, making this an ideal pairing.
Pairing wines with your favorite foods can be intimidating. Professional and amateur sommeliers might know just the bottle to pair with that sizzling steak, but weekend warriors might not be so confident. The Food Network offers the following pairing tips to people looking for the right bottle to go with some popular foods.
Garden City, NY 11530
Dogs, Burgers, BBQ,
Chickens,
Serving Garden City and neighboring communities for over 50 years We are the purveyor of the best cuts of meats, we carry only trimmed dry-aged Prime beef, fresh poultry, American Lamb, City Pork, Bell & Evans chicken, fresh fish (Lobsters) delivered daily. We carry the best produce, wonderful marinades and sauces, cheeses, and imported dry goods.
THURSDAY NIGHT $20 Wine Bottle List & Ladies Night at The Bar, 5 p.m. - Closing MONDAY - FRIDAY Happy Hour at The Bar $6 Appetizers 4 p.m. - 7 p.m. Nassau Fast Track OTB on Premise Bet on Your Favorite Horses for any Track in the Country
Catch all Sporting events on 55” Satellite TVs
$20 Wine Bottle List & Price Fixed Complete Dinner Soup or Salad, Choice of 6 Entrees, Dessert and Coffee $19.95
WEDNESDAY NIGHT
TUESDAY NIGHT Unlimited Steak Night All You Can Eat House Marinated Sliced Steak, with Mashed Potatoes and Chef’s Vegetable $17.95
MONDAY NIGHT Burger Night Complimentary Glass of House Wine, Soda, or Pint of Bud Light with any Regular Priced Hamburger from our Menu
Starting at 4 p.m.
~Don’t Forget~ SUNDAY BRUNCH Served 1am1 - 3pm Featuring Unlimited House Bloody Marys, Mimosas, and Screwdrivers While You Dine!!!
Thurs 11:45am-10pm Fri & Sat 11:45am-11pm Sunday 9am-9pm
Mon
Fried Eggs With Irish Banger & Bratwurst, Smoked Pecan Wood Bacon, Black Forest Ham, Buttered Fried Brioche Toast With Seasonal Jam & Mini Potato Pancake
Pure Vermont Maple Syrup – Smoked Bacon & Egg Sandwich w/ Pancakes $12 –Pure Vermont Maple Syrup – Bangers And Mini Potato Pancakes $15 –Delicious Irish Sausage, Homemade Apple Sauce, Brioche Toast – Weisswurst & Scrambled Eggs $15 –Potato Pancake, Homemade Apple Sauce, Brioche Toast & Marmalade – Soon To Be Famous Breakfast Platter $18 –
– 3 Egg Omelettes $14 –Smoked Black Forest Ham & American Cheese Or Double Smoked Pecan Wood Bacon & Cheddar – Créme Brulee German Toast $15 –
Offering pickup, delivery, or dine in. We only use the freshest all-natural ingredients in everything we serve from our made-from-scratch kitchen. Our recipes never contain antibiotics, steroids, chemicals, or processed foods, just the best nature has to offer. We put a lot of thought into everything on our menu, so you can be sure every choice is the right choice.
