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THE HALF HOLLOW HILLS NEWSPAPER • DECEMBER 20, 2012 • A13
Side Dish DINE HUNTINGTON.COM By DineHuntington.com Foodie@longislandernews.com
FLYING THE COOP: Eddie and Allison Nobre, the proprietors of downtown favorite Fado, are spreading their wings. The husband-wife team is putting the finishing touches on their second restaurant, The Chicken Coop, at 44 Gerard Street in Huntington village, the former home of Bad Dawgs. Their new restaurant will be a destination for takeaway rotisserie chicken and family-style sides. Word on the street is they’ll have a signature delivery vehicle – we’re told Eddie’s importing a threewheel car from his native Portugal for service to your home.
way to eat an oyster is raw, but for the rest, Oysters Rockefeller is one of the signature dishes of the historic seafood restaurant at Grand Central Terminal. Here’s Chef Ingber’s Oysters Rockefeller (serves 4): 24 Royal Miyagi oysters on the half shell; Creamed Spinach; Hollandaise Sauce. Remove oysters from their shells, arrange shells on a baking sheet and spread 1 tblsp. creamed spinach into each shell, top each with an oyster and broil about 1 min. Remove from the broiler and nap each oyster with about 1 tbsp hollandaise sauce. Broil until the sauce browns, 1 to 1 1/2 minutes.
CLASSIC SAUCE: Anyone looking to include The PACIFIC OYSTER WITH LOCAL Foodies on their gift-givROOTS: In New York City, ing lists might want to the place to eat oysters is mosey on in to Herrell’s Grand Central Oyster Bar. Ice Cream (46 Gerard St., And at Grand Central OysHuntington Village 631ter Bar, the oyster to eat is 673-1100 herrells.com) the Royal Miyagi Oyster, for the perfect stocking which GCOB Executive Stocking stuffers for Foodstuffers: 10-oz. jars of Chef Sandy Ingber has de- ies… Herrell’s hot fudge Herrell’s original hot clared his Oyster of the sauce. fudge sauce in six amazMonth for December. So ing flavors - original, alhappens that Ingber’s Royal mond, coconut, pepperMiyagis come to him by way of Tom Kemint, orange and chipotle. This is the rehoe’s East Nporthport-based K&B al deal; the kind of hot fudge that turns Seafood. Now purists suggest the only hard when it hits cold ice cream.
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