ON THE ROAD WITH A TAKEOUT QUEEN Nominees for ‘Best Food Ensembles in a Local Restaurant’

Ilove awards shows. My favorite category is “Best Ensemble Cast in a TV Series.” So, I started thinking, why not offer that same kind of award to foods? Foods work as ensembles on menus all the time. After a great meal, if the flavors and textures come together in an exceptional way, why not honor the dishes that made it happen? Here are my four nominees for the “Best Food Ensembles in a Local Restaurant.”

■ Schultzy’s Restaurant (265 Bayville Ave., Bayville) Restaurant owner James Schultz, is a seafood connoisseur. He was a fisherman for 33 years before opening his chic, homey seafood eatery. Every type of fish he has on his menu is a winner. I stopped by for lunch and would like to nominate the following meal for the “Best Food Ensemble in a Restaurant” — shrimp and lobster bisque, fish taco, and Gooseberry Grove ice cream.

The bisque was an elegant orangegold color, smooth as silk, and filled with the freshest morsels of shrimp and lobster. A choice slice of halibut was the star of the taco, while vegetables and fries supported it well. For dessert, three new homemade desserts are offered: apple crisp, cheesecake and a banana roll-up in a flour tortilla. Locally created Gooseberry Grove ice cream flavors rotate on the menu. Cookie butter and Kahlua are trendy favorites.

■ The Olive Room (172 Main St., Port Washington)

A gourmet variety of tapasstyle dishes are featured in this new bistro, plus outrageous desserts. My second nomination for “The Best Food Ensemble in a Restaurant” is the mini meal I ordered to go: lollipop lamb chops, cod croquettes and Cabernet Sauvignon ice cream with dark chocolate and cherries. The Ice Cream Chick of Huntington transports her original ice cream flavors to serve as dessert at the bistro regularly. Butterscotch apple crumb is an A lister. Soon, she’ll also offer her latest creation: ice cream based on brunch. That will include ketchup and mustard flavored ice cream served atop fries and pickle ice cream on waffles.

CATHI TUROW

calls, “grand mom secret recipes.” It’s such a warm and welcoming place, just like a grandmother’s kitchen. I felt as if my Tom Yum spicy soup with tofu and mushrooms, and my crisp fried banana and coconut cigar-style dessert rolls had been created especially for me. The dishes aren’t oozing with extra schmootz. They’re simple with just a few ingredients that shine through. The perfect combination of spicy, tangy, and sweet flavors I enjoyed during my meal make it a “Best Food Ensemble” nomination as well.

■ Garvies Point Brewery & Restaurant (45 Herb Hill Rd., Glen Cove) My fourth ensemble nomination is the new dessert menu. I loved the funnel cake fries. They’re light, crunchy, non-salty, and are topped with powdered sugar and amaretto sauce. The other four desserts are equally delicious and must be honored. I’m proud to mention cinnamon sugar cronuts, chocolate chip cookie skillet, bread pudding, and cheesecake. All five work together to guarantee you’ll have a great ending to any meal.

Congrats to all the nominees! See you next month!

Cathi Turow can be reached at: cturowtakeout@gmail.com