AN ANTON MEDIA GROUP SPECIAL • 2019
FALL DINING GUIDE
The Island’s Best In Hearty Dishes And Cozy Cuisine
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(516) REX-BRGR (739-2747) See our menu at www.the-rex.com
196339 S
2C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
FALL RECIPES
Festive Fall Dishes BY JENNIFER FAUCI
jfauci@antonmediagroup.com
It’s that time of year again when time in the kitchen is all about warming hearts and bellies with hearty fall dishes. Fortunately, our favorite chefs are always at the ready with delicious recipes that are perfect for the season.
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elebrity chef, TV personality, restaurateur and cookbook author, Donatella Arpaia, who is best known for her role as head judge on Food Network’s Iron Chef America and the Next Iron Chef and owner of the upscale quick service pizza concept, Prova Pizzabar, shares her recipe for a Galbani Harvest pie and oven baked French toast with a cranberry compote. Geoffrey Zakarian’s career spans
30 years as a chef restaurateur known for his sophisticated taste and signature style. Owner of several restaurants, including Point Royal at The Diplomat Beach Resort in Hollywood, FL, Zakarian offered up his sweet brown sugar pie. As a Korean-American, Frenchtrained chef based in London and New York, Judy Joo’s culinary expertise spans the globe, specializing in pastry and Korean cuisine. She shares her favorite childhood recipe of salted caramel pancakes, also known as Hotteok. And it wouldn’t be soup season without Worst Cooks In America star, chef and cookbook author Anne Burrell’s pumpkin soup and sweet potato and apple hash.
1. Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic; and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.
is too thick, add a bit of water. Taste and adjust the seasoning as needed. 4. For the leeks, heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.
2. Add the stock, thyme bundle and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a 5. Using a hand or stand mixer, boil and reduce to a simmer; cook whip the cream and allspice until for 35 to 40 minutes. the cream holds its shape in soft peaks. 3. Remove and discard the orange halves, thyme bundle, and bay 6. Ladle the soup into service bowls, leaves and use an immersion top with a dollop of the whipped blender or upright blender to cream, and garnish with fried purée the soup. If the consistency leeks.
Brown Sugar Pie From Geoffrey Zakarian’s My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients
Pumpkin Soup with Allspice Whipped Cream & Fried Leeks Courtesy of Anne Burrell Serves 4 to 6 “I love this soup because it’s my favorite color and the garnishes bump up the fancy factor,” said Burrell. “It’s also totally seasonal—what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?” Extra virgin olive oil 2 leeks, white and light green parts only, cut in half lengthwise, washed and diced 1 large or 2 small carrots, cut into ½-inch dice 2 celery ribs, cut into ½-inch dice 2 cloves garlic, smashed and finely chopped Kosher salt 2 lbs pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or a pinch, butternut squash)
Anne Burrell 1 large russet potato, peeled and cut into 1-inch dice 2 cups white wine 2 qts chicken or veggie stock 1 thyme bundle, tied with butcher’s twine 2 bay leaves 1 orange, cut in half Canola oil, for frying 1 leek, cut into 2-inch julienne, washed 1 cup heavy cream ½ tsp allspice
2 large eggs, at room temperature 2 cups (lightly packed) light brown sugar ⅓ cup half-and-half 4 Tbsp (½ stick) unsalted butter, melted and cooled 2 tsp pure vanilla extract ⅓ cup all-purpose flour 1 8- or 9-inch unbaked pie shell Crème fraîche, for serving 1. Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, and half-and-half. Beat on medium speed until smooth, about 1 minute. Add the melted butter and vanilla and mix to combine. Sprinkle the flour over the top and mix just until smooth and no lumps remain.
Geoffrey Zakarian crust is getting too brown and the pie is still not set, cover the edges of the crust with foil.) Let cool on a wire rack. 3. Serve slightly warm or at room temperature. When plating, top each slice with a dollop of crème fraîche.
2. Pour the filling into the pie shell and bake in the middle of the oven until the pie is just set and no longer wobbly in the center, about 40 minutes. (If the
see FALL RECIPES on page 4C OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 3C
FALL RECIPES
FALL RECIPES from page 3C
Galbani Autumn Harvest Pie
Judy Joo’s Salted Caramel Pancakes or “Hotteok”
Courtesy of Donatella Arpaia Serves 1 personal pie
From Judy Joo’s Korean Food Made Simple
Homemade Pizza Dough
2¾ tsp fresh yeast or active dry yeast 4⅛ cups water 2¾ Tbsp sea salt 12⅓ cups “double zero” flour Oil, for greasing Nonstick cooking spray
Donatella Arpaia
Topping
4. C ut dough into 9-ounce pieces and 4 oz. Acorn squash, thinly sliced shape into balls. Place the balls on and roasted a nonstick surface or parchment 2 Brussels sprouts, thinly sliced paper, and then cover with plastic and roasted for 10 minutes in wrap, allowing room for dough oven to expand. Let dough rise until 2 Tbsp. Extra virgin olive oil doubled, 8-12 hours. ⅓ cup Galbani Whole Milk Ricotta 5. R est dough in refrigerator for 2-4 2 pieces Ovolini mozzarella hours. Your homemade dough 4 slices imported prosciutto is now ready to be baked. Select Kosher salt & freshly ground black 1 dough ball per personal pie. pepper to taste (Remaining dough balls can be made into more personal pies or Pizza Dough frozen for later, if desired). 1. Sprinkle yeast over water, com6. S et oven to maximum temperature. bining in a large bowl. Let stand Par-bake dough about 7 minutes. until yeast is creamy, about 1 minute. Stir until yeast dissolves. Topping 1. Preheat oven to 400 degrees F. In another large bowl, add sea salt, then yeast mixture and flour. 2. Place acorn squash and Brussels sprouts on a metal tray. Drizzle Stir until a soft dough forms. with olive oil and season with salt 2. Transfer dough ball to a lightly and pepper. Bake in oven for 10-15 floured surface and knead, minutes until lightly browned. adding more flour if necessary, until smooth and elastic, about 10 3. Raise oven temperature to 500 degrees F. Spread ricotta evenly minutes. on pizza shell. Top with Brussels 3. Lightly coat another large bowl sprouts and acorn squash and bake with oil. Place dough in bowl, for 7-8 minutes. Remove from oven turning it to oil the top. Cover and top with Ovolini, prosciutto, with plastic wrap and store salt and pepper. someplace warm. Let rise until it doubles in size, about 6 hours.
“Hotteok are sweet pancakes filled with a brown sugar syrup and nuts and these decadent treats were my sister Sonya’s choice dessert when we were kids,” said Joo. “In each bite, you crunch through a crispy golden crust, then through a chewy dough, and finally into a gooey center. I’ve jazzed up the classic recipe by substituting the brown sugar with muscovado sugar, which is richer and oozier when melted, and mixing it with a touch of salt.”
equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean kitchen towel or plastic wrap. Dusting with flour as needed to prevent sticking, press a dough ball into a 4-inch-wide disc using your fingertips. Make sure the disc is uniformly thick so the finished pancake will be Dough evenly filled with caramel. 1½ cups whole milk 3. Put the disc in your hand and 2 Tbsp granulated sugar slightly cup it. Spoon 1½ to 2 1 packet instant yeast tablespoons of the filling into the 1½ cups bread flour, plus more center of the disc. Seal the disc for dusting closed by wrapping the dough 1 cup sweet rice flour around the filling and pinching 1½ Tbsp cornstarch the edges together at the top. ½ tsp kosher salt or sea salt Once sealed, reshape gently to form a ball, set with the seam Filling side down on the floured work ½ cup firmly packed muscovado surface, and cover with a clean sugar (or dark brown) kitchen towel or plastic wrap. ½ cup peanuts, coarsely chopped Repeat with the remaining dough 1 Tbsp ground cinnamon balls and filling. ¾ tsp kosher salt or sea salt 4. In a large nonstick skillet, heat Vegetable oil, for frying 3 tablespoons of oil over mediFor the dough um-high heat. Put two or three 1. In a very small saucepan, heat the dough balls seam-side down milk to about 105°F. Remove from in the skillet and immediately the heat, add the sugar and yeast, flatten them with a spatula to a and whisk until they have dissolved. width of about 4 inches. Reduce Let stand in a warm place for 3 to the heat to medium-low and fry 5 minutes, or until bubbling, to the pancakes until golden brown activate the yeast. and crispy on the bottom, 3 to 4 2. In a large bowl, combine the bread minutes. 5. Flip them and cook flour, rice flour, cornstarch, and salt. until slightly springy to the touch, Slowly stir in the warm milk mixture 3 to 4 minutes more. Transfer the until a sticky dough forms. Shape pancakes to a wire rack or paper the dough into a ball in the bottom towel-lined plate when done. of the bowl and cover the bowl Repeat with the remaining dough with a clean damp kitchen towel. balls, wiping the skillet clean and Let the dough rise in a warm place adding fresh oil for each batch. until doubled in size, l½ to 2 hours. Cool slightly before serving. Punch it down and let it rise until doubled in size again, about 1½ hours more.
For the filling
1. Meanwhile, in a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt. 2. After the dough has risen a second time, dust a clean work surface with flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log and cut the dough into ten 4C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
Judy Joo
Savor The Fall Flavors
Chef David Burke presents a new Fall menu and Autumn inspired Sunday Brunch
4 5 SEVENth STreet, GARDEN CITY, NY 11530 | gardencityhotel.com | 516-877-9385
201122 S
Call for reservations.
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 5C
SOCIAL SCENE
Up On The Roof
A round-up of some of the city’s best late night hangs BY ANTHONY MURRAY
expansive panoramic views of the Hudson River, Hudson Yards, Times Square, The Empire State Building, and more. The Skylark is an all-season destination where guests, even in the cooler months, can enjoy city views from the main lounge’s floor-to-ceiling windows. The exclusive mixologist’s cocktail menu is based on classic inspirations that are rendered using only the freshest ingredients.
amurray@antonmediagroup.com
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ooftop bars are the hottest thing in New York City all year round. How can you go wrong with stunning views of the Manhattan skyline while sipping on signature cocktails that include some of the freshest ingredients around? Rooftop bars are the perfect atmosphere after a long work day or for a weekend night hangout with friends or family. Here are some of the best rooftop bars to check out the next time you’re in New York City.
47 W 38th St., New York 212-730-0538 www.spyglassnyc.com
Refinery Rooftop Bar
Refinery Rooftop is the crowning jewel of Refinery Hotel. With awe-inspiring views of New York City’s skyline and Empire State Building, Refinery Rooftop is one of Midtown’s Spyglass most dynamic spaces. Menu items include seared yellowfin tuna, grilled Rooftop Bar hanger steak flatbread and more. With the Empire State Building as When the sun sets, a lively crowd its central focal point, the Spyglass Rooftop Bar in the Archer Hotel boasts gathers for Refinery’s signature cocktail list, which focus on natural a true New York experience, with craft cocktails and shareable bites from cele- ingredients paired in surprising and brated chef Charlie Palmer. Enamored refreshing combinations. with nightlife of another era, Spyglass 63 W 38th St., New York is inspired by Alfred Hitchcock’s film 646-664-0372 Rear Window where patrons serve as voyeurs to the city below, aesthetically www.refineryrooftop.com 200 W 39th St., New York 212-257-4577 www.theskylarknyc.com
230 FIFTH
230 FIFTH is the city’s largest outdoor rooftop garden and fully enclosed penthouse lounge. It also has large umbrellas for those sunny or rainy days and is heated on colder nights. Being a full service venue, this rooftop bar can also host private events for up to 1,200 guests and offers in-house catering, furniture, AV, decorations, dance floors, DJ equipment and lighting.
drawing cues from the beautiful telescope used by Jimmy Stewart in its era of elegance and style.
230 FIFTH rooftop bar (Photo source: www.230-fifth.com)
230 5th Ave., New York 212-246-1000 www.230-fifth.com
The Skylark
Positioned 30 stories up in the heart of Midtown, The Skylark delivers a classically-styled cocktail lounge with
SAVE THE DATE!
December 1st, 2019
Massapequa 11 am - 1 pm Westbury 3pm- 6 pm
Join us for our Annual Bar / Bat Mitzvah showcase in both of our spectacular locations featuring Crowd Control DJ’s !
• Book your child’s bar or bat mitzvah date at the event and receive $500 off your event. (Revenue minimum will apply.) • RSVP by Nov 27th to 516-247-6337 to attend the Westbury showcase or 516-809-8514 for the Massapequa showcase. • You must be planning a bar or bat mitzvah to attend the showcase. This is a VIP event only - must have a RSVP to attend. 6C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
207511 S
The 10th annual in house showcase features our buffets, kosher caterer, Crowd Control Entertainment DJ show, Azamra DJ decorator, photographer, magician & other vendors ! Raffles and Giveaways !
• 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
201844 B
1-833-LI-LIMOS
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 7C
RESTAURANT SPOTLIGHT
Modern American Cuisine BY JENNIFER FAUCI
jfauci@antonmediagroup.com
W
hen Adam Bordonaro and Ryan Lory discovered that they shared a passion for the culinary industry, they embarked on a journey of their own: establishing their own restaurant. ARDYN, an elevated New American restaurant that serves fare with seasonal ingredients, was the answer. Located at 33 West 8th St., in Greenwich Village, ARDYN beckons guests to enjoy a dining experience that is at the forefront of modern techniques.
Q A
How did you get started in the culinary industry? We met back in 2014 while opening celebrity chef Charlie Palmer’s restaurant, Charlie Palmer Steak New York. We share a passion for making seasonal ingredients shine and having guests experience them in unexpected ways. We enjoy living healthy lives and spending time with our young families.
Q A
What led you to cofound ARDYN? It was a dream of ours to open a restaurant and after working together, we decided to make the move when we felt the timing was right. We work well together because we share the same values, work ethic, and want to create an experience that showcases what we do best.
Q A
How do you collaborate on creating the menu and preparing the dishes? We take the time to visit farmers markets. Our relationships with local farmers help us decide when we want to change the menu and it’s always based on what will be in season. We start by tasting and making a note of the availability and quality of ingredients, which we will
Ryan Lory and Adam Bordonaro
Q
Your website says that fresh ingredients are at the use as the core components on our forefront of modern techniques. menu. This usually happens three to Can you elaborate and share an four weeks before a menu changes; we example or two? spend a lot of time creating, tasting, and We are passionate about plating dishes that will using fresh ingredients and be featured on the upmanipulating them minimally. coming menu. As soon An example of modern techas a new menu is put nique would be an aerated goat out, we begin working cheese that sits on the plate of on the next one. the baby beet salad like a cloud. What is the mission of ARDYN? When we created the concept, we wanted to take the high quality of food and service that you would find in fine dining and present it in an unpretentious, energetic and upbeat environment.
A
Q A
8C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
Q A Q A
What are three must-try dishes that guests should order? Chicken Pot Pie, Charred Octopus, Confit Pork Belly
What’s next for you both and the restaurant this fall? ARDYN launched the first of two fall menus in the middle of September, which has new and exciting offerings showcasing the best of what is available including seasonal cocktails at the bar headed by Long Island celebrity bartender and Huntington native, Chris Burke. For more information on ARDYN or to reserve a table, call 646-490-8772 or visit www. ardynnyc.com.
Grand Opening
20% OFF All-To-Go
$20 OFF
Any Order of $100 or more
Not Valid on Holidays Cannot be combined with other promotions
Dining-In Only. Not Valid on Friday, Saturday and Holidays. Cannot be combined with other promotions. Expires: 12/31/19
$10 OFF
Any Order of $50 or more Dining-In Only. Not Valid on Friday, Saturday and Holidays. Cannot be combined with other promotions. Expires: 12/31/19
Sushi Bar • Bar • Private Party Room • On and Off Premise Catering Outside Seating • Ample Parking in the Back
36 Middle Neck Rd., Great Neck, NY 11021
Tel: (516) 482-1923 Online Order www.sokuasianfusion.com
Monday-Thursday: 11:30am-10pm | Friday-Saturday: 11:30am-11pm |Sunday: 12:30pm-10pm 208054 B
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 9C
RESTAURANT SPOTLIGHT which later became Fish on Main, in 1990. Soon after, Hassan also opened his third restaurant on Main Street, Ayhan’s Mediterranean Markeptlace & Gourmet Cafe. Ayhan’s Shish Kebab menu offers starters like housemade hummus, babaganoush and taramasalata, salad bowls filled with watermelon and feta salad or avocado salad, and entrees including lamb gyro platters, baby lamp chops, half rotisserie chickens, moussaka and more. The marketplace has housemade soups, fresh salads, paninis and melts, wraps, sandwiches, burgers and pizzas. Fish on Main serves up delectable chowders, steamed clams and zucchini pancakes as starters. Hassan’s favorite dishes are the lamb gyro, moussaka, spinach pie, hummus, shepherd salad and yogurt-marinated kebabs, and he says the most popular Hassan. “I was one of the first ones with the community are the lamb gyro on Long Island. My recipes go back and chicken kebabs. to my roots. I was born on the island “My restaurants are a different kind of Cyprus, which has island history, traof homemade, tasty, healthy, authentic ditions and dishes that go back to BC Mediterranean cuisine with the sincere times. They also come from watching hospitality of Cyprus,” Hassan said. my mother and traveling as a sailor “The town has been so good to me. I through Mediterranean countries.” love the water, I love Port Washington. While the Shish Kebab was Reminds me of my island. I feel lucky Hassan’s first restaurant to open in and privileged. Especially when the Port Washington in 1979, Hassan town named—with a street sign—the opened the Fish Kebab restaurant,
A Trip To Ayhan’s BY CHRISTINA CLAUS
cclaus@antonmediagroup.com
A
yhan’s Shish Kebab, a quick walk from the Town Dock, has been in Port Washington for 40 years. The blue and white décor pays homage to owner Ayhan Hassan’s roots and the view from some of his restaurants remind him of his home. “I saw an opportunity then for healthy Mediterranean cuisine,” said
Main Street and Shore Road corner Ayhan’s Corner. It was an honor. I guess this is an American Dream come true.”
Ayhan’s Shish Kebab is located at 283 Main St., Port Washington. For more information, call 516-883-9309 or visit www.ayhansrestaurants.com. Fish on Main is located at 286 Main St., Port Washington. For more information, call 516-883-1515 or visit www.fishonmain.com. Ayhan’s Mediterranean Marketplace Café is located at 293 Main St., Port Washington. For more information, visit www.ayhans marketplace.com or call 516-767-1400.
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20 off your check total of $60 or more excluding tax and tip with this ad Not combinable with other offers, early dinner or holidays. Exp 11/30/19 www.fishonmain.com Open 5pm daily - Closed Monday 286 Main St. Port Washington 516 883 1515
20 off your check total of $60 or more excluding tax and tip with this ad Not to be combined with any other offers, specials, brunch, prix fixe or holidays Exp 11/30/19
$
10C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
200604 B
$
• Steak House • Lounge • Catering •
Celebrate the Holidays and Everyday at Frank's VETERANS DAY Monday, November 11th 4-9PM Frank's Steaks would like to thank our Veterans for preserving the freedoms that we enjoy!
15% OFF
Plus
ENTIRE BILL FOR ANY VETERAN & ENTIRE PARTY
a complimentary glass of wine, tap beer or soft drink
Regular menu and daily specials available • Must show I.D.
PRIVATE & CORPORATE FUNCTIONS ◆ Business Presentations ◆ Wedding/Baby Showers ◆ Board of Director Meetings ◆ Anniversaries ◆ Business Luncheons ◆ Bachelorette Parties ◆ Retirement Parties ◆ Rehearsal Parties ◆ Client Dinners ◆ Quota Reward Presentations ◆ Intimate Wedding Celebrations ◆ Bereavement Luncheons
THANKSGIVING C E L E B R A T I O N
THURSDAY
28
NOVEMBER
DINNER ONLY 3-8PM
Traditional Thankgiving Dinner With All The Trimmings
$47
PER ADULT
$22
CHILD 12 & UNDER
Entire Menu Also Available
Any Bottle Of Wine With 2 Entrees Maximum discount $50 off any bottle of wine. Not to be combined with any other offer. Not valid on Saturdays or holidays.
54 Lincoln Avenue, Rockville Centre • 516.536.1500
4 Jericho Turnpike, Jericho • 516.338.4595
Email Chris: Chris@Frankssteaks.com
Email Nick: Frankssteaks51@hotmail.com
208323 E
50% OFF
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 11C
BREAKFAST
A Morning Start Check out these Great Neck spots for breakfast BY CHRISTINA CLAUS
cclaus@antonmediagroup.com
Mimosas. Bloody Marys. Fluffy scrambled eggs. Crunchy toast smeared with butter and jelly. Stacks of pancakes with syrup pouring down the sides. Waffles with berry compote dripping and whipped cream piled on top. Is your mouth watering yet? The saying goes that breakfast is the most important meal of the day, so why just pour some cereal in a bowl? Take a stroll down Middle Neck Road for a quick pop into Willie’s Coffee Shop for a classic breakfast or Rothchilds Coffee & Kitchen for a Mediterranean take on the first meal of the day. Of course, the peninsula’s staple, the Great Neck Diner has an abundance of options to fill any resident’s stomach at any time of day with some morning flavors. Health gurus and locals on the go can make a quick pit stop before the gym or work at bee-organic to grab a smoothie or açai bowl, while Cafe 1 of a Kind offers a unique spin on the usual breakfast fare.
Willie’s Coffee Shop
In the mood for a classic breakfast? Willie’s Coffee Shop is the best option for a quick stop and some traditional morning eats. Their menu boasts every Long Islander’s favorite, an egg sandwich or an egg sandwich with bacon, ham or sausage. Other classic combos are pancakes or French toast with bacon, ham or sausage. Cheese or western omelets with potatoes, toast and coffee also have a spot on the brief menu. For those looking for a quick stop-in meal, the shop’s bakery offers a buttered roll, bagels, English muffins and corn muffins. Willie’s Coffee Shop is located at 809 Middle Neck Rd., Great Neck. For more information, call 516-829-2193.
Great Neck Diner
The Great Neck Diner goes a little above and beyond the usual diner food. The breakfast menu is a full page of cereals, egg sandwiches, omelets and griddle options. While many diners have the basic egg sandwiches, Great Neck Diner kicks it up a notch, adding western, Florentine and Greek-style sandwiches to the menu. Also making the menu unique is the huevos rancheros, complete with two eggs served any style over corn tortillas with refried
Pancakes with Nutella from Great Neck DIner beans and homemade salsa and guacamole. From traditional Eggs Benedict to Irish (with homemade corned beef hash) to California (with avocado), the diner had five mouthwatering Benedict options to choose from. Additional specialty items include avocado toast, Monte Cristo, old-fashioned blintzes, Nutella pancakes and healthy French toast. Great Neck Diner is located at 14 Grace Ave., Great Neck. For more information, call 516-4660678 or visit www.greatneckdiner.com.
Rothchilds Coffee & Kitchen
If you’re looking for a Middle Eastern, Mediterranean and American breakfast from a family with deep roots in the community, Rothchilds Coffee & Kitchen is the best choice
see BREAKFAST on page 14C 12C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
French toast from Rothchilds Coffee & Kitchen
LONG ISLAND Restaurant Week
NOVEMBER 3–10, 2019
$29.95
3-COURSE PRIX FIXE SUNDAY to SUNDAY OFFERED ALL NIGHT (except Saturday until 7 PM)
longislandrestaurantweek.com 207699 B
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 13C
BREAKFAST
Eggs over medium with avocado from bee-organic
BREAKFAST from page 12C for the first meal of the day. The Rothchilds Breakfast (offered for one or two) is an omelet with a choice of three fillings from a list including fresh herbs, onion, tomato, mushrooms, Swiss cheese or feta cheese, served with an Israeli chopped salad, sundried tomato spread, pesto, Kalamata olive tapenade, green herb tahini, labene with za’atar and feta cheese with sumac. Other dishes on the robust menu include a shakshuka skillet (a poached egg dish), a green shakshuka, Challah French toast, avocado toast, croissant de lox and Boreka Supreme. Rothchilds Coffee & Kitchen is located at 76 Middle Neck Rd., Great Neck. For more information, visit www. rothchildskitchen.com or call 516-482-0434.
bee-organic
For those who are health conscious, bee-organic has the perfect breakfast meal full of flavor. The breakfast menu offers traditional options like two eggs any style, veggie omelets, crepes, banana French toast, oatmeal with fresh fruit, yogurt parfaits and almond butter and jelly sandwiches. While the menu boasts those favorites, it also has a robust selection of on-the-go choices. bee-organic has about eight different juices from the energy combo (beet, carrot, celery and apple) to the healthy
glow (cucumber, celery, lemon, parsley and mint). Smoothie flavors range from tutti frutti (strawberry, raspberry, apple and apple juice) to pink banana (strawberry, banana and fresh grapefruit juice) to mango blues (mango, blueberry, banana and apple juice). bee-organic is located at 4 Bond St., Great Neck. For more information, call 516-5700915 or visit www.bee-organic.com.
Cafe 1 of a Kind
Its name is an indicator of the dishes that line the menu. Cafe 1 of a Kind offers classic breakfast options with a unique twist. The cafe, which is situated on Northern Boulevard, but has a quaint back patio for eating, offers ebelskivers (a Danishstyle sphere-shaped pancake filled with choice of spiced apple, Nutella or walnut filling), green eggs Benedict (two poached eggs served on hash browns with fresh baby spinach, avocado, cherry tomatoes, almond chips and balsamic glaze) and crunch French toast (two buttery brioche toasts with Corn Flakes, maple syrup, toasted almonds and toasted pecan topping). The cafe also has four types of avocado toast, a whole wheat waffle and more. Cafe 1 of a Kind is located at 255-13 Northern Blvd., Great Neck. For more information, call 347-408-4780.
14C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
Photo source: Great Neck Diner Facebook
Açai bowl from bee-Organic
Photo by Christina Claus
COFFEE & KITCHEN
Introducing our new and expanded menu
Welcome to Rothchilds Coffee & Kitchen Rothchilds Coffee & Kitchen has been inspired by the diverse and vibrant communities of Great Neck and the surrounding towns. The intimate and casual atmosphere serves as a gathering place to celebrate food, friends, family and community. Rothchilds’ menu offers a modern interpretation of our collective Middle Eastern, Mediterranean, and American backgrounds. 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.
76 MIDDLE NECK ROAD, GREAT NECK, NY 11021 (516) 482-0434 • WWW.ROTHCHILDSKITCHEN.COM HOURS MONDAY: CLOSED , TUESDAY - FRIDAY: 10AM - 10PM 207095 B
SATURDAY: 9AM -10PM, SUNDAY: 9AM - 9PM
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 15C
AMERICAN FAVORITES
Rex And Roll
The Rex Burger & Lobster amps up classic fare BY STEVE MOSCO
N
joint flavor. Flat-top griddle cooked, the burger is juicy on the inside while maintaining a flavorful crust on the outside. 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 result is a crisp and luscious bird served on a toasted bun. But 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 its eaten. 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 surpasses this 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
smosco@antonmediagroup.com
ew Yorkers crave lobster rolls in the summertime—but what happens during the other three season? No matter the time of year, The Rex Burger & Lobster in Mineola, offers lobster with straight-from-the-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. 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 ingredients. Rex’s classic burger features two grilled-toKEorder Angus beef patties served on a toasted bun TA with American cheese, hand-leafed lettuce, vineripe tomato, grilled or raw onion and signature Rex sauce, which adds a hint of West Coast burger
AT
!
A SE
A lobster roll, fries and shake is the way to go. (Photo by Steve Mosco)
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, is located at 524 Jericho Tpke. (at Herricks Road) in Mineola. Visit www.the-rex.com or call 516-739-2747.
FALL IS HERE &
EVERYONE
2019-2
02
’’s
0
Candice Guardino's Italian Bred 10/19
We Specialize in Catering for All Occasions Ask for Our Catering Menu
get
Ukulele Festival 11/17
The Landmark Gala featuring Savion Glover
11/2
232 main street port washington, ny 11050 landmarkonmainstreet.org box office 516.767.6444
96 Mineola Ave., Roslyn Heights 516-621-1400
Flying Burrito Bros Tribute 11/9
ON MAIN STREET J E A N N E R I M S K Y T H E AT E R
16C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
fax: 516-621-1509
www.ourattilios.com
ORDER 30 OR MORE 20% OFF OFANY $
With coupon only. Not to be combined with any other offers. Expires 11/30/19.
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tix
Glenn Miller Orchestra 10/20
207277 S
Manhattan Comedy Night 10/26
More Than a Neighborhood Pizzeria From Our Kitchen to Your Table
DANCE DOOWOP Use code ESPDG at checkout for
$5 OFF your purchase
GALA 2020 KELLI O’HARA & SUTTON FOSTER
CELTIC FAMILY CHRISTMAS WYNTON MARSALIS
DOO-WOP PROJECT
BODYTRAFFIC
BE ENTERTAINED ENSEMBLE ESPAÑOL Oct 26, 8:00 pm WYNTON MARSALIS Nov 9, 8:00 pm (SOLD OUT) • A CELTIC FAMILY CHRISTMAS Dec 14, 7:00 pm BODYTRAFFIC Feb 8, 8:00 pm • GALA 2020: KELLI O’HARA & SUTTON FOSTER Mar 7, 8:00 pm DOO WOP PROJECT May 2, 8:00 pm
TICKETS ON SALE
stallercenter.com•(631) 632-ARTS [2787]
@stallercenter
207196 B
STAY LOCAL and grab dinner before the show at one of our HOSPITALITY SPONSOR locations!
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 17C
ASIAN FARE
A Trip To Asia Great Neck eatery blends tastes and flavors BY MIKE ADAMS
I
madams@antonmediagroup.com
t takes real creativity to eke novelty out of Asian fusion cuisine, but Great Neck’s Soku Asian Fusion has mastered this well. Dining at Soku is a feast for the senses, a symphony of smells, sounds and aesthetics, both on and off the plate. The eatery exudes a carefully-crafted atmosphere of high-end comfort, offering an elegant dining experience without being bogged down by the haughtiness of other establishments that share its eye for quality. The attention to detail in every aspect of the experience Soku offers is easy to appreciate. Ivan Zhong came up in the world of hotel management, and he’s put his years in the hospitality industry to good use, designing everything from the table settings to the staff uniforms and the plating for various dishes himself to help create a memorable impression with customers. Not a detail of Soku has been put in place without careful consideration. For Zhong, “consistency” is the key word when it comes to running a successful restaurant, so Soku was patient in its rollout, waiting to get its staffing and foodstuffs just instead of coming out guns blazing before everything was perfectly in place. Design and decor aside, the food is the most important aspect of any dining experience, and Soku excels across the board with pleasures for any palate. Soku’s cuisine runs the gamut from nations across the great eastern continent, borrowing dishes and inspiration from Japan, China and Thailand alike, but always with a twist or two that sets their takes on familiar foods apart from the rest. Being on Long Island, if you think you’ve had every oyster dish imaginable, think again. Soku’s Kumamoto Oysters might change
A sushi and sashimi combination garnished with ginger, wasabi and fresh fruit (Photo source: Facebook)
Soku’s spiced up take on edamame.
Plating design is crucial to how Soku presents its food to diners. (Photo source: Facebook)
your mind and open your options to the briny dish. The assortment of a half-dozen oysters garnished with lemongrass comes with a helping of soy sauce that gives the melt-in-yourmouth morsels an extra kick of flavor going down. The eatery also reinvents sushi with Duck Tortillas that are anything but boring. Essentially a sushi roll, the dish is stuffed with greens and cooked duck breast and wrapped in a scallion pancake topped with spicy mayo. That small world of ingredients
18C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
blends together to offer Soku one of its more unique dishes, which just happens to be to-die-for delicious. A sometimes gamey taste, the duck shines beautifully as it is accompanied by such fresh and bright flavors. Soku’s spirit for culinary innovation is even enjoyed in the edamame. The steamed soy bean dish is often reduced to a barely-salted table dressing or prelude to an appetizer. But here, it is reinvented with a peppering of chili powder and a blend of other spices.
Half a dozen Kumamoto Oysters.
That change from the ordinary in such a blink-and-you-miss-it item is indicative of the whole experience at the restaurant. Soku is an eatery that always goes the extra mile, and maybe even a few more, to stand above the rest. For more information regarding menu items, catering services or to make a reservation, call 516482-1923 or visit www.sokuasian fusion.com. Soku Asian Fusion is located at 36 Middle Neck Rd., Great Neck.
THANKSGIVING BUFFET DISPLAYS Smoked Salmon Display with Tomato, Onion & Cucumber Whole Baked Salmon Mozzarella & Cherry Tomato Skewers Assortment of Artisanal Breads APPETIZERS Fresh Turkey & Cranberry Sauce Egg Rolls Risotto Balls Flatbread With Roasted Butternut Squash, Caramelized Onions, & Goat Cheese SOUP & SALADS Butternut Squash Soup Apple Pecan Salad Potato Salad Grilled Veggie Salad CARVING STATION Roasted Turkey With Gravy & Cranberry Sauce Herb Roasted Prime Rib KIDS Chicken Fingers & French Fries Macaroni & Cheese Pizza Flatbread
HOT ENTREES Meatball Pomodoro Pumpkin Ravioli in a Sage Cream Sauce Rigatoni Broccoli Rabe Slice Andouille Sausage in a Garlic & Oil Sauce Shrimp Pinocchio Roasted Lemon Chicken SIDES Homemade Garlic Mashed Potatoes Candied Sweet Potato Cornbread Stuffing Burnt Broccoli & Cauliflower DESSERTS Assortment of Cakes & Pies Fresh Fruit Platter Fresh Baked Cookies Chocolate Fondue Station
$45
95
per person
KIDS 10 AND UNDER ARE HALF OFF
SEATINGS: 12 NOON & 3 PM. *Price does not Include sales tax & gratuity. Cannot be combined with any other offer.
FOR RESERVATION CALL: 516.773.2000 30 Cutter Mill Road, Great Neck, NY 11021 • www.innatgreatneck.com 208155 B
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 19C
KITCHEN TOOLS
Apple Gadgets BY JENNIFER FAUCI
jfauci@antonmediagroup.com
Ah, the apple. Some bakers would argue that the pomaceous fruit is much more intense than it’s simplicity leads on, making it worthy of unique utensils. From pies and muffins to juices and sauces, we think Johnny Appleseed would approve of these perfectly tailored apple gadgets that are necessary to achieve the perfect dish.
Apple Peeler/Corer
Coring an apple with a handheld segmenting tool can sometimes lead to an uneven, juicy mess. Save time and frustration by peeling and coring your apple with this old-fashioned tool that suctions to your countertop for sturdy, precise peeling via a hand crank. It also peels, cores and slices pears and potatoes. Get this one at Williams Sonoma for $34.95.
Immersion Hand Blender
Blend homemade applesauce to the perfect consistency with this KitchenAid immersion hand blender. Smooth, sweet applesauce or a delicious soup or gazpacho awaits. Also give it a whirl with smoothies, especially if you want to avoid gritty apple and pear green smoothies. Available at Target for $49.99.
Knife Set
You’ll need a good knife set to slice into crisp, juicy apples with ease and precision, especially after a day of picking them by the bushel. Make sure your set comes with a good paring knife. The Wusthof Classic 7-piece Slim Knife Block Set is available at Bed Bath & Beyond for $349.99.
Pie dish
No good, self-respecting baker should be without a decent pie dish in their kitchen. Glass is great, but ceramic also stands up to heat. This adorable apple shaped ceramic pie dish from Le Creuset is perfect for pies, cobblers and crisps. Available at Sur La Table for $49.95. 20C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
Juicer
Tired of the carrot, beet and celery juice? Make your own apple juice with the Breville BJE200XL Compact Juice Fountain 700-Watt Juice Extractor by Breville. This one can be found on Amazon for $99.99.
Halloween Dinner Special for 6 Kids! Fresh, Homemade Food without Anything Artificial! Includes: 2 lbs (approx 16-20 pcs) Sesame Chicken Strips 24 Corn Nuggets 3 lbs Mac & Cheese
1 - 2 liter soda $49.99 Serves 6
Enjoy Our New Dining Room!
Not to be combined with any other offer or special
With this coupon • Valid in Bethpage only • Not valid on uncooked poultry or catering. Expires 11/03/19 Anton1019
208182 E
5
$ .00 Off
Any purchase of $ 30.00 or more.
Call: 516-731-5500 zornsofbethpage.com 4321 Hempstead Tpke.,Bethpage,NY Mon-Fri 11am-8pm; Sat & Sun 10am-8pm OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 21C
LOCAL ESTABLISHMENT
Belly Up Elsie Lane elevates the bar scene BY STEVE MOSCO SMOSCO@ANTONMEDIAGROUP.COM
In the storied tradition of dive bars, Long Island has seen more than its fair share. But apart from a few legendary local spots, the majority of our watering holes aren’t particularly noteworthy. And though they all hit the mandatory notes, like flat screen TVs, maybe a pool table, dart boards and plenty of booze— along with a baseline food menu—few establishments that one would label as a true-blue bar stand out for any particular reason.
A
The Bronx Sidecar at Elsie Lane (Photos by Steve Mosco)
nd if that’s your hot take, then you haven’t yet stepped into Elsie Lane, a bar that opened its doors a few months back on Jericho Turnpike in New Hyde Park. Taking over the spot of a seemingly endless list of no-name bars, Elsie Lane is the brainchild of Bill Oxios, Sal Mignano and Ryan Sipp, all of whom possess stellar experience in the Long Island dining and bar scene. And all that time and effort in the business coalesces in a saloon that delivers all the comforts of a low brow bar with key elements elevated to polished heights. Upon entering Elsie Lane, you’re
BRING YOUR
immediately greeted by a long copper-topped bar to your left. The bar itself offers an eclectic selection of inebriaters, proudly serving bottles of Bud Light, while delving deep into the world of microbrews with a dozen taps that pour forth the likes of Barrage Brewing Company, Greenport Harbor Brewery, 21st Amendment Brewery, Brooklyn Brewery, and more on a rotating basis. There are also plenty of ice-cold cans for patrons, with a collection that includes Cigar City Brewing’s Jai Alai, Delirium Tremens from Belgium’s Huyghe Brewery, and Southern Tier’s downright reckless
2XIPA, along with $4 cans of Tecate. If you’re not here for beer, Elsie Lane’s creative cocktails—served in proper glassware—are also worth more than a few sips. The cocktails include the Spicy Smoke Margarita, with Tanteo jalapeño tequila, mescal, simple syrup, and fresh lime juice in a salt-rimmed highball; You’re The Bees Knees, featuring Fords gin, fresh lemon juice, and honey simple syrup served in a coupe; Tangerine And Thyme; with Stolichnaya Ohranj vodka, fresh tangerine juice, and honey thyme simple syrup in a highball; The Mary Pickford, with Bacardi rum, pineapple grenadine, and maraschino liqueur in a coupe; and finally, the highly recommended Bronx Side Car, a not-so-typical sidecar with 914 Bourbon, Cointreau, and fresh lemon juice served in a sugar-rimmed coupe. There’s also wine, and Instagram-worthy shakes that can be served with or without alcohol.
SPECIAL OFFER
APPETITE
with this ad For each party of 4 receive
CALL FOR RESERVATIONS
FREE
APPETIZER! DINE -IN ONLY Offer expires 11/9/19
Across from Roosevelt Field Mall in Red Lobster Shopping Center
Great Place for Residential and Corporate Gatherings - Large or Small! /Pasta-eria
@pastaeria
440 S. Oyster Bay Road Hicksville, NY 11801 (516) 938-1555 www.pastaeria.com (516) 938-1660
22C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
www.passione-restaurant.com
208324 S
231 OLD COUNTRY RD., CARLE PLACE | (516) 741- 4 800
Now, on to the food. The menu at Elsie these wings are packed with juiciness Lane is simple and straightforward, with that squirts forth at your first bite. more than a few surprising twists. The The owners—along with chef Charlie Starters and Shares portion delivers a Keller—decided to serve these beauties giant pretzel served with Brooklyn Lager with the sauce on the side in an effort not beer cheese and white wine mustard. to hide that luscious exterior. And while There’s also deviled eggs, chicken “nugs,” all the sauces are great—including the and hummus dip. But large groups of local Wenzel buffalo sauce—these wings hungry patrons should order the Live Fry are strong enough to stand on their own Or Die, a metal platter of fries, topped to merit. overflowing proportions with appleElsie Lane’s burgers are another source wood smoked bacon, cheddar of pride, and are available in six and Monterey jack cheeses, varieties, from the simple pickled jalapeños, green construct of the Bob onions, cognac onions, Kelly with mayo and and roasted garlic sour American cheese, cream and the bar’s to the roundhouse coveted “Elsie sauce,” punch of the Big Rich, which conveys the which features applenow-classic “fry wood smoked bacon, sauce.” cheddar cheese, That Elsie sauce pickles, buttermilk slaw Big Rich, with bacon, makes another appearand barbecue sauce. buttermilk slaw, and ance, among a choice of Others include the Uncle D, cheddar five other sauces, as dipping with pepper jack cheese, triple fodder for Elsie Lane’s wings, which chili pepper ranch sauce, and more the owners take a well-earned amount of that smoky bacon and a house-made of pride in. These wings are brined for black bean burger. The burgers here are an entire day, baked, then fried to order. legit, heavy creations that are guaranteed The entire process leaves the wings with to soak up the booze but also taste great a shiny brown exterior, reminiscent of a in the process. perfectly cooked Thanksgiving turkey. An array of chicken sandwiches and But unlike that sometimes dry bird, salads round out the menu, with different
Elsie Lane’s brined, baked and fried wings with an array of possible sauces preparations like a spicy offering and one that features a house-made herb buttermilk dressing. Of course, part of the fun of Elsie Lane is all of the aforementioned elements of that prototypical bar— these include those dart boards, a billiards table, oversized Jenga, a Ghostbusters pinball machine, and a handful of big-screen TVs with local sports teams inspiring everyone to drink more whether in celebration or
mired in defeat. And on Wednesday nights, the karaoke microphone works overtime, with future stars and barroom Sinatras belting out songs starting at 9 p.m. Whether your tastes exist in the low or high brow world of bars, Elsie Lane is raising the bar. Elsie Lane, 29 Jericho Tpke., New Hyde Park, 516-302-8412, Facebook. com/elsielanenhp, Instagram @_elsie_lane
A Mineola Landmark...
DAVENPORT PRESS RESTAURANT
The Davenport Building was originally built in 1896 as the Nassau County Trust. In 1924 it became the Davenport Press and remained a printing press until 1978 when its present owners converted it to a restaurant. It’s a building rich with history, the shelves on the dining rooms’ exposed interior brick are lined with antiques. Don’t let the subtle rumble of the trains deter you. We are located just steps away from the Mineola train station. Come cozy up by our large fireplace for a delicious meal or much needed drink after a long day’s work.
Pot Roast • Sauerbraten • Aged Steaks • Prime Rib • Fresh Maine Lobster • Fresh Seafood • Pasta Dishes Daily Grilled Specialties • Rack of Lamb • Chilean Sea Bass • Branzino • King Crab Legs and Much More!
Complete Thanksgiving Dinner Menu $ 95
prix fixe menu
44 Adults $ 2295Children Under 10
Sunday-Friday: Anytime Saturday: Before 5pm
dinner packages starting at...
3395
$
per person For holiday parties, rehearsal dinners, christenings, anniversaries, engagement parties, business functions or any other special occasion.
banquet rooms available for 20-120 people
weekday luncheon parties...
$
23
95 per person
complete bridal & baby shower packages...
$
36
95 per person
$
3595
per person
includes: appetizer, entrée & dessert with coupon only. Up to 6 people. Cash only.
70 Main Street, Mineola | 516-248-8300 | www.davenportpress.com
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NOW ACCEPTING THANKSGIVING RESERVATIONS!
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 23C
A LEGACY
All About Zorn’s S
The traditional eatery is the go-to for homemade food
was raising and selling turkeys out of a storefront and, later, “oven-ready” turkeys and the first rotisserie chickens on Long Island. Zorn’s recipes for sides like potato salad and macaroni salad are unchanged to this day. Now, Zorn’s sells much more, from delectable chocolate desserts and perfectly moist cornbread to their famous rotisserie chicken and ultra-creamy mac and cheese. Their sesame fried chicken is crisped to perfection and
holds unrivaled flavor. The garlic mashed potatoes and creamed spinach are also perfectly crafted for the ultimate flavor experience. Boasting a menu of nothing but guaranteed quality and freshness, potatoes are hand-peeled; chicken filets, ribs and pork are hand-trimmed; and gravies and soups are MSG-free. Zorns’ skinless southern fried chicken is cooked in non-trans fat, 100 percent cholesterol-free soybean oil and additives and preservatives are never used. Signature dishes include chicken cordon bleu, southern fried chicken breast and waffles, and meatballs and spaghetti with tomato sauce.
Merrill Zorn stands in front of the construction site of the new Zorn’s of Bethpage building. “We welcome everybody and I hope they enjoy the food and I hope they enjoy the experience,” said Zorn. Zorn’s is located at 4321 Hempstead Tpke. in Bethpage. For more information, call 516-731-5500 or visit www.zornsofbethpage.com. —Anton Media Group
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ince 1940, generations of Long Islanders have been going to the one place they know and trust for a good, homemade meal—Zorn’s of Bethpage. The family-owned-and-operated business has been serving meals to the community for nearly 79 years. Last spring, the iconic building was replaced by a new building adjacent to the current plot. Merrill Zorn, the fourth-generation owner of the legendary company, kept her promise to keep everything the same of the establishment that locals and Long Islanders alike have come to know and love. The Zorn’s of Bethpage legacy began in 1930 when Zorn’s grandfather and great-grandfather began producing poultry and eggs. This would evolve into operating a 10acre farm in Bethpage where Zorn’s currently stands. By 1940, the family
24C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
NEVER TOO EARLY TO START THINKING ABOUT THANKSGIVING! Create The Magic This Thanksgiving With An Authentic Cajun
+
+
=
Turducken!
OPEN THANKSGIVIN GD 12:30 PM - 8 P AY M CALL FOR RESERVATIO NS
CATERING AVAILABLE!
ORDER YOUR TURDUCKENS AND DEEP FRIED TURKEYS!
BISCUITS & BARBEQUE 106 E 2nd Street . Mineola . NY . 11501
516.493.9797
CALL FOR RESERVATIONS AND CATERING ORDERS www.BiscuitsAndBarbeque.com CASH ONLY 208126 B
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 25C
Your
BIGGEST decision between “Yes” and “I do”
Long Island’s premier wedding destination for your love story.
W E D D I N G S H OWC AS E
Sunday, November 24, 2019 at 12pm Reserve Online or Call 631.929.6585
Call and mention this ad to receive a complimentary ticket.
5720 Route 25A Wading River, NY 11792 26C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
EastWindLongIsland.com
208226 B
World-Class Cuisine « Dedicated Wedding Planners « Exclusive Indoor & Outdoor Ceremonies Luxurious Hotel Rooms & Suites « Full Service Spa & Hair Salon « Desmond’s Restaurant & Lounge Bridal Shoppe, Florist, Jeweler, Ruggero’s Family Style Restaurant and Carousel at The Shoppes All-inclusive wedding packages available.
Now seriously, indulge...
in more than just a tasting.
A WINE ADVENTURE Transportation and Tastings Luxurious Overnight Accommodations Picnic Lunch to Go Dinner in Desmond’s Restaurant $50 per person Voucher at The Spa & Salon
Sunday - Thursday $349 inclusive per person *Based on Double Occupancy MENTION THIS AD AND RECEIVE
$20 OFF PER PERSON
We’re not just a stop, we’re a destination.
208227 B
Call 631.929.3500
5720 Rt. 25A Wading River, NY 11792 EastWindLongIsland.com OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 27C
AMERICAN MODERN
ENDLESS SIPS BRUNCH
SATURDAY & SUNDAY 11:00AM-3:00PM (LIVE JAZZ ON SUNDAYS!) $12 PER GUEST* TWO HOURS OF ENDLESS SIPS MIMOSAS, BELLINIS, BLOODY MARY’S OR SCREWDRIVERS
MONDAY MADNESS
$14.95 MUSSEL POTS & 50% OFF BOTTLES OF WINE ($100 & UP)
PASTA TUESDAY
BUY 1, GET 1 PASTA ENTRÉES (DINNER ONLY. SECOND PASTA ENTRÉE OF EQUAL OR LESSER VALUE IS ON THE HOUSE!)
HAPPY HOUR
RESERVE NOW FOR
THANKSGIVING THURSDAY NOVEMBER 28 SERVING OUR NEW HOLIDAY MENU 12PM-6PM BE SURE TO CHECK OUT OUR WEBSITE FOR MORE INFORMATION ON THESE HOLIDAY EVENTS:
BRUNCH WITH SANTA SUNDAY DECEMBER 8
SPECIALLY PRICED COCKTAILS, BEER & WINE BY THE GLASS (MONDAY-FRIDAY 4PM-7PM. BAR & LOUNGE ONLY)
CHRISTMAS EVE
PRIX FIXE LUNCH & DINNER
NEW YEAR’S EVE
DINNER: 3-COURSES $29.99 (SUNDAY-FRIDAY 4PM-6:30PM & SATURDAY 4PM-6PM)
NOW BOOKING HOLIDAY PARTIES!
LUNCH: 2-COURSES $19.99 (MONDAY-FRIDAY 11:30AM-2PM)
516-693-5400
WWW.CITYCELLARNY.COM • 1080 CORPORATE DRIVE, WESTBURY 208225 E
FALL DINING GUIDE • OCTOBER 16 - 22, 2019