Holiday 2014

Excellence

H O L I D AY / 2 0 1 4

T H E M A G A Z I N E O F H O S P I TA L I T Y

THE TOP RESTAURANTS ON LONG ISLAND TWO OF

NEW YORK’S BEST RESTAURANTS

GUERLAIN’S

NEW YORK SPA THREE GREAT

STAYCATION HOTELS NEW YORK, AND THE HAMPTON’S

Welcome FROM THE EDITOR

B A R R Y K AY,

PUBLISHER, EDITOR IN CHIEF

O

ur digital magazine, Excellence, is devoted to honoring those venues, products and services who are the very best. Our magazine focuses on venues in the greater metropolitan community as well as our local marketplace in Nassau county, and Queens.

In our new fall issue we are honored to showcase a fabulous group of newcomers to our magazine: The Seawater Grill at Gurney’s- an exciting new restaurant in the newly renovated Gurney’s Inn in Montauk. Amazing views of the Atlantic, and a hot sexy ambiance, drew a young, trendy and elite crowd.

Lure - A ny village favorite - This subterranean restaurant was designed to look and feel like you are on a luxury yacht. Fine food, and great urban sophisticated ambiance combined with the sights and sounds of the village.

Aldea - a New York michelin star restaurant- Portuguese food at its finest in this delightful, diminutive restaurant. Small plates, beautifully presented dishes under the direction of award winning chef George Mendes.

Michel Star rated.

The Marco Polo restaurant at the Viana Hotel in westbury. It is rare that a boutique restaurant in a hotel can attract sell out crowds consistently. Marco Polo is daring, fun, and unique with its Pan Asian menu. A great place for dining after theater or for a romantic evening.

We also feature Trattoria Diane’s, Frank’s Steaks in Jericho and Rockville Centre. Calogeros, Stresa. Il Bacco, Pearl East, Crabtree, The Maidstone, Hendrick’s , Toku, The Bull and Bear, Ocean,, Hilton Short Hills, Caribe Hilton, Guerlain Spa. We are excited to watch our viewing audience grow and communicate their opinions to us on dining and travel. We are pleased to announce the winners of our first annual Excellence awards for 2014. There are so many wonderful restaurants, hotels, resorts and spas in the metro area. The results are in and these venues have consistently exhibited excellence in their food, service, and ambiance.

Health, Happiness, and Success to all

Barry Barry Kay Publisher, Editor in Chief Excellence Magazine

Excellence

THE

TEAM

Barry Kay.........Publisher, Editor In Chief, Contributing Editor Rita L.................................................VP Sales and Marketing Alesa U........................................................ Creative Director

2014 EXCELLENCE WINNERS

By Barry Kay

2014 has been a year of dramatic changes in dining habits and dining venues throughout the U.S. The dining public is concerned about healthy food, local sources, farm to table boat to table, and small plates.

Our award winners have adapted to the new dining trend and continued to exceed their clients expectations.

We congratulate all of them.

We are proud that “Excellence” continues to improve and grow with each issue. We thank you for your continued support.

We also thank our loyal and hardworking staff for making publishing this emagazine a wonderful adventure.

Wishing everyone a happy and exciting fall holiday season.

Hilton Short Hills – is a short trip for a fabulous staycation.

The hotel, its employees, and enlightened management are enthusiastic, diligent and consistently excellent in providing the best possible service to their guests. One of the Tri-States best hotels with a superb and acclaimed dining room.The Hilton offers a scenic location - perfect for weddings, and celebrations The Maidstone B&B — A fabulous, different and unique bed and breakfast located in East Hampton. Life the swedish way! The Living Room restaurant is one of the Hampton’s best and most popular venues. Swedish cuisine and terrific service. Sophie the General Manager adds charm, beauty, and a welcoming attitude.

The Viana eco-friendly hotel and Spa. — Westbury, Long Island.

Viana is a LEED certified green hotel that has made a commitment to sustainability with a number of eco-friendly initiatives, Long Island’s only “green built” feng shui hotel, offers luxurious accommodations and amenities. Viana Hotel and Spa features: • A rejuvenating spa, to soothe the body and spirit • A full service beauty and nail salon • A state of the art fitness center and indoor lap pool • A renowned casual restaurant (“Marco Polo”) with Italian/ Asian fusion cuisine.

RESTAURANTS Pearl East — Great neck, L.I. -One of the best Japanese/Chinese restaurants in New York .Cathy, the owner is lovely,gracious and renowned as a fantastic host. Pearl East offers excellent food and fabulous “food as art” You can feast on exotic asian dishes sculpted into fishes, animals, and plants. Always busy, always welcoming, a true joy! A recent winner of the much coveted Star Diamond Award.

Stresa — Award winning,fine Italian and continental cuisine in an elegant, old world styled dining room. Georgio is one of the most charming and delightful hosts in New York. Fine food, great ambiance and the warmth and charm of Giorgio and his partner Tony.

Crabtree Restaurant — A long time local favorite on long island. Consistently delicious food for brunch, lunch and dinner.

Charming decor with a delightful garden room and outdoor dining area. Great for family’s, friends, and intimate dinners.

Fabulous host Yanni and his heir apparent dapper son Demtri Franks Steaks Jericho and Rockville Center — One of the elite steakhouses on long island. Big Portions, delicious skirt steaks, out of this world creamed spinach and garlic potatos. Large catering rooms for business and events.

Ocean Restaurant -— Located at the beautiful Crescent Club in Bayville. A spectacular seafood and sushi restaurant with indoor and outdoor dining. Spectacular sunsets and water views are some of the many reasons this restaurant and catering venue is becoming one of long islands hottest venues. Delicious fresh from the dock seafood, terrific sushi and sashimi, tapas, along with terrific service are what ocean is about. The beach frontage is ideal for seaside weddings and receptions.

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2015 FOOD TRENDS

By Barry Kay

2014 promises to be a year of change in the foods we choose, and the focus we place on healthy living.

There are a number of new and growing food trends which have been slowly assimilated into our American diet.

1.

The growth of sustainable seafood — It is time to learn all about Oysters and shrimps. What was an acquired taste for many seafood lovers is now an important part of our seafood cravings. Malpeque oysters are now being reviewed and enjoyed by a new generation of seafood lovers. Shrimps on menu’s and in bags at supermarkets are more popular than ever. However, we are no longer looking for large tiger prawns. Today, other more environmentally desirable shrimp such as Spot prawns and humpback shrimps are the up and coming seafood delicacies.

2.

Vegan diets, dishes and restaurants are definitely in. Over 20 years ago I was introduced to the vegan world by my younger sister. She befriended some of the founders of the vegan movement and began enjoying vegan produce while moving away from meat, fish, and store bought mass produced food.. Although initially viewed with disdain, today Vegans have developed a large and loyal following among celebrities, academics and the general populace.

Vegans sell their fruits, nuts and recipe books all over the world from bases in Hawaii, and New Zealand. Through their dietary habits the vegans have also derived enormous health benefits.

Vegan veggies and fruits are in harmony with our future and are spectacular in their flavors. For health, weight reduction and longevity, count on veganism to continue to grow and prosper.

People are beginning to realize that sugar, salt, and fried foods are hurting our bodies and leading to an epidemic of obesity, diabetes, heart disease and cancer.

3.

Juicing and cleansing — Bulky inefficient Juicers have been around for years and endorsed by celebrities, body builders and tv pitchmen. Jack Lalaine who lived into his 90’s and performed extraordinary acts of strength until he died, was a big proponent of juicing. Juicing has become mainstream and is found at gyms, delis, and vitamin stores, as well as on cable. Obtaining all the nutrients and vitamins you need in a single glass of pulverized veggies and fruits has struck a very responsive chord in America. It seems just about every major retail outlet sells the smaller more efficient Magic Bullet .The benefits of juicing become apparent almost immediately and produce increased energy, a feeling of wellness and aid in weight reduction or maintenance. Cleansing has also become a part of our return to health. Juice cleanses give us a chance to clean away some of detritus we have collected over weeks, months and years.

4.

The popularity of Kimchi and fermentation are providing us with a new arsenal of super foods and anti-oxidants to keep us healthy and feeling young.

Fermenting is finding its way into the mainstream american diet. Scientific research has shown the value of adding fermented fruits and vegetables to our diets and are now making inroads in the american diet.

5.

The increasing popularity of Mexican and Tex Mex foods — Tacos and Burritos have been popular in the states for years and now they have stepped it up a notch. Tacos with less cheese and beans are now filled with braised beef, chicken, and fish. Healthy, less caloric and diverse.

As we have become more concerned about our health, our american diet has become healthier and more diverse.

High calorie fried foods, and gravy rich meals are not being sought after by a younger, more knowledgeable audience.

Fine Dining & Service with an

Old World

Elegance

G

iorgio Meriggi, the owner of the "Star Diamond" award winning Stresa restaurant, , and his partner Tony have created an iconic presence on the north shore of long island. Stresa has always epitomized fine dining at its very best..

Meriggi a veteran of the legendary Le Cirque, and Quo Vadis , has had years of experience in the finest dining venues of the U.S., Italy, France, Switzerland and Belgium. Today, Stresa continues to offer some of New York's best italian food, in a beautiful venue, combined with excellent service. Stresa's menu features local, farm to table, and boat to table ingredients, in recipes from the north and south of italy along with unique flavor combinations.

In truth, Stresa has been one of our favorite restaurants for the past 20 years. Giorgio has always made sure that our meals were always perfect and helped us select special dishes. Recently, on a beautiful october evening, we visited Stresa to spend another highly enjoyable evening at one of our favorite restaurants.. We began our meal with a small plate of fried zucchini which was crisp, salty and absolutely delicious. No dinner at Stresa would be complete without their incomparable caesar salad. The caesar was made with just the right amount of parmesan, anchovies and eggs..We had a glass of a sweet and soothing Pinot Grigio to cleanse our palate before our entrees.

Our entrees began with an outstanding plate of Atlantic salmon with a parmesan crust, broccoli spears, and a small plate of mushroom risotto. The other entree was a plate of Osso Bucco, a large shank bone with tender meat literally falling off the bone, accompanied by whipped mashed potatoes. and a small portion of spinach. Both dishes were excellent and beautifully plated.

At Stresa each dish is presented on fine decorative china plates with distinctive glasses,goblets and silverware. Throughout our meal, our uniformed wait staff continuously refilled our drinks, crumbed our table, 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 fabulous china plate filled with slices of italian cheese cake, apple cake, rich chocolate cake along with a large mound of freshly made whipped cream in the center of the dish. We finished our meal with 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 as well as some of the celebrated personalities who have dined at Stresa. We left feeling totally satisfied knowing that we had eaten a magnificent meal at one of the finest restaurants on Long Island.

Kudos to Giorgio and Tony and their amazing staff. Giorgio is a world class, gracious and wonderful host. He and Tony make sure that every guests" culinary wishes come true.....

Stresa Italian Restaurant 1524 Northern Boulevard Manhasset, New York 11030 tel: 516-365-6956/7 Call for reservations!

The Finest Japanese/Chinese Cuisine on Long Island 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 signature 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

“Not the run of the mill Chinese...

Sushi is an added plus...

Something really special!” — Zagat 2012

“The best Chinese food I’ve ever had... You can’t pass this one up if you’re on the island!” ÍÍÍÍÍ Rated by Citysearch

Creative Sushi Chef on Premises

F

rank's Steaks located in Jericho and Rockville Center , have a long standing tradition of serving only the very best steaks, chops, and seafood . Frank's serves Prime Aged Beef,and although they are expensive, Frank's offers great value for the money compared to their higher priced competition. The service at Frank's is superb as most of the staff has been with them for over 20 years, resulting in great consistency of food and service.

Frank's Steaks menu offers something for everybody, including an amazing "whole garlic roasted chicken" and "apricot brandy teriyaki grilled chicken breasts". Frank's has the distinction of being Zagat rated every year since 1985.

The Jericho restaurant has 8 Televisions at the bar plus another 4 large Televisions in the dining rooms used only for big events.

From the moment you enter Frank's spacious dining room in Jericho you begin to feel comfortable and welcome. The walls

are filled with framed customer drawings and the round tables and chairs are extra comfortable.We were greeted by Nick Drossos one of the majority partners in the restaurant (the other majority partner is Richard Gerzof).

After being seated we began our feast with an order of freshly baked double gorgonzola bread- Toasted crispy bread with layers of melted gorgonzola cheese and garlic - Off the chain terrific!

We were then served an array of delicious appetizers: • Jumbo shrimp cocktail

• A plate of baked littleneck clams topped with seasoned bread crumbs

• Maryland crab cakes - Sensational and worthy of entree status at another meal.

We then shared an exceptional caesar salad and a G&G salad made with shrimp, tomatoes, green beans, onions, topped with a red wine vinaigrette dressing and bacon bits.

There are many wonderful entree choices at Frank's and we selected two of their famous signature steaks and a sampling of their seafood. We thoroughly enjoyed Frank's famous "Romanian Skirt Steak," acclaimed by Zagat as "the best skirt steak on earth." Our skirt steak was flavorful, tender ,juicy, and seasoned with frank's steak sauce.

a small "melt in your mouth"portion of broiled norwegian salmon topped with sauteed tomatoe and basil. Accompanying our steaks were generous sides of creamed spinach, sauteed mushrooms, grilled asparagus with garlic, and mashed potatoes with sauteed onions.

Frank's has a full selection of fine wines, tap beers, micro-brews and imported beers, and an impressive comfortable bar with a large flat screen TV. Frank's has a well deserved reputation for serving amazingly delicious desserts made on premises. We shared a bottomless cheesecake served in a bowl.and a triple chocolate layer cake. We shamelessly enjoyed every bite of these calorie laden sweets. After some coffee and tea we slowly made our way out into the night air. We had experienced an excellent meal, accompanied by fine service and a wonderful laid back ambiance.

Frank's restaurants on both the north and south shore are long island favorites for their food, generosity and involvement in the community. They believe in giving back and are generous benefactors to hospitals, religious institutions, children's and women's charities and team sponsorships.

Kudos to Nick, and Richard, for their continued excellence in providing the very best food, service and ambiance.

Open for lunch and dinner, catered affairs on and off premises.

We also chose a sensational "cowboy garlic rib steak," Frank's signature 24 oz.USDA prime, aged, bone in rib steak steak and

Frank's Steaks 4 Jericho Turnpike, Jericho, Long Island | 516-338-4595

Frank's Steaks 54 Lincoln Avenue, Rockville Center | 516-536-1500

AN IBERIAN CULINARY JOURNEY

A

ldea is a spanish name for a small village and in many ways Michelin Chef George Mendes has created a small slice of Portugal in his exciting portuguese restaurant on 17th Street in NYC. Chef Mendes, while doing research for his cookbook, returned to Portugal, his homeland and his culinary roots. In a recent Wall Street Journal Article, He stated "It’s a powerful thing to be a chef for so long, then discover this rustic, gutsy cooking style — and realize that it’s actually where you started out. That trip, I think, made me a better, braver cook. It taught me not to be preoccupied with appealing to a modern New York palate, not to be afraid to bring forth more regional and classical cooking, to dig deeper into my upbringing. To use my roots."

Aldea, Chef Mendes restaurant, is narrow, long, minimalist in its furnishings and table settings. The idea is for patrons to feel comfortable & casual while dining on exquisite Iberian "food as art" creations from the open air kitchen.

Chef Mendes is a handsome, dynamic, ubiquitous presence in his kitchen. His staff acts in unison with him and watching them all in action is to witness a highly stylized ballet of arms, legs, pots, pans and ovens all functioning at the highest level.

We were invited by Chris Lauber, the youthful GM to sample some of the most exciting cuisine in the city. We entered the restaurant and past a small, but very active bar and some individual tables. We were seated us in a section of the dining room adjacent to the open air kitchen and a long stairway leading to a second floor dining area.

Octopus and potato - made in an octopus broth, tomato, soffrito and coriander. Dining on this dish changed my perception of Octopus as a delicacy which was both filling and enjoyable.

Next on our seafood journey was a Portuguese baby squid stew made with chorizo, cod roe and ginger. Interesting and beautifully plated.

Dayboat Scallop - Our favorite dish on the tasting menu...made with baby beet, oyster mushroom, and husk tomatoes.- The Scallop was large pearlessent, with just a hint of it being grilled.

Bacalhau Gommes DeSa - A ample portion of salt cod casserole made with potato, onion and black olive.

Duck Breast - Our second most favorite dish made with delicately sliced blood red rare duck meat made with hen of the wood mushrooms, sunchoke, and red wine jus. Extraordinary in appearance and taste!

Chef Mendes then served a fabulous housemade honey sponge cake- with zimbro cheese, yogurt, crispy milk, and yuzu ice cream.

The perfect sweet to end a fabulous culinary journey.

Aldea is a trailblazer with its innovative interpretation of portuguese dishes. Chef Mendes is a Michelin award winner and critically acclaimed for his "avante garde" cooking and style. The combination of Chef Mendes, a welcoming staff and a fantastic menu makes Aldea one of New York's top dining venues.

After reviewing the menu , we chose an 8 course chef's tasting menu: We began our Iberian dining experience with: "Petiscos" the portuguese equivalent of spanish tapas.

A large bowl of Gazpacho "Alentejana" - made with pickled rock shrimp, gooseberry, and wild herbs. Aldea serves this dish by first filling the bowl with the delicious herbs, gooseberry and and rock shrimp and then pouring the liquid from a beautiful decanter.

The Gazpacho was visually exciting and a taste delight

Aldea Restaurant 31 W 17th st, New York 10011 (between 5th & 6th ave.)

Tel: (212) 675-7223 aldearestaurant.com

Crabtree's Restaurant

One of Long Island's Best Local Restaurants

C

rabtree's restaurant in Floral Park has always been one of my favorite local restaurants. Crabtree's has been in business for over 28 years and has maintained its reputation for excellent food, service, ambiance and affordable pricing .

Yanni Hatgidmitrious, Crabtree's charming and dapper owner named the restaurant in honor of the then famous Ms Crabtree from the "Our Gang Comedy" movies. Over the years, Crabtree's has achieved an iconic status on Long Island, with a loyal following throughout the tri-state area. In recent years, Yanni has also mentored and overseen the development of his son Dimitri to eventually run and continue the success of the restaurant. Dimitrius has added a new energy and sophistication to the restaurant with his background and formal culinary training. Dimitrius has also mastered the art of being a superb and welcoming host. Blessed with a wonderful support staff of finely trained waiters, waitresses and busboys, Crabtree's continues its excellence year after year.

We arrived on a Tuesday night to once again enjoy fine dining at Crabtree's. We were seated in the "garden room" ( one of three delightful dining areas in the restaurant/bar). We were then treated to a superb amuse bouche, (a"chefs gift")"a small plate with a crispy mushroom risotto cake and herb goat cheese, and a a combined blackened scallop and blackened shrimp. Beautifully presented and absolutely delicious.

This was soon followed by a jumbo chilled shrimp cocktail with a housemade cocktail sauce. A seafood lovers delight. We couldn't resist trying another neptunian treat...a super sized portion of large black Mussels in a creamy broth.

For our entrees, we then chose two fabulous fish dishes: - A combination plate of potato crusted grouper with red pepper coulis and a Maryland Crabcake, The grouper was enveloped in a lattice like covering of perfectly pan fried potatos with a creamy dill butter.and an assortment of zucchini, and small red potatoes. The pan seared lump crab meat has been extolled as one of the best and is a "must have" each time I dine at the restaurant.

- A potato crusted filet of sole with lemon brushed porterhouse steak. . Delicately flavored and prepared to perfection with a vegetable assortment of carrots, potatoes, and spinach and a magnificent porterhouse steak ... a simply sensational gourmet "surf and turf", Dimitrius sent over a small side dish of sweet potato gnocci with saffron cream and tasso to complete our gourmet feast. Sweet and delicious.

Crabtree's generous plates provided more than enough for a substantial meal the next day.

The food, ambiance, fabulous service, and consistency are all reasons why Crabtree's has maintained its excellent reputation Sometimes the very best venues are in our own neighborhood!

After enjoying dinners at some of the best restaurants on Long Island and New York, I still love to return to Crabtree!

Congratulations to Yanni and Dimitrius for always providing the very best in food and service at an affordable price.

Crabtree's Restaurant 326 Jericho Turnpike Floral Park, New York 11001 tel 516-326-7769

Abeetza Next Door (A.N.D), is a classic example of how great italian cuisine can be found in small, neighborhood restaurants.Joe De Lorenzo the owner and chef at Abeetza pizza, in greenvale, sells one of the best pizzas on long island. Last year, Joe expanded his culinary enterprises by opening Abeetza Next Door, a small italian restaurant adjacent to his popular pizza parlor.

A.N.D is diminutive in size and minimalist in its decor, with attractive no frills tables, banquets and lighting. Not typical of their high profile, "glam" restaurant neighbors along northern boulevard . What makes A.N.D special, is its terrific italian food at affordable prices. .

We began our A.N.D. meal with a series of special appetizers suggested by Joe. - A plate of parma flatbread -pizza like bread piled high with proscuitto di parma, gorgonzola cheese, arugala and roasted fig puree. A "show stopper"! which literally melts in your mouth.

- A classic caesar salad made with sourdough croutons, and shaved parmesan - Shaved brussel sprouts made with roasted pancetta, and red and yellow tomatoes. Both dishes were colorful, tasty and healthy....

For entrees we ordered two special dishes :fresh sesame salmon with a delicious teriyaki glaze, zucchini noodles and homemade onion rings. The teriyaki glaze gave the dish an exotic sweetness and even more delicious. Our other entree was Chicken Giussepemade with fresh mozzarella , roasted tomato, portobello mushroom, asparagus, in a golden reduction- tender, moist and excellent.

We ended our meal on a sweet note, with a mouthwateringly delicious slice of A.N.D's world famous tiramisu.

The food, service and ambiance at Abeetza Next Door is comparable or better than many of top rated italian venues on long island and in the boroughs.

A.N.D is a perfect place for an intimate dinner, family gathering or special occasion.

Kudos to Joe, his A.N.D. Team, for their commitment to offering excellent homestyle italian food, service and ambiance.

Abeetza Next Door, (A.N.D.) Greenvale Plaza 82 Glen Cove Road, Greenvale Long Island 516-484-3123 www.abeetza.com Photo credit: Barbara Alper

I

recently visited the Crescent Club in Bayville to dine at the Ocean Seafood restaurant. The Crescent Club has undergone a fabulous reinvention and transformation over the past two years. The Crescent is now back to the former stunningly beautiful venue it had been in past years.

A new management team headed by COO Matt Silver, and a diverse menu with excellent food, has put Ocean on a fast track to becoming one of the top seafood restaurants on the north shore. Ocean offers a full range of seafood, steak pasta, along with lobster, crabcakes, salmon, scallops and a fabulous array of sushi rolls.

We began our neptunian culinary journey with a couple of seafood appetizers from ocean's regular menu: New England Clam Chowder - A creamy white chowder with large pieces of clam throughout - A meal in itself...

Crab Cake - A large burger sized portion filled with white and grey crabmeat, salsa verde, red pepper coulis, popcorn shootsBig, tasty and enjoyable.

Before our entrees, we ordered: An authentic Caesar Salad with anchovies, parmesan house croutons, Made the way I like it.

Creamy with lots of parmesan cheese.

We decided to have the best of both world's.... A broiled two pound lobster, with summer vegetables and potatoes from their lobster night menu and an assortment of sushi rolls from Mr. Lee's fabulous sushi menu.

I ordered a spicy crunchy red dragon roll made with crab, avocado, cucumber, and spicy crunch. The rolls were great to look at and fabulous to eat. Extra large, crunchy and absolutely delicious with a little wasabi and soy sauce.

A exotically beautiful rainbow roll made with salmon, tuna and shrimp. A chef's crunchy combination - spicy crunch red dragon roll and six pieces of sashimi.

The 2 Lb lobster was totally devoured as the lobster meat was pink and juicy and totally delicious.

Eating sushi and sashimi and lobster on the outdoor porch overlooking the beach and sea is simply sublime. The amazing rainbow colored sunsets, and the outstanding decor and food offer an incredibly romantic setting.

After our stellar sushi feast and a sensational lobster we finished off our seafood extravaganza with a trio of homemade chipwich's.

A pecan chocolate chip cookie w/hazelnut ice cream, a chocolate chip cookie with dark chocolate ice cream, and an oreo chip cookie with vanilla bean ice cream. A super sweet ending to a fabulous seafood feast!

Ocean at the Crescent Club has become an ideal "go to" venue for seaside weddings, anniverseries, and parties. The Crescent Club ,, has a magnificent building with large catering rooms exciting menu options,, on premises valet parking, and a dynamic young and welcoming staff. A great place to celebrate your event with memories that last a lifetime.

Kudos to Matt and his hardworking, energetic and terrific wait staff. Congratulations to Mr. Lee and his simply sensational Sushi and sashimi creations.

Ocean at the Crescent Club 333 bayville avenue on the long island sound bayville, new york 11709 tel: 516-628-3330

T

he Indigo East End Hotel is perfectly located, near the North Fork's famous vinyards, Tanger outlet stores, and a short drive from the exclusive homes, shops and beaches of the Hampton's, Over the past few years, Indigo has become the destination of choice for "in the know travelers."

Indigo is an outstanding resort type hotel that also has the ability to handle business meetings, weddings, receptions, and staycations for individuals, family's and pets.

Business guests have an on premise, state of the art business center that has a complete range of essential business services. This includes fast, free wired and Wi-Fi access. Indigo's banquet and event rooms are well equipped and can handle high-level board meetings and spectacular wedding events for up to 240 guests.

Upon our arrival at the hotel, we were enthusiastically welcomed by Jeff Minihane, Indigo's Food and Beverage manager.

We briefly sat in the hotel's bright and beautiful lobby where Jeff gave us some background on the hotel and its staff. "Bistro 72",an award winning restaurant is also on premises., Jeff then took us on a tour of some of Indigo's outstanding guest room's, the expansive and elegant ballroom, and the spectacular outdoor olympic pool, deck and fire pit. Indigo has a sexy chic urban sophistication with a youthful friendly,and welcoming hotel staff.

Bistro 72, is an award winning boutique restaurant located in the Indigo hotel. This powerhouse restaurant features exceptional local and seasonal cuisine and "fine wine flights".

ENTRÉES • EAST COAST SEA SCALLOPS – Large round and sensational with a light brown caramel crust. The scallops were atop a sauce of Beurre Blanc, with Herbed Risotto, Seasonal VegetablesSuperb! Featuring: Braun Seafood Company, Cutchogue • FILET MIGNON –Lean, Porcini Dusted, Bordeaux Wine Reduction, Mashed Potatoes, Baby Spinach. This steak was comparable to some of the finest served in top new york steakhouses.

• SHRIMP SCAMPI –Large pink and white shrimps in a Lemon, Wine and Butter Sauce, Beggar’s Purse Cheese Pasta, Uniquelly shaped pasta purses , a perfect combination of fabulous seafood and pasta.

DESSERTS • CRÈME BRULEE –Vanilla Custard Under a thin Caramel crust.

Comparable to those served at the finest french restaurants!

• Fresh Berries with a large mound of whipped cream • Deconstructed Sundae - It just doesn't get any better or sweeter! Salted Caramel Ice Cream, served 3 toppings :English Heath, Roasted Coconut and Applewood-Smoked Bacon- the bacon which was cut into small bite sized bits, tasted like candy.

• PALMER VINEYARDS MERLOT SORBET – A very special, and exclusive Small-batch Crafted Sorbet made from Palmer Vineyard’s Merlot. Intoxicatingly delicious. The Sorbet is locally made by Frosae Wine Sorbae, based on Long Island.

We finished our tasting with coffee and tea.

We were invited to a special chef's tasting by Jeff and Indigo's renowned Executive Chef James Junk..Chef James, is a highly respected hospitality professional, who has quietly and efficiently built an excellent staff and a fabulous reputation for Bistro 72. He credits the restaurants success to its local "farm to table" food sourcing and innovative menu. We began our epicurean tasting feast with an exciting assortment of small plate delights: APPETIZERS • VEGAN SALAD - Baby Kale, Tri-Color Quinoa, Dried Currants, White Beans, Tomato Concasse, Flatbread, Sea Salt & Cracked Pepper, with Lemon Extra Virgin Olive Oil. Outstanding. From Vines & Branches, Greenport Village • DUCK CONFIT FRIED WONTON with a tray of 3 dipping sauces– Duck Sauce, Bourbon Sauce, Wasabi Sauce This unique crispy wonton was filled with an amazingly delicious duck filling. Micro Greens Flat Bread Margarita pIzza - Small, delicious and a great side dish.

• Tomato Bruschetta, Mozzarella, Fresh Basil with organic tuscan herb olive oil.

Our tasting proved to be a 4 Star experience! The Indigo hotel and Bistro 72 offer exceptional service fabulous gourmet food, and a warm welcoming attitude. Music, dancing and happy hours on select days are all part of the appeal for this charming venue.

Congratulations and Kudos to Food and Beverage Director, Jeff Minihane, Executive Chef James Junk, and to their exceptional staff. Special thanks and congratulations to Rob Salvatico for his vision in making Indigo East End into a suburban oasis!

Hotel Indigo East End 1830 West Main Street Riverhead, NY tel: 631.369.2200

Casual informal dining with an Italian flair

Calagero's is a fun, local italian restaurant in a beautifully renovated and redecorated venue in Garden City. This restaurant is a place where after visiting a few times, everyone knows your name. The laid back atmosphere, and pleasant management and wait staff add to Calogero's popularity. We visited the restaurant on a weekday night and found it packed with an eclectic group of foodies. Ronnie,the enthusiastic and gracious owner greeted us and led us to our table.

We decided to sample some of Calagero's renowned specialty dishes, and began with generous plates of mussels and baked clams oreganata. Both tasty and enjoyable. We then enjoyed Calogero's Caesar Salad made with shaved parmesan and garlic croutons.

For our main courses we were served: Pistacchio crusted salmon made with sage butter, roasted potatoes, and sauteed vegetables , a neptunian delight with a generous portion of atlantic salmon with a delightful pistacchio crust.

Pan Roasted Chilean Sea Bass served with a side of Cappelini with spinach and sundried tomatoes in a garlic and olive oil sauce.

both dishes were satisfying and delicious. We then had a brief chat with Ronnie who brought us up to date on how he entered the culinary field and opened the restaurant.

For Dessert we sampled a fabulous apple crostada served with vanilla ice cream; and a nutella mini cannoli which was over the top wonderful!

Calageros' is fun and totally enjoyable! Catering, and outdoor dining are always available.

Calagero's 919 Franklin Ave. Garden City, New York Tel: 516-294-2922 calogerosgardencity.com

Trattoria Diane

Dining Under the

Stars

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

MARCO POLO'S

WHERE EAST MEETS WEST

W

e had dinner this past week at the acclaimed Marco Polo restaurant located in the beautiful Viana Hotel We entered the restaurant through the feng-shui designed lobby of the hotel, with its fabulous multi colored lights and marble designer floors. The Eco-Friendly, Viana Hotel & Spa,is a member of the exclusive Small Luxury Hotels of the World and is Long Island's only green built "feng shui" hotel. This elegant LEED certified green hotel, offers luxurious guest rooms and suites, a Zen-inspired spa for rejuvenating body and spirit, a full-service salon, state of the art fitness center, indoor pool, and the critically acclaimed Marco Polo restaurant and bar.

We entered the The Marco Polo dining room which has an exciting open air kitchen, an active, and a visually beautiful bar, adjacent to an enclosed game room We were quickly seated at a luxurious banquet surrounded by tables and chairs. Our menu for this evening, was a unique blend of Chinese, Japanese, and Italian dishes. The F&B manager, and the restaurant supervisor , helped us select a special small plates "tasting menu".. Marco Polo is unique and special because they will customize and prepare special dishes on request for their guests. This fabulous "can do" attitude has made the restaurant stand out from its competition.

Our meal began with a large bowl of warm Garlic and Sea Salted Edamame, followed by an exotic selection of small "tapas" dishes of assorted house specials: Our appetizers included: Teriyaki wings — Asian style teriyaki wings, crispy and coated with the chef's special japanese teriyaki style sauce. Our wings were served with a wasabi, and ranch dip.. Perfectly crusted and absolutely delicious.

Mussels Bianco — Direct from the dock , mussels in a delicate sauce of white wine. fresh garlic and local butter steamed with herbs sachet.

Fried Calamari — The chefs pick of fresh market choice calamari, cooked italian style and lightly coated in japanese panko. Served with a marvelous marinara sauce and the restaurant's unique wasabi ranch dipping sauce.

Japanese Crab Cakes — As a crabcake aficianado, I loved dining on tender flaked alaskan crab meat, infused with exotic oriental spices and lightly dusted panko crumbs. Each crab cake was beautifully sauteed and served with the chef's original sauce.

We also sampled a small serving of Lo Mein Bolognese: A zesty rich bolognese sauce blended with lo mein noodles,, topped with freshly shaved parmesan. Great taste and a new and delicious way to enjoy lo mein noodles.

For our entrees we were served: Pan Seared rare Tuna - Fresh authentic ahi tuna slices seared in a rich roasted coating of sesame seeds and sliced paper thin.

The paper thin slices were arrayed around a mound of wasabi infused whipped potatoes and fresh steamed organic local market vegetables. We then shared specially seasoned and customized Sirloin Steak with mashed potatoes and broccoli. It was basic and delicious.

For Dessert we ordered Marco Polo's Signature Dish S'mores Egg Roll — A hand rolled and stuffed Egg Roll filled with Rich Chocolate and Marshmallows. Topped with Cinnamon and Sugar.

Kudos to the Marco Polo Restaurant, the chef for his culinary creativity, the F&B manager and Restaurant Manager, for making our meal so enjoyable. East definitely meets West and the end result was a culinary gem!

An Egg Roll sampler platter — Marco Polo has developed a fantastic array of egg rolls in a flaky, non-greasy wrap, we enjoyed Phily Cheese Steak, Mongolian mozzarela sticks, chicken parmesan, and buffalo chicken. Each egg roll section was outstanding and offered a combination of hearty fillings. The platter came with 3 different dipping sauces.

We particularly enjoyed : The Philly Cheese Steak Egg Rolls — A classic philly chesse steak, prepared with tender beef, sauteed with bell peppers, mushrooms, onions and smothered in mozzarella cheese.

Chicken Parm Egg Roll — A classic italian dish prepared with a delicately breaded chicken, topped with a house made marinara sauce and smothered in mozzarella cheese.

The Marco Polo Restaurant at the Viana Hotel in Westbury 3998 Brush Hollow Road Westbury, NY 11590 Tel:516-338-7777

L

ure is a unique seafood restaurant/bar with locations in Soho and South Beach Florida. Lure's Soho dining room resembles the interior of a luxurious yacht docked in St Tropez. Spacious, noisy and totally glamorous with high gloss wood and walls and floors and beautiful white leather banquets. It is the antithesis of what one expects after walking down a concrete grungy flight of stairs from street level.

Each appetizer served on a gleaming fine china plate and artistically presented. We particularly liked the crab cakes and the tuna tacos.

Our cheerful and helpful waitress then brought over some of Lure's famous entrees: Miso Glazed Salmon - served with Sugar Snap Peas, shitake mushrooms, pea shoots, and toasted sesame seeds.- a large piece of Atlantic Salmon with a delightful miso dressing that kicked it up a notch!

Lobster Roll - Large pieces of delicious lobster served on a Brioche Roll, with vegetable slaw, and salt and vinegar chips.

The roll and lobster were delicious and thoroughly enjoyable.

Grilled whole Daurade - served with baby carrots, spring onion, and agrodoce.

We also ordered an array of market sides - sauteed spinach and garlic, mascarpone polenta, and crushed potatoes. All generous and an enhancement to our entrees.

The grandkids feasted on Burgers "Lure Style: made with onion rings, cheddar cheese, and large french fries. A can't miss treat for the little ones and they loved them.

After some coffee and tea it was time to once again ascend to street level and soak in the Soho sights as we left for our car...

We had come to Lure to celebrate Father's Day with a party of 9 including 3 grandkids. The dining rooms interior design, ambiance and upbeat well dressed wait staff were exciting and surprising. We were seated at a large table in the front of the restaurant and enjoyed the porthole windows and people watching from our table. Lure also has a free standing raw seafood bar in the rear with a seemingly unlimited supply of new and exciting oysters. We began our "nautical adventure with a series of excellent appetizers: Tempura Shrimp - served with spicy sesame mayo Crab Cakes - with a creole remoulade, and baby shoots Tuna Tacos made with cucumber, avocado, and soy vinaigrette

The day was gloriously sunny and warm, the soho neighborhood was filled with unique shops and vendors and the meal was perfect for a family celebration.

Lure Seafood Restaurant/Bar 142 Mercer Street, New York tel 212-431-7676 www.lurefishbar.com Lure is popular and reservations are a must. Get to the restaurant early if you are coming by car as street parking is available but can be problematical.

SWALLOW

S

wallow Restaurant in Huntington offers an eclectic variety of small plate dishes in a chic, urban style environment. This small plate restaurant with a menu designed by executive chef Paul Miranda,.is the cutting edge of the new " tapas" (small plate) revolution.. Today there is a younger generation of sophisticated diners who are looking for variety and healthier smaller portions. Swallow also appeals to couples and family's that yearn for an intimate dining experience at a reasonable price.

Our favorite dishes were Swallow's salads which are generous and delicious. We loved the Wedge of iceberg lettuce with bacon, tomato, maytag and a buttemilk dressing . Other fabulous small plates were: the asparagus fries -deep fried tempura coated asparagus, which are fabulous and more addictive than ordinary french fries.. We also loved the crispy calamari- little sweet and spicy calamari ringlets that arrive in a takeout container with chop sticks. Awesome! Other winners were the Vietnamese BBQ Pork Bun- 3 soft white buns filled with delicious BBQ pork and pickled carrots, cucumber, and chiles. Sauteed chicken livers...were delicious. Grilled Octopus- The meat tasted like chicken but with a kick from the accompanying Shishito peppers , pomegranate, and pancetta.

We couldn't resist sampling the Black Angus sliders served medium-rare with a creamy brie, tomato jam topping offered on the side.

We made room for two small plate house made desserts: a key lime pie and and a nutella chocolate bread pudding. Both were sweet and deliciious.

Our dining experience at Swallow was a joy. We had a terrific assortment of creative, dishes.

Swallow small plate dining is a trend that will keep on growing.

It offers a fun, unique dining experience that allows you to sample a variety of dishes at a reasonable price.

Congratulations to Jim, the owner/chef, David the GM, Ryan the floor manager, and Paul Miranda for a really delightful dining experience. David and Ryan were extremely helpful and made our dinner a delight.

Swallow 366 New York Avenue Huntington, N.Y. 11743 631-547-5388

​Il Bacco Ristorante in little neck, new york has been an iconic presence on northern boulevard for the past 21 years. Joe Oppedisano, the warm and welcoming, owner host of the restaurant took this renowned venue to the next level when he moved Il Bacco to a new, larger, and more glamorous venue steps away from the original structure. The new restaurant features dining on 3 distinct dining levels. Joe’s experience as an architect, builder and restauranteur, are on display on all three levels. The main dining room features recessed ceilings, exquisite lighting fixtures, elegant wood tables, banquets, custom flooring and a large elegant wooden bar. The second floor is a caterer’s dream with spacious, expandable dining rooms with capacity of from 30 to 180 people, perfect for weddings, anniversaries, office party’s and celebrations. Joe’s dedication to bringing the very best italian food to his clients has brought an authentic taste of Italy to New York and Long Island. A restaurateur for over 32 years, Joe opened Il Bacco in 1992.and has continued to serve award winning italian cuisine ever since.

Known for its welcoming atmosphere and superb food and service has always been Il Bacco’s reputation. Il Bacco’s food and menu includes diverse foods from all over Italy and features fabulous dishes and sauces from Northern and Southern Italy. We arrived at the restaurant at around 6 Pm on a warm winter night, valet parked our car and proceeded to enter the new Il Bacco restaurant. We were met at the large wooden bar area by Maurizio, the youthful, enthusiastic and charming general manager. He gave us a brief history of the restaurant and its menu and then proceeded to introduce us to Doral, our experienced, and upbeat waiter. Doral made our dining experience more enjoyable with his excellent service and insightful menu suggestions.

At our table, we were immediately served a plate of hot focaccia rolls and breads along with a plate of parmesan cheese, spicy cherry tomatoes, and green olives. We were immediately impressed with the beautiful decor of the main dining room.

Adorned with pictures and posters from italy, soft beige painted walls, tiffany like circular chandeliers, and elegant white table clothes on wooded tables with comfortable chairs. To begin our tuscan feast, we decided to have two small bowls of traditional italian soups: Pasta fagiole, and a hearty minestrone. a great way to begin our evening of italian delicacies.

Doral then brought over to the table Caprese Di Bacco- a plate of sliced red tomatoes, two large slices of freshly made mozzarella cheese, and a pesto sauce with extra virgin olive oil. Delicate and delicious...

Since I am a confirmed seafood fan, I asked for a plate of two crabmeat cakes to share. The crab cakes were beautifully prepared, pan fried and totally delicious.

It was now time to decide on our entrees and we chose a combination of meat and fish. Our surf and turf choices were “Trancio Di Salmone Oreganata- Fresh Atlantic salmon with a bread crumb topping. The delicately pink hued salmon filet was “off the chain” great! Our other choice was “costelette d’agnello - two thick and juicy baby lamb chops in a natural gravy, with more than enough meat for two days of feasting. Our vegetables were spinach, and sliced baked potatoes. Great food, plated and served beautifully.

Although totally satiated by our feast, we could not resist sampling Il Bacco’s famous desserts.

We were served a large slice of wet and delicious Ricotta cheese cake with strawberry’s and a plate of luscious tartuffo filled with creamy vanilla ice cream, nuts, and draped in a cloak of frozen dark chocolate. It just doesn’t get any better.

We finished our meal with coffee, tea and homemade lemon flavored biscotti. A sweet ending to a fabulous meal. We then spent a few moments with Joe who was making his rounds to see that everyone was enjoying their meal. I then toured the restaurants three levels with Maurizio, going up to each level in their ultra modern glass enclosed elevator. I had a chance to see the new york skyline from the roof and then left for home. A simply fabulous dining experience!

Kudos to Joe, and Maurizio for a great evening.

Il Bacco Ristorante 253-24 Northern Boulevard Little Neck, NY 11362 Lunch and Dinner served 7 Days a week Call for reservations: 718-224-7657

THE SEAWATER GRILL

T

he famed Gurney's Resort/Spa has a new management team and appears to be reborn with extensive rebuilding and renovation., Gurney's has created quite a positive buzz in the Hamptons over the summer. The new main dining room, the Seawater Grill is managed by restaurant heiress Jennifer Oz LeRoy (ex Tavern on the Green, Russian Tea Room). The Seawater grill features the culinary creations of famed chef Seth Levine,. Chef Levine is noted for giving local seafood and produce unexpected flourishes through molecular gastronomy techniques.

We arrived at Gurney's on a gorgeous Sunday afternoon and walked through the resort to view the fabulous renovation and

redecoration undertaken by the new management team. We then sunbathed on the spectacular outdoor deck/bar and then decided to have a light lunch in the much publicized Sea Grill dining room.

We were seated at a charming white table clothed table by a large floor to ceiling window looking out on the gorgeous Atlantic Ocean . The dining room is light, bright and filled with beautifully attired wait staff, and busboys.

Our waiter brought over a basket of large cigar shaped rolls with mini bowls of hummus and butter. We then ordered a large bowl of New England Clam Chowder served in a conch shaped china bowl. -Classic New England clam chowder, trio of clams, little neck, razor & whole belly steamers.

We then tried a beautifully presented Kale Caesar Salad-Tri color kale, classic Caesar dressing, garlic crouton crostini, crisp parmesan cone.

For entrees we shared two special seafood dishes: Diver Scallops — Seared diver sea scallops, cauliflower puree, curry roasted tri color cauliflower florets.

Branzino — Filet of Mediterranean seabass, simply grilled with garlic, oil, thyme, grilled lemon, served over sautéed spinach. Our sides were ,Grilled Asparagus,Truffle Fries and Sautéed Spinach.

Both seafood plates were delicious, beautifully presented and superbly prepared...

We gazed out on the Atlantic ocean, soaked in the beautiful sunset, and shared a delicious plate of assorted fruit sorbets.

The Seawater Grill is new, young, exciting and filled with energy.

We thoroughly enjoyed the food, service and ambiance. We left the Grill, stopped by the pastry counter to take home some large chocolate macaroons and began our homeward journey.

The new Gurney's is warm and welcoming and the renovation and rebuilding process has added an exciting cache to this famed venue. The resort was packed with well dressed upscale families and couples. The Seawater Grill is New York priced, terrific food and service.

Both the resort and dining room are winners and the best is yet to come. Congratulations to the new management team at Seawater Grill, Jennifer Oz Leroy and Chef Seth Levine.

The Seawater Grill at Gurney's Inn and Spa Montauk New York www.gurneysinn.com 631-668-2345

East Hampton

THE ULTIMATE Hampton’s Winter Staycation

T

he Maidstone inn, located in East Hampton, offers comfort, charm, and a “free spirited scandanavian design. It also features “The Living Room, one of the east ends most exciting restaurants. The Maidstone has been an inn since 1858 when the original owner William Osborne, and his wife took in borders.

In 1924, the Inn was sold to Hampton Hotels Corp and nearly a century later, the maidstone was taken over by a Swedish hotel company. The new swedish owners have spent millions to upgrade, improve and renovate this historic icon, bringing in a new era of scandanavian design, and timeless sophistication.

The Maidstone is unique in many ways and encourages guests to bring their children, and pets to visit and stay at the inn..

The Inn has a dazzling variety of indoor and outdoor attractions for guests including high tea, sunday brunch, a gift shop with fabulous swedish art and jewelry, outdoor yoga classes in the garden and play areas for children and pets.

We arrived at the Maidstone at 9:00 PM,on a chilly dark night, but guests were still lounging on the oversized front porch reading, drinking, and talking, while sitting in large comfortable

rocking chairs with sheepskin throws. Guests also can meditate, exercise, & paint in the spectacular backyard and gardens in the rear of the inn. The inn, noted for its superior food and ambiance also has a select group of 19 uniquelly decorated guest rooms named after famous Nordic celebrities.

we had a few hours before partaking of the famed Living Room Brunch, We took a mini tour of some of the fashionable shops and buildings on Main Street including London Jewelers, & Polo Lauren. We returned for Brunch at the stylish and chic “Living Room” restaurant at the Maidstone.

We were escorted to our table by Adam, the Living Room Manager. We started with a plate of Peconic Pride Oysters with a cucumber mignonette. The sweetness of the oysters was totally delicious when dipped in a light vinager dressing. We then sampled Kotbullar- 6 round swedish meatballs in a fabulous light red sauce with condiments. Simply fabulous!

For our main entree we both chose Eggs Benedict served with Canadian Bacon, holandaise, and Long Island potatoes- The eggs were perfectly prepared and incomparably delicious with an English muffin. We finished our brunch with coffee and tea.

According to Maidstone’s newsletter:”The hotel has been designed to offer comfort and amazing swedish amenities and decoration. The rest of the hotel is pretty much one big, cozy living room. It’ll feel like your very own home, but better - a phenomenon we call ‘Scandinavian Cozy’We came up with this fabulous concept because it best describes how we honor our roots, by mixing traditional design with up and coming talents from our beloved Scandinavia. The uber-vivid Josef Frank patterns, woolly Gotlamm sheep hides, abundance of coffee table books, turquoise walls, happy plants & fireplaces pretty much do the trick”.

That night we stayed in the “Birgit Nielsen suite”, which honors one of the world’s most famous opera stars. Our suite was filled with an eclectic mix of period piece furniture, modern amenities and paintings along with a “state of the art” modern bathroom and shower. The color combinations on our walls and comforter were reminsicent of a 1960’s flower child photo, We spent some time in one of the Inn’s seating rooms, relaxing and talking to some of the other guests. We then returned to our suite for a great nights sleep. We awoke refreshed, and had a light continental breakfast of fruit, cereal, toast and tea . Since

We left the Maidstone with fabulous memories of an exciting staycation, wonderful and attentive service from an extremely attentive staff.

Our brunch at the Living Room was a sensational taste treat in a gorgeous room with a very calm and laid back ambiance.

Congratulations to Sophie the General Manager, a lady of style, elegance and charm, India her assistanc who is all about pleasing each and every guest with her energy, laughter and competence.

Kudos to Adam for making the Living Room into a much sought after dining venue in the Hampton’s.

Highly recommended for couples, family’s and pets...

Simply Sensational. perfect year round..

The Maidstone Inn and Living Room Restaurant 207 Main Street East Hampton, NY 11937 tel: 631-324-5006 www.careohotels.com

THE CARIBE HILTON WELCOMES YOU TO A

WORLD CLASS

BEACH RESORT/HOTEL

"Where ordinary ceases to exist, and Paradise never ends..."

by Barry Kay, Contributing Editor

Caribe Hilton is conveniently located only 15 minutes from Luis Muñoz Marin Airport and a short drive from Old San Juan and the Condado area, the Caribe Hilton offers everything you need for an unforgettable stay—whether you’re in San Juan for business or for pleasure. The Hotel features an exclusively isolated beach; oceanfront swimming pools; nine luxe restaurants; premier guest rooms, suites and villas; a full-service spa; 65,000+ square feet of flexible meeting space; and a comprehensive menu of amenities, this luxurious San Juan hotel has achieved an iconic international reputation for excellence. Known as the birthplace of the piña colada and the city's largest hotel, this AAA Four Diamond awardwinning property is also a proud recipient of Green Key due to its environmental awareness and efforts.

The Caribe Hilton hotel opened on December 9, 1949.[3] It was Hilton's first hotel outside the continental United States and made Hilton the first international hotel company.[4] The original hotel has been expanded over the years from 300 rooms to the curent 916 rooms. In 2005, the Caribe was expanded to include the huge Paseo Caribe complex, including shops, restaurants,and 264 villas marketed as the Condado Lagoon Villas/ The Caribe Hilton offers its guests year round tropical warm weather with soothing trade wind breezes. The Hotel is close to other resort hotels in the area and an exciting array of restaurants, hotels and clubs. With its central location, it is a comfortable, scenic drive to El Yunque, a tropical jungle paradise filled with exotic birds, flowers and wild life. Among the other major tourist attractions in San Juan are The historic El Morro Fort.

Now that the East Coast is slowly easing into spring, it is certainly time to consider visiting one of the most beautiful islands in the caribbean...Puerto Rico. The Caribe Hilton is the biggest and most spectacular resort hotel for winter weary tourists. Guests at the Caribe Hilton can expect spectacular sunsets, a turquoise blue sea, gentle tropical breezes. The hotel makes sure each of their guests are surrounded by beauty and comfort and offers an exciting and comprehensive menu of amenities. These include: SPA AND HEALTH CLUB - The Olas Spa helps you relax, revive and renew. The Spa is 12,000 square feet and features a beautiful premier hair salon with the latest cuts, styles and natural treatments of honey, sea salts, seeweed and mud. You will leave

the spa looking and feeling better than you ever imagined.

FITNESS BY PRECOR HEALTH CLUB - You may be away on business or on vacation, but that does not mean that you have to be away from your workout routive. Caribe Hilton offers state of the art fitness by Precor. The club is equipped with cardiovascular equipment, including treadmills, elliptical machines, upright bikes, free weights and state of the art strenght training machines.

Certified exercise specialist conduct daily fitness programs along with water aerobics, yoga, circuit training and pilates.

CHILDREN’S ACTIVITIES At Caribe Hilton, a family vacation is for the entire familoy. Kids receive special VIP treatment at the hotel. All children under 12 receive a free gift and access to daily games and activities in the kids paradise club.

• Caribe Hilton allows children under 18 to stay free (in room with adults) • Children under 5 receive all meals at no charge • Children 6-12 receive meals at 50% discount with accompanying adults eating a regular meal at selected restaurant at each Caribbean hotel.

When it comes to family resorts in Puerto Rico, Caribe Hilton is a hands down favorite among adults and children alike.

BUSINESS CONVENIENCE AMENITIES Audio Visual Equipment rental Business Center Express Mail Fax Meeting Rooms Photo Copying service Printer Secretarial service Video conferencing available At the hotel you can also book sight seeing tours, scuba diving and snorkeling and special requests are handled by our world class concierge desk. Car rentals, gift shop, multi lingual staff, room service, tennis courts, are all part of our amenities.

The Caribe Hilton is a tropical paradise that helps you strike a perfect work/life balance. Here, you’ll find state of the art meeting facilities as well as a spectacular tropical oasis for unwinding at the end of the day.

WELCOME TO OUR CARIBBEAN PARADISE!

The Ultimate Tri-State 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, relaxation 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. 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: - Scallop Rockefeller made with spinach, pernod, bearnaise, and toasted panko.

- Homemade Duck Sausage with 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 everyone at Hilton Short Hills for exceptional hospitality. The 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 telephone: 1973-379-0100

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

T

he Waldorf Towers is a luxe boutique hotel occupying floors 27-42 of the iconic Waldorf Astoria Hotel. The Tower includes 181 rooms with 118 of New York's most impressive suites. Each suite is customized to suit the tastes of many of the world's most famous celebrities, political figures, international business executives, and elite guests. The Towers suites are celebrated for their elegance /style as well as their magnificently decorated oversized bedroom suites, marble bathrooms , and fine antiques.

In the midst of this elegant boutique world of the Towers, is the renowned Guerlain Spa. The Spa occupies a 14,000 square foot space and features 14 treatment suites, a nail salon, fitness center and grand salon relaxation center. Each suite is fitted with a private bathroom with glass enclosed bathing and showering lounge, large closets, and luxe chairs. Each guest also can avail themselves of signature Guerlain amenities including perfumes creams and toiletries. Once you are in your suite you can make up your own music selection to enjoy. The Guerlain Spa has supplied all the necessary ingredients to make your spa experience enjoyable and memorable!

After leaving the Tower's elevator we entered the fabulous and aromatic world of the Guerlain Spa. The Spa is a visual masterpiece of glass, white marble and gorgeous chandeliers that shone like fine gems. We were met by Angela Portella, the charming and attractive Spa Director who led us on a mini tour of the facility while relating its history and amenities..

Amidst the sweeping backdrop of Park Avenue and Manhattan,

appreciated that my shoes had been shined during my treatment .After my treatment, I rested, showered, and sampled some of the Guerlain creams and lotions in my suite and enjoyed trying "Habit Rouge", a world famed men's cologne. My wife Rita, thoroughly enjoyed her cleansing facial and felt that it had rejuvenated her face and body while lifting the stress and impurities from the outside world.

The Spa is noted for its wide range of body therapies and utilizes the exclusive Guerlain Methode comprised of traditional and advanced skincare technologies. The emphasis at this ultra luxurious spa is customization, with Guerlain Spa treatments that are designed to enhance beauty, improve well-being, and maximize results through an individualized and personalized skin analysis.

The spa's products and services are a the result of the genius of Pierre-Francois-Pascal Guerlain, a french doctor and chemist. In 1828, He opened his first Guerlain boutique in Paris and enjoyed immediate success. His innovative and revolutionary work led to an abundance of unique firsts for the house of Guerlain. Guerlain was responsible for the creation and invention of scientifically based skincare, kohl, eyeliner, mascara and lipstick. In recent years Guerlain continued its pioneering work with the introduction of "Terracotta", the benchmark for all bronzers and meteorites, the first product ever to incorporate mother of pear. Today, Guerlain's legacy includes more than 700 world renowned fragrances and is internationally famed as a symbol of artistry, quality style and grace. Angela Portella, thoughtfully provided us with a "goodie bag" with mini samples of Guerlain creams and lotions as we left. we had a chance to briefly relax, socialize and sip bottled water and champagne.We were then led to our individual treament suites by our expert aestheticians who provided a realm of peace and tranquility. We then luxuriated for the next 50 minutes, while being treated to a world class body massage in my case and a sensational cleansing and invigorating facial for my wife. This was indeed the ultimate in pampering and an experience that offered us a small sampling of "lifestyles of the rich and famous". My suite had a delightful fragrance in the air and zen like music to enhance my relaxation. My aesthetician guided me through the process of relaxation while working on my muscle soreness in my shoulders and legs. By the time my 50 minute massage was over, I felt revitalized, and emotionally and physically energized. I also

The Guerlain Spa provides a luxurious and highly professional venue with a well trained and accomodating staff. The Spa and its services offer gift certificates and packages for both men and women. They make perfect gifts for major occasions such as birthdays, anniversaries and of course Mother's Day. Giving the very best is one way of showing how much you care for your loved one. Like the Waldorf, the Guerlain Spa offers an unforgettable memory. Highly recommended!

The Guerlain Spa at the Waldorf Towers 100 East 50th Street, New York www.guerlainspas.com

E xcellence T he essential ingredients

FOR ENJOYING A FINE MEAL

What makes a dining experience memorable?

1

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.

2

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.

3

4

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.

5

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.

6

CATERING

An industry with exciting growth The Catering industry has doubled its revenue in the past 10 years. To succeed in todays highly competitive restaurant business, catering has provided a much needed panacea for continued growth. Catering, continues to grew faster than all other food service segments for the third year in a row 2011-2013. According to reliable industry sources and the U.S. census bureau, The industry will account for over 60 Billion Dollars in 2014. Based on a slowly improving economy and industry trends, the following is an estimate of the dollars spent in 2013 for the various segments that are part of the catering business.

Independent catering companies........................................................................................... $8. billion Hotel catering, banquet and hospitality operations................................................................. $6 billion Sports, entertainment and cultural venue catering.................................................................. $4 billion College/university foodservice catering (self-operated)............................................................. $1billion Contract managed foodservice catering................................................................................. $5 billion Restaurant private dining catering......................................................................................... $7. billion Delivery, QSR, retail, supermarket......................................................................................... $12 billion Military foodservice catering................................................................................................... $1 billion Independent catering companies........................................................................................... $8. billion Hotel catering, banquet and hospitality operations................................................................. $6 billion

Some of the many problems faced by restaurants today are increasing food costs, a labor force that is often untrained and unstable, and the lack of business during the work week.

For many restaurants, their business is often concentrated on Friday, Saturday and Sunday Brunch. Catering is often the best and most efficient way to offset rising costs and continue to grow.

Hotels and Catering venues are also faced with seasonality problems, weather related issues and rising costs of food and labor. A focus on catering has improved their bottom line and also offset the lack of enthusiasm for hotel restaurants by their clients.

weddings and events, as well as off site.

Il Bacco — A magnificent 3 level Tuscan mansion in Queens.

Fun and fabulous dining in the restaurant and fabulous catered affairs on the 3rd floor and rooftop in the summer. Off site catering available as well.

Calogero’s — The little restaurant that could- Beautifully renovated and charming- in the heart of Garden City. Great food and perfect for parties and special occasions.

HOTEL CATERING EXCELLENCE: On Long Island we have some outstanding examples of exceptional restaurants who also provide excellent catering services. In this issue of Excellence, we feature hospitality venues who are known for their excellence in dining and catering.

RESTAURANTS OF EXCELLENCE Pearl East — Exceptional pan-asian restaurant fare, and fabulous on and off site catering.

Stresa — A well deserved reputation for Fine Dining and Service with special offsite catering for events and celebrations.

Crabtree’s — Fabulous, well priced local restaurant with gourmet food- on site and off site catering Hendrick’s Tavern - Another Poll Brothers Spectacular — Big, beautiful and elegant dining with large party rooms for catering on site. Off site catering for major corporations and individuals Frank’s Steaks — One of Long Island’s most iconic steakhouse restaurants in both Jericho and Rockville Centre- Menu offers excellent seafood, poultry and fabulous side dishes. On site catering available as well as offsite.

Ocean at the Crescent Club in Bayville — Spectacular seafront dining, terrific seafood and sushi- Both onsite catering- seaside

The Hilton Short Hills — A spectacular resort hotel in one of New Jersey’s most elite towns. Beautiful ballrooms, with delightful dining in their hotel restaurant. Perfect for weddings, and special occasions A dining and catering winner.

The Viana Hotel — Long Island’s most talked about eco friendly hotel. Beautiful rooms, exciting small gourmet pan asian restaurant- Excellent on site catering for small receptions and special occasions. The Marco Polo restaurant is one of long island’s hidden treasures.

The Caribe Hilton — A world class destination for a fabulous vacation, weddings catered affairs., Sprawling spectacular caribbean property, , chic, sexy and blessed with year round awesome weather. Both onsite and off site catering.

Gurney’s Inn/Spa — The new Seawater Grill was one of the summer of 2014’s most exciting and celebrated new venues.

Fabulous kitchen overseen by famed Jennifer Oz Leroy, Gorgeous ocean views, elegant seafood dining. Perfect for a wonderful destination wedding with unforgettable photos with the Atlantic ocean as the backdrop.

As our economy grows and prospers look for the continued growth in both on and offsite catering on Long Island, the Hamptons, Montauk, The North Fork and the Boroughs.

A MODERN ASIAN

MASTERPIECE

Toku

is a shining culinary jewel, standing proudly at the Americana Manhasset surrounded by some of the world’s foremost couturier shops. Toku is sleek, sexy and distinctive with the use of glass, oriental artwork, and exotic lighting. We parked our car directly in front ot toku’s decorative canopy and large glass doors. Once inside the restaurant we were greeted by Charles Kim, Toku’s general manager. He sat us at a large, comfortable leather and wood banquet and introduced us to Kevin our waiter.

Our other entree was a beautifully plated dish of Miso Black Cod -bronze broiled, shishito pepper salad, and bonito shavings.

By simply using a fork, thin perfectly formed slices of exquisitely delicious black cod fell to the plate.

We began our Asian culinary experience with: A Tuna Spring Roll - thin cigar like rolls with crispy shallot, chill mayo. Amazing Lamb Spare Ribs large ribs with juicy tender lamb meat. This was quickly followed by Lobster Risotto - in a colorful covered dish with large chunks of lobster and yellow rice.

This meal was among the best modern asian meals we have eaten. The food was delightful, beautifully plated and served by highly professional waiters and captains. Gorgeous venue with an urban chic ambiance,.

We then were served a gleaming white plate of thinly sliced kobe beef, with a small lava stone type mini barbecue. This was an interactive treat that allowed us to gently cook our beef in a few seconds and savor the fantastic taste of Kobe beef.

Kudos to: Gillis, George and Charles Kim for an outstanding, and exotic culinary experience.

Prior to our entrees we were served a large Asian Caesar Salad filled with ginger aioli, cashews, crispy wontons, and parmigiano cheese. Simply Sensational For entrees we sampled Peking Duck-crispy fried dark duck skin, moist and juicy duck meat, moo shu pancakes, cucumber scallion and hoisin sauce. The moo shu pancakes were crispy, tasty and out of this world delicious and filling.

Naturally “when in Rome” we had to have a specially made plate of sushi rolls- Yellow Tail and Spicy Tuna, delicious and quickly devoured. It was time to end our evening with traditional green tea, served with an assortment of pies, cakes and sorbets.

Toku 2014C Northern Boulevard Manhasset, N.Y. 11030 telephone: 516-627-toku Make reservations!

C

ippollini at Americana Manhasset, is an exciting, sexy urban chic venue at one of america's most successful shopping destinations. Having lived in Nassau county for over 30 years, we watched Cipollini grow and prosper. Cipollini, along with Bryant & Cooper, Toku, Hendrick's Tavern, and Bar Frites are all part of one of long islands most successful restaurant groups, operated and owned by Gillis and George Poll. The Polls have been visionary, meticulous and diligent in developing five diverse culinary emporiums. Their formula for success is about location, uniqueness, excellence in food, service and ambiance.

For the past 10 years we have enjoyed lunch at Cipollini while shopping at the luxe hi profile stores at Americana Manhasset.

We decided it was time to visit Cipollini at dinner time. Our

evening at Cipollini turned into one of our most enjoyable dining experiences.

Hector Tobar and Leonardo Plaia, Cipollini's charming and dapper floor managers greeted us as we entered the restaurant.

We have known both men since we began dining at Cipollini.

We were seated at a table that was in virtually the center of the restaurant adjacent to the very active bar. We enjoyed our view of the entire restaurant from our strategically situated table.

Leonardo introduced us to Executive Chef Jeffrey Scala, an energetic, upbeat culinary whiz who went out of his way to make our evening special. Throughout the evening Chef Scala sent over small plate samplings of a number of special dishes. Our Cipollini feast began with a delicious array of small plate appetizers:

Tuna Tarter served on a bed of avocado, micro cilantro, colorful, perfectly proportioned for a bite sized appetizer.

Artichoke Fritti — Artichoke hearts prepared with melted parmegiana regiano cheese, olive oil and garlic- melt in your mouth awesome.

Burrata Cheese — a super fine import from Italy-creamy and delectable.

Caesar Salad made with croutons, anchovies, and parmesan cheese. delectable!

Grilled Baby Octopus — small baby octopus ringlets on a plate of red onions and olive oil.

under a brick. and Sauteed Giant Prawns (heads on} served with corn, roasted tomato and spinach. The prawns were succulent and perfectly seasoned and resembled small lobster tails.

Cipollini has some fabulous house made desserts and we were looking forward to ending our dining spectacular on a sweet note.

We were served vanilla almond and pistachio gelato, along with a plate of panacotta, terra misu, greek yogurt with honey and walnuts. A fabulous sweet and wonderful way to end our spectacular gourmet dinner.

Cipollini has it all .... fabulous italian food, a sensual urban chic ambiance, in a beautiful setting.

Kudos and many thanks for a wonderful evening to Gillis and George Poll, Executive Chef Jeffrey Scala, Leonardo Plaia, and Hector Tobar managers, and our skilled server Hugo Cruz.

To accompany our assorted appetizers we had a plate of pie shaped wedges of foccacia bread. Chef Jeff sent over 3 small plates of pasta: Pappardelle — Long house made strips of pasta with a delicious filling of veal ragu.

Black Linguine — ink black thin pasta made with lobster, arugala, in a superb lobster broth.

Rigatoni alla Nonna — Small barrel shaped pasta made with roasted eggplant, ricotta salata, Basil and pomodoro.

All beautifully plated and terrific. At this point we were ready for our entrees. We chose: Chicken al Mattone, a moist gold brown roasted chicken made

Cipollini Trattoria and Bar Americana Manhasset 2110C Northern Boulevard Manhasset, N.Y. 11030 tel: 516-627-7172

Creativity and Integrity in Fine Jewelry

F

inding a trustworthy and creative jeweler is often a combination of due diligence, and luck. Recently, I visited Scott Marshall Jewelers located in Syosset, on Long Island's gold coast.

After graduating college, owner, Scott Kamm, became a partner in his family’s jewelry business in New York City’s diamond district where he was able to apply his artistic talent and creativity. This had a very positive impact on the industry. Scott’s designs were available at some of the finest jewelry stores throughout the United States.

As time went on Scott became involved in all facets of the jewelry industry. This included designing, model-making, diamond setting, manufacturing, importing, as well as selling wholesale and retail.

After his dad retired in the mid 1990's, Scott opened a successful new store in the heart of Great Neck where he stayed for many years. In 2007, Scott moved his business to its current location at 501 Jericho Turnpike in Syosset.

Scott offers a wide range of engagement rings, wedding bands, GIA certified diamonds, in addition to a wide selection of fine

jewelry. His specialty is creating unique and personal designs for his clients. If you need someone to change your old and tired jewelry into something new and exciting, Scott is your man!

Scott's successful career in the highly competitive jewelry field can be credited to his passion, excellent workmanship, and creative custom designs. After talking to Scott, it is apparent that customer satisfaction is his main objective. He insists on giving each of his clients the most value for their money. Scott loves what he does, and thoroughly enjoys discussing every aspect of each design to fit one’s individual taste.

Scott Marshall Jewelers is a full service jewelry store offering fine jewelry repair on premises, watch repair, a vast array of watch straps, and batteries. Other services include appraisals, pearl stringing, and purchasing gold, platinum, diamonds, and estate jewelry.

Scott Marshall Jewelers is a highly successful business, built on honesty and integrity, giving Scott a stellar reputation.

Scott Marshall Jewelers 501 Jericho Turnpike Syosset, N.Y. 516-496-1455

BOTTEGA VENETA

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BROOKS BROTHERS

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CARTIER CHANEL CHANEL FINE JEWELRY DAVID YURMAN DIOR DONNA KARAN NEW YORK ERMENEGILDO ZEGNA FENDI GIORGIO ARMANI

PRADA Rag & Bone RALPH LAUREN SALVATORE FERRAGAMO TIFFANY & CO. TOM FORD VAN CLEEF & ARPELS VINCE ...& MORE

GUCCI

OPENING 2015

HERMÈS

AGENT PROVOCATEUR

HIRSHLEIFERS

CALYPSO ST. BARTH

INTERMIX

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Wherever you may be located, simply contact Americana’s complimentary Personal Shopping Service, your ultimate resource.

AMERICANA MANHASSET A collection of over 60 fabulous shops on Long Island’s North Shore • 800.818.6767 Visit americanamanhasset.com to view our HOLIDAY LOOKBOOK and so much more.

Best Urban Hotel Spa Spafinder Wellness 365™ Readers’ Choice

T H E M A G A Z I N E O F H O S P I TA L I T Y

Best Urban Hotel Spa Spafinder Wellness 365™ Readers’ Choice

EXCLUSIVE OFFER: Excellence Magazine readers enjoy 20% off any 50 minute service Sunday–Thursday through March 31, 2014.

Mention promotional code “EXCEL.” Not to be combined with other offers.

IT’S TIME TO FEEL EXTRAORDINARY! FOR HER, FOR HIM, FOR YOU BOTH. GUERLAIN SPA GIFT CARDS THIS VALENTINE’S DAY. Complimentary gift (a $75 value) with purchases of $250 or more.

CLUSIVE OFFER: Excellence Magazine readers enjoy 20% off any 50 minute service Sunday -Thursday through March 31, 201 Mention promotional ” NotYork, to beNY combined with other offers.

Towers of the Waldorf Astoria 19th floor 100 Eastcode 50th“EXCEL. Street New U.S.A. 10022 • 212.872.7200 • GuerlainSpas.com

Towers of the Waldorf Astoria 19th floor 100 East 50th Street New York, NY U.S.A. 10022 • 212.872.7200 • GuerlainSpas.com