Four Stars For Four Food
By Tricia and Michelle/
With the leaves falling and the chill setting in, we decided
we wanted to hit up a restaurant known for celebrating the
seasons, so we ventured over to Four Food Studio and Cocktail
Salon in Melville.
Celebrating its third year in operation, Four is named after
the four seasons, a theme which is reflected not only in the
menu which changes every 13 weeks and offers dishes
prepared in such a way to bring out the tastes of the season
but also in the décor. Upon walking in visitors
are greeted by a lounge whose lime green shades evoke the
feel of spring. The lounge area is situated in front of a
yellow bar, complete with a video projection screen, which
is representative of the warmer days of summer.
Behind the bar is the main dining hall, where orange and red
hues suggest autumn; it is followed by a smaller, oval shaped
room colored in winter whites. In the middle of winter
hangs a screen looping a video of a roaring fire.
We took our seats in autumn and began to peruse Fours
extensive menu, which has everything from salads and flatbreads
to steaks, lamb, duck and bass.
Before we settled on our appetizers we ordered the Candy Shop
($14), a watermelon martini flavored with pop rocks and a
lollipop. One of Fours most popular cocktails, the Candy
Shop was fizzling and popping for minutes after our attentive
waitress brought it over.
We decided to start off with the FOUR-Cheese Fondue ($16),
which is big enough to share and is served with carrots, celery,
red peppers, broccoli florets, crusty bread and apple slices.
After our server lit the candle underneath the pot and handed
us our skewers, we immediately dipped into the warm, melted
cheese with the dippers. The creamy, thick cheese was rich
and tasted heavenly with the juicy, crispy, crunchy dippers.
We also gave the BBQ Chicken Spring Rolls ($10) a new
addition to the menu a try. Served on a spicy jicama
salad, the spring rolls were flaky and soft and the chicken
wrapped within was juicy and tender. The rolls were well complemented
by the tangy, zesty dipping sauce they were served with.
For our entrées we chose the Pan Seared Diver Scallops
($29) and the Braised Beef Short Rib ($32). The Scallops are
one of Fours most desired dishes and were brought out
of retirement due to popular demand. True to Fours distinct
style, the Scallops were seasonally flavored and on our trip
they were served on a bed of Israeli cous cous with butternut
squash. Cooked to perfection, they were plump and delicious.
The Braised Beef was another favorite. The beef, which was
served with fingerling potato puree, baby vegetables and red
wine reduction, melted in our mouths.
We coupled our entrées with a side of Parmesan Truffle
Fries ($12) and Creamy Wild Mushrooms ($12). The fries were
extraordinary and the mushrooms were a true autumn delight.
Though we were quite full from the excellent appetizers and
entrées, we just couldnt leave without sampling
one of Fours superior desserts. The Warm Sweet Potato
Bread Pudding was tempting as was the Popcorn Ice Cream
but we decided to finish the night off with the Fondue
Once again our server lit a tiny candle underneath the pot
of fondue, which had already been heated before it was brought
out. With our skewers we dove right into the pot of melted
dark chocolate sauce. Warm and thick, the chocolate tasted
fantastic when coupled with the strawberry halves, banana
chunks and pineapple slices. Fluffy marshmallows, rich cookies
and sugary rice crispies squares were also pleasing dippers.
We were hesitant about the pretzel rods and chips, but both
turned out to be tasty dippers as well.
Our experience ended with a puff of pink cotton candy, which
is brought out with the bill. Feathery and light, the cotton
candy was both an unexpected surprise and an astonishing delight.
We were awed by the incredible choices offered on Fours
autumn menu, and you can bet we will be back when the season
changes to sample the winter menu. See you there.
Food Studio And Cocktail Salon
515 Broadhollow Rd. (Rte. 110)
Price Range: Expensive
Cuisine: New American
11 a.m. 3 p.m.
Dinner: Monday Wednesday
4 p.m. 11 p.m.
4 p.m. 12 a.m.