Bravo Nader Earns
Earns His Name
By Pete & Rosie &
Mike & Lil /email@example.com
If pigs could fly,
theyd fly straight to Nader.
Let us explain. Nader is Nader Gebrin, owner, chef and the
driving force behind the eponymously named Bravo Nader restaurant
in Huntington. Egyptian-born Gebrins idea of a great
meal is to catch a fish in the morning, and cook it for dinner
that same day. It happens often enough and when it isnt
Gebrin hooking the fish, its one of his network of local
fishermen. And its not only the locally caught fish
that find their way to Gebrin. Fresh caught fish from faraway
places like Alaska and the Pacific coast flies its way to
Naders kitchen via Fed Ex..
As far as were concerned, fish, pigs, beef, even lowly
vegetables, can consider it an honor to pass through the kitchen
at Bravo Nader.
Nader grew up loving food and one of the stories he likes
to tell is about how he spent the first paycheck he earned
on pork chops which he cooked in his mothers kitchen.
He eventually studied cooking in Switzerland and when he came
to this country worked at Orlandos in Huntington Village.
It was there he gained confidence with Italian style cooking
which dominates his Huntington restaurant.
Bravo Nader is a small restaurant with room for just over
40 people at a dozen or so tables. Before it was Bravo Nader,
it was Grassos Trattoria, and Nader tells how on his
first date with the woman who would become his wife he declared
that we would someday own the place. Well, 14 years ago he
made that statement come true and since then hes been
pleasing the steady clientele of foodies and fans who have
come to love his cooking.
Its all fresh at Bravo Nader and in on any visit there,
his specialties are consistent. Consistently delicious, that
is. Those pork chops that started his career are still stars
on the menu he could cook them with his eyes closed.
In fact, he recently did just that, preparing his signature
pork chops stuffed with mozzarella cheese on am as-yet-unaired
episode of the Food Network show Taste This.
But we get ahead of ourselves.
Our recent Bravo Nader experience started with a round of
appetizers. We left the choice in Naders hands, trusting
that whatever he sent out would delight.
And it did.
A stack of asparagus baked in a crispy filo dough was tender
and flavorful with a kick from a red pepper drizzle. The crab
cake was a generous patty of fresh crab meat with a crisp
baked, not fried coating and served on a bed
or it is bath -- of fresh tomato, corn and vegetable
Speaking of vegetable, the house salad was likewise outstanding.
A towering mound of chopped no, minced lettuce,
vegetables and feta cheese with a light dressing
light, delicious, and yes, healthy.
On to the entrees, which gives us a chance to get back to
that pork chop. Nader starts with a mammoth chop, butterflies
it and generously stuffs it with mozzarella cheese. Braised
and finished with a mushroom and Marsala wine sauce, its
a hearty meal and has never failed to please us Foodies.
A pasta dish of Rigatoni with sausage, meatballs and tomato
sauce is homemade from the ground up. The sausage is made
on premises and will leave you wondering why all sausage isnt
so tender. The pasta is firm, the sauce just like Nona makes.
With a generous topping of parmesan cheese, its like
a trip to Italy on a plate.
We also shared a hearty lamb shank. Expertly spiced and cooked
to falling-off-the-bone tenderness, its tomato based sauce
was a perfect complement to the bed of risotto it was served
Finally, there was a classic seafood fra diavlolo over angel
hair pasta offered the fruits of the seas in there finest
form: simply, with mussels and clams and a complement of polenta.
Naders chief strength is the freshness of his ingredients,
though his capable hands only improve matters. While our dinner
for four could have fed five or six, we finished every bite
and still found ourselves slurping up sauce with a teaspoon
from tilted plates. That wouldnt bode well for dessert,
but on this night we had no choice. Nader again made the choices,
and we somehow found room for the homemade canolli as well
as the star of the dessert show, Naders homemade Napolean,
an irresistible tower of fluffy, creamy sweetness and flaky
dough. With a cup of espresso or cappuccino, its a perfect
Bravo Naders not know for its décor, which highlights
an eclectic mix of memorabilia that makes it evident -- Nader
likes to have his picture taken. The settings intimate,
so much so that you may find yourself moving aside for a waiter
reaching for a bottle of wine from the shelves overhead. Its
that intimacy that has fans packing Bravo Nader every day
but Tuesday thats the seventh day for this kitchen
Reservations at Nader are a must.
9 Union Place, Huntington
Cuisine: Rustic Italian
Atmosphere: Intimate and family friendly
Hours: Open every day but Tuesday.
Lunch:12 3 weekdays; Sun, 12 3.
Dinner: 5 - 9:30 weekdays;
Fri. - Sat. 5 - 10:30; Sun. 4 9