2010: A Year
Of Delectable Dining
By The Foodies / email@example.com
The year 2010 marked another year of fine dining in Huntington.
We welcomed newcomers to the scene, revisited some of our
favorites, and watched local restaurateurs reinvent themselves,
their menus and their restaurants to maintain a competitive
edge. Cold Spring Harbors Harbor Mist and Commacks
Perfecto Mundo dazzled us with beautiful settings and unique
cuisine, while local staples like Osteria da Nino and Bistro
Cassis continued their tradition of excellence. We also saw
some favorites, like Blond, close their doors.
As we look back on 2010 (and our mouths begin to water), were
sharing some of the highlights of our foodie adventures.
Culinary Institute of America graduates Liz Keschl and Steven
Del Lima have produced a winning recipe in Perfecto Mundo
in Commack (1141-1 Jericho Turnpike, Commack, 631-864-2777,
www.perfectomundony.com), which opened in the fall.
Del Lima, who created Wild Fin and was chef at Black &
Blue Seafood Chophouse, works the kitchen and Keschl runs
the front of the house. With a focus on Central and South
American cuisine, Del Limas menu much of which
is gluten free also draws from European, Asian and
A favorite is the Flash-Fried Ancho Chile Calamari ($12).
Another winner is the Steamed North Atlantic Mussels ($12)
in an amazing broth with Portuguese sausage, sweet onions,
red chiles, saffron and chardonnay. A clear standout is the
Chipotle-Orange BBQ Glazed Tilapia ($19), made with black
rice, two-cabbage slaw, mandarin-mango-orange salsa and coconut-lime
emulsion. The steaks area also top notch.
The Latin fusion concept is even incorporated into the desserts.
Baked Plantain Crème Brulee ($6) has all the makings
of a traditional crème brulee with bits of plantain
in the mix.
With its extensive seafood menu, attention to detail and fresh
ingredients, Harbor Mist (105 Harbor Road/Route 25A, Cold
Spring Harbor, 631-659-3888, http://harbormistrestaurant.com),
which opened this year, is bringing a new culinary breeze
into Cold Spring Harbor. Hosts Barman and Michelle Sharifi
are both veterans of the restaurant business, and chef Terrence
Caves menu draws inspiration from all corners of the
Mediterranean, from Spain through Italy and to Turkey.
With tender fish and a mild avocado puree, Cornmeal-Dusted
Calamari ($10), offers a new take on the classic. Enticing
pastas include Linguine in Clam Sauce ($18) and a Truffle
Wild Mushroom Risotto with Parmesan and truffle shavings ($22).
Harbor Mist offers a variety of steak, lamb, chicken and veal
for meat lovers, and their work with fruta del mar excels.
With an eye for local suppliers, Caves Caramelized Sea
Scallops ($24) are superb delightfully tender in a
sage brown butter sauce that is loaded with flavor thanks
to homegrown spices.
Bringing a new foreign flavor to Huntington village, Fado
(10 New St., Huntington, 631-351-1010) has quickly made its
When Eduardo Nobre decided to open a Portuguese eatery with
his wife, Alison, Eduardo called home to Portugal to enlist
the help of his parents, Elvira and Eduardo. The pair owned
a restaurant in Portugal and were a big help in getting Fado
off the ground.
Chourico Na Brasa ($9) is a show in and of itself the
server sparks a fire and roasts sausage tableside. The cod
is excellent, as are the meat dishes, and the homemade flan
is out of this world.
They also offer one of the best lunch deals in town - the
Lisbon Lunch is a choice of marinated chicken breast, jumbo
shrimp or bitoque for about $10, with house salad and a choice
of chips, mashed potatoes, cabbage rice or fries.
Northports Bistro 44 (44 Main St., Northport, 631-262-9744)
returned earlier this year after a short hiatus. In March,
with the Gallowitsch family at the helm, interior renovations
were complete and Northport native Emanuel Karropoulos unveiled
a New American menu to bring a new flavor to Northports
Ale-Steamed Maine Mussels ($11) are prepared with garlic,
white ale shallots and topped with a piece of crustini. Consider
the Bouillabaisse ($27) for a main course, which offers clams,
mussels, shrimp, whitefish and julienne vegetables served
in a charred tomato saffron broth. The tender and flavorful
Bistro 44 Marinated Skirt Steak ($25) is a must-have for meat
The newest eatery from Nino Antuzzi, who also owns Huntingtons
Red and Osteria Da Nino, Sapsuckers Hops & Grub (286 Main
St., Huntington village, 631-683-4945) features high-quality
brews and all-American comfort food. In season, they get organic
microgreens and eggs from Huntingtons own Makinajian
Poultry Farm, artesian breads and small farm-raised beef,
pork and poultry.
The cozy, spacious bar and with Audubon bird illustration-bedecked
dining room, designed by chef de cuisine Kelley Danek sets
the scene for the cuisine. Spicy Shrimp Gumbo ($10) has an
authentic Cajun kick without being overwhelming. Try it with
Speakeasys smooth, fruity White Lightning wheat beer,
one of dozens available. Warm, filling Potato Pierogis ($9),
served with sour cream and caramelized onions, fit the season
Bistro Cassis (55B Wall Street, Huntington, 631-421-4122,
www.bistrocassis.com) has brought classic French to Huntington
for almost a decade. The restaurant, owned and operated by
Reststar Hospitality Group, is managed by Gabriel Garcia,
and with chef David Bonilla, the pair provide a charming dining
Nowhere else can you get La Soupe Gratinée à
lOignon ($8), onion soup with crouton and cheese gratin,
as good as at Cassis. French staples are excellent, like Escargots
Maître dHôtel ($9). The mussels are exceptional.
For dinner, we recommend Coquilles St. Jacques et Crevettes
($27) is a delicious plate full of pan-seared scallops and
shrimp served with fricassee of leeks, oyster mushrooms, and
corn in a truffle cream sauce. Magret de Canard au Cassis
($25) is also a winner duck breast and leg confit.
When dessert comes around, go for the chocolate cake. Its
nearly a soufflé.
At Nisen Sushi (5032 Jericho Turnpike, Commack, 631-462-1000;
7967 Jericho Turnpike, Woodbury, 516-496-7000; www.nisensushi.com),
dishes are presented with such flair, attention to detail
and artistic value, its a shame the chef doesnt
sign his name on his masterpieces.
Recent renovations in Commack, inspired by the Woodbury location,
have created a hip, glitzy interior, with a modern dining
area of tables and individual booths surrounded by open eggshell-like
borders, a sleek sushi bar and spacious alcohol bar.
The menu is rife with variety and specialty appetizers, sashimi,
sushi rolls and entrees, and the specials are always enticing.
Lobster Tacos ($14) and the Yellowtail Jalapeño ($15)
are standout appetizers. Nisen excels at spicy tuna anything,
and the Crispy Spicy Tuna Gyoza ($12), served with guacamole,
spicy aioli and truffle oil, is no exception to that rule.
A must-have are the Oreos friend in funnel cake batter served
with creamy vanilla Tahitian ice cream ($10).
The former Aix en Provence became Crew (134 New York Ave.,
Huntington, 631-549-3338, www.crewli.com) over a year ago,
and their move from exclusively French fare allows owner Mitch
Hauser, a product of French culinary school, to offer additional
varieties of cuisine.
Crew has an extensive wine, beer and cocktail menu. Appetizers,
ranging from $8 to $14, shine and include tender, mellow crab
cakes ($13) sumptuous Foie Gras ($20) and cool, vibrant Gazpacho
Beef shank ($28) is fall-off-the-bone tender and bursts with
an all-American home-style flavor that comes only after a
slow roast. The pork chop, with tropical fruit, baby bok choy
and a black currant demi, is tender and boasts a summery Asian
Chocolate gelato is homemade and a must.
Intimate, trendy and off the main stretch of Huntington, Bin
56 (56 Stewart Ave., Huntington, 631-812-0060, www.bin56 .com)
fits anywhere into your foodie schedule, as a tapas restaurant
featuring wine, martinis and a full bar.
Roasted asparagus with thinly cut Serrano ham and truffle
oil aioli ($7) is delicious, but our favorite dish is the
poached figs ($6), stuffed with herb goat cheese and topped
with what Bin 56 describes as balsamic syrup. The spice seared
lamb chops ($12) are an absolute must, not only for the tender
meat, but the sweet tomato jam served alongside it.
Sometimes, its good to be bad.
At Bad Dawgs (44 Gerard St., Huntington village, 631-923-1201,
www.baddawgsli.com), hot dogs are king. Pick from the menu,
which boasts items like the Chihuahua Dawg ($3.49) if youre
looking for a little kick. Dressed in nacho cheese, real bacon,
raw white onion and jalapeno peppers, it dresses up the hot
dog with spice and flair. Fans of Chicago-style dogs should
check out the Bassett Hound with its six toppings.
Have another idea for dressing up? Order a Bad Dawg for $3.49
and pick your four favorite toppings out of a generous list