Giving A Different
Twist To American
By The Foodies./ email@example.com
Stepping inside Twisted Vine
Cocktails and Cuisine was like an escape from the hustle and
bustle of Huntington village.
The modern brown and tan décor with vines on the walls
gives it a homey feel.
The mastermind behind the newest venue at 24 Clinton Ave.
is Chef Michael Heinlein, who took over the spot formerly
occupied by XO Wine And Chocolate Bar, which moved down the
We were greeted at the door with smiles from the friendly
staff. Our server Morgan brought us to a table and told us
the chef prepared a special appetizer he had yet to share
with his customers.
We were the first to try Heinleins Twisted Surf and
Turf appetizer creation a wasabi pea encrusted ahi
tuna with smoked kielbasa on top of a sauerkraut potato pancake,
topped with a drizzle of their homemade Hawaiian Huli Barbeque
sauce ($13). The tuna was fresh and had the perfect crimson
red center. The kielbasa is moist, sweet and succulent while
the pancake has a crispy outside with a smooth, creamy potato
filling. The touch of sauerkraut gives it a slight crunch.
The sauce complements the appetizer perfectly, sweet with
a subtle kick.
Need a cocktail to spice up your meal? If you have a sweet
tooth, we recommend the Dirty Banana ($12). The martini is
made with Malibu rum, crème de banana, pineapple juice,
melon liquor and grenadine.
For our entrées, we had the grilled filet mignon, which
was served with a side of lobster mashed potatoes and green
beans ($34). The filet mignon is sautéed with haricot
vert and topped with a pinot noir reduction. The entrée
was cooked flawlessly and we savored every bite. We substituted
the lobster mashed potatoes for regular mashed potatoes, which
had a light taste, and the green beans were cooked just right.
We also tried the halibut, served with Yukon gold mashed potatoes,
sautéed baby spinach and topped with a pepperoni sauce
($28). The fish had a moist, flaky inside, cooked perfectly.
Whats dinner without dessert? We tried the sweet potato
cheesecake, topped off with caramel sauce and cinnamon sugar
crumble ($9). Heinlein makes and bakes everything in-house.
He even has the sweet potatoes cooking in the back.
If you need your coffee fix, try the coffee sabayon ($8).
We savored every bite of the coffee custard, vanilla cake
cubes with fresh raspberries, blueberries and strawberries.
This is the first restaurant for Heinlein, a Northport High
School graduate who recently moved to Huntington with his
wife Maria and son Alexander.
Although Heinlein graduated with an undergraduate degree in
communications and a masters in business, most of his
food learning came from reading books, watching television
and learning from his grandmother.
My family has always cooked and my grandmother was a
huge influence on me, he said. She has eight kids
and she took care of every child every day. Breakfast, lunch
and dinner, she cooked for 10 people. For me, she was a huge
inspiration and she raised me since I was 13.
The self-taught chef worked with many professional chefs and
recently worked as an executive chef at Wild Honey On Main
in Port Washington.
The owner began his journey to open up Twisted Vine Cocktails
and Cuisine last October. Heinlein officially opened his doors
for dinner on June 8.
It just got to a point where you realize that youre
doing so much for other people and maybe sometimes they dont
appreciate what you do so much, Heinlein said. I
was shopping, I was prepping, I was scheduling, I was ordering,
working the line. It got to a point where you say you can
do this yourself.
Although he isnt serving his full menu yet, theres
a little bit of something to please everyone. All of his dishes
were created himself, and he wanted to develop a menu that
was unique to Twisted Vine.
Were just a little bit different, the chef
said. Come in and check us out and see that you dont
need to have the same ol same ol that you can
get anywhere in Huntington.