Side Dish: Finley's Goes Seafood, Wine Dinner & More

Compiled by Peter Sloggatt & Sophia Ricco

  Michael Meehan

Michael Meehan

FINLEY’S GOES SEAFOOD: After making a splash in Huntington’s comfort food scene as executive chef at Vaux Hall and Radio Radio, Michael Meehan is returning to his own comfort zone – seafood – at the helm of the newly rebranded Finley’s Seafood kitchen. Meehan, who earned his seafood chops at Smithtown’s H20, and local music producer/promoter Scott “Scotto” Savitt have partnered to create Finley’s Seafood (43 Green Street, Huntington village 631-351-3440) at the former Storyville restaurant.  Meehan will bring a fresh approach to traditional New England seafood dishes along with options for landlubbers. The new format launches on Sunday, April 22, the start of Long Island Restaurant Week, giving diners a three-course prix-fixe option at $28.95 per person. Housed in a historic house with modern additions, Finely’s will feature three bars among numerous indoor and outdoor dining spaces, said Savitt, adding that a gradual makeover to a nautical theme will include the addition of a raw bar. With the local music scene already on the managing partner’s speed dial, Finley’s will be “a dynamic point of destination for dining and entertainment on Long Island,” he said.

  Caymus Winery’s Cabernet Sauvignon will be uncorked at an exclusive wine dinner, May 2 at Jonathan’s Ristorante.

Caymus Winery’s Cabernet Sauvignon will be uncorked at an exclusive wine dinner, May 2 at Jonathan’s Ristorante.

JONATHAN’S WINE DINNER: Jonathan’s Ristorante and the Wagner family of vineyards are pairing up for an exclusive fine dining occasion that will bring some of the Left Coast’s finest wines to the east. The Wagner family’s vineyards include Caymus Winery, a star producer of California’s Napa valley region. Caymus’s Cabernet Sauvignon will accompany a roast half-rack of lamb to culminate a four-course dinner designed by executive chef Tito Onofre to pair with Wagner family wines. Four courses and four wine pairings are $125 per person, plus tax and tip. The dinner will be held May 2, 7 p.m. at Jonathan’s (15 Wall St., Huntington). Take a peek at the menu and wines at jonathansristorante.com; to reserve your seat at the table, call 631-549-0055.

RESTAURANT WEEK IS HERE: This week restaurants across Long Island will be curating their own signature three-course meals for Long Island Restaurant Week. From Sunday through Sunday, April 22-29, participating restaurants will offer three-course prix fixe meals for $28.95 per person, except Saturday night when the promotion may end at 7 p.m.. From Nassau to the East End, there a vast amount of cuisine to sample. Participating restaurants in the Town of Huntington are: Mill Pond House in Centerport; Grasso’s in Cold Spring Harbor; Athenia Greek Taverna in Commack; Ruvo in Greenlawn; Besito, Finley’s Seafood, Honu Kitchen and Cocktails, Imperial Meat Company, Jonathan’s Ristorante, Mac’s Steakhouse, Piccola Bussola, Piccolo Mondo, Radio Radio, and Ting, all in Huntington; 110 Japan, Matteo’s of Huntington, both in Huntington Station; and Jewel by Tom Schaudel, Melville. To find participating restaurants near you, go to longislandrestaurantweek.com where you can browse the menus and make your reservations early.

EAT FOR A CAUSE: Enjoy a tasting of some of Long Island’s best local restaurants and help benefit Hair We Share at their Love this Life fundraiser, Mangia and Nosh. There will be live cooking demonstrations and tastings from over 20 restaurants and beverage companies at Appliance World in Huntington on April 23, 6-9 p.m. Hair We Share provides customized human hair wigs to those suffering hair loss due to medical conditions, free of charge. Tickets for the tasting are $50 per person and can be purchased online at HairWeShare.org. Each ticket purchased will not only provide tastings of some of the best local cuisine, but also restore the confidence of those affected by hair loss.