By Danny & Courtney
Step through the doors of the Imperial Meat Company and prepare yourself to enter a world of wonders.
Commandeering the kitchen is chef Alexander Chernikov, who brings with him extensive executive and line experience from Tao, 11 Madison Park, Riviera Grill and Sushi and the Russian Samovar to Huntington.
The concept you see on Main Street is a marriage of Chernikov’s desire to launch a high-end, elaborate dining concept, and the expertise of owners Igor and Oksana Chukhriy, owners of Imperial Meat Market in Brighton Beach, Brooklyn.
At Imperial Meat Company – or IMC, as they call it – he is the master of a spectacular array of meats, farm-fresh vegetables, and exquisite plates like Rabbit Confit Ragu with Spaetzle and Oven Roasted White Pheasant.
Those are just two examples of how one should prepare to expect a spin on conventional dining wisdom at IMC – and prepare equally well to be delighted.
Start with the wide array of Wagyu steaks, known for their intense marbling and rich flavors. The skirt steak ($33), paired with Montreal sauce, is peppered perfectly and expertly prepared, making for juicy, tender mouthfuls of prime beef, served atop wooden “chopping block” style dishes. Other cuts include hanger ($33), flank ($35) rib eye ($54) and a New York Strip (market price).
Another early highlight amidst the opulent array is IMC’s Lobster Mac & Cheese ($14). In a word, it’s divine – a pitch-perfect meld of lobster, smoked Gouda and big, tender shells finished in aromatic white truffle.
Innovation runs deep in the menu. Octopus Carpaccio ($20) is light, bright and fork-tender; paired with herb vinaigrette, teardrop peppers, vinegar shallots and grapefruit pearls, the pairing won over a non-octopus lover at our table. Meanwhile, lamb tenderloin bites ($12) are bite-sized morsels of decadence atop fried zucchini, topped with a dollop of yogurt sauce and mint pesto.
For lighter fare, try the Kale and Quinoa salad ($12), a dish that zigs and zags to a spicy finish thanks to a medley of candied walnuts, scallions, avocados and roasted corn and finished with a cilantro jalapeno vinaigrette that leaves a tingle on your tongue.
Meanwhile the truffle burrata ($25) doesn’t merely tingle – it unleashes a flavor explosion on your taste buds, thanks to chive oil and a balsamic reduction, basil pesto, Hawaiian volcano black salt and fig pearls atop a bed of red and golden beet salad.
A similarly explosive experience comes in the sharable bone marrow starter ($18), paired with rye croutons, cornichon and pickled garlic stems. Make sure to partake in the pink Himalayan sea salt before you pile the melt-in-your-mouth marrow on, roasted at 550 degrees.
The duck platter ($26) is a thing to behold – a spread of mild duck prosciutto and duck salami, as well as three varieties of foie gras to dive into – creamy pan-seared foie gras; buttery foie gros Tocrchon topped with a peach amaretto jam; and duck Rouliet, a textured, savory treatment. It’s all paired with toast tips, pickles and a lovely kumquat preserve.
The light show is something to behold, too, with vivid décor illuminated in a rainbow of LED, punctuated by Oliver Gal prints and wine bottles glowing beneath your feet as you take in a cocktail, including such summery creations as pineapple-infused vodka and red or white sangria.
With a new $25 bento platter available for lunches, an $80 Wagyu for Two menu Monday-Wednesday, and a $100 Wagyu for Two special for Thursday-Saturday for seatings before 5:30 p.m., there are many opportunities to explore the opulent world of the Imperial Meat Company. Brunch is served from noon-4 p.m. on Saturday and Sunday, and a $20 cover gets you unlimited mimosas.