The Bohlsen family, owners of Tellers Chophouse (Islip, NY) and H2O Seafood Grill (Smithtown, NY), unveiled Prime – An American Kitchen and Bar at 117 New York Avenue in Huntington in December. Although the name shouts steak, the bold menu is also peppered with seafood and innovative American dishes. The 200 seat interior is a polished take on an American boathouse; full-length windows offer stunning waterfront views, and a sinuous, polished concrete "wave bar" echoes the watery harbor vistas. Painted white brick and a ceiling clad in wood slats salvaged from an antiquated barn create a buoyantly airy mood. Richard Farnabe left three simultaneous stints—private chef for Tommy Hilfiger, consulting chef at Montrachet (New York City), and executive chef at Lotus (New York City)—to run Prime's kitchen. Pastry chef Vita Shanley has decamped from SW Steakhouse in Las Vegas. Apps ($6 to $18): terrine of foie gras with apricot chutney and Guinness stout syrup; seared scallops with roasted beets and clementine/ almond sauce. Mains ($21 to $45): pan-roasted Alaskan halibut with chestnut/porcini mushroom/fingerling potato ragù; trinity of lamb (phyllo-wrapped shank, barbecued rack, and rosemary-crusted loin). Desserts ($9 to $14): bananas Foster crêpes with Meyer rum sauce, cream cheese filling, and vanilla ice cream; milk chocolate/peanut butter fondue with seasonal accompaniments.
Brothers Ben, John, and Dan Ganey pooled their combined business and restaurant industry know-how to launch their first restaurant in December, the 160 seat Ganey's Bar and Restaurant at 2301 West Sample Road. An American tapas menu meant for sharing is served in a high-energy setting where a teal and periwinkle palette finds visual balance with metallic shimmer screens and cherry wood accents. Executive chef Robert Jacobs started out as a golf pro before teeing off to the kitchen (he owned a private dining and catering business in Brewster, New York, before relocating to Miami, as chef/owner of the now-shuttered RJ Kitchen). Small plates ($6 to $15): pan-seared scallops with mushrooms and Key lime/coconut foam; three cheese macaroni with panko and white truffle oil. Large plates ($17 to $29): roasted beef tenderloin with fried onions, crushed potatoes, and Cabernet reduction; roasted salmon fillet with black bean/ginger nage, couscous, and sautéed vegetables.
Crowd-pleasing comfort foods and wood-fired meats and seafood take center stage at the 180 seat Mason Street Grill, opened in December as part of The Pfister hotel. Capturing the mood of a relaxed neighborhood eatery are spacious leather booths, oversized leather chairs, and rustic cypress wood flooring, while live piano music rounds out the easygoing atmosphere. Prior to manning the Mason stoves, executive chef Mark Weber was chef/owner of the now-shuttered Watermark Seafood. Apps ($6 to $12): oven-fired flatbread with smoked bacon, caramelized onion, and Gruyère; chopped liver with brioche toast. Mains ($15 to $49): grilled pork chops with warm mango chutney; chicken potpie with rosemary biscuit crust. Desserts ($6): warm apple crisp with vanilla bean ice cream; chocolate brownie tart with caramel ice cream.
When the opportunity came up to repurchase the space that long ago housed Dudley's, the groundbreaking nouvelle cuisine pub that English born Melvyn and Janie Master owned from 1977 to 1980, the Masters couldn't resist. The couple, current owners of Mel's Restaurant and Bar, overhauled the old space (1120 East Sixth Avenue) and opened in December as Montecito. The 110 seat eatery is named for the California town where Julia Child spent the later years of her life and has an appropriately sunny interior replete with patio umbrellas suspended over the tables and sconces of antique roof tiles. Executive chef/partner Adam Mali, late of Ajax Tavern (Aspen), serves a pleasing blend of Mediterranean and California fare. Apps ($8 to $12): grilled lamb spare ribs with lavender honey and roasted red peppers; tempura-fried carrots, zucchini, and parsnips with ponzu sauce. Mains ($12 to $22): Spanish olive oil–poached yellowfin tuna with preserved Meyer lemons, roasted eggplant, and Pinot Noir reduction; slow roasted wild salmon with cinnamon, nutmeg, artichokes, tomatoes, and fennel slaw. Desserts ($7 to $12): hot spiced apple cider with warm cider doughnuts and apple crème fraîche; dark chocolate espresso cake with créme anglaise.
