The team of chefs at Soundview of Glen Cove—who between themselves have garnered nearly 100 years of experience—crafts creative dishes that mix American favorites and international flavors. Diners take in stunning seaside views of the Long Island Sound from the dining room or patio, gazing at the source of much of the menu's fresh-caught sea-meat. These stunning views have earned the establishment a nomination for Long Island Press's Best of Long Island 2012 contest, in the categories of Restaurant with a Water View and Places Where Having Eyes Is Neat.
In warmer weather, shady green umbrellas form a canopy over the elegant patio, shielding diners from the penetrating gaze of seagulls, and dining rooms are festooned with historic images of Glen Cove's most gorgeous family estates. Soundview shares its grounds—donated to the city in 1972 by the Geddes Family—with an 18-hole golf course and public park, which boasts a playground for little ones and tennis and basketball courts for slightly larger ones.
Mill Creek Tavern’s nautically themed dining room excites the eyes with model ships, wood crackling in a stone fireplace, and the restaurant’s logo of crossed canoe paddles. Meanwhile, the aroma of freshly caught seafood and juicy steaks on the grill signals the feast to come, much like the smell of cigar smoke signals a spritz of Winston Churchill cologne. A part of the Mim’s family of restaurants, Mill Creek Tavern has been a Bayville staple for more than a quarter century. One of the tavern’s owners is always onsite holding the entrees to a consistently lofty standard, inspiring a rave review from Joanne Starkey of The New York Times, who recommended “the fall-from-the-bones-tender baby-back ribs, a perfectly grilled fillet of lemon sole, and a rousing rendition of chicken scarpariello with meat on the bone and lots of garlic, sausage, and potatoes.”
Diners relax in the cozy confines of Jo Jo Apples' 1810 eatery, named by Newsday on a list of Best Pancakes in Long Island, as chefs bedeck griddles with a menu of classic American fare including pancakes and specialty omelets. Early risers energize for the day ahead with the shrimp and spinach omelet topped with melted fontina cheese ($10.25) or play improvised games of Jenga with towering platters of the eatery’s signature pancakes topped with fresh apples, blueberries, strawberries, or bananas ($9.95). The lunchtime Waldorf wrap blends chicken and sliced apples with mayonnaise peppered with celery, raisins, and walnuts ($9.75). Those eating in the evening can interrogate the dinner menu for mainstays such as marinated skirt steak ($16.95) and the grilled center-cut pork chop served with applesauce ($14.50) or surprise taste buds with daily dinner specials, which have included cornish hen ($15.95) and salmon wellington ($18.95).
For 25 years, Long Island's crew has made bagels using an old-fashioned water-kettle approach, purveying the doughy treats well beyond their breakfast boundaries. A menu of breakfast edibles urges early eaters to slather an assortment of hand-rolled, freshly baked bagels ($0.90)—in varieties including poppy, onion, cinnamon raisin, and oat bran—with their choice of up to 17 creamy toppers ($1.75+) including vegetable, chocolate chip, and roasted garlic and herb. Coffee ($1.45+/12 oz.) gives nerves the jolt that early-morning fire breathing fails to provide, and french toast lightens spirits when drizzled in streams of liquefied giggles ($5.50). Lunch options allow midday munchers to fill their food processors with dishes including the Bubbalicious ($6.79)—made with fried chicken cutlets, melted mozzarella, bacon, and spicy barbecue sauce, all piled on top of a bagel—or the more heart-heartening bagel-embedded tuna fresco salad ($6.49).
Saffron's owner and executive chef, John Forte, channels 10 years of culinary expertise to arrange artful appetizers, crisp salads built from local produce, and aesthetically staged American entrees. Diners can unwrap the sea's gifts more gently than by wedging a crowbar into a clam by trying the lobster-ravioli starter ($12), which coats its crustacean cargo in black garlic-butter sauce and Saffron aioli drizzle. Dried cranberries, candied walnuts, and cranberry goat cheese wear slick, seasonal coats of fall-spice vinaigrette in the arugula salad ($10), and the roasted pork chops ($27) roll in a bed of root vegetables and potatoes au gratin to spread the sweet tidings of their pear-apple-huckleberry sauce. Diners can migrate forks to the free-range long island duck ($32) for savory helpings of oven-roasted breast and confit thigh flanked by dollops of sweet-potato puree and bites of roasted quince. The Saffron ice-cream bowl ($6) cradles scoops of strawberry, chocolate, cinnamon, or vanilla ice cream, all of which are house-made instead of raided from a penguin's window garden.