Chef Ayhan opened his first restaurant on Long Island more than 35 years ago, setting the stage for a fiefdom of successful Mediterranean restaurants across the region, each one serving up freshly caught seafood, succulent kebabs, and creamy hummus. The menu draws inspiration from the cuisines of Cyprus, Turkey, Greece, and Israel, entertaining taste buds with an eclectic mix of dishes, such as doner gyro kebab, spinach-and-feta pie, sesame-crusted salmon, and char-grilled calamari.
Portofino Ristorante wins over visitors with feasts of baked clams, slow-cooked pork loins, and tender sautéed chicken atop beds of pasta. Perched upon City Island's waterfront, the restaurant cultivates an atmosphere that, like a tractor christening, is simultaneously rustic and urbane. The patio gives diners a view of New York's skyline; the interior evokes the image of a banquet hall in an Italian countryside villa—maroon leather chairs, warm light descending from chandeliers, and walls decorated in a stucco-esque scumbling and murals of Mediterranean harbor scenes. Guests sup on shrimp stuffed with crab meat or sautéed broccoli raab in cozy candlelit booths, break bread in the Piccolo Room or banquet area, or toast goblets of wine at the tucked-away wraparound bar.
A tasty spread of authentic Italian-style cuisine awaits within the pages of Louis Seafood Restaurant’s menus. Chew parties begin with fried zucchini ($7.95) or broccoli sauté ($6.95), and a specialty dish of gnocchi with mozzarella ($14.50) extends masticationary joys past the appetizer stage. Eggplant rollatini ($19.50) and broiled fillet of flounder ($19.75) magnet-draw mouths, with all meat, poultry, and seafood dishes accompanied by a choice of spaghetti, salad, french fries, or other tasty sides. On Tuesday nights, foodie Frankensteins can build a meal monster from the mix-and-match pasta, which pairs bowties, spaghetti, penne, and shells with a variety of sauces for an all-you-can-eat delight ($10.95). For the restaurant's namesake nourishment, sink hunger hooks into a seafood dish such as fried shrimp ($20.75), broiled fillet of flounder ($19.75), or deviled crab cakes ($22.75).
Every seat inside Canterbury's Oyster Bar & Grill gives diners the feeling they’re sitting inside a special kind of time capsule. That’s because all the surrounding walls are covered with historical photographs of Oyster Bay’s history. Because the restaurant has been around for more than 30 years, this reverence for the past turns meals into a timeless experience; diners may even eat some of the same oyster dishes that originally made the area a haven for seafood lovers. Guests will find the menu full of signature ocean treats, from raw and baked oysters done in myriad preparations to seafood towers that combine the likes of lobster, tuna sashimi, and other delicacies into shareable feasts. Filet mignon and parmesan-crusted chicken get all the same careful attention in the kitchen as the seafood, with careful presentations and bedtime stories every night.
With adoring accolades from the New York Times, Jean Marie Patisserie & Bistro delightfully dishes out European and American cuisines set in a cozy Parisian café-inspired atmosphere. With around 30 years of experience creating culinary charms, owner John Muscarello and his staff stuff paninis, pastries, salads, and more with fillings and gourmet flavors ready to greet tongues tired of only tasting the underside of envelopes and the crusts of other people's sandwiches.
The dining room at Turquoise Seafood Restaurant might seem familiar to reality-television fans—last year, the eatery had a cameo on the Bravo program Shahs of Sunset. It’s no wonder the affluent cast was attracted to Turquoise’s elegant new digs, recently updated with arched ceilings, crystal chandeliers, and white leather chairs. The food is just as luxurious: the menu’s crown jewels are large whole fish such as barbounia and dorado royal, which are often grilled, fried, or skewered on a diamond-encrusted scepter.
Those looking for a smaller entree can opt for plates of crispy broiled sea scallops or butterflied jumbo shrimp served over rice. Turquoise’s team of five chefs, who have served in the same kitchen for more than 10 years, give equally considerate treatment to the sides. Long Island Newsday’s Feed Me columnist Marjorie Robins said the “homemade green tahini, baba ganoush, tzatziki, and pickled vegetables . . . don’t get better than this”, and her colleague Peter Gianotti raved that “after a course or two, you’re hooked.”