Restaurants in Selden

Curry Kebob House expands beyond the bounds of its name with a diverse menu of beef, chicken, and lamb dishes, all made with halal meats. Helmed by chef Sameer Ahmad, the kitchen team slow-cooks shredded beef and lentils for a dish called haleem, dappled with blackened onions and lemon, as well as whips up plates of creamy and tangy chicken tikka masala. Delicately spiced Pakistani specialties include karahi gosht—goat cooked in a thick tomato sauce with chilies—and chicken karahi, which is cooked in an iron wok with ginger and spices.

The Indo-Pak restaurant is modeled after the casual eateries in India and Pakistan, with red tablecloths draped over petite tables and traditional artwork adorning the exposed-brick and wood walls. Strings of twinkling lights dangle at the entrance, signaling to diners that they’ve found the right place and confirming that fireflies are very cooperative after being fed kebabs.

Cooks at Michael Anthony’s Pizza kick out authentic Italian favorites such as chicken, veal, and seafood dishes as well as pasta and pizza. Breaded cutlets of chicken or veal parmigiana overflow with layers of tomato sauce and mozzarella cheese, while the broiled shrimp oregenata comes dressed in rich helpings of garlic and lemon. Pastas such as penne, rigatoni, and six-cheese pasta purses are prepared with sun dried tomatoes, prosciutto, and vegetables tossed in cream sauces or baked with sausage and peppers. The kitchen also kicks out pizzas, including a gluten-free variety, as well as American dishes such as chicken cordon bleu and NY strip steaks. On Friday nights, guests can enjoy live entertainment while they dine.

One glance at the Bonsoirée menu and it becomes clear that the chic, minimalist décor is pretty much the only thing minimalist about the place. Each dish in chef/owner Shin Thompson and chef de cuisine Luke Creagan’s "exquisitely crafted" four- ($58), seven- ($85), and 13-course ($150) flavor symphonies draws inspiration from a range of cultures and blends traditional Japanese presentation with classic French techniques. A new menu is introduced monthly, but a recent four-course line-up kicks off a night of gourmandizing with a salad of crispy Suzuki, grilled-haricot vert, and pickled ramp with lotus root drizzled in genmaicha vinaigrette and rhubarb sorbet. A fava-bean and spring-pea soup spiced with curried artichoke and green garlic then drum-rolls the curtain-raise on the meal’s centerpiece: a roast of grass-fed spring lamb from Mint Creek Farms, served with potato-and-chickpea confit, shochu Japanese–barbecue sauce, fried potato skins, smoked shimeiji mushrooms, and death mustard, a mysterious savory substance. A dessert of gingerbread ice-cream sandwich sided with ginger-cinnamon-bark ice cream and sprinkled with pecans helps quivering taste buds waft gently back down to earth. If you’re afraid that talking will destroy the food’s delicate interplay of complex flavors, you and your dining companions can entertain yourselves by watching Chef Thompson work his magic and occasionally subdue a cutlery-wielding octopus in the open kitchen window. Also, make use of Bonsoirée's new wine program: call Provenance Food and Wine, Cellar Rat, or Randolph Wine Cellars ahead of time, and get a bottle of wine delivered to Bonsoirée free of charge in advance of your reservation at no extra cost.