Eating international fare locally eliminates the woes associated with transatlantic travel, such as jet lag and oar splinters. Stamp your palate’s passport with today’s Groupon to Sugar Dining Den and Social Club in Carle Place. Choose between the following options:
- For $20, you get $40 worth of global fusion fare and drinks.
- For $35, you get $80 worth of global fusion fare and drinks.<p>
Headed by adept nightclub manager Brian Rosenberg and executive chef Hok Chin, Sugar Dining Den and Social Club engages palates in playful fisticuffs with Italian, Tex-Mex, American, and Asian fusion small plates, which have courted the critical taste buds of the New York Times and Newsday’s reporters. As plates arrive in random succession, diners scoop truffled cheddar mac ‘n’ cheese ($11) out of its pot and scale the slopes of yellowfin-tuna-and crabmeat cones running with wasabi and mango ($13). Chef Chin fits thai sea bass ($16) with a snugly layered hat of japanese pumpkin, purple eggplant, and sweet chili sauce, just as mothers bundle children for snowball-fight-peace-treaty signings. Those searching for larger, single-person plates can sift through organic pasta for sweet-and-hot sausage ragout ($14). Bearing the club’s namesake spice, desserts such as four miniature cupcake sliders in cookie, vanilla, red velvet, and peanut-butter flavors ($7) add closure to meals.
Diners can ease down bites with sips from sweet citrus-based cocktails, or a panoply of wines. While seated at tables or plush suede couches, patrons can gaze up at neon forests formed by rows of mirror-reflected branches and search for glow-stick-waving centaurs. Staff clear the main floor’s bare wood of its tables at night to welcome dancing and beats from international DJs. The New York Times deems Sugar’s service “attentive and amiable,” and says “the delicious food and the people watching” strike a balance.
Sugar Dining Den and Social Club
In 1997, Chef Hok Chin moved to New York City from Hong Kong, where he’d been in training with some of the city’s finest chefs since age 14. Though his culinary talents were already formidable, the ambitious young chef faced a hurdle he couldn’t simply spatula himself over: the English language. Undaunted, he headed back to work the humblest kitchen positions and scrabbled his way back to the top at establishments such as Tavern on the Green, The Mark Hotel, and most recently, La Caravelle. In 2010, the multinational gourmet teamed up with nightlife impresario Brian Rosenberg, and the duo’s new venture, Sugar Dining Den and Social Club, drove Joanne Starkey of the New York Times to rave, “The food is delicious—much better than it has to be—and the service is excellent.”
Something between a nightclub and a fine-dining establishment, Sugar immediately immerses its guests in a world of bright lights, pulsing beats, and an arrestingly modern architectural scheme that sets a decorative forest of tree branches beneath a looming vaulted ceiling. After a dinner of gourmet fusion cuisine, such as Pacific Rim skirt steak with green chili potatoes and hand-cut sweet potato fries with maple-chipotle barbecue sauce, the eating area transforms into a dance floor soundtracked by some of today’s most popular DJs. The cocktail list keeps the party rolling late into the night with charmingly titled offerings such as the Black and White Cookie and the Swedish Fish.