Taste of Queensview

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TASTE OF QUEENSVIEW RAW BAR APPETIZERS, SOUP & SALADS Iced Seafood Tower . 55 Heirloom Tomato . 16 (4) Oysters, (4) Jumbo Gulf Shrimp, Alaskan Red King Crab Burrata, Baguette, Basil, Red Wine Vinaigrette, Balsamic Legs, 1/2 Chilled Lobster Tail, Tuna Poke, Wonton Chips Reduction Jumbo Lump Crab Cake. .18 FROM OUR SUSHI BAR Lemon Beurre Blanc Surf & Turf Roll . 22 Lobster Bisque . 15 Sherry Cream, Lobster Crab, Asparagus, Tempura Shrimp, Seared Filet Mignon Iceberg Wedge. 14 Lobster Roll . 21 Applewood Smoked Bacon, Tomato Concassé, Lobster, Avocado, Jalapeno, Soy-Garlic Butter Dipping Sauce Gorgonzola, Blue Cheese Dressing STEAKS, CHOPS AND SEAFOOD All Steaks And Chops Are Finished With Garlic Herb Butter Your Choice of Sauces Béarnaise, Queensview Steak Sauce, Fresh Horseradish Cream, or Chimichurri Prime New York Strip Steak - Au Poivre 14oz . .57 Peppercorn Crusted, Cognac Cream Filet Mignon 10oz Angus . .52 Prime Bone-In Rib-Eye, 18oz . .62 Grilled New Zealand Lamb Chops . .47 Rosemary-Balsamic Marinade 11oz Lobster Tail Drawn Butter . .60 Prime Porterhouse for Two . 125 Build Your Own Surf and Turf Includes a Choice Of 6oz Lobster Tail . 26 Two Sides and A Dessert To Share Jumbo Lump Crab Cake . 18 Grilled Gulf Shrimp . 10 VEGETABLES AND SIDES Potato Gratin ....11 Mac & Cheese ....18 Cream, Parmesan, Fontina Gruyere, Smoked Gouda, Cavatapi Pasta Yukon Gold Mashed Potatoes ....9 Lobster Mac & Cheese....................26 Brussels Sprouts ....12 Oven Roasted Mushrooms ....8 Trio of Mushrooms, Shallots, Thyme Smoked Bacon, Gorgonzola Poblano Cream Corn ....9 Grilled Asparagus ....10 QUEENSVIEW SIGNATURE COCKTAILS 14.5 A WINE Champagne & Sparkling Wine Glass Bottle Henriot, Brut Souverain NV (Reims) 102 Schramsberg, Blanc de Blancs 2014 (Calistoga, CA) 85 Veuve Cliquot, La Grande Dame 2008 (Reims) 250 Dom Pérignon 2008 (Épernay) 450 White Wine Sauvignon Blanc - Cakebread 2018 (Napa) 16 62 Chardonnay - Grgich Hills Estate 2016 (Napa) 20 78 Chardonnay - Cakebread 2017 (Napa) 23 90 Red Wine Pinot Noir - Synthesis by Martin Ray 2017 (Russian River Valley) 20 78 Pinot Noir - Twomey by Silver Oak 2017 (Anderson Valley) 24 94 Pinot Noir - Kosta Browne 2017 (Santa Rita Hills) 160 Cabernet Franc - Jonata, El Alma de Jonata 2017 (Santa Rita Hills) 232 Merlot – Twomey by Silver Oak, Soda Canyon Ranch 2015 (Napa) 24 94 Malbec – Achaval Ferrer 2018 (Argentina) 14 54 Cabernet Sauvignon – Hess Collection “Allomi” 2017 (Napa) 15 59 Cabernet Sauvignon – Austin Hope 2017 (Paso Robles, CA) 23 90 Cabernet Sauvignon - Anakota “Helena Montana” 2014 (Knights Valley, CA) 175 Cabernet Sauvignon – Chateau Montelena “Montelena Estate” 2015 (Calistoga) 250 Cabernet Sauvignon - Caymus, Special Selection 2015 (Napa) 375 Cabernet Sauvignon - Opus One 2015 (Napa) 490 Cabernet Sauvignon - Opus One 2016 (Napa) 470 Cabernet Sauvignon - Joseph Phelps, Insignia 2013 (Napa, CA) 390 Cabernet Sauvignon - Joseph Phelps, Insignia 2014 (Napa, CA) 370 Red Blend – Paraduxx by Duckhorn 2017 (Napa) 18 70 Red Blend - Quintessa 2015 (Napa) 250 Syrah - Shafer “Relentless” 2014 (Napa) 155.

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Mushroom “Wellington”
TIVE RVIC CU C H SE E E E X F E Chris Pandel dinner APPETIZERS SHELLFISH SOUPS & S ALADS HAMACHI CRUDO SWIFT & SONS COLD PLATTER S&S ONION SOUP Grilled Pineapple, Shiso, Serrano....$15 Shrimp Cocktail, Mussels, Beef Bouillon, Wisconsin Gouda.....$9 Bay Scallop Leche de Tigre, King Crab, Oysters.....$32 per person COUNTRY PÂTÉ LOBSTER BISQUE Cornichon, Mustard.....$12 Crème Fraîche, Tarragon.....$12 SHRIMP COCKTAIL Cocktail Sauce.....$18 CHOPPED STEAK TARTARE TOMATO & BURRATA SALAD 1 LB. CHILLED KING CRAB LEGS Dijon, Shallot, Egg Yolk.....$18 Red Onion, Balsamic.....$13 Drawn Butter, Dijonnaise, Aioli.....$65 CRAB CAKE OYSTERS BY THE ½ DOZEN CAESAR SALAD Mignonette, Cocktail, Lemon.....$18 Sauce Creole, Celery Root Remoulade.....$17 Pecorino, Black Pepper, Creamy Dressing.....$12 OYSTERS ROCKEFELLER CELERY ROOT AGNOLOTTI Bearnaise, Bacon.....$26 BEET SALAD Parmesan, Balsamic.....$14 Goat Cheese Mousse, Pistachio Granola.....$13 CARPETBAGGER OYSTERS Beef Tartare, Pickled Mustard Seeds.....$26 GARGANELLI WEDGE SALAD CRISPY ROCK SHRIMP Wagyu Bolognese, Grana Padano.....$14 Chili Sauce, Cilantro.....$15 Blue Cheese, Bacon, Lemon Vinaigrette.....$14 ENTRÉES CRISPY SKIN STRIPED BASS, Baby Lettuces, Parsley Vin Blanc.....$29 SALMON, Napa Cabbage, Charred Cauliflower, Hazelnuts, Citrus.....$32 MUSHROOM “WELLINGTON” ROAST SCALLOPS, Brussels Sprouts Puree, Pancetta, Pickled Radish.....$32 Goat Cheese, Lentils, BUTTER POACHED LOBSTER, Sweet Potato Pave, Chorizo Vinaigrette.....$49 Mustard Vinaigrette.....$26 THE FULTON BURGER, Caramelized Onion,
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Lk Steak & Chop Menu Front 082120
SHAREABLE PLATES STEAKHOUSE CHEESE TOAST 8 PARMESAN TRUFFLE FRIES 10 ONION RINGS 8 CAJUN CRAWFISH QUESO 9 SPIN N ART DIP 9 house tortilla chips house tortilla chips DEVILED EGGS chef‘s choice CRAWFISH CORNBREAD SKILLET 10 8 JUMBO LUMP CRABCAKE 16 SMOKED CHICKEN WINGS 10 house specialty CHARBROILED OYSTERS 18 CHINATOWN SHRIMP TOSS 13 garlic herb butter, grilled bread sarachi, toasted sesame SALADS SOUPS LK SIDE HOUSE SALAD 8 GUMBO OF THE DAY 7 bacon, croutons, chopped egg, tomato CRAB & CORN BISQUE 8 CLASSIC CAESAR garlic croutons 11 ADD tuna, shrimp, chicken, fried oysters + $6 THE ULTIMATE WEDGE 12 bleu cheese, croutons, red onion, bacon, tomato BUILD YOUR LEGACY | BURGER | 12 BUFFALO CHICKEN SALAD 14 fries or chips tabasco-honey sauce, egg, bleu cheese, croutons TUNA TANGO 17 CHOOSE YOUR TOPPINGS: avacado, mango, macadamia nuts, ginger-lime dressing ketchup - red onion - cheese - mayo VICTORY CHICKEN 16 BBQ - tomato - mustard - pickles - lettuce roasted chicken, avocado, dried cherry, goat cheese, walnut, vinaigrette EXTRA ADD ONS: +2 EACH mushrooms - bleu cheese - caramelized onions avocado - roasted peppers - fried egg - bacon LEGACY KITCHEN’s STEAK SIMPLE PLATES + served with house salad 17 CHICKEN & WAFFLES hickory-bacon studded, pepper-jelly 21 PERFECTLY ROASTED CHICKEN CHOP marchand de vin, mashed potatoes 26 steaks seasoned and brushed with sizzling butter FULL RACK OF BABY BACK RIBS & parsley love, served with mashed potatoes or fries fries, cole slaw and a house salad 24 SIMPLE GRILLED FISH LK LADIES CUT FILET (6 oz) 34 julienne
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Surf and Turf Is Perfect for Special Occasions Your Condiments Refrigerator
FOOD TeFLASH IN THEnderPAN loving carrots Cooked carrots accounts for the differ- ences between Josh’s and and creamy pasta Luci’s carrot pasta recipes. create a warming, Carrot pasta epitomizes hearty dish what a farm cook might prepare in winter, but car- rots are always in season, By Ari LeVaux which makes this a go-to More Content Now dish any time of year. Rich, sweet and full of fat and any of my carbs, carrot pasta is what a favorite reci- human being wants to eat. pes come from Josh first showed me the M the kitchens recipe, which he learned of farmer friends. There from Luci in a short phone Luci’s Carrot Pasta (left) and Josh’s version (right). [ARI LEVAUX] is a pleasing elegance to conversation and immedi- farm cookery. It’s a cuisine ately went his merry way Carrot Pasta your carrots, they should start to shrink forged by the circum- with. Luci had learned it down as the water in the carrots cooks off. stances of a land-based from her sister’s ex-hus- Serves 4 Add ¾ of the cheese, the butter, half of the lifestyle, yet makes total band, Ernesto, who learned • 1 pound pasta (Josh says “big noodles garlic, the hot pepper and the anchovies sense in the home kitch- it from his mom in Milan. like rigatoni work better at mixing with if using, and let it slowly caramelize with ens of anyone who wants Knowing Josh and Luci the sauce than skinny noodles that stick the lid on.
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Captain James Landing
Tender PEI mussels sautéed with shrimp, peppers, onions and garlic. Finished in a light tomato broth with lump crab. $14.95 PEI Mussels sautéed with bell peppers, garlic, onion, and andouille sausage. Finished with a light tomato crème with Parmesan cheese and herbs. $13.99 CAPTAIN JAMES SEAFOOD Steamed crab legs and tossed with roasted ESCARGOT BOURGUIGNON CRAB STUFFED POTATO SKINS peppers, onions and Carribbean spiced herbed French snails baked in roasted garlic Toasted potato skins filled with our butter. Finished with a dusting of romano butter and parsley $1 0.99 crab dip and topped with Monterey cheese and grilled bread! $24.99 Jack and cheddar cheese $1 3.79 SEAFOOD NACHOS Shrimp and scallops paired with our CRAB FRITTERS signature crab dip, layered over fresh Our signature mini crabcake dusted in tri-colored tortilla chips, served with panko and flash fried. Served with SALADS pico de gallo and sour cream $1 0.99 our Old Bay aioli $1 3.95 THE “WEDGE” CRISPY CALAMARI BOSTON STREET CRAB DIP Crisp iceberg topped with smoked bacon, grape Marinated in Old Bay, flash fried, tomato, crumbled bleu cheese, Parmesan and topped served with fresh lemon and our Our signature dip of seasoned cream cheese with creamy bleu cheese dressing $7.99 signature marinara $1 0.95 layered with lump crab meat, served with toasted pita and mini baguettes $1 3.99 TRADITIONAL VILLAGE SALAD SAUTÉED SHRIMP AND GARLIC Vine ripened tomatoes, Romaine lettuce, English cucumbers, CRAB STUFFED MUSHROOMS Tender gulf shrimp sautéed in crisp capers, imported Greek Feta cheese, red onions, Our famous crab imperial stuffed in jumbo garlic-lemon butter, served with Kalamáta olives, dressed in extra virgin Greek olive oil and mushroom caps and glazed with our homemade garlic bread $1 2.50 red wine vinegar $9.99 imperial sauce.
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State-Fare-Menu-0519.Pdf
* can be prepared gluten free |V Vegetarian option available Appetizers: Sandwiches (served with French fries): Entrees: STATE FARE Fried mozzarella cheese curdsV $8 Fish and chips $18 V served with housemade marinara sauce BUILD YOUR OWN BURGER flakey fried cod with French fries, Starting at $10. Ask your server about our burger card. coleslaw and an apple cider tartar sauce Catonsville, MD Fried calamari $10 dusted with cornmeal, served with housemade Seared salmon $17 marinara Bulgogi cheesesteak $13 Fried oyster po boy $13 set on roasted red pepper romesco Fried oysters Rockefeller style $12 sauce, garlic herb orzo and sautéed on Amarosso roll with sweet soy with shredded lettuce, pickles, and asparagus Salads: Breakfast all day: set on creamy spinach and crispy bacon finished glaze, scallions, pickled carrot and Old Bay mayo with lemon hollandaise bell pepper, and provolone cheese Twin jumbo lump crab cakes $26 Cobb* $12 Chicken and waffles $13 MD Club $19 Fried green tomato BLT $10 with sautéed asparagus and roasted crisp romaine and baby greens tossed chive and gouda waffle served French dip $14 stacked with bacon, tomato jam, baby arugula, stacked shrimp salad, broiled crab corn salsa with buttermilk ranch dressing topped with buttermilk soaked fried and pimento cheese spread Tender braised beef, roasted cake, lettuce, tomato, and bacon on with roasted corn, chopped tomato, chicken, jalapeño raspberry jelly, onions, roasted poblano peppers, toasted rustic white bread chopped bacon, hardboiled egg, red and maple whipped butter
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SURF and TURF SPECIALS SUNDAY NIGHTS at the Carltun
SURF AND TURF SPECIALS SUNDAY NIGHTS AT The Carltun Palm Court Restaurant & Wine Cellar COMPLIMENTARY SURF & TURF TAPAS ∞∞∞∞ 16 OZ COWBOY RIB EYE STEAK AND GRILLED SHRIMP Dry Aged Grilled Rib Eye Steak with Sautéed Onions & 4 Grilled Shrimp served with a Baked Potato 16 OZ DUROC PORK CHOP AND SOUTH AFRICAN LOBSTER TAIL Grilled Pork Chop with Cockles and Chorizo Sauce served with 6 oz South African Lobster Tail and Polenta Croutons 16 OZ CEDAR RIVER SHELL STEAK AND SOUTH AFRICAN LOBSTER TAIL Grilled Natural Shell Steak with 6 oz South African Lobster Tail served with Steak Fries and Portobello Sauce 10 OZ FILET MIGNON WITH SOUTH AFRICAN LOBSTER TAIL AND SHRIMP Grilled Angus Filet Mignon in a Vidalia Onion Sauce & 6 oz South African Lobster Tail with 2 Grilled Shrimp, served with Mashed Potatoes 16 OZ VEAL CHOP WITH GRILLED SCALLOPS Grilled Veal Chop with 4 Jumbo Grilled Scallops in a Madeira Sauce served with Fried Risotto HERB CRUSTED AUSTRALIAN LAMB & GRILLED SHRIMP Roasted Rack of Lamb with Herb Garlic Jus, Casablanca Mashed Potatoes & Grilled Asparagus served with 4 Grilled Shrimps AMISH CHICKEN Roasted Amish-Raised Free Range Chicken with Scallop, Shrimp, Chorizo Sauce, Polenta Croutons & Haricot Vert ∞∞∞∞ SURF & SURF GRILLED COLUMBIA RIVER WILD SALMON & SHRIMP Columbia River Wild Salmon in a Shrimp Scampi Sauce served with Plantain Baskets filled with Mashed Potatoes ALL DISHES SERVED WITH A STEAKHOUSE SALAD NO SUBSTITUTIONS PLEASE CHEFS CHOICE DESSERT $59 PLUS TAX AND GRATUITY T H E C A R L T U N | E I S E N H O W E R P ARK , E A S T M EADOW , NY 1 1 5 5 4 | WWW.
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Tanksgiving Day Menu
Tanksgiving Day Menu Appetizers Encrusted Calamari 10 three ﬂour dusted and fried; served with our spiced pomodoro sauce and house-made pickled peppers Broiled Escargot 10 classically prepared in our house-made garlic-butter-herb mixture and served with toast points Jumbo Lump Crab Cakes 14 ‘east coast’ styled; served with sizzling sherry butter Harvest Appetizer market chef’s ever-changing seasonally driven appetizer; please consult our service staff to see what is featured this evening Artisan Meat and Cheese Board market locally-sourced artisanal cheeses and cured meats; with seasonal chutneys, candied nuts, assorted breads Soup and Salads Maine Lobster Bisque 9 ﬁnished with cognac cream and puff pastry Midwest ‘Seasonal’ Salad market please ask your server about the seasonal offerings our chef is currently bringing to the kitchen Porter’s Show-Me-Farms Field Greens Salad 9 local goat cheese, hearts of palm, sundried cranberries, grape tomato, candied black walnuts and house-made vinaigrette Classic Caesar Salad 9 crisp romaine, herb croutons, shaved parmesan cheese, house made anchovy dressing The Wedge 9 iceberg ‘wedged’ and topped with gorgonzola, grape tomatoes, apple-wood smoked bacon, red onion, diced egg and blue-cheese dressing For parties of 6 or more a 20% gratuity will be added some featured purveyors: Ludwig Farmstead Creamery, Fithian | Jacobs and Brichford Farms, Indiana | Keller Farms, Collinsville | Marcoot Jersey Creamery, Greenville Tanksgiving Day Menu Grilled Aged Steaks and Chops our beef is top choice grade and hand selected by our chef served with porter’s mustard sauce béarnaise. all of our steaks and chops are served with baked potato or seasonal vegetable 10oz.
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Prime 7 Dinner Menu
APPETIZERS FEATURED PRIME STEAKS uTuna Tartare uU.S.D.A. Prime New York Strip Pomegranate-soy dressing, 12 ounces avocado salad, crisp shallots uU.S.D.A. Prime Porterhouse Steak Jumbo Shrimp Cocktail 18 ounces or 32 ounces for two people Fresh poached and chilled, citrus cocktail sauce uU.S.D.A. Prime Bone-In Rib Steak 18 ounces Jumbo Lump Crab Cake Tartare sauce and lemon uU.S.D.A. Prime Filet Mignon 6 ounces / 10 ounces uFoie Gras Slider with Rhubarb Chutney Port wine jus, onion and basil roll uSlow Roasted Prime Rib of Beef Freshly grated horseradish uClassic Steak Tartare Toast points, parmesan crisp, mustard mayonnaise u“Our Signature” Surf and Turf 6 ounces filet mignon with one of your Goat Cheese, Red Pepper and Portabella Tart seafood favorites – 6 ounces of lobster tail Yellow bell pepper coulis or Alaskan king crab legs SOUPS & SALADS SEAFOOD AND Clam Chowder FISH SPECIALTIES Smoked bacon, potatoes, vegetables Alaskan King Crab Legs A two pound cluster of sweet Alaskan crab legs, American Onion Soup warm drawn butter Hoagie toast with cheddar and pepper jack cheese Whole Maine Lobster Warm drawn butter and lemon Hearts of Romaine Caesar Anchovies, herbed croutons, parmesan cheese Dover Sole Caper and lemon sauce Iceberg Wedges u Crisp applewood smoked bacon, Barbecue Glazed Salmon Steak hardboiled egg, fresh chives, buttermilk dressing House barbecue sauce Beefsteak Tomato and Pickled Red Onion uDay Boat Special Fresh basil, aged balsamic vinegar, extra virgin olive oil MAIN COURSE SALAD The Prime 7 “American Cobb” Salad Harvest
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CB Dinner Website Menu 17X11 2019
Raw Bar Steaks Grilled Chicken Breast /25 Oyster On The Half Shell Fish Specialties Shucked to order, served with cocktail sauce Salmon /32 Smothered onions, sour orange, mojo, white rice, Grilled, honey dijon glazed, roasted baby potatoes, seasonal vegetables Half dozen /13 1 dozen /23 black beans Snapper /35 Lomo Saltado /36 Appetizers Shrimp Cocktail /20 Sauteed, roasted lemon capers sauce, roasted baby potatoes, seasonal vegetables Crispy or Grilled Calamari /16 Y’S 5 Shrimps served over cocktail sauce Beef stir fry, bermuda onions, tomatoes, white rice and French fries Garlic aioli WEDNESDA Mahi Mahi /30 FREE Seared, cilantro cream sauce, roasted baby potatoes, Ribeye /40 OYSTERSY Fish Fingers /15 ALL DA seasonal vegetables, crispy onion rings Grilled ribeye with red wine bourbon reduction Tartar sauce Sea Scallops /MP potatoes and Asparagus Crispy Coconut Shrimp /17 Seared, lemon chive butter sauce, asparagus, garlic mashed potatoes, Churrasco /35 especially if you have a certain medical conditions. Before placing your order. please inform us person in party has Piña colada vinaigrette, sweet chilli glaze crispy sweet potato curls Grilled skirt steak, french fries, chimichurri Crabcake /18 Shrimp /31 Roasted corn salsa, citrus cream Scampi, sautéed in garlic herb butter, white wine, roasted baby potatoes, Surf and Turf /60 Shrimp Escargot /15 asparagus Ribeye, grilled Lobster tail, and crispy onion rings Consuming raw or undercooked meat, eggs, poultry seafood increases your risk of contracting a foodborne illness Garlic herb butter,
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Dinner Appetizers
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Swift & Sons Surf and Turf
TIVE RVIC CU C H SE E E E X F E Chris Pandel dinner APPETIZERS SHELLFISH SOUPS & S ALADS HAMACHI CRUDO SWIFT & SONS COLD PLATTER S&S ONION SOUP Shrimp Cocktail, Mussels, Blackberry Kaffir Lime Ponzu, Calabrian Chile....$15 Beef Bouillon, Wisconsin Gouda....$9 Bay Scallop Leche de Tigre, CHOPPED STEAK TARTARE King Crab, Oysters.....$32 per person THAI STYLE LOBSTER SOUP Dijon, Shallot, Egg Yolk.....$18 Pickled Shrimp, Shiitake, Coconut.....$12 SHRIMP COCKTAIL WATERMELON Cocktail Sauce.....$18 Candied Walnuts, French Feta, Prosciutto.....$14 GAZPACHO Flageolet, Summer Squash, Basil Pistou.....$10 1 LB. CHILLED KING CRAB LEGS DUCK & FOIE GRAS PÂTÉ Drawn Butter, Dijonnaise, Aioli.....$65 Preserved Cherries, Pistachio.....$13 CAESAR SALAD OYSTERS BY THE ½ DOZEN Pecorino, Black Pepper, Creamy Dressing.....$12 POTATO PIEROGI Mignonette, Cocktail, Lemon.....$18 Green Cabbage, Bacon, Green Garlic.....$13 TOMATO & BURRATA SALAD CARPETBAGGER OYSTERS Red Onion, Parsley, Balsamic.....$13 PEA AGNOLOTTI Beef Tartare, Pickled Mustard Seeds.....$27 Mascarpone, Mushroom, Garlic.....$15 CRISPY ROCK SHRIMP WEDGE SALAD PAPPARDELLE Chili Sauce, Cilantro.....$15 Blue Cheese, Bacon, Lemon Vinaigrette.....$14 Lamb Sugo, Olives, Mint.....$15 CRAB CAKE ARUGULA SALAD CALABRIAN CHILE HUMMUS Celery Root Remoulade, Sauce Creole.....$17 Button Mushrooms, Fennel, Lemon Vinaigrette.....$13 Fava & Arugula Pesto, Pita.....$12 ENTRÉES GRILLED LOUP DE MER, Baby Lettuces, Basil Pistou.....$29 ROASTED DIVER SCALLOPS, Cauliflower Grenobloise, Caper Beurre Blanc.....$32 THE FULTON
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Top10steakhouses.Pdf
B14 PHOTO GALLERY See our full list of the top100: newsday.com/eatherenow IN his is the eighth in aseries of 10 Friday articles Suffolk counties. Therestaurants were chosen by the eL showcasing 2018’s Top100 Long Island restaurants. Newsdayfeedme staff: editor Marjorie Robins and TThemain criterion forinclusion wasqualityoffood. critic/writers PeterM.Gianotti, Corin Hirsch and Erica Explor We also sought ageographic balancebetween Nassau and Marcus,with an assist from Pervaiz Shallwani. hen Long Islandersare willing to Wdrop moreondinner than the budget usuallyallows,aprime steak- house is the likelydestination. The bettersteakhouses generallyare among the priciest restaurants in Nassau and Suffolk, from the beef to the alacarte side dishes. And the competition has heightened along with the cost. There aresome restaurants that specializein the best beef,but theyare few. Big, familiar names reign. Here areNewsday’s choices forthe top10steakhouses of 2018. ROTHMANN’S STEAKHOUSE (No. 1 steakhouse pick of the year) 6319 Northern Blvd., EastNorwich; 516-922-2500, rothmannssteakhouse.com Rothmann’s Steakhouse is both rare and well-done. Itshistory goes back to 1907,when it wasrun by Charles and FranziskaRothmann. And Theodore Roosevelt atehere. Over the years, it UNG has been Rothmann’s, Chas. Roth- YO mann’s, and forawhile,starting in the DOUG 1970s, composer-musician Burt AWagyu tomahawk rib steak fortwo at Rothmann’s Steakhouse in East Norwich Bacharach’s restaurant at the East Norwich Inn. Thedining room wasa BRYANT &COOPER STEAK HOUSE THECAPITAL GRILLE celebritymagnet. Butinits latest life, 2Middle Neck Rd., Roslyn; 630Old Country Rd., Garden City; the starsare in the kitchen and on the 516-627-7270, pollrestaurants.com 516-746-1675,thecapitalgrille.com plate.
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