It’s February 1st and you know what that means. Valentine’s Day is coming up! It is engagement season, anniversary celebrations and for most, just an amazing date night for two. To help you choose that perfect restaurant for that perfect evening we asked some of Long Island’s best restaurants what romantic meal we must-have off their Valentine’s Day menu!

“Try our Land and Sea for Two, lobster poached in Champagne and sliced filet mignon with delicate roasted shallot sauce served with heart shaped potatoes gratin, roasted beets and crisp tobacco onions.” -Stuart Brown, Chef-Owner

Fork & Vine Restaurant

32 Railroad Ave.

Glen Head, NY 11545

For Reservations: (516) 656-3266

www.forkandvineNY.com

“We are serving specials of the day as well as our regular a la carte menu, one of our specials will be Lobster Tournedos with shredded crab in a sherry vinaigrette, as well as beef wellington in a porcini mushroom sauce. And last but not least we are serving Crepes “flambee a l’orange” and Chocolate Fondue. We will be having live music walking around to tables for a very romantic evening, reservations required” -Biana N. Novofastovsky

Burton & Doyle SteakHouse

661 Northern Blvd

Great Neck, NY 11021

For Reservations: (516) 487-9200

www.burtonanddoyle.com

“Our buttermilk fried blue point oysters with roasted corn, applewood bacon & green chile aioli are the perfect aphrodisiac to start off your romantic meal on Valentine’s Day paired with a glass of bubbly champagne to toast the the evening. Request a table near the fireplace for the ultimate romantic experience.” – Jason Barlow, General Manager

HONU Kitchen & Cocktails

363 New York Avenue

Huntington, NY 11743

For Reservations: (516) 421-6900

www.honukitchen.com

“A must-have for Valentine’s Day is the luscious enchiladas filled with beef barbacoa and seared shrimp baked in a light chile costeno cream salsa. End the meal with the bleeding hearts cake, a light sponge cake flavored with Mexican chocolate served with raspberry puree and whipped crema. Seal the meal with a besito (a little kiss).”            – Matthew Lake, Executive Chef

Besito Mexican Kitchen

402 New York Avenue

Huntington, NY 11743

For Reservations: (631) 549-0100

www.besitomex.com

Besito Mexican Kitchen

1516 Old Northern Blvd

Roslyn, NY 11576

For Reservations: (516) 484-3001

www.besitomex.com

Blue Point Oysters and Prosecco Champagne, trust us when we say “she will not complain”. Strip Steak’s Porterhouse for two is a cut above, wonderful for any couple in love. The creme brulee duo is a sweet delight and a perfect ending for a perfect night! – Chef Michael Bender

George Martin’s Strip Steak

60 River Road

Great River, NY 11739

For Reservations: (631) 650-6777

www.georgemartingroup.com

“Four Play” of miniature desserts a dessert sampling featuring; Champagne & Cognac Sabayon with fresh market berries , Coconut rolled Cheesecake Truffles with tart cherry and mint “pesto”, Espresso Gelato -Roasted Hazelnut Tartufo and a petite G.M. the Original Brownie. -Chef Christopher Holt

George Martin The Original

65 N. Park Ave.

Rockville Centre, NY 11570

For Reservations: (516) 678-7272

www.georgemartingroup.com

O’s Food and Wine Bar-An Interview with Chef Philippe Corbet

by Christine Gerani

During Long Island Restaurant Week a bunch of friends and I wanted to try this new place called O’s in St. James, NY.  What a magnificent surprise!  If you are looking for ambience, this place is for you. Stone walls that wrap around two open fireplaces add to the already warm atmosphere of O’s Food and Wine Bar. Once called Oscar’s this restaurant has transitioned itself from an American Style restaurant to a more International Fare with a Tapas Menu that is out of this world. I came back to O’s to meet Executive Chef and Managing Partner Chef Philippe Corbet to find out a little more about his restaurant and culinary style.

Christine – You’re from France. Tell us how you started your culinary career in America.

Chef Philippe – I worked at Georges Blanc Restaurant where I met a lot of friends, and one of my Chef’s moved to America  and worked at Stone Creek Inn where I started.  He wanted me to come here but I was not ready to come here. I was a Sous Chef at the time.

Christine – You were young?

Chef Philippe – I was 23 or 24 when he called me, I had always wanted to come here but I’d have to sell everything to move here.  Then, one Saturday night there was a fire, and I lost all the stuff in my apartment. Two weeks later I called him and said I’m moving in.  I originally was coming for a year, maybe a year and a half but I never left.

Christine – This restaurant was once called Oscar’s tell us about your transition into O’s?

Chef Philippe – I was brought here by an old partner that was once in this location and decided that the restaurant was more American.  One day he told me I was too French (we laugh) so I said “I’m sorry that’s what I am if you want an American Chef… get an American Chef”.  He decided to leave and I took over and I decided that I wanted to do what I really wanted to do.  So that’s when I started the Tapas Menu.  I changed the name, changed the ambience, music and everything else.

Christine – The food here is delicious, what was your inspiration when you created this menu?

Chef Philippe – It’s very seasonal it depends on the weather a lot.  If it’s a sunny day you’re going to have a fun dish.  I have a lot of fun doing it for it it’s relaxing to cook and I try to do everything myself.  For me it’s very important.  In my background, I started working at a Michelin star restaurant, but I wanted to learn the best way to do things at this kind of place, but do it right.  We started to do the International Tapas every month and that’s something for me that’s very challenging because I’m always learning, always looking to bring more flavor to my food because of new  techniques and spices.

Christine – We asked Head Bartender Lara Lowenhar about the favorite cocktails at O’s Food and Wine Bar- The Pink Lemonade, The Very Berry Martini is very popular and of course the Starry Night…

Chef Philippe – And on the Tapas Menu…menu-wise.  For me it’s different as it’s simple as you can but it is amazing.  The Octopus is really good it’s one of my favorites.  It’s tough to answer the question for a favorite.  Lots of people ask me what is my signature dish…and I don’t have one, because I’m changing all the time!

Christine – That’s what makes you guys so unique which I think is great.  When you are home what does your wife Christine like that you cook?

Chef Philippe – She likes roast chicken, beef stew with a lot of vegetables. Very earthy, very comfy food.

Christine – Does she cook?

Chef Philippe – She makes great grilled cheese!

You can visit O’s Food and Wine Bar at

552 North Country Road St James, NY 11780
tel: (631) 584-4600

Visit them on the web at

http://www.osfoodandwinebar.com/

Porto Vivo Restaurant in Huntington

by Christine Gerani

In the lively town of Huntington comes a new restaurant with all the right flavors.  In only a few months Porto Vivo hails as the new hot spot in town. I was pleasantly surprised as soon as I walked into Porto Vivo of the restaurants size and warmth.  This is a multi level room with a woodsy yet contemporary feel.  Sexy yet cozy, Porto Vivo will capture the hearts of many diners around the island with its oversized booths, fireplace and immense wine cellar. The bar is on a level all its own with plenty of seating and a lounge area.  The music is jazzy which helps give the restaurant a New York City vibe.  The best part of the experience is the food.  Celebrity Chef Steven Lecchi [Chef for Jennifer Lopez and Marc Anthony] cooks up bold flavors and delivers delicious art.  Try the Colorado Rack of Lamb, it was perfectly cooked and the Rigatoni stuffed with braised lamb shank will melt in your mouth.  Don’t forget it’s Long Island Restaurant Week! Great time to try this amazing restaurant!

We chatted with Chef Steven about the restaurant, the menu and growing up cooking!

Christine – Your mom is from Northern Italy, and you were born in Brooklyn, tell us about your early days in the kitchen with your family?

Chef Steven – Our house revolved around the kitchen. My mother was always in the kitchen cooking. She ran hotels in Rimini before she met my father.  My father went to St. Johns University and then from there he went to medical school in Bologna and that’s where he met my mother.  His parents are also both from Italy.  I’m a 100% Italian.

Christine – Any brothers and sisters in the household?

Chef Steven – I have two sisters and a brother.  My family loved to entertain and make people happy. Our house was the party house.  Everybody always came over for lunch, dinner.

Christine – How old were you when you started cooking?

Chef Steven – As soon as I was tall enough to crank the pasta machine I was rolling the pasta out!  We used to make homemade tortellini, gnocchi and lasagna, everything from scratch.  We had great holiday parties at the house.

Christine – You probably had a full house when there was a party or holiday?

Chef Steven – On a major big party my mom would do about 180.

Christine – At home? You must have had some house!

Chef Steven – Yup, it was nice.

Christine – You’ve worked at some incredible restaurants including your mom’s restaurant Reba in Great Neck, Lespinasse St. Regis Hotel, and Basilico in the Hamptons. What made you decide to actually become a Chef?

Chef Steven – I used to spend a lot of my summers in Italy. When we very young, my Mom ran seasonal hotels in Milano, Marittima on the Adriatic Coast. Growing up I was in the kitchen with her and running around the hotel.  I just always had a love for the restaurant, I didn’t know if I wanted to be the Chef or the actual cook, which is a lot more difficult.  I always had a great passion for it, just a love for it. Luckily I developed a palette at a very young age.  As I got more into it and more mature I just fell in love with it.  It’s who I am.  It’s what I do.

Christine – In 2006 you were the Private Chef for Jennifer Lopez and Marc Anthony. What was their favorite meal that you would cook for them?

Chef Steven – They loved my mascarpone polenta, wild mushrooms with a port wine demi-glace.

Christine – Tell us about the cuisine and menu at Porto Vivo.

Chef Steven – We try to appeal to everybody and it’s priced very well.  We use top quality products.  We try to do nice clean lines, nothing over the top.  Bold flavors but we keep it simple and authentic.

Christine – What is your favorite dish on the menu?

Chef Steven – The Osso Bucco is pretty amazing.  The Roast Rack of Colorado Lamb is very nice and that’s with stuffed rigatoni with braised lamb shank.  It also has a warm goat cheese fondue.

Christine – Chef if you can give us one piece of advice for the home cook about cooking pasta, what would that be?

Chef Steven – To definitely salt the water so it’s very salty, otherwise the pasta will have no flavor. Absolutely do not overcook it.  The water must be boiling when you put it in.  Do not rinse the pasta because then the sauce will not adhere to the pasta, plus you lose the color and the flavor.

Christine – When you’re not cooking what do you like to do?

Chef Steven – I like to play with my son Christian and take him out for the day!

Porto Vivo LLC

www.porto-vivo.com

7 Gerard St
Huntington, NY 11743-2706
(631) 385-8486

Event: 4th Annual Long Island Restaurant Week

When: November 1st- November 8th

The 4^th Annual Long Island Restaurant Week is an opportunity to dine at restaurants all over Nassau and Suffolk Counties for only $24.95! From Sunday November 1^st to Sunday November 8^th participating restaurants will offer a three course pre-fixed meal for $24.95 per person all night except for Saturday when it will only be offered until 7pm. This is a great time to get together with friends, families and colleagues for such a low price! Here is a list of restaurants that are participating in the program. Leave a comment below and tell us which restaurant you’ll be dining at! 

SpotonLI.com is a proud Media Sponsor of Long Island Restaurant Week. For a full listing of restaurants please visit their site at www.LongIslandRestaurantWeek.com

Long Island Restaurant Week is presented by WordHampton Public Relations, the creators of Hamptons Restaurant Week. The event is sponsored in part by Zrii. Media sponsors include EastofNYC.com, liparentsource.com, Long Island Pulse, News 12 Long Island, Newsday, Walk 97.5, DishingonDining.com, Lenndevours.com and SpotonLI.com. The First Annual Long Island Restaurant Week won the SABRE Gold Award Certificate of Excellence and was recognized for its superior achievement in branding and reputation by the leading public relations industry analyst, The Holmes Group. The Second Annual Long Island Restaurant Week garnered the prestigious Big Apple Award in the Marketing Consumer Services, Travel and Tourism/Hospitality sector by the New York Chapter of the Public Relations Society of America (PRSA) for excellence in research and situation analysis, planning, execution, results and evaluation.

If your Long Island restaurant would like to participate in this year’s event or to view a current list of participating restaurants, visit http://www.longislandrestaurantweek.com/

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