Revel offers two diverse dining rooms in a restaurant that could have been in the heart of midtown manhattan. The front dining room and bar is casual, hip and loud with music and laughter throughout. The rear dining room is more subtle, elegant and although casual is more formal in attitude. I watched Revel grow from inception since it is next door to my Gym in the heart of garden city. As the work on the restaurant progressed it became obvious that this was a restaurant that tries to attract a young hip audience as well as an upscale, 40-60 crowd.
I visited the restaurant as the guest of owner Jim Doukas, a charming hospitality veteran of many years. The store front window is somewhat innocuous, and does not convey the beauty and style of this exciting new restaurant. The interior, seating and bar are sleek and manhattan style chic. We were immediately impressed with the professionalism of the wait staff and management. Revel has attracted a handsome group of aspiring musicians, actors and actresses, students and professional waiters. The enthusiasm of the staff was exciting and enhanced our meal. Our server Meegan was an aspiring actress with a great big voice and personality who helped us throughout our meal. It also became obvious that Meegan and the other wait staff had been thoroughly trained and indoctrinated into offering fine and meticulous service. A big plus for any restaurant.
We decided to try a diverse assortment of tapas (small plates) to form an opinion of the kitchen run by Executive Chef David Martinez.
Our table was set with sparkling white dishes, and crystal clear glasses, along with an assortment of exceptional rolls and creamy butter. Revel features superb farm to table meat and vegetables from some of the very best in the hospitality field.
We began our meal with a series of appetizerss:
-Long Ialand Sweet Corn Soup- Golden and deliciously sweet with tomato and corn relish and smoked papricka oil.
Veal and Ricotta Salatta Meatballs- a meal in itself with creamy organic polenta, thai basil, and roasted heirloom cherry tomatoes.
We then sampled an unusual Kale caesar- healthy and colorful, with Boquerones Caesar dressing, shaved aged manchego, and herb crostini. Tasty and colorful but not my favorite type of caesar. We also had a salad of house made burrata and heirloom tomato-lemon basil burrata mousse, herb salad, white balsamic cheese.a creamy and delicious homemade specialty.
After a brief break for some pleasant conversation with Jim, and his GM Toula we eagerly awaited our entrees prepared by James Beard nominee, Executive Chef David Martinez.
Pappardelle- slow roasted lamb ragu, cranberry beans, mint and cana de cabra goat cheese.
Porterhouse steak- large thick juicy slices on par with the very best of the steakhouses on Long Island, which came with an assortment of sauces: a pomegranate bordelaise, three mustard sauce, a revel sauce, and a horseradish sauce. This was served with duck fat house fries, and creamed spinach.
We also sampled an herb roasted amish chicken breast made with pancetta, tuscan bean ragu, and swiss chard. Perfectly made, soft and flowing with delicate juices.
For our final entree we tried an out of this world grilled wild alaskan king salmon, accompanied by asparagus, hon shimeji mushrooms, roasted shallots, and lemon verbena aioli.
For dessert We chose an extra creamy cheesecake and 3 different flavored sorbets. All good and a sweet ending to a superb evening.
At long last, New York dining has come to Garden City.. with NYC pricing..