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last discussed by Rob on 12/07/09 - 2 collins and main 4
last discussed by Michael on 11/10/09 - 3 discover sayville version 2 2
last discussed by Rob on 10/28/09
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NEWS / Living
Review: Collins & Main Restaurant
Text by Regina Cline, Photography by Michael Wikan on 04/26/2008
Review: Collins & Main Restaurant
Text by Regina Cline, Photography by Michael Wikan on 04/26/2008
sitting prominently in the dining room.
So, what is the Collins & Main experience? Once seated, your culinary adventure begins with a delectable tampanade served with warm freshly baked Ciabatta bread. While savoring this delicious morsel you can peruse the extensive wine list with offerings from Long Island and California as well as France, Argentina, Chile, Australia, Germany and my favorite, Italy. Their wines are served in oversize glasses to enhance the wine's aromatics and flavors.
The dinner menu offers just enough choices so that everyone will be pleased. The appetizer list includes two of my favorites, crispy tempura battered crab cakes with a white wine and chile sauce drizzle and an oven roasted Brie in puff pastry with mango, apples and black currant chutney. The crab cakes are so light and full of crab meat. The oven roasted brie is so flavorful by itself but when supplemented by the black currant chutney, it rises to another level. In addition to other menu options, the chef prepares special appetizers each night as well. If salads are your preferred pre dinner nosh, the chopped salad is not to be passed by. This salad is full of artichokes, diced apples, caramelized nuts and topped with sweet garlic balsamic vinaigrette.
For dinner, the choices are varied and encompass cuisines from near and far. For simple comfort food you must try the almond crusted chicken breast served with a potato puree and Amaretto cream sauce. If fish is your preference, the grilled wild salmon fillet or the crab crusted Chilean sea bass with a cabernet caramel sauce will satisfy for sure. You can choose a sensational lobster ravioli or for the "meat and potato" crowd rack of lamb, filet mignon or a Black Angus shell steak is there for the choosing. Whatever you choose, the chef will always prepare your dinner as you request. And of course, there are nightly specials to supplement the menu choices.
Though it is hard to do at this wonderful restaurant, you must keep room for dessert. Often I find that restaurants fail to give this part of the meal the attention it deserves. Not so at Collins & Main. Here you are treated to eleven regular menu selections. The dessert menu includes the lightest cheesecake you may ever sample. It is served with a raspberry coulis that makes me sigh just thinking about it. For chocolate lovers there are several options, one of which is a chocolate souffle' with a creme anglaise, surely not to be missed. Nanny Yolanda's pound cake with strawberries and vanilla gelato is a recipe from Vincent's own Nanny Yolanda. Visions of your grandmother's kitchen will surely pop into your mind while eating this confection. Included for those true dessert enthusiasts is a list of dessert wines and hot dessert drinks. No more pleasant ending to a sumptuous meal exists.
On Saturday nights from 7pm to midnight, the lounge features a piano player with music ranging from pop to jazz. If you listen closely you may hear Jerry break into song, which he does from time to time.
Though the restaurant is closed on Sundays and Mondays for dinner, Sunday is reserved for special parties. They have hosted weddings, showers, birthday, anniversary and any other type of party you can imagine. They are also able to host parties during the week in a separate dining area of the restaurant. They are also open for lunch Tuesday through Friday. The lunch menu is extensive and contains, in addition to sandwiches and wraps, some of the most popular selections found on the dinner menu.
Reservations are recommended, particularly for Friday and Saturday night.
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So, what is the Collins & Main experience? Once seated, your culinary adventure begins with a delectable tampanade served with warm freshly baked Ciabatta bread. While savoring this delicious morsel you can peruse the extensive wine list with offerings from Long Island and California as well as France, Argentina, Chile, Australia, Germany and my favorite, Italy. Their wines are served in oversize glasses to enhance the wine's aromatics and flavors.
The dinner menu offers just enough choices so that everyone will be pleased. The appetizer list includes two of my favorites, crispy tempura battered crab cakes with a white wine and chile sauce drizzle and an oven roasted Brie in puff pastry with mango, apples and black currant chutney. The crab cakes are so light and full of crab meat. The oven roasted brie is so flavorful by itself but when supplemented by the black currant chutney, it rises to another level. In addition to other menu options, the chef prepares special appetizers each night as well. If salads are your preferred pre dinner nosh, the chopped salad is not to be passed by. This salad is full of artichokes, diced apples, caramelized nuts and topped with sweet garlic balsamic vinaigrette.
For dinner, the choices are varied and encompass cuisines from near and far. For simple comfort food you must try the almond crusted chicken breast served with a potato puree and Amaretto cream sauce. If fish is your preference, the grilled wild salmon fillet or the crab crusted Chilean sea bass with a cabernet caramel sauce will satisfy for sure. You can choose a sensational lobster ravioli or for the "meat and potato" crowd rack of lamb, filet mignon or a Black Angus shell steak is there for the choosing. Whatever you choose, the chef will always prepare your dinner as you request. And of course, there are nightly specials to supplement the menu choices.
Though it is hard to do at this wonderful restaurant, you must keep room for dessert. Often I find that restaurants fail to give this part of the meal the attention it deserves. Not so at Collins & Main. Here you are treated to eleven regular menu selections. The dessert menu includes the lightest cheesecake you may ever sample. It is served with a raspberry coulis that makes me sigh just thinking about it. For chocolate lovers there are several options, one of which is a chocolate souffle' with a creme anglaise, surely not to be missed. Nanny Yolanda's pound cake with strawberries and vanilla gelato is a recipe from Vincent's own Nanny Yolanda. Visions of your grandmother's kitchen will surely pop into your mind while eating this confection. Included for those true dessert enthusiasts is a list of dessert wines and hot dessert drinks. No more pleasant ending to a sumptuous meal exists.
On Saturday nights from 7pm to midnight, the lounge features a piano player with music ranging from pop to jazz. If you listen closely you may hear Jerry break into song, which he does from time to time.
Though the restaurant is closed on Sundays and Mondays for dinner, Sunday is reserved for special parties. They have hosted weddings, showers, birthday, anniversary and any other type of party you can imagine. They are also able to host parties during the week in a separate dining area of the restaurant. They are also open for lunch Tuesday through Friday. The lunch menu is extensive and contains, in addition to sandwiches and wraps, some of the most popular selections found on the dinner menu.
Reservations are recommended, particularly for Friday and Saturday night.
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