Table for Two

New management; enhancements in progress

Posted

The Long Beach Diner
284 W. Park Ave., Long Beach
(516) 670-9100

On July 6, 2015, The Long Beach Diner changed hands to a team of seasoned restaurateurs. Angelo, Yanni and Theodore have over 60 years experience in the industry, collectively. They have owned and operated restaurants in Greece, England and New Jersey.

The exchange took place quickly, and the new owners were faced with the decision of closing the old diner and re-opening over time as a new one or not. They chose the latter and to remain open, deciding to transition gradually. Enhancements, from décor to menu, will be slow yet consistent. Their goal is to please Long Beach residents — to get to know what they’d like and proceed from there. It’s a work in progress.

The interior will be revamped for a cozier look and feel. The menu will soon be new, keeping the typical diner-style basics, tweaking some recipes, adding more upscale options, and offering a larger variety of seafood and fish. Specials will reflect home-style cooking and comfort foods, offering items like pot roast, pot pies, stuffed cabbage and moussaka. Ultimately, they plan to be better in every way. Since everything is in transition, the prices and/or dishes mentioned in this review may or may not be on the menu when you visit. And rest assured that Yanni, who cooked for us, knows what he’s doing.

Warm assorted rolls were notable; my favorite was studded with dried cranberries. The summery Yanni Salad was refreshing and unique. Chopped and tossed with raspberry dressing, were greens, tomatoes, cucumbers, mangos, strawberries, radishes and crumbled bleu cheese.

Entrees include a soup or salad, and potato and vegetable. Chilean Sea Bass topped with artichoke hearts, red roasted peppers and tomatoes, was pan seared to perfection, and served with a white wine sauce so luscious, we spooned it onto our baked potatoes. Grilled Pork Chops Balsamico was drizzled with Balsamic glaze, served on tasty bed of sautéed spinach, onions and mushrooms. Mixed fresh vegetables were on the side. Portions were quite generous.

As diners do, Long Beach Diner features breakfast, lunch, dinner, snacks and late night cravings. Breakfasts, sandwiches, burgers, wraps, salads, Paninis, platters and appetizers are usually under $11, with some exceptions. Greek, Italian specialties, and entrees range from $11 to $24. Desserts, which include ice cream creations, fruit, puddings, cakes, pies and homemade cannoli, range from about $3 to $8. Children’s meals are $5.95 and get a beverage and Jell-O or ice cream.

Long Beach Diner is open seven days a week, from 6 a.m. to 10 p.m. Free local delivery is available from 10 a.m. to 10 p.m.

Recommendations:
• Yanni Salad
• Pan Seared Chilean Sea Bass with Artichokes, Tomatoes,
Red Roasted Peppers in White Wine Sauce
• Pork Chops Balsamico over Sautéed Spinach with Onions
and Mushrooms
• Homemade Cannoli