Fine dining, cozy setting, and a chef extraordinaire!

Chadwick’s American Chop House & Bar
49 Front Street, Rockville Centre
(516) 766-7800
www.chadwicksli.com

Dinner at Chadwick’s was an unexpected delight. After a five-year leave, during which he pursued other culinary avenues, award-winning Chef Art Gustafson has not only returned, but has purchased the restaurant. At Chadwick’s since December, he has redesigned the menus, combining American trendy, French bistro, neuvo Latino, Pacific Rim, Italian, Mediterranean and classic chop house fare.

His techniques and presentations are stellar, as his background runs the gamut. He has owned restaurants, manned kitchens for a cruise line and country club, cooked on television food shows, and prepared food for 9/11 relief workers.

You’ll dine in one of the coziest settings around. Muted lighting, mahogany accents, a brick fireplace, tasteful knick knacks and well chosen art make it all extremely comfortable. Servers are well trained, polished and friendly. And according to Chef Gustafson, many more enhancements are in the works.

Warm crusty rolls start you off. Tuna tartare with avocado, pickled cucumber, spicy mayo and soy caramel was served with crisp wonton chips – sensational. Lobster bisque, served with garlic toast, was prepared with brandy scented lobster cream, a trace of truffle, and generous morsels of fresh lobster. Lobster quesadilla were rolled and wrapped, filled with butter poached lobster, peppadew peppers, chipotle mayo, a dollop of tomato-avocado salsa and a side of spicy apple slaw.

Truly amazing was risotto prima, which came with toasty garlic shrimp and bits of lobster, asparagus tips, truffle sherry parmesan cream and tomato confit. Roasted sea scallops were deliciously served with lobster butter and caramelized tomato-shallot jam.

Filet mignon (and other grilled meats, chicken and salmon) is offered with seven sauce options. We tried port wine reduction, and brandy-pepper cream, both great.

Save room for dessert; they are all made on premises. With coffee we were wowed by Dulce de leche crème brulee, and chocolate decadence topped with gelato.