Reel debuts with renowned chef and more!

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Reel
1 Main St., East Rockaway
(516) 341-7222, www.reelli.com

Replacing The Fishery, which was devastated by Hurricane Sandy, Reel opened right before Memorial Day on a limited basis. Known for its waterside nightly live entertainment, the restaurant’s patio was revamped with stone facades, granite bars, new furniture and barbecue grills. The kitchen, at that point, no longer existed.

Refurbishment became a work in progress, and now the interior has been brightened and renovated. The new state-of-the-art kitchen is manned by Executive Chef Adam Goldgell. With a host of credits behind him – CIA graduate, chef at Sugo, Hog House BBQ, and Panama Hattie’s – Goldgell is mostly known these days as a recent finalist on Food Network’s “Restaurant Express.”  

While landlubbers will easily find great selection at Reel, most cuisine is truly the essence of the sea. Chef Adam knows how to prepare and time fish and seafood to perfection. His presentations are exquisite. While keeping traditional items on the menu, he has tweaked many with a gourmet twist, and added a number of originals. Menus are seasonally inspired.

Dill rolls baked with cottage cheese, served with herb butter, were impossible to resist. For a guiltless yet yummy appetizer, go with Brussel sprout chips – delicate, crisp salted leaves with Cajun mayo. Red lentil soup was rich in flavor, drizzled with yogurt, spiced with fennel. Fishery salad, a tossing of arugula, cranberries, honey walnuts, bacon, endives, red onion, goat cheese fritters, gorgonzola dolce, and blood orange vinaigrette, was superb. Or, fill that Japanese yen with tuna tartare avocado blast – avocado slices over sushi-grade tuna garnished with caviar, pickled vegetables, and tiny shrimp crackers.

Crab crusted jumbo sea scallops were amazing, served on parsnip puree and sweet peat sauce. For a great seafood experience, Bouillabaisse Extravaganza is a bowl heaped with half a lobster, shrimp, mussels, snapper, mussels, crisp garlic rouille in saffron fish broth. Served on a cedar plank, mustard glazed salmon with dill mayo was sensational, with roasted red potatoes and Long Island chow.

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