Over the past 30 years, I have watched with fascination and delight as Gillis and George Poll built their Long Island restaurant empire. It began with the acquisition of the old time steakhouse, Manero’s which became Bryant and Cooper, New York’s finest meat emporium. Presently the Poll Brothers own and manage, Bryant & Cooper Steakhouse and Hendrick’s Tavern in Roslyn, Cippolini Trattoria & Bar and Toku Modern Asian at Americana Manhasset, Bar Frites at Wheatley Plaza and Majors Steakhouse in Woodbury and East Meadow.
Gillis and George Poll, are both seasoned hospitality pros with a long and sucessful history in the restaurant business. They got their start at Pappas and Riverbay. They are intimately involved with each of their restaurants, and prior to the opening of any new restaurant, spend months researching food trends, and developing a menu they believe will stand the test of time. Their continued success comes from their meticulous research and knowing what their clients want,
I had been invited to the opening of Hendrick’s Tavern 18 months ago and was impressed with its beauty and sophisticated urban design and interior. My wife and I decided to have another look at Hendrick’s Tavern and sample their latest menu. We arrived at the restaurant on a Thursday evening in early September. What once had been the outdated George Washington manor has been transformed into one of Long Island’s most sophisticated urban chic restaurants. Hendrick’s Tavern features multiple dining rooms and a sophisticated elegance comparable to some of finest in New York.
We dined that evening, in the romantic, and darkly handsome main dining room, decorated in early New York memorabilia. After we were seated, we were served by immaculately dressed waiters and captains who attended to our every need. Our meal began with a bread basket filled with an assortment of delicious breads, and a fabulous glass of Prosecco to celebrate the evening..
We began our meal with an extraordinarily delicious wild mushroom soup with olive oil and crotonettes.
We then sampled a dish of zucchini and eggplant chips with an almond garlic dip, A greek taste treat comparable to similar dishes at any of the best greek restaurants on long island.
Next up on our culinary journey was a sampling of Hendricks salads.
–A Pear salad made with arugula, endive, goat cheese, pecans with a pomegranate vinagrette dressing. Sweet, tasty and beautifully plated.
–A salad of leaves of baby romaine, made with a caesar vinaigrette, shaved parmigiana, herbs, anchovies, and croutons was beautiful in appearance and subtle in flavor.
We had now arrived at the entree stage of our tasting, and made our own unique “surf and turf” by combining a 3lb broiled maine lobster with a 14 ounce sirloin steak. The lobster and steak were divided and plated for the two of us. Our entrees were accompanied by side dishes of sweet potato mash, creamed spinach, creamed corn, and a fabulous dish of lobster fried rice. The end result of our combination plate, was “off the chain” delicious.
Although we were totally satiated by this amazing feast, we decided to sample a tray of Hendrick’s Tavern desserts: sticky bun in caramel sauce, A chocolate cloud cake, and a coconut layer cake. We loved the sticky bun!
Hendrick’s Tavern once again proved to be an outstanding dining experience.The food, and service and ambiance were exceptional.
Kudos and Thanks to Gillis and George Poll for their dedication to bring urban charm, and sophistication to Long Island.
Call for reservations, definitely one of long island’s best!
P.S. Hendrick’s Tavern will soon be offering an exciting brunch menu…..
Hendrick’s Tavern 1305 Old Northern Boulevard Roslyn, Long Island 11576 tel: 516-621-1200