Gatsby, Islip

- 87% 

I thought this place had a great menu selection and the decor and service was wonderful. more»

And the service is exceptional. more»

great service , food was outstanding more»

The Gatsby, placed in an impressively restored 130-year old Victorian mansion, exudes all the grandeur brought to mind by its great namesake. Burgundy and sepia tones, velvet drapes, upholstered wing back chairs, alabaster chandeliers and ornate wood accents warm a spacious dining room and afford privacy at each table.

Voted by AOL City Guide diners in 2007 as the most romantic restaurant on Long Island, the menu created by Long Islander and Executive Chef, Craig Attwood, contributes to The Gatsby's heart-winning reputation. Attwood wants diners to really taste his food. It's important to him that diners be able to identify individual flavors rather than a mix of overplayed ingredients that can mask a clean taste. To him, execution is excellence. It begins with stocks and sauces made the traditional way, includes respect for resting times and finishes with fine presentation. Perhaps that's why The New York Times' Joanne Starkey dubbed Attwood a kitchen commander.

Some of the most innovative and delicious dishes to be found on Long Island,�?� are at The Gatsby says Long Island Magazine's Lyn Dobrin. The Gatsby menu features favorites adored by Long Islanders such as traditional filet mignon served au poivre or with lobster tail but also exotic dishes.

Newsday's Peter M Gianotti rated the new American cuisine Very Good talking up �??a snappy tuna sashimi, which goes international with shaved fennel, a pignoli puree, cubanelle peppers and tart, citrusy yuzu . . . and cherry peppers to spark fried calamari and parsnip fondant to accent pan-seared scallops.�?� Of note beyond fish, Gianotti cites the grilled shell steak on bacon-creamed vegetables with almond pesto and a mantle of savory, caramelized Brussels sprouts; and pork tenderloin atop cabbage with apple-wood-smoked bacon and pearl onions; and a braised lamb shank, on creamy white beans and ditalini pasta completed with a version of gremolata