George Martin 1989
33 Berry Hill Road
Syosset, NY 11791
(516) 364 – 2144
www.georgemartingroup.com
$$$ – $$$$
George Martin 1989 is an old school steakhouse, with an updated and upscale menu. The restaurant in true steakhouse fashion, is furnished with rich cherry wood panels. The pictures on the walls are classic, warm and inviting. With sleek lighting and a fireplace, this restaurant shouts old world. When I entered the restaurant, I knew this was going to be quite the experience. We were greeted by a lovely hostess and our waiter came with our menus, water, and a basket of bread with popovers.
Homemade popovers are such a treat. I have only had homemade popovers and that was in another upscale steakhouse. I tray of different butters and hummus just melted on these fabulous popovers. Our waited went over the specials. As I looked at their lovely selection of appetizers, each one sounded better than the other. I had the Upside-Down Onion Soup Fondue. It was dangerously delicious. Each bite on the bread was cheesy and packed full of onion flavor. This appetizer alone was worth the trip. I also had the Scallops Rockefeller. Perfectly cooked scallops topped with spinach, and fontina cheese just melted in your mouth. The wedge salad was just terrific. Crisp iceberg lettuce, buttermilk bleu cheese dressing with just the right amount of bacon. and red onion was a hit. This was one very flavor filled salad.
Our waiter was just wonderful. He knew the menu perfectly. His recommendations were outstanding. As we listened to his suggestions we ordered the Pork Jaegerschnitzel. Lemon panko crusted pork scallopini, homemade spatzle, red cabbage, mushroom pan sauce was just glorious. The pork was so thin and tender. The spatzele was phenomenal. This dish is something very similar to a dish my grandmother would make. The mushroom sauce put it all together. It was just divine. We had the filet mignon with a jumbo lump crab cake. The crab cake was fresh with huge pieces of lump crab meat and a dijon aioli sauce. The filet mignon was cooked perfectly. The meat was so soft, juicy and bursting with flavor. This dished was served with delicious mashed potatoes. As we ordered coffee and looked over the dessert menu, our waiter suggested the Pineapple Upside Down Cake with coconut sorbet and I choose the Black Bottom Banana Cream Tart. The Black Bottom Banana Cream Tart, topped with turbinado sugar and glazed bananas was a real treat. The bananas were placed on top a heavenly custard. The Pineapple Upside Down Cake is beautiful dessert that took my breath away. It was magnificent. Topped with an amoretti cookie, it was heavenly. The cake was rich, buttery full of pineapple and the coconut gelato was so refreshing. The compliment of flavors were glorious. The coffee was rich and delicious. This was a phenomenal meal.
The service at a restaurant can make or break a dining experience. The service at George Martin was exceptional. From the moment you are greeted to the moment that you leave, the service was just wonderful. This is a new restaurant that runs like a well oiled machine. From the manager, our amazing waiter, the gentlemen who served us and cleaned our table, everyone was lovely. This is a top notch steakhouse that can well hold their own with any steakhouse that I have dined with. I know that I will be back for a return visit.