Moonstone---Three Group Dinner with SOLI & Crustacean Nation
dim. 16 septembre à 00:30
Moonstone, a Chinese restaurant in Great Neck with the beautiful decor that is depicted above, is part of the Chinese food renaissance on Long Island. Regular members know that we have had amazing dinners at Moonstone in the past. We are pleased to announce that we will be doing another three group joint dinner with the UFOLI and Crustacean Nation meetups. The New York Times, whose review is below, awarded Moonstone a Very Good rating. A link to Moonstone's website follows the Times' review. A Serene Focus on Chinese Cuisine A Review of Moonstone in Great Neck By JOANNE STARKEY OCT. 3, 2014 Asian restaurants on Long Island used to be modest spots, with minimal décor reminiscent of the country in question. Most Japanese establishments were known for their simple lines, pale wood and shoji screens. Thai restaurants might add a few statues of Buddha or royal elephants, and some traditional Chinese places relied on dragon imagery and red tasseled lanterns. All that has changed. Now many of these local restaurants — most of them panAsian — are veritable palaces, one more stunning than the last. Adding to the competition, Moonstone opened in Great Neck three months ago. But this elegant new restaurant is solely Chinese: No sushi bar or culinary offerings from any other country (aside from a few American desserts). It is a far cry from Harvest, the all you can eat Chinese buffet that occupied this space for 14 years. Moonstone is serene, with a décor in shades of white, silver and gray. The eyecatcher in the room is an Art Deco inspired wall: Light and shadows bounce off its tiny glass tiles, a dramatic effect produced by recessed lighting. The bar, too, is stunning: A curved ceiling is inset with small gray stones. Tables are topped with white tablecloths and dove gray napkins. Service matches the décor. No gruff waiters here. A basket of crispy noodles, the good, wide, super crunchy kind, was brought as soon as we were seated. We made short work of them, but another bowl arrived before the first was empty. One of my favorite appetizers, the hoisin glazed bacon sliders, was assembled tableside with élan. The dish consisted of six small steamed buns folded around an assembly of tasty pork belly, pickled green papaya and shredded carrots, all brushed with hoisin sauce. Also very good were the lacquered and meaty spare ribs, called glazed dragon tails on the menu, and the scallion pancake, served in eight thin, hot and crisp wedges. The pork pot stickers, filled with generous amounts of meat, were also a hit. Although not as delicate as Japanese pan fried dumplings, they were superior to the overly thick versions found at many Chinese restaurants. Not all of the appetizers were praiseworthy, however. The shrimp toast was marred by a thick layer of soft bread, and the crispy chicken lollipops, small drumsticks with too much deep fried batter, had very little meat inside. My favorite entree was called white prawn: seven jumbo shrimp tossed with long slices of cooked yet still crunchy celery and white lily buds, the last of which were crisptender with a slightly nutty flavor. The drunken halibut, small fillets in a light white wine sauce, was delicately delicious. More robustly delicious were three, forktender meat dishes, all served with crunchy vegetables: a thrice cooked pork tenderloin with cabbage and three colors of peppers; a beef with crisp broccoli; and a chicken in a spicy garlic sauce. One of my family’s favorite go to Chinese entrees, the Singapore mei fun — angel hair pasta in a light curry sauce with chicken and shrimp — was a bit spicier than most we’d tried, but we were still quite happy with this moist, ample dish. Desserts are made in house (except for ice cream) and include selections from both the East and West. A hit from the East was the crisp banana spring rolls served with a luscious lychee sorbet, studded with fruit. Western picks included a tangy key lime pie with graham cracker crust and an individual apple tart served with toasted coconut ice cream. With sweets like these, we didn’t miss the traditional fortune cookies (which are available upon request). We liked nearly everything at this lovely new restaurant. It should make Chinese food lovers in Nassau County very happy. ● Moonstone 14 Northern Blvd (Route 25A), Great Neck 516 829 1191 moonstoneny.com Very Good THE SPACE Stylish and spacious 150seat Chinese restaurant with dramatic, Art Deco touches. Wheelchair accessible. THE CROWD Couples and small groups, including families with children. The staff is smiling, attentive and serene. THE BAR A beauty with a pale gray granite top illuminated from below. There are nine bar stools and six tables for two in the bar area. The wine list offers 45 bottles ($25 to $310) and 20 by the glass selections ($8 to $30). There are cocktails and seven beers ($6 to $7), including Tsing Tao. THE BILL There is a three course lunch for $15. At dinner, entrees range from $8 (noodles dishes) to $25 (rack of lamb or Mandarin filet mignon). Most are in the mid teens. Prices are moderate; not as high as one might expect from the upscale décor and superior service. The restaurant accepts American Express, Visa, MasterCard and Discover. WHAT WE LIKED Scallion pancake, spare ribs, hoisin glazed bacon sliders, pork pot stickers, thrice cooked pork tenderloin, beef with broccoli, chicken in spicy garlic sauce, drunken halibut, white prawn, Singapore mei fun, banana spring rolls, Key lime pie, apple tart. IF YOU GO Prix fixe lunch is available from noon to 3 p.m. Mondays to Fridays. The restaurant is open from noon to 10 p.m. Sundays to Thursdays, and till 11 p.m. Fridays and Saturdays. Reservations are suggested. There is a large parking lot. RATINGS Excellent, Very Good, Good, Fair, Poor http://moonstoneny.com/ The restaurant's phone number is[masked]. I look forward to enjoying some superior Chinese and Pan Asian delights on Saturday, September 15th!!!