Sophisticated cocktails, a thoughtfully planned New American menu, and a warm, earthy ambiance is what you’ll find at Oak & Vine, the welcomed culinary addition in the heart of Glen Cove.
This stylish establishment has a casual vibe where the vision is “a gathering place where hospitality, unity, and exceptional culinary experiences will converge,” as the website says. Recently opened on May 2, the restaurant will be captained by Executive Chef Chris Arturo, formerly with Saddle River Inn and Ani Ramen House; and Pastry Chef Shari Alam, previously with Hav & Mar.
Arturo, a-soon-to-be 40 New Jersey native, began cooking professionally in 2009 after attending the French Culinary Institute (now Institute of Culinary Education [ICC]) in New York City. He now has 12 restaurant openings under his belt. His first job was working alongside longtime Jean George’s veteran Chef Josh “Shorty” Eden; subsequent stints included chef roles at Passionne, Upstairs, Pig & Prince, Villalobos and Nico Kitchen+Bar. He has also consulted on menus at several other establishments.
Aside from two decades of education and experience cheffing among the best in the industry, Arturo’s culinary triumphs are probably also attributed to his atypical attitude in the kitchen, with the throes of cooking chaos actually bringing him a sense of calm, making him feel grounded and in balance. “I only have to think about the food. It keeps me in the present moment.”
As executive chef, Arturo was tasked with creating a distinguished menu for Oak & Vine. The attention to detail is evident, Arturo taking care to craft a “drink-pairing friendly” list of dishes that would also satisfy the palates of many – with a little something for everyone. Grill choices range from signature steaks such as ribeye and filet mignon – both served with a choice of chimichurri, au poivre, or peri peri sauce; fresh seafood such as seared tuna steak and other highlights such as the bourbon burger, pork chop and Berbere roasted cauliflower.
The menu’s pasta roster pays homage to Arturo’s strong Italian heritage. He grew up in a house hanging freshly stuffed sausages to dry in his garage, as a kid, making cheese from scratch and helping the family produce homemade wine. It’s not surprising that homemade pastas such as the fettucine carbonara di anatra, caserecci amatriciana, bucatini marinara, and an array of dried pasta specialty dishes are featured.
Appetizer options include an ahi tuna crisp, grilled octopus prepared with preserved lemon butter, tomato confit, fingerling potato, olive oil- roasted beets with citrus vinaigrette and housemade ricotta, and burrata topped with pistachio pesto and mostocotto. On Sundays only you can enjoy a Sunday roast chicken feast, a family-style format where guests will also receive all the trimmings and a bottle of wine.
The cocktail program – a highlight at Oak & Vine – is overseen by mixologist Collin Frazier of Great Jones Distilling Co. Having worked in Manhattan bars for many years, Frazier has a tight grip on spirit culture and trends and listens to what people are drinking. When exploring the cocktail concept for the establishment, he carefully considered a balance of what’s new and what’s popular.
“I really wanted to implement something fun,” said Frazier. “I spun off traditional cocktail recipes, layering flavors and making sure what’s in the glass is appealing to the eye as far as color and consistency,” admitted Frazier. For Frazier, the perfect cocktail should have a clear transition on the palate between nuances, each layer exposing a new essence that’s discernible.
Signature drinks include a short list of old-fashioneds, showcasing an entry with brown butter bourbon, maple, and black walnut; a twilight Negroni with Kasmine Negroni, gin, jasmine, raspberry, Suze, vermouth; and a Gold Coast mai tai with rum, vanilla, orgeat, pineapple, hibiscus, and lime. Rum, Frazier said, is a lesser-appreciated spirit and ironically his liquor of choice.
There’s also an international wine selection, Zero Proof beverages and a tidy chart of draft and bottled beer. The bar area will have a menu to call its own, showcasing a select offering of small plates and light bites including a smash burger, dry-rub wings, and the poutine, made with fries, cheese curd, and chicken gravy.
Striving to invoke a feeling of calm and comfort, the award-winning design firm Bolt created an inviting space drawing on nature’s resources such as wood and stone. The design team utilized a palette of earth tones and simple furnishings. The dining landscape includes carved-out sections that can be transformed into intimate settings for private events, celebrations, business meetings, or special occasions, as well as The Symphony Room complete with a grand piano and upscale aura.
Oak & Vine is located at 75 Cedar Swamp Rd., Glen Cove. For reservations call 516-200-9520 or visit www.oakandvineny.com. Guests can also follow @oakandvine.ny on Instagram.
