This past week, I made my way out to Anthony Scotto’s newest restaurant located in Jericho, New York. This new restaurant takes the location of the former Main Maid Inn, located off of Old Jericho Turnpike. From the outside, the building looks like any other nice restaurant on Long Island. Upon stepping through the front doors, you are welcomed into a beautiful, large dining room with loud, energetic music blasting and a welcoming staff at the front door. The restaurant is a whopping 20,000 sq feet and can accommodate a little over 550 diners. It certainly does not feel like a crowded or congested restaurant. The main dining floor is divided in half by an elevated wine room with rows of tables under it. In the back, there are grand windows with doors that open up to a terrace. I was able to dine at this restaurant twice this week so you will see some more food reviewed than usual.
The menu is expansive, as you can see below. You will find items such as caviar, various imported fish, and Australian sirloin.
I started off my meal with quite a few appetizers to get a little taste of everything. Starting from the top, I got the prosciutto crudo di parma dop. It was slice perfectly and paired well with the cheese. Next up, we got the hummus and grilled pita with paprika sprinkled on top of the hummus. The paprika provided a nice touch of spice that wasn’t too overpowering. On the top right, you can see tuna pan bagnet on a crisp slice of bread. This dish wasn’t too fishy, it was just right. Finally on the bottom right, one of the best appetizers, burrata al tartufo with black truffle. Cutting into the cheese, it was a burst of freshly melted cheese that mixed tastefully with the truffle. I ended up mixing the cheese with the hummus and pita because it just paired well with everything else.
As a huge lover of braised short ribs, I was excited to dig into this. Unfortunately, this was my least favorite dish of the night. The ribs were a bit dry, and didn’t really melt in your mouth compared to other short ribs I have had. I found myself mixing it in with the polenta to add a touch of creaminess and flavor to the ribs.
For our main meal, we had rabbit mixed in with pasta and black spaghetti with shrimp and prawns. Both dishes were absolutely delicious. Rabbit meat is a touch sweeter than chicken or turkey and combined with the red sauce and pasta, it was a dish that shouldn’t be missed. It is currently offered as a special, so it may not be on the menu much longer. Finally, I also tried the black spaghetti mixed with the shrimp and scallops. This entree, was the perfect amount of creaminess texture tossed with white wine, asparagus, grape tomatoes, and shaved bottarga. The dish was very filling, so I ended up wrapping up the rest and taking it home.
All in all, the meal was delicious. I would definitely recommend this restaurant for a fun night out and for special occasions since it is on the pricier side. This restaurant is definitely one to experience once in a while to see what new and what unique options they add to the menu. Let me know if you try it and what you think of it! I have a few new updates coming in the next few weeks! Stay tuned for more!
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