A longstanding Syosset eatery located at 33 Berry Hill Rd. has recently gotten a new facelift, or rather a foodlift, transitioning from the original George Martin Grillfire to the newly renovated George Martin 1989, both owned by George Korten of the George Martin Group.
While the latter was reminiscent of an American-style bistro, the upgraded facility is a nod to Korten’s George Martin The Original, established in Rockville Centre in 1989, which mirrors a concept similar to that of an upscale steakhouse while maintaining affordable menu items.
Divided into starters and small plates, salads, pasta, main plates, steaks, sandwiches and accompaniments, the menu presents a savory spread of both classic delights and modern culinary reinterpretations.
To start, highly recommended by the wait staff was the chili pop shrimp, a widely ordered item across all George Martin-associated establishments. Petite shrimps are smothered in a spicy chili aioli, which at first presents itself as sweet until peppery undertones emerge. The bowl is garnished with a lime wedge, giving the added dimension of a citrus kick.
Another seafood-oriented starter is the ahi tuna poke, which consists of tuna cubes and finely chopped cucumber, avocado and charred pineapple, mixed in a sesame oil with black and white sesame seeds and a light drizzle of sriracha mayo. The tenderness of the tuna and avocado are well complemented by tortilla chips, making for a convenient plate to be shared amongst the table.
Going beyond a traditional cheese plate starter, the burrata, a gluten-free appetizer item, stays true to the essence of the beloved Italian cheese made from mozzarella and cream. Upon piercing the outer soft shell, topped with olive oil and black pepper, a creamy core oozes over a plate of marinated sun-dried tomatoes, basil, arugula, roasted peppers and parmesan crisps.
The main attraction of the newest addition to the George Martin family is undoubtedly its steak entrees, available in an assortment of cuts and with varying sauce pairings. A menu favorite, the GM bar steak, is a suitable option for those who prefer their meats prepared rare, well or anywhere in between. The 10-ounce USDA prime flat iron is adorned with semi-crispy fried onions, and pairs well with the classic steak sauce, horseradish cream, maitre d’butter or chimichurri sauce. Other popular steak dishes include the skirt steak, ribeye and fillet mignon.
Aside from the steak-centric items, the menu also features certain fish and poultry alternatives such as the Amish Country free range organic chicken, served with toasted brussel sprouts and whipped potatoes; the whole grilled branzino Mediterranean sea bass, lightly grilled with capers, fresh parsley, lemon, pinot gris and asparagus; and the gremolata seared tuna, presented over a bed of zucchini linguine and baby tomatoes.
Taking a different spin on a honey dijon glazed salmon, the mustard and pretzel crusted Faroe Islands salmon combines the taste of a simple ballpark-bought pretzel with spicy mustard, and a flaky, melt-in-your mouth Atlantic salmon. The somewhat crunchy top layer provides an interesting texture to each delicate forkful of the fish, which is served over asparagus, pickled red cabbage and chardonnay jus.
Though the robust menu and hearty portions leave customers with little room for more, it is difficult to deny the GM Brownie Sundae, complete with vanilla ice cream, chocolate ganache, caramel and whipped cream, or the chocolate fondue. An order of the fondue features a cauldron of warm chocolate aside pieces of bananas, strawberries, pound cake and chocolate and shortbread cookies.
If George Martin Grillfire was a family favorite, a visit to George Martin 1989 will certainly not disappoint, allowing you and your tastebuds to move on to the next great Korten creation.
For more information, visit www.georgemartintheoriginal.com or call 516-364-2144.
