Say, “The Union” to any foodie on Long Island and they are mostly likely already familiar with Chef Tom Gloster’s continued track record at his newest success inside Eisenhower Park. The Union and its Trahanas Hospitality team, headed by Gloster, are quickly establishing their venue with solid legs, removing the need to refer to the complex as it was formerly known, The Carltun.
Gloster, of Huntington, is the former executive chef at Rustic Root in Woodbury, winner of Food Network’s Chopped (2015) and former executive chef at Opus Steakhouse, the Harbor Club at Prime in Huntington and Rothmann’s Steakhouse in East Norwich. He graduated from Long Island Culinary Institute in 2006.
The Lannin, The Union and The General are three individual properties under one roof at the site of the former Carltun on the Park, which closed last year. The renovations to the property total more than $6.5 million and include full interior renovations, a new kitchen and a roof deck that overlooks the putting green at the Eisenhower Golf Course and a newly renovated dining patio. Together they comprise a 35,000 sq. ft. facility that also includes an indoor/outdoor wedding ceremony space and fully renovated bridal suites.
Stepping into the shoes of a successful predecessor in the restaurant industry can be a daunting task for any new restaurateur. The challenge is not only to maintain the loyal customer base but also to enhance it while infusing the establishment with their unique flair. This transition period is critical as it sets the tone for future business and can significantly impact the new owner’s long-term success.
Consistency is key. Regular patrons will have expectations based on their previous experiences. It’s crucial for the new owner to understand what made the restaurant successful in the first place. Whether it was the quality of the food, the ambiance, or exceptional service, maintaining these core attributes should be a priority, something that the Trahanas Group pays close attention to with each decision.
With Gloster’s expert leadership, the team knows the reputation of a restaurant travels fast in the foodie community. Gloster knows how critical it is for a smooth transition, which has been reassuring to his customers that expect him to exceed his benchmark standards they have come to know and love, which is essential for sustaining the business’s reputation. Positive word-of-mouth continues to be one of The Union’s most effective allies, especially in Long Island’s critical and highly competitive hospitality industry.
Gloster knows how vital it is to keep the essence of what has made each of his previous establishments so successful. He is already bringing fresh ideas to the table at The Union—literally and figuratively, with new food creations, seasonal ingredients and special cocktail menus.
“Our vision is to honor the tradition of the park and honor Eisenhower with the naming of everything,” Gloster said. “When you think of modern American, you think of a melting pot of ingredients and diversity. One of the coolest things about that is that it doesn’t hold us to any confines, not [strictly] to Italian, Mediterranean or Asian; so one night you might come and be able to order a classic pot roast and another night you might come and be able to order a great seafood bouillabaisse.
There is an abundance of parking, immediately at the venue, suitable to accommodate multiple events happening at the venue and adjacent golf course. Valet parking is also available for The Union.
Mother’s Day brunch spots are available for booking. Reservations are highly encouraged, especially during prime dinner hours Thursday through Sunday.
Trahanas Hospitality Group also operates the concessions at Jones Beach and Robert Moses State Park under contract with the New York State Department of Parks and Recreation.
The Union is located at 1899 Park Blvd. within Eisenhower Park in East Meadow. Visit www.theunion.restaurant or call 516-684-9106 for hours, menus and reservations.
