New American Cuisine Sizzles with Pizzazz
By Carolee Fox
Snaps opened its doors last February, and this sweetheart of a restaurant has received nothing but raves. Located on Wantagh Avenue in the Gateway Plaza, just south of Sunrise Highway, this local little winner has quickly gained both the attention of epicureans and the "foodies" alike. The extraordinary casual cuisine represented on an eclectic menu has been the result of the diverse expieriences of the very talented and inspired owner and chef, Scott Bradley. Formally trained and graduated with honors from New York Technology, Scott has worked for and trained in a number of prestigous restaurants. He was the Executive Chef of Passion Fish in Woodbury, Mirepoix in Glen Head, Tupelo Honey in Sea Cliff and La Coquille in Manhassat. Included in his Manhattan expieriences are such distinguished places as One if by land, Two if by sea, Oceana, and The River Cafe. Scott, who lives with his wife Patty in Merrick, has infused his expieriences, talents and insparations to create Snaps, a culmination of his professional dream where each evening he delights his guests with his Asian influenced menu. The restaurant is small, but very comfortable and picturesque. Reservations are suggested, but if you have to wait for a table, there is a full bar stocked with your favorites. Martini lovers will be delighted with varieties offered, but i'll suggest the apple. It's expertly mixed and just plain fabulous! A complimentary antiopasto tray presented to each table contained a salad of marinated artichoke hearts, roasted red peppers and a black olive tapenade, served with crisp boards. A great beginner is the autumn salad. Dramatically presented in a clay pot, watercress, frisse, walnuts, raisins, goats cheese and croutons are complimented with a lovely subtle dressing. Wok Crisp Duck Salad arrives in a chinese take-out carton and chop sticks. Warm crispy duck meat is layered amid soba noodles flavored with tangy Thai vinaigrette, making for a fabulous appetizer. The crisp pork wonton was another winner. The Asian inspired crispy squares were filled with a lucious mixture of pork, and served with a fresh mango-ginger salsa. A Mexican influenced short rib quesadilla is enriched with a gorganzola cheese center. The crunchy grilled wrap is a delightful compliment to the meat and cheese center. It's topped with a apple-watercress salad. Chef Bradley's hanger steak arrived perfectly grilled, and accompinied with creamed spinach, delicous garlic fries, and garnished with gorgonzola cream. Golden brook trout arrived with bacon wrapping and a superb potato puree. Desserts are also an epicurean adventure. A classic creme brule, chocolate molten cake served with vanilla ice cream and a rich peanut butter sauce, or the do-it-yourself s'mores are all top scale. Adventurous diners will want to take advantage of the chef's tasting dinners. The prices are reasonable and can be with or without wine pairing. The restaurant offers on and off premise catering. At this time Snaps is only open for dinner and is closed on monday. Chef Scott Bradley has fullfilled his dream. Put Snaps on your "must" list. Casual ambience and extraordinary food will have you coming back for more. This ones a winner!!!!!!!
|