The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Unique comes to Oceanside
Unique makes all its own the bi-level Oceanside space that once housed Umi.
Executive chef-owner Andy Yang said he spent a decade working for the Nobu Corporation, opening restaurants from New York to LA to Miami to Las Vegas. Yang also was corporate chef for Nisen in Woodbury and Commack.
As for the restaurant's name, Yang said that the place represents a “new concept,” one that brings together several concepts under one roof. There’s a raw bar, a roster of tapas items, a sushi bar as well as a list of dishes that combine French, New American and Japanese techniques.
On the menu: edamame puree soup ($6), a lobster taco from the “cold tapas” list ($16) and trio of Kobe sliders from the “hot tapas” category ($12), a “Scottish goat” roll — gotta love the name of that one — made with Scottish salmon and goat cheese ($13) and an entree of blackened wasabi Chilean sea bass ($21).
The restaurant's private dining porch, which will be enclosed, should be completed within the next few months.
The restaurant is offering a superstorm Sandy relief discount of 15 percent to all Long Islanders affected by the storm. It runs until Jan. 1.
Unique is at 3451 Long Beach Rd., Oceanside, 516-442-5515.
Above: Chef owner Andy Yang on the upstairs dining porch of Unique in Oceanside