The Giraffe Room Lounge and
at the Inn at Great Neck in Great
Neck, New York, has whimsical giraffe
sculptures and an
impressive, vibrant collection of Art Deco paintings that set the
the intimate restaurant where Chef Naim Bellan focuses on
Black wood chairs with burgundy upholstery flank tables set
with champagne tablecloths, and dark floral tapestry banquettes with corner
niche seating are perfect for cozy tête-à-tête dining. Colored art glass
sconces softly illuminate and add visual appeal, as did a glass giraffe set on
the back of a corner banquette. Diagonal glass enclosed wine racks act as room
dividers, as well as add another level of visual appeal to the wood paneled
Giraffe Room Lounge and Restaurant
Edward and I had an excellent dinner at the Giraffe Room
Lounge and Restaurant on a raw Sunday night in April when the wind howled and
the rain pounded on the glass enclosed atrium section of the restaurant. It was
a night that we were glad to be in for the evening and having dinner at the
hotel where we were staying.
Chef Naim Bellan
After spending the day exploring the fabled Gold Coast in
the rain, we were ready to relax and enjoy an easy evening of dining. Chef Naim
Bellan found the way to our hearts by sending us loaves of bread hot from the
oven accompanied by individual bowls of sun-dried tomato paste made with
sun-dried tomatoes, olive oil, garlic, parsley; a shallow dish of rosemary
infused olive oil with roasted garlic cloves which had rich nutty flavor, and
bowls of creamy butter, and rosemary to spread on the bread, to enjoy while we
perused the menu. Accompanied by glasses of Fetzer Merlot from California, the bread
and accompaniments could easily have been a meal in itself.
For his main course, Edward had the lump crab stuffed jumbo shrimp,
which were gorgeous. This was a hearty portion of lump crab mixed with minced
red peppers, onions, and fresh herbs stuffed into jumbo shrimp, presented on a
bed of rice, with a rich pool of roasted cherry tomato wine sauce, and
garnished with tender pencil thin grilled asparagus to herald the spring
Lump Crab Stuffed Jumbo Shrimp
Chef Naim Bellan created a special vegetarian dish for me
that was not listed on the menu, a delicious ratatouille, made with roasted
tomatoes, onions, eggplant, zucchini, and yellow squash accompanied with a
plate of seasoned rice interspersed with minced carrots and garnished with
steamed asparagus and minced parsley. Perfectly seasoned and simply cooked,
this dish let the vegetables sing their own song.
Ratatouille and Seasoned Rice
We also had a very tasty side dish of what Chef Naim Bellan
called his version of hash, which was a mixture of sautéed diced potatoes,
artichoke hearts, mushrooms, cauliflower, and minced garlic.
Chef Naim Bellan's Hash
Although the chocolate cake and cheesecake on the menu sounded
inviting, we were more than satisfied after overindulging with the warm bread
and the generous portions of our main courses. Well-prepared food and attentive
personalized service made dining at the Giraffe Room Lounge and Restaurant pleasurable.
The Giraffe Room Lounge and Restaurant is open for Breakfast daily from 7:00 am until 10:30
am, Lunch daily from 11:00
am until 2:30 pm,
and for Dinner from 5:00 pm
until 11:00 pm.
Read about the Inn at Great Neck in the Hotels and
Resorts section, and Chefs' Recipes section where Chef Naim
Bellan shares his delicious recipes for a taste of the restaurant.
Giraffe Room Lounge and Restaurant
Inn at Great Neck
30 Cutter Mill Road
New York 11021
Read about the Gold Coast of Long Island in
the Destinations sections.
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