Kent Monkan may well be the restaurateur to break the curse of 75 Main St. The chef-owner of the 3-star Heirloom Tavern in Glen Head (one of Newsday’s Top 10 gastropubs), as well as Locust Valley stalwart The Brass Rail, has opened The Wild Goose in the Port Washington storefront that has vanquished five restaurants in eight years.

Monkan and his partner, Bill Martakis, gave the space a thorough, contemporary overhaul. With his chef de cuisine, Anthony Martarana, he has composed a wide-ranging menu of classics, both old and new. Among small “bar plates” ($7) are poutine and baked clams; salads ($9) include arugula-fennel with sherry vinaigrette and iceberg with bacon and blue cheese; small plates include oxtail tacos, chicken satay and poached duck egg with trotters and grits; sandwiches ($16) include a goat cheese-bacon burger, a cheesesteak and an ahi tuna burger with yuzu aioli.

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Among larger plates are duck-foie gras ravioli with crispy artichokes and porcini emulsion ($26); buttermilk fried chicken with braised greens and country gravy ($19); Long Island duck with farro and Brussels sprouts ($29); sautéed John Dory with roasted cauliflower and rock shrimp ($28); New York strip with shiitake mushrooms and onion rings ($32); lamb chops with white beans, broccoli rabe and feta ($42) and Berkshire pork chop au poivre ($28).

The Wild Goose is open for lunch and dinner every day; on Sundays there’s brunch and dinner.

75 Main St., Port Washington, 516-441-5505, thewildgooseli.com