The dish on Long Island's restaurant and food scene.
Last night, I sat at the bar at Bob’s Place and had a quick dinner. Watching the young bartender on his rounds was a pleasure. When I ordered a glass of malbec, he took out a nice, big, graceful wine glass and set it in front of me. Then, he poured the wine into a little carafe and, from there, into the glass. This two-step process achieved two goals: it established that I was getting a full pour, and it aerated the wine a bit, too. I’ve noted before how annoyed I get when the good stemware is reserved for patrons who order bottles of wine, while the mere glass-orderers get the low-end glasses. At Bob’s, a modest Cigar Box Malbec was elevated by the way it was served.
I watched the bartender as he shook a very dry Grey Goose martini. He poured this into another little carafe and nestled the carafe into a little bucket of ice. The bucket was, in turn, nestled into the bed of ice that ran along the bar. He poured a little bit of the martini into a patron’s glass, but the lion’s share remained on ice so that she could top herself off with a chilled cocktail.
My dinner? It was OK. Fried chicken came out suspiciously quickly; it must have been at least partially precooked. String beans were showered with garlic, an inelegant touch, I thought.
Bob's Place is at 230 Jericho Tpke., Floral Park, 516-354-8185.