The dish on Long Island's restaurant and food scene.
Theres an art to entertaining in a restaurant, and the most important task is to choose the restaurant wisely. Over the weekend, six friends and I needed a place to convene after an author reading at Book Revue in Huntington. We chose Ravagh Persian Grillwhich turned out to be a fine choice.
First, Ravagh honored our reservation within minutes of our arrival. Second, we were seated at a big, round tableroomy and convivial. Service was brisk, food was good, wine was reasonably priced and served in nice stemware.
I commandeered the appetizer portion of the meal, ordering double portions of three appetizers. For a large group, I always recommend ordering larger quantities of fewer itemsthat way folks arent fighting to get a taste of everything. The kashk bademjan (eggplant and tomatoes cooked into silky submission and topped with yogurt) is a favorite of mine, as is Ravaghs hummus. The Shirazi salad, with unripe tomatoes and a distinct lack of zing, wasnt at the same level.
Most of us ordered Ravaghs jujeh kebab, a skewer of bone-in guinea hen chunks marinated in saffron and lemon, which is on Newsdays shortlist of Long Islands best kebabs. The red-meat lovers among us enjoyed lamb chops, and the meat-averse ordered the ash reshteh, which the menu describes traditional Persian gumbo with noodles, mixed greens, chick peas & red kidney beans, topped with yogurt.
Every entree at Ravagh comes with a huge pile of fragrant basmati rice. No wonder we were all too full to order dessert.
Ravagh Persian Grill is at 355 Main St., Huntington, 631-923-2050, ravaghpersiangrill.com.