Reel Kitchen is now for real in Kings Park. The seafood market and takeout shop is the brainchild of chef Steven Cardello, who is also chef co-owner of the nearby Relish, a farm-to-table eatery that was named one of Newsday's Top 100 Restaurants in 2013 and 2014.
Cardello, who shuttles back and forth between the two venues, is assisted in Reel's kitchen by Cat Hine, former executive chef at Ted & Honey in Brooklyn, and Meredith Machemer, who was until recently executive chef at Grey Horse Tavern in Bayport.
In addition to selling a wide array of finfish and shellfish, the shop also offers artisanal items, such as pickles from Backyard Brine in Northport. The pickles are also used in the tartar sauce and the tuna melt sandwich, one of the takeout dishes on the menu. Also in the repertoire: chowders, red and white, bucatini with clams, fish tacos, lobster mac and cheese, lobster roll, oyster po’boy, salmon burger and grilled king crab sandwich, as well as such steamed items as king crab, snow crab and lobster, which, at $29.99 (current market price), is the costliest item.
Currently, there’s no seating inside the place, a study in gleaming metal and brick, with a colorful blackboard wall framing the window to the open kitchen. In a little while, there will be a picnic table outside, said Cardello. And, he added, a table, hinged to a wall, will crank up and down like a Murphy bed. While there will be some seating on stools, it will be minimal, since the place isn't equipped with a public restroom.
Reel Kitchen is at 112 Main St., Kings Park, 631-460-4175
CORRECTION: Because of a typo in the menu, an earlier version of this story gave the wrong price for lobster.