George Martin 1989
George Martin 1989, the newest restaurant in the George Martin group, brings a spirited, easily recommended American-style bistro to Syosset.
Credit: Daniel Brennan
The 16-ounce, dry-aged, boneless rib-eye steak finds a good match with creamed spinach at George Martin 1989 in Syosset.
Credit: Daniel Brennan
George Martin 1989 in Syosset is the newest member of the restaurant group that began in Rockville Centre.
Credit: Daniel Brennan
Christopher Holt, executive chef at George Martin 1989 Syosset, has also prepared American-bistro fare at George Martin The Original in Rockville Centre.
Credit: Daniel Brennan
A comfortable bar contributes to the appeal of George Martin 1989 in Syosset.
Credit: Daniel Brennan
The clubby dining room of George Martin 1989 suits the steak-centric restaurant in Syosset.
Credit: Daniel Brennan
Korean barbecue duck tacos with kimchi slaw are served on warm tortillas, seasoned with cilantro and lime at George Martin 1989 in Syosset.
Credit: Daniel Brennan
Whole, grilled branzino is finished with capers, parsley, lemon and pinot gris at George Martin 1989 in Syosset.
Credit: Daniel Brennan
Cauliflower ravioli, in Marsala-spiked sauce with lemon zest, chives and cream, is a savory, rich choice at George Martin 1989 in Syosset.
Credit: Daniel Brennan
Lush scallops Rockefeller, crusted with spinach, Fontina cheese and bacon, is completed with a Pernod-butter sauce at George Martin 1989 in Syosset.
Credit: Daniel Brennan
Popovers highlight the fine bread basket at George Martin 1989 in Syosset.
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