LifestyleRestaurants

Haven Grill

Haven Grill's Cornish hen, served simply with a

Haven Grill's Cornish hen, served simply with a garnish of watercress, is nicely burnished and juicy. (Sept. 14, 2012) Photo Credit: Alessandro Vecchi

Elio Sobrero offers a relatively healthy menu at Port Washington's Haven Grill, only to seduce you at the end with the kind of sweets he's built a reputation on.

Haven Grill is at 14 Haven Ave.in Port
Photo Credit: Alessandro Vecchi

Haven Grill is at 14 Haven Ave.in Port Washington. (Sept. 14, 2012)

Elio Sobrero closed his Café Capriccio, at the
Photo Credit: Alessandro Vecchi

Elio Sobrero closed his Café Capriccio, at the same address in Port Washington, lightened the menu, lowered the prices and renamed it Haven Grill. Most entrees average around $15. (Sept. 15, 2012)

Waiter Herman Reyes delivers a garlicky appetizer of
Photo Credit: Alessandro Vecchi

Waiter Herman Reyes delivers a garlicky appetizer of escargots at Haven Grill. (Sept. 14, 2012)

Debbi Share of New York, left, and Ilana
Photo Credit: Alessandro Vecchi

Debbi Share of New York, left, and Ilana and Matt Engel of Port Washington dine at Haven Grill. (Sept. 15, 2012)

Chef and co-owner Elio Sebrero has gained a
Photo Credit: Alessandro Vecchi

Chef and co-owner Elio Sebrero has gained a reputation over the years -- at such former Italian landmarks as Capriccio in Jericho and La Primavera in East Hills -- for his decadent, delicious desserts. (Sept. 15, 2012)

Haven Grill chef and co-owner Elio Sobrero, originally
Photo Credit: Alessandro Vecchi

Haven Grill chef and co-owner Elio Sobrero, originally from Imperia, Italy, talks with Susan and Arthur Landau of Roslyn. The Landaus have dined on Sobrero's creations at his various restaurants for more than 30 years. (Sept. 15, 2012)

Haven Grill's seafood linguine. (Sept. 14, 2012)
Photo Credit: Alessandro Vecchi

Haven Grill's seafood linguine. (Sept. 14, 2012)

Haven Grill's Cornish hen, served simply with a
Photo Credit: Alessandro Vecchi

Haven Grill's Cornish hen, served simply with a garnish of watercress, is nicely burnished and juicy. (Sept. 14, 2012)

Among chef Elio Sobrero's superb finales is a
Photo Credit: Alessandro Vecchi

Among chef Elio Sobrero's superb finales is a creation called chocolate velvet: a blend of bittersweet chocolate, eggs, whipped cream, rum and amaretto cookies molded together with thinly sliced pound cake. (Sept. 14, 2012)

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