A special of hake from chef Milton Enriquez at Station...

A special of hake from chef Milton Enriquez at Station Grill in Great Neck, May 2015 Credit: Newsday / Marjorie Robins

At a spacious spot south of Great Neck's LIRR station is a reinvented restaurant called Station Grill, morphed from a short-lived glatt kosher eatery to one with a well-credentialed chef and a non-kosher modern Americana menu.

The former Lamed Vav, which manager Alex Levine said suffered from the bad winter and a changing roster of chefs, has changed its name and hired executive chef Milton Enriquez, best known for a stint on Food Network's Chopped, and for working in the kitchens of famed chefs Brendan Walsh, Geoffrey Zakarian and Danny Meyer. He also said he helped put The Fig Tree in Hoboken on the Jersey culinary map

Enriquez says he uses only seasonal ingredients and is in the process of hiring a pastry chef. His spring menu includes appetizers such as an exotic mushroom tartlet ($10), English pea and poppy seed risotto ($10) and roasted quail ($11). Mains include wild striped bass ($23), dry diver scallops ($29) and breast of Long Island duck ($24). A recent fish dinner special was hake served atop a fruit puree and greens.

"There's not many new modern American restaurants in the area,"  Enriquez says. "We are ready to rock and roll."

Station Grill is open for dinner Tuesday to Sunday. Plans to open for brunch are under way.

Station Grill, 20 S. Station Plaza, Great Neck, 516-482-3652

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