Jonathan Levine, who cooked at the Michelin-starred Guy Savoy in Las Vegas, is the new chef at Danfords Hotel & Marina.
Levine was the fish chef at Guy Savoy at Caesars Palace, the American offspring of the great Paris restaurant. He also was executive chef at The Buffet at Wynn Las Vegas. The restaurant at Danfords, renamed WAVE Seafood Kitchen, emphasizes local fish and shellfish and a “farm to table” approach.
The opening menu includes a seviche trio, with choices such as coconut scallop, charred octopus, tuna poke, Mediterranean shrimp and grilled squid; Atlantic cod with potato gnocchi and lobster in brown butter; double-cut pork chop with braised Long Island cabbage and Blue Point Toasted Lager reduction; and a banana napoleon. There are four-course, family-style menus for $35 and $50 per person, too.
At lunch, the selections include a lobster roll, Black Angus sirloin burger, seafood Cobb salad and fish and chips. A pub menu adds eggplant cakes, shrimp rémoulade, grilled artichokes and seared tuna Nicoise.
WAVE Seafood Kitchen, 25 East Broadway, Port Jefferson; 631-928-5200.