Trata was an overnight success in Roslyn and after a bumpy two year ride is trying to recapture its fame and fortune!
Their initial formula of providing excellent mediterranean seafood in an upscale manhattan type venue, helped
Trata to receive excellent media reviews, and a reputation for fine dining on the north shore of long island. However, overnight success also brought with it impatient dinersunwilling to put up with endless delays, rude service, and a management that had a total disregard for its diners. Ultimately, the crowds began to move away and move on to other new and exciting venues.. Today, Trata remains a highly attractive venue, with fine food, and good service.
Fortunately, in recent months they have begun to make amends to their remaining loyal patrons by going back to basics. Their focus is on providing an exciting dining experience, with fine food, and excellent service. To put them back on the right track they have drawn upon the expertise of their new manager Nicos Ermogenous, a seasoned restaurant veteran. Nicos brings old world charm, an attention to detail, and an understanding of what it takes to win back a community that had turned its back on Trata.
The evening we were there, Nicos spent time with us discussing his service oriented philosophy, and making some excellent recommendations for our meal that evening. He also introduced us to our charming young server Hamza Rehman a pre-med student with a fascinating background. Hamza suggested that we begin our meal with a series of traditional greek appetizers:
-Spanakopita- Baby spinach, leeks, fetal dill, baked in a crispy phyllo dough crust.
-Trata Piato- Crisp, Paper thin Zucchini and Eggplant chips, with tzatziki sauce, and mint oil- Presented in stacks of chips
and totally impossible to eat just one or two.
-Saganaki- Pan Fried Halloumi and Kefalograviera cheese sticks, watermelon, spicy honey and mint
-Kavourokefte-95% Jumbo lump blue crab cake, peach slaw, and blackberries
-Htenia- Baked u-1 0 Scallops wrapped in Kataifi angel hair, peach chutney, fruit salad
Each appetizer provided a delicious "teaser" for what was to come....
Prior to our entrees arriving we also sampled: Karavides- scotland 40/LB Langoustines, with a sweet delicate taste.
Resembling small lobsters, the challenge was to scoop out the delicate white meat within the shell.
We also tried Tiger Shrimp- From Africa 40/LB wild shrimp from the waters off East Africa- Impressively large, succulent and meaty!
For our entrees we tried:
Solomos-Organic Salmon- Crispy skin grilled salmon, with french lentils, green beans, and a honey tomato sauce
Paidakia- Lamb Chops- Grilled to perfection, large french cut chops with stuffed tomato, watercress sala, and fava mint puree
We now briefly paused to share some tea, and cold water to help digest our spectacular seafood feast.
We then turned to Nicos and Hamza for their recommendation for dessert. They made us a plate of :
Baklava-made of almond, pistachio, and walnut crispy phyllo rolls, chocolate Kataifi, and baklava ice cream
Sokolata-warm chocolate cake, rosemary olive oil, ice cream, and chocolate kataifi
Karidopita- walnut cinnamon cake soaked in honey raspberry sauce, raisin compote, and cinnamon ice cream
as well as a plate of ice creme-pagoto- three scoops of Sokolate, fig, ouzo baklava.
The entire feast lasted almost 3 hours and it was truly spectacular! Hamza's service was impeccable, and his knowledge of the menu helped us pick from an amazing array of fish. meat, vegetables and dessert.
All and all it was a beautiful evening, a highly satisfying feast proving that Trata had finally got its "groove" back! Congratulations to Nicos and Kudos to Hamza and the new staff for providing a wonderfully enjoyable evening.
Although the menu does have some pricey entrees, it is well worth coming back to Trata and seeing what fine dining is a
Call for reservations: "Trata", 1446 Old Norther Blvd, Roslyn, N.Y. tel: 516-625-2600
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