Stepping into Nino’s Beach at Safe Harbor in Port Washington feels a bit like arriving at a restaurant along Italy’s coast. Harbor views, an airy dining room and a menu centered on Italian fare, along with new culinary offerings inspired by the flavors of Italy, set the tone for the waterfront restaurant.
The atmosphere is relaxed, and diners hoping to snag an outdoor table may want to arrive before the dinner rush, as patio seating is available on a first-come, first-served basis. Inside or out, however, the waterfront remains the star. Brothers Michael and Frank Vendome, who grew up in a family of restaurateurs, with dining spots in New York City, designed Nino’s to maximize water views throughout the restaurant.
The restaurant opened in 2022, and to keep the dining experience fresh, executive chef Franco Vendome has inflused some new menu offerings. Among the latest additions is a new sushi program.
“Sushi was something we thought about for a few years,” he said. “Our customer base was also always asking for it. But we didn’t want to do a classic sushi that was kinda boring, so we brainstormed and wanted to do an Italian touch.”
Here, innovation is at play. Mascarpone is subbed for cream cheese. The Japanese rice is infused with basil pesto. The lemon notes are thanks to candied Amalfi lemon zest. And on the menu is a caprese roll with stracciatella di bufala, Campari tomato, toro tuna belly and caviar.
Restaurants factor into Long Island’s tourism economy, which, according to Discover Long Island, could exceed $8 billion this year.
At Nino’s, recent seasonal offerings have included a corn agnolotti, featuring fresh local corn, ricotta and pecorino. The sauce includes sage from the Vendome brothers’ mother’s garden, along with brown butter, a touch of cream and vincotto, which literally translates to “cooked wine.”
Other highlights this summer include a new short rib dish that is “braised in red wine for hours – we shred and then toss it in the red wine jus,” Franco Vendome said. “The base of the dish is summer squash puree with slightly roasted Thumbelina carrots. So delish, and then we take the carrot tops and make an old school gremolata with a ton of lemon zest.”
Also featured is an Amalfi Coast dish – gnocchi Sorrentino. “We take a variety of San Marzano tomatoes and heirloom cherry tomatoes with fresh local mozzarella and bake it in our pizza oven,” he said. The dish is finished with aged Parmesan cheese and extra virgin olive oil.
There is also an extensive wine and cocktail menu, and locals rave about the venue’s tiramisu.
A key ingredient is knowing how to look after people, something the brothers learned growing up from their dad.
“Well, Pops was old school,” Michael Vendome said.
“He started in a different era, and the business was very different,” he said. “Starting in the early 80s in New York, he comes from that old school hospitality, the kind where you always want people to feel at home, and that’s what he always instilled in us as young kids when we were getting into it.”
The brothers inherited a simple philosophy from their father: “You want the restaurant to be warm, inviting, for people to feel relaxed and welcome. You want them to feel like family.”
Adina Genn
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