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490 West is a casual, inviting restaurant in Carle Place and everyone who visits is warmly greeted with a smile. You have the option of enjoying a refreshing cocktail at the bar or a fantastic meal in the comfortable dining area. The mustard colored walls are accented by the burgundy and white tablecloths that dress each table and the soft lighting creates a soothing ambiance to dine in.
Chef/Owner Pat Ippolito is the man behind the delightful cuisine of 490 West. He is a graduate of the Long Island Culinary Academy of New York Institute and also owns a successful catering company. The first appetizer he crafted for our table were the Jumbo Lump Crab Cakes served with a tomato compote, remoulade and drizzled with chipotle honey (below left). The presentation was beautiful and you’ll find generous amounts of fresh crab throughout. The chipotle honey gives the cakes a slight hint of heat, but all flavors blended together nicely creating a tasteful start to our dining experience.
We
continued with a rich Risotto made with wild mushrooms, aged Parmesan and small
pieces of pancetta (above right). Served in a whimsical plate, the risotto was
enjoyably creamy and the sharp, aged Parmesan gave it much character. Rounding out our appetizers were the Sea Scallops served atop a potato puree with bacon, parsley pesto and white truffle oil (below left). Pat informed us that the scallops were caught merely an hour ago and with one bite we could sense the level of freshness. The scallops were cooked to perfection, displayed a nice texture and paired with the crispy, diced pieces of bacon made an excellent combination of flavors that excited our taste buds.
The
Wild King Salmon is a great catch on the menu (above right). Served in a black bean and corn
couscous, topped with an almond maple crust and basil cream, this succulent fish is
prepared with the skin on, protecting and preserving the flavor of its flesh. The
salmon was nicely executed and the couscous was a pleasantly flavorful additive. Up next was the Pork Tenderloin, served with a homey sweet potato mash and zesty, pickled red cabbage (below left). The tenderloin was warm and nicely seasoned with simple flavors and we were very impressed with the flavor enhanced red cabbage. This entrée presents a hearty meal and would serve as excellent comfort food in the cold, winter months.
Our
final entrée was the boneless Angus Short Rib served with a sweet corn polenta and
wild mushrooms in a veal demi glaze (above right). The tender, flavorful short rib
smelt delicious, was extremely delicate and will melt right in your mouth. We were
so impressed with the chef’s simple approach and delicious flavors that this entrée
became a unanimous favorite. The polenta is not to be overlooked either, as it was
incredibly smooth and tasteful. All of the desserts found on the menu are freshly made in house. We were lucky enough to sample two – the Hazelnut Cheesecake and the Fresh Berries With Sabayon. The Hazelnut Cheesecake is creamy and decadent and the Sabayon was light and offered an abundance of fresh berries.
490 West offers something for everyone on their menu, including items geared towards vegans and even people with a gluten-free diet. Service is attentive and polite, the portions are just right and the prices are reasonable, satisfying those looking for Manhattan-style cuisine, without the big city prices.
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