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Quaint Restaurant Big On Flavor Housed in a free-standing building in the Village of Glen Head is Bistro M, the culinary brainchild of Chef-Owner, Mitchell SuDock. Chef SuDock, a graduate of The Culinary Institute of America, honed his talents at many fine Manhattan eateries as well as Mirabelle Restaurant of St. James where he was Chef de Cuisine. It is very easy to underestimate the cottage sized building at first glance, however, as the saying goes, “you can’t judge a book by its cover” because it would be a shame to miss out on this astounding contemporary American eatery.
Upon entering, you are immediately greeted by a courteous staff member who hangs your coat and escorts you to your table. The warmth of this welcome, in conjunction with the incredibly romantic and cozy atmosphere gives the impression that those seated at your table are the only people that exist in the restaurant.
Once seated and situated, two small appetizers, a cup of mixed marinated olives and a plate of tiny toasts served with a firm salmon mousse (above left) were brought to tease your palette. The light, sweet flavor of the mousse on the homemade toast along with the contrary saltiness of the olives gives your taste buds a jumpstart and leaves you excited to welcome the next course. An original display that I can't forget to mention is the charming presentation for a simple unsweetened iced tea (above right). The tea is brought to the table atop its own tray and accompanied by lumped sugar cubes, brown and white, as well as traditional sweeteners.
The Tuna Tartar (above left) was served chilled and was very fresh as well as firm. The pieces of this time grilled, sourdough bread, were a great crunchy compliment to the bite sized lumps of spicy tuna. The Wild Mushrooms on Toast (above right) was cooked to perfection. Firm succulent hedgehog mushrooms, morel mushrooms when in season, were placed atop the toast with an extraordinary white wine cream sauce that soaked into the bread.
Incredible Pumpkin Ravioli
(above left) topped with raisins and pumpkin seeds offered a buttery pumpkin-nutmeg explosion with every bite. Everyone offered a hearty "Wow!" as the last ravioli was not easily divided, for everyone wanted the privilege of enjoying a second taste.
We were also able to sample one of the house specialties, the Pistachio Crusted Halibut.
(above left) This dish was beautifully presented atop buttery, creamy polenta, asparagus, peas and mushrooms. The polenta in combination with the pistachio and halibut is a flawless marriage of flavors and therefore, incredibly appetizing.
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