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We have
discovered a polished little gem of an eatery named On 3 located at Glen
Head’s Railroad Plaza. On 3 Restaurant has been conveniently located in
building number 32 among
The interior
of the restaurant confirms Stuart’s dedication to offering patrons a unique
dining experience. As soon as we
entered the restaurant we were awestruck at the stunning natural twig
arrangement in the spirits area. From
a vase nestled among the bottles behind the bar, branches and twigs extend
upward creating a warm and intimate mood. Entwined within the branches are
miniature white lights and red berries. The
dining room, adjacent to the bar, has a vase against the opposite wall
containing matching sticks, providing a consistent décor.
The natural floral display changes on a regular basis with the seasons.
It’s just the beginning to the unique ambiance of On Three.
Neutral colors used throughout the dining room contrast the mirrored bar
and the bold red wall near the front entrance.
Flameless candles flicker from each table and real ones set the mood at
the bar. If you sit at the bar, you
can also catch a classic movie on the flat screen TV. The servers
were dressed in black. The waiters
were knowledgeable of the food brought to the table and helpful with all of our
questions. The bartender was spot on perfect as was the superb cocktails he
mixed up for us. The first
metal spiral basket of bread contained a sliced loaf of fresh white bread with a
crusty exterior and a soft interior. A
subsequent container held a loaf of pumpkin sunflower bread, which was
sensational. The sweetness of the
bread itself made the ramekin of butter unnecessary.
On Three
offers a large assortment of drinks. The
martini menu offers choices such as the Pomegranate Martini, White Cosmo,
On3tini, and Blueberry Blast. The
table’s favorites were the Pineapple Prozac, which was like eating a
pineapple, the Jelly Donut, which had a strong sweet aroma and tasted similar to
a raspberry filled donut, and the Bleu Cheese Martini (above right), which had bleu cheese
stuffed in each olive. Stuart made
our dining experience even more enjoyable by pairing some of our dishes with his
choice wines. He chose a 2005
Gobelsburger Riesling to accent our Tuna Tartare appetizer.
The Riesling was very dry, with a slight hint of fruitiness.
His second recommendation was a 2004 Montepulciano d’abruzzo to enhance
our experience of the skirt steak. It
opened with a touch of oak and fruits. The
wine was clean and tasty on our palates. It
is a food friendly choice as it can be paired with either meat or seafood.
Stuart informed us his suggestions are usually a little different than
expected because he wants you to experience a new wine and accent your food
choice just right. We highly recommend asking him for a suggested bottle or glass of wine.
We tasted
two of the salads offered from the regular menu at On Three.
The first was the Maryland Jumbo Lump Crab and Avocado Salad (above
left).
The structural design and vibrant colors of the salad gave us a great
first impression. Piled like a
tower is fresh avocado mash, cherry tomatoes, and edible accents with a red
pepper sauce on the side. Stuart
informed us that the crab meat was fresh and un-pasteurized, which was apparent
in its taste alone. The freshness
to the salad made it out of this world. Our
one suggestion is to be sure to combine all the flavors of the plate in each
bite for the full effect. The
second salad was the Roasted East End Beet Salad (above right) consisting of arugula, candied
walnuts, shaved endive, warm goat cheese, and walnut oil vinaigrette.
The goat cheese was melted on top of slices of bread. There was a delicious sweetness to the candied walnuts which contrasted
well to the fresh beets.
The first
appetizer to grace our table was the Warm Goat Cheese Flan (above left) with spiced tomato
sauce, micro arugula, parmesan tuile and pomegranate reduction.
It was a different taste than expected, which we soon learned was the
theme of most dishes sampled. The
flan was semi-sweet with the help of the pomegranate reduction and had a creamy
texture. Our next appetizer was the
The next dish was large enough to be enjoyed as a main course.
Steamed Cockles (above left) served with roasted garlic, chorizo, tomatoes, scallions,
red pepper flakes and charred tomato broth.
The aroma was as fantastic as the dish tasted.
The ingredients are mostly tiny pieces creating perfect proportions and
variety in every bite. We described
the dish as cumin smoky and cayenne hot. Our
last appetizer was the Spicy Tuna Tartare (above right), fine diced sashimi grade tuna served
above cucumber slices and pickled ginger with a scoop of wasabi-green apple ice
on top. The “ice” component, in
our opinion was an icy heaven; most comparable to a sorbet.
It added just enough spice to the tuna.
Just be careful not to take too large portion of the ice by itself.
This dish was accented perfectly by the Gobelsburger Riesling Stuart had
suggested.
Mojito
Grilled Skirt Steak (above left) was our first main course, and it was served with sautéed
spinach and poblano-potato gratin. The
steak was sliced and arranged around the potatoes. The meat was tender, and the sauce had a great flavor.
There was a hint of spice to the potatoes.
The meal went perfectly with the recommended 2004 Montepulciano
d’abruzzo. It continued to
enhance our dining experience as we moved along to the Rare Seared Yellowfin
Tuna au poivre (above right) served pepper crusted with creamed spinach and mashed potatoes.
The cracked peppercorn crusting gave the dish a “steakhouse” feel, as
well as a spicy, powerful pepper overture.
Anyone that enjoys pepper would love this dish.
The potatoes were incredibly creamy.
The next dish brought to our table was “Mac and Cheese.”
(above left) By far the best Mac and Cheese we have ever experienced.
Penne pasta is prepared al dente with a variety of ingredients including
bacon, mushrooms, roasted peppers, diced zucchini, Gruyere and parmesan cheeses
with just a hint of red pepper flakes and jalapeno peppers.
The combination of ingredients created an incredible cheesy explosion of
flavor with each bit. Our last entrée
was the Lemon Sole (above right) with slivered roasted garlic, lemon, olive oil and white wine
served with basmati rice and fresh string beans.
The tender fish fell apart at the touch of a fork, and the string beans
were crisp and fresh. Buttery lemon
seasoning of the sole was a nice finishing touch to the meal.
Dessert
options at On Three are just as unique as the appetizer and dinner choices.
Fresh Fruit Sabayon (above left) was served in a glass dish.
The chilled fruit was lightly sweetened by the fresh sabayon topping and
whipped cream. The table’s
favorite dessert was the White Chocolate Caramel Cheesecake (above middle).
It did not appear to be your typical cheesecake, and it tasted far better
than most. Served as a mini
cheesecake surrounded by raspberry sauce on top of a chocolate graham crust this
dish was delicious. Classic Crème
Brulee (above right) needed a good crack to uncover its creamy inside.
While the consistency was thinner than usual, the taste was classic.
Our next dessert was an interesting option, Warm Apple
Blossom (above left).
Apples were wrapped in filo and topped with green apple sorbet and
caramel sauce – a chic version of an apple pie. The aroma was as decadent as the flavor. The filo was crispy and the cold sorbet was refreshing.
The Molten Chocolate Cake (above right) had a rich aroma.
It was served with a scoop of ice cream, whipped cream, blackberries,
blueberries and drenched in chocolate sauce.
It was a rich and dense indulgence.
Stuart took a unique attempt at the Banana Foster Praline Parfait (below
left).
Chocolate cake is covered in a vanilla peanut parfait, caramelized
bourbon sauce, strawberry slices and bananas.
The dessert was a hit around the whole table.
Stuart Brown
has mastered combining unique flavors to create aesthetically pleasing and
appetizing dishes for his customers. If
you are looking for something besides your typical restaurant On Three is the
place to go. Among the variety of
unique choices and classic dishes there is sure to be something for everyone to
eat. We definitely recommend taking
a chance and ordering something different.
And don’t be shy about asking for a wine suggestion – it only makes
the meal more enjoyable. There is no excuse not to dine at On Three at least once, especially
because you can drive yourself or take the train!
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