Dan's Papers - October 5, 2007 - The Patio at 54 Main

The Patio restaurant has been part of Westhampton Beach for many years but recently went through one of those periods where nothing really seemed to work, which is why owner Dwayne Kirchner brought in Arthur (Chip) Cheek as General Manager earlier this year. Chip is a consummate professional in the restaurant business whose credentials include twenty years in the Palm organization and spells in general management at Blackwells, Tellers and other high quality restaurants. Today, just a few months after taking over, the Patio at 54 Main is exciting again as it now operates as a new American bistro. When you walk into the cool, elegant and spacious bar area you immediately feel relaxed and the friendly staff continue to make you feel this way. The restaurant has been significantly remodeled and one of the features now are the tall tables opposite the bar which have become a favorite space for diners to choose. There is also a very comfortable, large chef's table next to the well-designed wine display and the main, airy and bright dining area completes the options.

Chip brought in Katherine Kane as the Executive Chef, who is French trained so she is not averse to using cream or butter in her recipes and her food is served on hot plates - something others could well copy! She previously cooked at Nick & Toni's and was also a private chef for several years. Her menu is based on fresh local produce, whenever possible.

We started our meal with one of those all time favorite appetizers - shrimp cocktail. This can be very bland but here the three shrimp were actually very large and full of fresh sea flavor and hardly needed any dipping sauce to bring out the full taste. The three onion tart was absolutely delicious and should be one of their signature dishes. The crust was impeccable and the filling full of subtle rich flavors enhanced by some excellent gorgonzola cheese and lemon chive creme. I could happily make a meal of this without any problem.

As we talked with Katherine, she told us that wherever she cooks she always has an iceberg salad on the menu because it was her father's special, so we had to try this and were not disappointed. The lettuce was very fresh and crisp and the spiced almonds and cheese melded to make a very tasty, refreshing salad. It was a reminder that sometimes the simple dishes can be some of the best. My only slight criticism was that, for me, the sherry vinaigrette was just a trifle acidic.

Pan seared sea scallops came beautifully presented and they were both incredibly large and succulent, especially with the accompanying coulis of roasted local corn, cilantro and red pepper. The French fries were also perfection. For the other main dish we chose the porterhouse lamb chops in a rich mojito reduction. The chops were tasty and cooked exactly as requested. Stella told me that the broccoli rabe (not my favorite vegetable) was excellent.

Desserts came from Jinda's in Jamesport and we really enjoyed a fantasy of plantains in tempura batter with and assortment of ices that brought an excellent meal to a close.

The patio has a very extensive and well-priced wine list and wines by the glass are generously poured and priced from $6 to $14 with bottles from $25 and up.

Appetizers range from $7 to $14, main courses from $19 to $32 and desserts from $7 to $10. They also offer a very good value three-course prix fixe for $25, available on Sunday through Thursday from 5 to 7 p.m. Lunch is served Friday through Monday and dinner is served every day from 5pm. Also, there is music Thursday through Sunday from 7 to 10 p.m.

With Thanksgiving rapidly approaching it was interesting to hear of a very novel project they have planned. As well as being open for dinner that day, they will also be taking orders beforehand for complete traditional meals that will be available for pick up on Thanksgiving Day morning. The meals will serve from four to six persons and will only require some reheating. Full details will be publicized in the upcoming weeks.

The "new" Patio has a lot going for it. The location has always been great, and under the new management and chef there is a new vitality that coupled with the excellent food and professional, friendly wait staff, looks certain to make this a restaurant that diners are going to return to again and again.