For the past 10 years Crabtrees has been one of my favorite restaurants on long island. Crabtree”s is one of long island’s hidden culinary gems. Crabtree’s offers terrific italian/continental food at affordable prices with a style and grace of an elite new york restaurant. . Yanni and son Demetrius, the owner hosts, have always been warm and welcoming, and their youthful staff is always attentive and highly professional Upon entering Crabtrees guests are transported to an enchanting old world restaurant in the heart of greece or italy. The wood panelling, the authentic murals , and the mediterranean style decor are all part of the delightful ambiance.
In recent years, Yanni has gradually, and methodically turned over the running of the restaurant to his visionary son Demetrius. In 2015, Demetrius is in full charge of the day to day, operations of the restaurant.Hed is on the floor at Crabtree’s greeting customers, overseiing the ktichen and the menus. He also purchases the produce and meats and constantly works with his staff to upgrade and improve customer satisfaction. Demitrius ascendence has proven to be highly successful. Crabtree’s is ranked number one in their area by Zagat, and Trip Advisor. The seamless transition from father to son has been flawless, as Crabtree’st continues to grow and prosper.
Demetrius was always fascinated with the family restaurant and found his real passion for hospitality, after studying the culinary arts and management in college. He then went to work at Crabtree’s and worked with each of the key position at the restaurant., He also has a culinary degree from the French culinary insttitute. Demetrius loves fine cuisine and works very closely with his chefs Jorlin Licona and Milton Maradiaga for menu planning and new recipes.
This year, Demetrius will be bringing BBQ nights in june and will serve roasted whole Spring baby Lamb, Roast Suckling pig, and seafood kebabs with a first course of Greek salad.. Also lobster nights on wed, $25 for 1 1/12 lb Canadian lobster with corn on the cob and baked potato. He has also dramatically extended crabtree’s wine list to over 100 wines by the bottle and 20 wines by the glass with a focus on Mediterranean and California. . Crabtree’s has also raised the bar for excellence in wine selections as both Demetrius and bar Manager Robert Botka hold Advanced level sommelier certifications from the WSET. They both love doing paired wine dinners for guests with special requests.
Crabtrees has begun redecorating the restaurant to appeal to their regular customers and a new younger clientele.. The lighting, paintings and outdoor dining decor all reflect these subtle, elegant changes.
On a recent weekday night we decided to return to the calm and serenity of Crabtrees.
We sat in the beautiful and intimate garden room” and began our dinner with a series of traditional Crabtree favorites::
– A shrimp cocktail with a tangy and delicious housemade cocktail sauce
– Fried Goat Cheese Salad- Made with lush mixed greens,pecans, cranberres, with a raspbery vinaigret dressing. Healthy, delicious, and a visual and taste treat.
Our entree selections were:
-Crabtree”s incomparable Maryland crab cakes- Pan seared lump crabmeat, acclaimed by the New York Times as one of the best. Filled with large pieces of delectable crab and served over a mound of fresh vegetables.
-Grilled Medallions of Lamb- Generously portioned, tender and beautifully prepared. The medallions were marinated in olive oil, merlot, and vinegar. seasoned with rosemary. Sensational !
We finished our fabulous Crabtree dinner with a plate of housemade pastries- cheesecake, chocolate cake, berries and cream.
Another delightful dining experience at one of New York’s best.
Kudos to Demetrius, chefs Jorlin Licona and Milton Maradiaga, Congratulations to Yanni for his superb mentoring of Demetrius.
226 Jericho Turnpike, Floral Park, NY 11001