Keep Reading to Get Insider Information About Changes Happening at Finley’s
The restaurant business needs to leverage LinkedIn or create its own social media platform to understand the depth of the resume when restaurants bring on new chefs and staff. Too few people understand when a diamond in the rough appears suddenly in a new spot – completely reforming and rejuvenating what might have been an otherwise under the radar spot. And this may never be more true than at Finley’s of Greene Street in Huntington. Thankfully – I have a food muse named Gary Dvoskin – a legend in his own right amongst the world of Long Island fine dining.
Finley’s of Greene Street has completely revamped their menu, and the results are nothing short of delectable. At the helm of this culinary transformation is Chef Lewis Vargas, whose pedigree includes stints at the esteemed two-star Michelin-rated Gary Danko in San Francisco and the acclaimed Maidstone restaurant in Woodbury that he co-owned and won local acclaim in both ‘22 and ‘23 as a best in town. His expertise shines brilliantly through each dish.
Appetizers at Finley’s of Greene Street To Try
A standout starter of incredible value is the Jumbo Lump Crabcake, which is as flavorful as it is picturesque. Generous chunks of tender crab are paired with fresh corn and leeks, creating a delightful harmony of sweetness and savoriness. The accompanying remoulade sauce adds a tangy kick that beautifully complements the crabcake.
The Hummus Platter is a lighter option that does not skimp on taste. Served with warm pita and crisp vegetables like celery and carrots, it’s the perfect dish for sharing or enjoying as a wholesome appetizer.
A Must Try Sandwich
For those in search of comfort food with a gourmet twist, the Crispy Buttermilk Chicken Sandwich is a must-try. The chicken is perfectly golden and juicy, topped with a refreshing apple slaw and a spicy jalapeño aioli, all encased in a soft, buttery brioche bun. This sandwich is a successful play on textures and flavors that tickle the palate in the best possible way.
Entrées Not To Miss
Pasta lovers will rejoice over the Shrimp Pappardelle. Chef Vargas’s house-made noodles serve as the ideal base for the sautéed shrimp and wild mushrooms, enveloped in a luxurious white truffle cream sauce. This dish is rich, creamy, and utterly soul-satisfying, with the earthiness of the mushrooms beautifully accentuating the delicate shrimp.
But the signature dish that stole the show was Vargas’ Crispy Naked Chicken. It was the perfect example of how a chef can play with textures to accentuate flavor in a wonderful marriage that perhaps created the juiciest and most flavorful chicken dish I’ve ever had.
The menu alone will name courses that will inspire you to return time and again, with a slow cooked beef short rib, a crispy skin Scottish Salmon, and an espresso dusted pork tenderloin all on the main courses. Or appetizers like Bang Bang Shrimp or Maple Bourbon Glazed Slab Bacon.
Exciting News for Finley’s of Greene Street!
Beyond the menu, Finley’s of Greene Street is also undergoing exciting renovations and expansions. Ownership’s investment into the restaurant doesn’t stop at a premium chef – they have devoted resources for not only a refreshed aesthetic, but also a renewed commitment to providing an exceptional dining experience. The upcoming changes are set to enhance the ambiance, and to do so…. The idea of rebranding comes with a brand new name.
Yup – you heard it here first folks. Finley’s of Greene Street may stay as the late night weekend hangout for twenty-something’s – but the restaurant is going in a very different direction.
Their new name… 43 Green.
With Chef Lewis Vargas at the forefront, 43 Green is set to become a culinary landmark in its own right. Whether you’re a local or just passing through, this revamped menu and the promising future renovations make it a dining destination that needs to be on your list.
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Disclosure: Mr. Madden received a comped meal for his review, but no other compensation was received. The reviewed restaurant did not receive an advance copy of the review and receives no editorial control of the copy.
