FOOD 24 | BOROMAG.COM | NOVEMBER 2013 Michael’s Cafe With a little over 100 seats, a menu that is a third specials, and a chef with a vision for a whole lot more, Michael’s Café at the Four Points Sheraton in Long Island City is anything but your average hotel restaurant. From fresh buffalo mozzarella to seared ahi, and pork tenderloin medallions in a red wine reduction, to seafood risotto loaded with jumbo clams, sweet shrimp, plump scallops, and chorizo, there’s a full selection of entrees awaiting each customer. Open daily from 7am to 11pm, Michael’s offers up a hearty selection for every meal. Baskets of Danish, fresh pastries, and warm cinnamon buns gradually make way for chocolate cakes, chocolate chip cookies, and biscotti in the afternoon. There is everything from fresh omelettes to pasta del giorno. “When I first came to Michael’s two month’s ago,” explains executive chef Chris Dolan, “about ten percent of the sales were specials. Now, I’d say it’s at least 90%.” The regular menu showcases everything from buffalo wings to club sandwiches, but the specials are several steps above. The trickiest part is serving superb versions of rather classic dishes. The menu targets classic plates with which most guests can relate, in terms of the variety of dishes. But when it comes to execution, that’s where Dolan shines. (continued on page 26)
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