68 The Queens Courier • BUZZ • novemBER 14, 2013 FOR BREAKING NEWS VISIT www.queenscourier.com dining out THE COURIER/Photos by Liam La Guerre O’Neill’s restaurant and bar in Maspeth has improved on its formal dining experience to serve patrons looking for classy cuisine without having to go to the city. O’Neill’s: Classy, right outside your door BY LIAM LA GUERRE [email protected] Revitalized O’Neill’s restaurant and bar is ready to serve all lads and lassies looking to O’verindulge. After reopening in September following a devastating fire two years ago, the Maspeth neighborhood favorite has increased its fine dining options, and brought in world-renowned chef Richard Burns. Restaurant owners rebuilt the beloved bar section, but expanded areas for fine dining and private parties with a range of tasty and classy offerings on the menu. “In this economy, in this day and age, we can target different areas from steak house, fine dining to a sports grill,” manager Danny Pyle said. “Put that all together and it’s just a fun, happening spot.” The bar at O’Neill’s, which is known for its stellar wings and burgers, has many TV screens to catch the biggest sports moments and numerous beer offerings for any fan to enjoy. But beyond the bar is a room for formal dining, which has more space between tables, softer lighting and no TVs, providing for a fine dining atmosphere much like some of the top eateries in the city. Everything from appetizers to entrees, to soups and drinks, bring a level of dining not usually found in the neighborhood. Appetizers include thick slices of O’Ne ill’s 64-21 53rd Drive, Maspeth, NY 11378 www.facebook.com/oneillsrestaurant.com 718-672-9696 Open Monday through friday from 11 a.m. to 2 a.m. Saturday from 11 a.m. to 4 a.m. and Sunday from 10 a.m. to 4 a.m. applewood smoked slab bacon drenched in a sweet sauce, Maryland crab cakes with seaweed and irresistible roasted garlic bread blanketed by aged Gorgonzola cheese. Soups, such as a savory New England corn clam chowder and rich lobster bisque, are also on the menu. Entrees range from salmon to steaks. The mouth-watering salmon is served on top of sautéed leaf spinach, while tender and sweet prime rib lamb chops on the bone are served with crunchy vegetables and hash brown potatoes. And to top the menu are thick cuts of succulent porterhouse steak with onion rings, potato and creamed spinach on the side. “I thought about what did people like about O’Neill’s, what were the best things about O’Neill’s, and decided ‘let’s bring that back. And what else new can we add to the table?’” Pyle said, “That’s the fine dining.” View Over 200 Reviews at queenscourier.com GEoRGIa D I N E R & R E s t a u R a N t From Our Winning Staff Dinner Includes Choice of Appetizer or Cup of Soup or Juice, Celery and Olives, House Salad with Choice of Dressing, Entree, Vegetable and Potato, Pasta or Rice, Challah Bread and Rolls, Any Pastry and Beverage, Dried Fruit and Nuts APPETIZERS • Stuffed Grape Leaves with Rice ..............................included • Fruit Salad Cocktail Supreme ................................................included • Jumbo Shrimp Cocktail . extra 9.95 • Filet of Marinated Herring ............................................. extra 6.95 • Baked Stuffed Clams ...... extra 7.50 Half Grapefruit • Maraschino.. .......................included • Assorted Juices.. .................included • Mozzarella Sticks .............extra 5.95 • Buffalo Wings. ..................extra 5.95 • Potato Skins (6 piece) ......extra 5.95 • Chicken Fingers .............. extra 5.95 SOUPS • Cream of Turkey • Manhattan Clam Chowder • Chicken Consomme with Rice, Noodles or Matzooh Balls ENTREES ROAST MARYLAND TURKEY with Apple Raisin Dressing, pot & veg ............................................. 25.95 VIRGINIA HAM STEAK served with Wild Berry Ragu, pot & veg ...................................................... 24.95 ROAST LEG OF LAMB with Mint Jelly, pot & veg .............................................................................. 26.95 ROAST PRIME RIB OF BEEF Au Jus, pot & veg. ............................................................................... 27.95 CHICKEN PARMIGIANA with Spaghetti ............................................................................................. 23.95 ROAST CHICKEN with Apple Raisin Dressing, pot & veg ................................................................... 23.95 CHICKEN FRANCAISE with artichokes, pimento and lemon sauce, pasta or rice.. ........................... 23.95 FETTUCCINI ALFREDO with Chicken (with shrimp +$6.00 ). ........................................................... 23.95 VEAL SCALOPPINI with mushrooms and marsala wine, pot & veg. ................................................... 25.95 MADRID STYLE PORK TENDERLION Sauteed pork tenderloin with spicy red beans, spanish rice, tomato and green pepper............... ....................................................................................... 25.95 DUCK MADAGASCAR served with long grain rice and roasted bell peppers. .................................... 27.95 PASTA al FRUTTI DI MARE: Angel hair pasta with shrimp, scallops and calamari in marinara sauce..................................................... ........................................................... 27.95 SHRIMP & CRAB CASINO: Jumbo Shrimp and Snow Crab in garlic butter and mixed peppers with rice pilaf .......................................... ................................................................... 29.95 BROILED FILET OF SOLE ALMONDINE topped with Roasted Almonds, pot & veg ...................... 30.95 VEAL CHOP Au Poive with light demi glazed sauce garnished with roasted peppers and mushrooms...................................................... ....................................................................... 32.95 BROILED HEAVY NEW YORK CUT SIRLION with Mushroom Caps, pot & veg.. ......................... 33.95 BROILED STUFFED FILET OF SOLE with Crabmeat Stuffing, pot & veg ......................................... 4.95 BROILED FILET MIGNON with Mushroom Caps, pot & veg.. ........................................................... 34.95 BROILED SEAFOOD COMBINATION: Shrimp, Scallops, Filet of Sole, Halibut and Baked Clams, pot & veg........................................... ............................................................. 38.95 BROILED LOBSTER TAILS with drawn butter, pot & veg....... ........................................................... 45.95 BEEF & REEF: FILET MIGNON & TENDER ROCK LOBSTER served with salad, potato and vegetables, pot & veg......................... ...................................................................................... 46.95 VEGETABLES: •Corn on the Cob • Sweet Peas • Broccoli Spears • Creamed Spinach • Glazed Baby Belgian Carrots • Green Beans Almondine POTATOES: • Baked • Mashed Potato • French Fried • Candied Yams Childeren’s Menu ROAST TURKEY with Apple Rasin Dressing. ........................................................................................ 15.95 CHICKEN FINGERS with Honey Mustard and French Fries. ............................................................... 15.95 CHEESE RAVIOLI Topped with Mozzarella ........................................................................................... 15.95 CHICKEN PARMIGIANA with Spaghetti .............................................................................................. 15.95 BEVERAGES Soda, Juice, Coffee, Tea DESSERT Apple Pit, Pumpkin Pie, Cheese Cake, Assorted Danish, Chocolate Layer Cake, any Pastry All Baking done on Premises • Private Parties Available Please Call For reservations 86-55 Queens Boulevard • Elmhurst • 718-651-9000 (one block west of Queens Center Mall) Large Free Parking Lot
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