Cuisine In Concert


The NYCB Theatre at Westbury (or the Westbury Music Fair to purists), is the comfortable concert venue that Long Island audiences have utilized for an astonishing 60 years. An eclectic array of artists have performed at the venue through the years and it stands to reason that the dining options surrounding the theater should be as diverse as the performances.

Azerbaijan Grill

Dining_Azerbaijan1610 Old Country Rd., Westbury
Serving authentic Persian and Turkish cuisine in a warm and inviting dining room, Azerbaijan Grill is a quick 10 minute drive from the theater, in a shopping center with a few other dining options. Azerbaijan opened in 2005 and serves a Mediterranean menu that includes sambuse, a crispy dumpling stuffed with vegetables and chick peas; sigara borek, pan-fried phillo rolls stuffed with feta and herbs; an array of kebabs, lamb chops, and of course, the ubiquitous Persian rice. For a dynamic entrée, try the brook trout which is char broiled whole and butterflied, served with lemon-garlic sauce. The flame-kissed kebabs are a must, including the jujeh kebab, with cornish hen marinated with lemon and Iranian saffron.

Cafe Baci

Dining_Baci_Pizza1636 Old Country Rd., Westbury
Cafe Baci’s unique facade has stood as a landmark at the corner of Old Country Road and Post Avenue for more than 25 years. And in that time, the Italian eatery has garnered a reputation as the perfect spot for a first date, a quick lunch or numerous special occasions. It’s also a great place for a pre-concert meal. All of the Italian favorites are here and the huge portions ensure gourmet leftovers for days. The Pollo “Baci” is a favorite and features chicken breast covered with melted Italian white cheeses. Eaters also recommend the Ravioli Riviera, stuffed with lobster in a pink cream champagne sauce with baby shrimp and diced garden vegetables. For dessert, save room for the tiramisu.

Frank’s Steaks

Dining_Franks_steak4 Jericho Tpke., Jericho
Zagat-rated for more than 20 years thanks to its artistry with primal cuts, Frank’s Steaks has established a reputation among island eaters as the carnivore’s go-to restaurant for fine dining. High quality and large portions dot the menu at Frank’s, with the Romanian skirt steak, 44-ounce Porterhouse steak and 25-ounce bone-in strip steak slabbed as some of the best cuts money can buy. But beyond steak, there is so much more. Frank’s reels in quality seafood from the Fulton Fish Market, including the exceedingly popular salmon filet and tun steak entrées. Add to that the famous creamed spinach and mountain of homemade mashed potatoes, Frank’s is a tremendous choice for concert night dinner.


Dining_Gyrolicious24A Jericho Tpke., Jericho
A few storefronts down from Frank’s Steaks is Gyrolicious, a famed family eatery known for its recipes straight from grandma’s personal collection. The gyros are unequaled, with cut of prime meat, spiced, stacked and sliced by the restaurant’s master cooks and served in a pita or as a platter. Greek classics are also available, including pasticcio with spaghetti and mince meat in tomato sauce with a top layer of ethereal cream, along with the tangy moussaka, grilled octopus and spinach pie. The decadent bacon-wrapped chicken souvlaki provides a taste of something different, while the chicken lemon soup with orzo delivers warm comfort in a bowl. Don’t leave without sampling the baklava for dessert.

Pollos El Paisa

Dining_PollosElPaisa989 Old Country Rd., Westbury
Only five minutes from the theater via the Wantagh State Parkway, Pollos el Paisa is a family-run, family-style restaurant serving authentic Colombian and Latin-American dishes. Rows of glistening rotisserie chickens beckon to pollo fanatics, as the birds emit a mouthwatering aroma from this hidden gem eatery that has transformed into a Long Island destination. And while the chicken is a must order, other favorites include the skirt steak, the jumbo shrimp in garlic sauce, fried porgie, fried whole red snapper and the chicharron, fried pork belly served as a long, crispy and fatty strip. On the sweet side, customers rave about the restaurant’s flan, which is light and creamy.

Previous article3-D Learning
Next articleThink Before You Grill
Steve Mosco, former editor-in-chief at Anton Media Group, is a columnist for Long Island Weekly's food and sports sections. He fancies himself a tastemaker, food influencer and king of all eaters.

Leave a Reply