Mambo Chicken Italiano

Attracting families and visitors of all ages, Westhampton Beach seems to have something for everyone with their performing arts center, shopping, and plentiful restaurants, where we decided to stop by The Patio on Main Street the other day.

Sitting tucked between the Main Street shops, the façade hardly alludes to the size of the restaurant inside. The dim bar and dining room would be the perfect setting for a cozy dinner for two, or a casual drink with friends after work. Further back, the enclosed patio has ample seating for small groups of friends that overlook the lawn and gardens, a miniature oasis hidden from the hustle and bustle out front.

Opening the menu, we discover that Chef Matthew Guiffrida has filled the menu with a selection of dishes that seem descriptive enough to get our mouths watering at their abundance. Far from the default soup and salad selection, it took us several minutes to settle on the appetizers. Starting with a Giant Wild Mushroom and Veal Ravioli in a Cabernet Cream Demi topped with Roma Tomatoes and torn Basil Concasse with Shredded Parmesan and Romano Cheese, the hefty ravioli is as big as its description. The pasta shell requires a knife and a fork to attempt, and hidden inside is a smooth blend of veal and mushroom that paired well with the flavorful glace lending a bit of a punch to the dish.

Teriyaki and Sesame Seared Sashimi Style Ahi Tuna

Next we tried the Curried Honey and Soy Seared Scallop Lollypops resting on a Sesame Seaweed Salad with a pool of Tahitian Ginger Hummus Puree. The lollypops won high marks from us on presentation, letting our inner kid out to enjoy the fun lollypop style servings, but the taste pleased even the grown up palate. The spices of the ginger mixed well with the sweet taste of the honey, all combined with the perfectly seared scallops had us wishing we had ordered three helpings and called it an entrée.

Finally, we decided to round out the appetizers with a salad after devouring the hefty ravioli and scallops. The "Fizzy" Salad with Bartlet Pear Jardiniero tossed with an Orange Caesar topped with Frizzy Lettuce, Candied Pistachios, Smoked Salmon Bacon and Gorgonzola Cheese was the perfectly light accompaniment. The carefully arranged pear slices created a hefty platform for the lettuce, but we eagerly dismantled it to get a forkful of the array of tastes on the plate. The smoked salmon and gorgonzola cheese gave it an earthy taste, but the orange dressing and pears kept it light and fruity, a surprisingly tasty combination.

The wine list gave ample choices for wines, and we decided to try a bit of each as we opted for a Lenz Chardonnay, a house Merlot and a beautiful Riesling. We could have spent an hour tasting the different wines in trying to unsuccessfully choose the best, but we moved on to the entrees. Starting with Dean's favorite, we ordered the Mambo Chicken Italiano, lightly breaded chicken cutlets with Roma Tomato Bruschetta and Boursin Cheese, paired with Herbed Parmesan Spaetzle in a pesto cream sauce.

Horseradish and Gorgonzola crusted New York Strip Steak

Chicken tenders are a hard dish to master, despite their low key reputation. There is a fine line between done just right, and overdone, but The Patio cooks them with a delicate expertise. The Spaetzle, an unexpected German addition to an Italian dish, paired surprisingly well with the pesto and tomato bruschetta, one of our favorite culinary byproducts of the European Union so far.

Second, we ordered the Horseradish and Gorgonzola crusted New York Strip Steak set atop a mound of Fried Tuscan White Bean and Beef Jerky Potato Hash with a 20 year old Tawny Port Demi Glace. The strip steak reminded us of summer picnics with friends, but the horseradish and gorgonzola dressed it up well and brought it indoors, pairing it with the more mature potato hash and port demi glace, a grown up alternative to the summer barbeque, perfect for the rainy weather of late.

Vanilla Crème Brulee

Lastly, we sampled the Teriyaki and Sesame Seared Sashimi Style Ahi Tuna set on a Gingered Potato Leek Latkes and Rea Shoot Watercress Slaw Tossed in a Mango Chipolte Odress with Avocado Aioli. As with the scallops, the tuna towered over the plate and wowed us with the presentation. The Potato Latke bed melded the best of a few cultures, paired well with the Ahi Tuna while giving the entrée a hearty taste. The Mango Chipolte Odress topped the tuna with on a light note, and the combination of it all had us carefully balancing the fork to get all of the tastes in each bite. While sashimi is usually assumed to be a lighter choice, the hearty serving left us quite satisfied.

Turning our attention finally to the dessert menu, we couldn't pass on the highly recommended Chocolate Decadense 'Flowerless' Chocolate Cake with Fresh Raspberries and a Chambord Reduction. Even the name was sweet, and the decadent treat lived up to its reputation. The cake sans flour created a very dense morsel, but was aptly sized to be able to finish it without being overstuffed. The raspberries and fresh whipped cream kept the taste interesting as we eagerly used the cake to sop as much of them and the Chambord reduction up before eating.

Cheesecake Chimichangas

Following the multicultural theme of the evening, we sampled the Cheesecake Chimichangas, lightly fried and tossed in a Cinnamon Sugar with a Chocolate and Caramel Sauce with Candied Pecans. The sinful cousin of the cheesecake, the chimichangas had a crisp but sweet shell that paired well with the smooth cheesecake hidden inside. The caramel and chocolate sauce had us cleaning the plate to make sure we didn't miss a morsel, a bit of a splurge for anyone on a diet, but then again, what's dessert without a little splurging?

Lastly, we ordered the Vanilla Crème Brulee with a Burn of Turbinado Sugar. Set in a shallow dish, the crème brulee had our mouths watering before we even cracked the shell to take a bite. We quickly discovered the taste improves as you take a moment to enjoy it, letting the turbinado sugar meld into the creamy vanilla custard in your mouth. We almost wish we had ordered two as everyone at the table wanted to try some of the tasty confection, this defiantly won out as the evenings favorite from the dessert menu.

At the end of the evening, we left The Patio in Westhampton very satisfied. The creative presentation of dishes lends themselves to sampling, so make sure you bring a few friends, and you'll have no problem finding a dish to suit any taste. Located at 54 Main Street, Call them at (631) 288-4878 for reservations or more information.