What is “Plum?” Aside from being a juicy stone fruit in season from May to September, Kostas Kantlis explained that, “a plum can be anything.” Kostas is the owner of “Plum,” a chic restaurant and lounge just off the noisy hustle of Bell Boulevard at the entrance to Bayside Hills. A man passionate about food, Kostas is devoted to finding the absolute freshest food available for his cuisine and “challenging your taste buds and your mind.”
An inventive menu with Mediterranean origin, influenced by Greek, Italian and Asian cuisine, produces a clever juxtaposition of flavors that were unique to my palate.
My crew of “designated diners” started our meal with some aperitifs.
Attractively colored, most of their signature drinks were sweet and fruity. The brisk “Plum Sunrise” had a brilliant yellow hue with grenadine layered on the bottom of the martini glass. The “Plumpagne” is exactly what it sounds like, and is served in a fluted glass while blueberries bobbed up and down on the current of champagne bubbles. The gorgeous purple color is complimented by the natural sunlight streaming into the restaurant’s wide windows. Aside from cocktails, the finely stocked bar carries a multitude of alcohol including 55 varieties of domestic and imported beer.
We continued our experience with a taste of “Plum’s” appetizers. The grilled octopus, hailing from the waters of Portugal, was lovingly marinated in a process that took two days to create the final product you will see on your plate. The pungent “Saganaki,” fried Greek headcheese, was gooey, salty and crispy all in one bite. The Tuna Tartare encouraged the diners to play with their food, served with your choice of kimchee, finely diced mango salsa or smooth avocado, which I found best to bind the clumps of fish.
The “Ceviche de Plum,” was whimsically presented as a pyramid of scallops, calamari, shrimp, salmon, tuna and crab, cooked with the infusion of citric acid from lemon and limes, and seasoned with a faint taste of sesame oil. The “Euro Sampler” was a platter of homemade hummus, an eggplant dish called melitzanosalata, tzatziki and caviar in cream paired with olives, stuffed grape leaves and cubes of crumbly feta.
The entrees my party and I enjoyed were adventurous and colorful. The Grilled Hangar Steak, served medium-rare, was flavorful and surprisingly tender. This cut of beef was bathed for 72 hours in a secret marinade and served with sauteed button mushrooms and a generous heap of mashed potatoes, wading in a dark balsamic shallot reduction.
Jumbo Sea Scallops were quickly grilled to add some color and texture and tasted like they were just dredged from the sea. They were served atop a bed of vegetable ragu, made from asparagus, corn, leeks and mushrooms in a cioppino broth, which is a reduction of lobster bodies, cooked down in a tomato sauce. A popular dish, charred tuna, was firm with an unassuming natural taste, presented with a verdant seaweed salad, paper-thin sliced cucumbers, avocado wedges and tangy lime wasabi vinaigrette.
We ended our experience with a bevy of desserts. The warm Plum Cobbler, crammed with moist plums, had a pleasant cinnamon scent and a top with a strong brown sugar flavor, vanilla ice cream dripping off the sides of the tall ramekin. The chocolate souffle rewards you with a dripping chocolate center, which can be white chocolate upon request. For the health conscious, the Greek Yogurt Plate is refreshing, topped with granola, berries and drizzled with honey.
A great place for a date, dinner with family or friends, or just relaxing, “Plum” is an escape for a unique dining experience.
Plum
47-39 Bell Boulevard
Bayside, NY 11361
Telephone: 718-229-PLUM (7586)
Fax: 718-229-7629
www.plumbaysideny.com
