Wayne French Kitchen
2757 Long Beach Road, Oceanside
Wayne French Kitchen brings a fresh and welcome cosmopolitan panache to the South Shore. Its location, which formerly housed Mio Posto, is spacious and sleekly designed. White linens drape tables and booths, accented by candles, smoky mirrors, and bistro-style rattan chairs. Staff is cordial and aims to please.
Chef Chen Wen is passionate about creating innovative French cuisine. “I cook with love,” he told us. His past credits include Manhattan eateries – The Odeon in Tribeca, Lucky Strike in the Meat Packing District, and Firebird in Hell’s Kitchen. Now, he happily brings his sophisticated style to Long Island.
From the dinner menu, Hors d’oeuvres, which include soups, salads and appetizers like Escargot or Frisee aux Lardons, are $9 to $17. Entrees range from $15 to $33 for Filet Mignon au Poivre. Desserts are $7 to $9. An Early Bird Dinner (5 to 7 p.m.) is $30 for soup or salad, an entrée, and coffee or tea. There are brunch, lunch and children’s menus as well, and an extensive wine list.
Sipping Italian Pinot Grigio, we munched on rustic breads with butter. Lovers of French onion soup should try it here – a crock of rich, heavenly broth crowned with mounds of melted cheese. Soup du jour that night was Lentil Mushroom, another hearty choice.
Exquisitely presented, Jumbo Crab Cake was a crisp patty of fresh lump crabmeat with a carved- out cucumber stuffed with roasted red peppers and a caper berry, served with saffron mayonnaise. Seared (duck) Foie Gras accompanied a poached peach and buttery brioche triangles.
Entrees were top quality and generous in size. Grilled Tuna Steak crowned with red pepper sauce was served over petite squash and fingerling potatoes. Roasted Duck Breast & Duck Confit in orange sauce came with wild rice and fresh asparagus. Strip Steak with pomme frites (fries), was tender, tasty, spot on.
Crème Brulee, a French classic, is a must – creamy custard with a crisp, caramel top and two cookies. Also great was Blueberry Crumble Cheesecake, garnished with a strawberry and raspberry sauce. Have dessert with coffee, cappuccino, café au lait and/or a cordial.
Wayne French Kitchen is open seven days a week. Saturday and Sunday Brunch is noon to 4 p.m. Lunch is served Monday through Friday noon to 4 p.m. Dinner hours are Sunday through Thursday 5 to 10 p.m., and Friday and Saturday noon to 11 p.m. Reservations are suggested and can be made online. Parking is plentiful in the rear lot. Parties up to 100 can be accommodated, or at the bar for up to 45.
■ Onion Soup Gratinee
■ Lentil Mushroom Soup
■ Jumbo Crab Cake
■ Seared Foie Gras
■ Grilled Tuna Steak
■ Roasted Duck Breast & Confit Leg
■ Strip Steak with Pomme Frites
■ Crème Brulee
■ Blueberry Crumb Cheesecake