11/10/14 12:06pm
ROOM55-1

Slow cooked lamb with sage, shallots, and touch of pepper and prune.

I first met Vinny Accardi, the chef at the newish Room 55 in Glendale at the kickoff to Queens Restaurant Week. He had run out of food but was quick to tell me that his first restaurant “overdelivers on the food,” and suggested I come in for a tasting.

So I took him up on the offer a few weeks later. The restaurant, named for the month and day of his graduation from the Culinary Institute of America in 2000, is tucked away on an otherwise nondescript block. Everything I tasted, from the autumn harvest salad ($9) of mixed greens, beets, and candied walnuts with warm goat cheese to his casino style Little Neck clams ($11) was excellent, but my favorite dish was the one of the menu’s two pasta offerings. (more…)