78 Main Street Northport, NY 11768 Enjoy a Unique and Intimate Fine Dining Experience Savoring a Fusion of European Cuisine with an American Twist
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Two 7T8 European Fusion Dishes Win Best of 2016! -Edible Long Island
Edible Long Island, a leading online gourmet food magazine, selected two 7T8 European Fusion dishes as the Best of 2016. Seven-time, award-winning author, Kerriann Flanagan BroskyIn, awarded 7T8 in the Best Pasta's category, for Shrimp Fra Diavolo. In the Best Dessert category, 7T8 won again for Miniature Cinnamon Donuts with Vanilla Mascarpone Cream and Salted Caramel.
7T8 European Fusion is a Sophisticated Winner that I’d Like to Visit Again -The New York Times
(Chef) Claussell's food was exciting and usually right on the mark. The appetizers were especially good. Most were generously portioned like the zuppa di pesce, which was full of local fish and shellfish in a delicious broth. Our favorite entree was the homemade pappardelle in a vibrant Bolognese sauce filled with pork, veal and beef. We liked the pork tenderloin stuffed with Serrano ham, and served with apple cider and orange zest sauce, fingerling potatoes and grilled asparagus. The food is good. The décor, too, is appealing.
Now that 7T8 European Fusion has Arrived, My Taste Buds Say the Village is the Better for it. -Boating Times of Long Island
Northport seemingly had it all. A boater-friendly village with relaxing green spaces, charming shops, and tasty dining spots. However, sometimes you don’t know what’s been missing until it appears. Now that 7T8 European Fusion has arrived, my taste buds say the village is the better for it. The menu changes seasonally, and summer was in full swing on our visit. I found it especially evident in the smoked gazpacho. This grilled-tomato version was the tastiest I’ve had; I was tempted to order another bowl in lieu of dessert. Other starters include lobster confit, seared scallops, mussels with charred Irish bacon and Guinness stout, and a toasted Caesar salad where the char appears on the romaine hearts.
A Bit of Manhattan Comes to Northport -Edible Long Island
During my visit there I enjoyed a six-ounce USDA certified prime Angus filet mignon, with a marchand de vin sauce, which means “wine merchant.” It is a classical demi-glace made with cabernet sauvignon, onions, mushrooms, peppercorns and shallots, which is then married with a hearty veal stock. The dish is served with frizzled leeks, horseradish whipped potatoes and a trio of honey glazed carrots.