Dishin' Long Island: Red Salt Room at the Garden City Hotel
Chef David Burke says the steakhouse has a patent on dry-aging meat, and offers dishes like roast rack of lamb with a couscous made with tomatoes and lamb sausage.
•
Apr 4, 2019, 4:16 PM
•
Updated 2,093 days ago
Share:
Chef David Burke says the steakhouse has a patent on dry-aging meat, and offers dishes like roast rack of lamb with a couscous made with tomatoes and lamb sausage.
More from News 12
1:55
Exclusive: Video shows Mastic Beach woman race across ice to save man who fell into frigid water
2:13
Rounds of rain to end 2024; temps set to jump
1:34
Police: Woman dies in Christmas Eve stabbing in Massapequa
0:24
Police: Woman injured in New Hyde Park hit-and-run crash
1:20
4-year-old found alone in Wantagh on Christmas night, reunited with family
1:25
