Three New Outdoor Dining Spots on Long Island

By Marie Elena Martinez

Set in a leafy, green space that belies its Northern Boulevard location, Okaru's new patio has oversized dark umbrellas, low-slung black chairs, and al fresco dining for 30 people.

The historic property that now houses Okaru lay vacant for nearly two decades. Built in 1890, the building retains its original bay windows, anchoring the two-story space adorned with white oak floors and tables, reclaimed wood with live edges from upstate barns and farms, and a cool, Zen vibe. Taking a page from its big cousin, Manhattan’s Bond St., there's a vast menu of both sushi and hot dishes from chef Marc Spitzer that are rooted in Eastern culinary tradition, like tuna tarts, paper-thin sheets of raw tuna draped over crisp gyoza wrappers, brushed with truffled ponzu and crowned with microgreens or oysters dressed with ponzu, jalapeño and chili crisp. 

Hot dishes include spicy, crispy shrimp and a more hearty branzino with charred eggplant. New summer drinks like the Minted Kyori with muddled cucumber, mint leaves, vodka, yuzu, and lime or the lychee martini with lavender syrup pair perfectly on the summer patio. Some seasonal menu items include a crispy soft shell crab roll with masago, endive and chili garlic ponzu; grilled king salmon with ikura with spring peas, soy bean and cherry blossom soy; and grilled Long Island squid with yellow tomato gazpacho, Japanese cucumber and watermelon. More info: okaruroslyn.com