Review: At Davenport Press, Warm Atmosphere, Good Food

Overview: Built in 1862 as a bank, was a printing company until 1976 when it was converted into a restaurant. It has been a staple for lunch and dinner ever since.

Decor: A large crackling fireplace in the main dining room provides diners with a warm, cozy feel. Mahogany wine racks affixed to the dining room wall features wines from New York to New Zealand.

Drinks: If you like wine, you will not be disappointed. Davenport is known for its depth and breadth of wines, including Merlots from Tuscany and whites from France. You can get hard to find wines from Chili and Australia as well.

Appetizers: Primers include Onion Soup Au Gratin, Coconut Shrimp or Beef Carpaccio. The Tricolor salad with seasonal vegetables, topped off with wine vinaigrette is a favorite. The only disappointment was the bread and bread sticks, which seemed slightly stale.

Entrees: Owner Dennis Liberatos has established a restaurant that specializes in a continental menu including hand selected fresh seafood, and prime meats. If you are a Surf person, you're in luck, as Davenport Press specializes in a vast array of dishes including Crab and Cashew Crusted Tilapia served with basmati vegetable pilaf and a citrus vinaigrette; there is also Walnut Crusted Sole. If your palate favors Turf, the steaks include Filet Mignon, Aged Sirloin or Sirloin Steak au Poivre.

Davenport's Own Loin of Pork with a diner's choice combination of hot and sweet vinegar peppers is available as was the petite sirloin steak, and were taken advantage of off the Long Island Restaurant Week Prixe Fix menu where $25 includes three courses.

Sides: A large selection includes chive mashed potatoes, vegetable basmati pilaf, baked potato, spinach with garlic and oil, sauteed mushrooms and seasonal vegetables.

Desserts: Chocolate Mousse, Pecan Pie, Cheesecake, Tiramisou, Haagen Daz chocolate or vanilla ice cream.

Service: Despite it being a slow night at Davenport Press, the staff did not take the night off. The waiters provided the right blend of service – attentive without breathing down your neck, making for a very pleasant dining experience.