LET'S GO TO BOB'S PLACE

Bob Manning has been in the restaurant business for several years and well-known for owning Gebhardt's, a German eatery in the Glendale section of Queens. The restaurant itself had such a long time following since it opened in 1933 that even after it closed some years ago, people still wind up standing in front of the building, calling a Long Island phone number and asking, "Are you open? It looks dark. There are no lights on." The reason is that Bob having first taken over in 1985, moved to Floral Park, a town that sits on the Queens border and no one has yet claimed that Myrtle Avenue spot.

Bob then found that the German cuisine just didn't fit the neighborhood changing it in 2007 to what may be described as American eclectic with varied cuisines. The name? It also seemed that when it was called Gebhardt's most people would say, "Hey, let's go to Bob's place". Thus the name Bob's Place paired with the "food that tastes good" cuisine. I mean think about "American" food as now be a conglomerate of "ethnicities".

When you go to 230 Jericho Turnpike you'll find both the exterior and interior of an "old world" decor with wood and high ceilings. The crux of the restaurant is on the main floor and step-up second level and a cozy bar meets your view upon entering.

It looks as though there is a second floor with windows. Part of it hosts the offices while that other lends room for a private party of 20. There is another private room past the bar for a larger group of 75.

Needless to say all doesn't matter if the food is good. In checking out the Fall menu I requested a tasting from their Executive Chef Jeff Eustler.

A bread basket with a few choices is accompanied by a dish of olive caponata and an whipped herb butter. The combination of both spread on a slice of olive bread was addicting. Since chef's tend to prepare a small appetizer that's off the menu, this one was a vegetable pate in a gelatin topped with thin slices of raw tuna in the shape of a flower. Vegetables were separated and for me, there is no way that the bitter taste of broccoli rabe will ever be enjoyed.

The first tasting plate of appetizers had: Beet Salad - roasted beets (I love the taste and texture of fresh beets), Granny Smith apples, watercress, walnuts, bleu cheese in a vinaigrette; Bob's Chopped Salad - mixed greens, roasted peppers, red onions, tomatoes, cucumbers, calamatta olives, fresh mozzarella, tossed in a white balsamic olive oil dressing (It's easier to eat a chopped salad with a spoon to get all of the ingredients in one bite); Saki Clams - baked whole clams with pancetta, sweet peppers, scallions, sesame oil (great combination to bring out the taste of the clams); Steamed Vegetable and Shrimp Dumplings - miso bok choy, ponzu dipping sauce (I could be eating at a Chinese restaurant); Crispy Calamari - cilantro, sweet and spicy serachi and marinara sauce for dipping (perfectly cooked calamari and zesty sauces); Crabmeat Napolean - blue crab claw, avocado (Certainly a lot different than the bakery ilk).

Rather than the full entrees with their side dishes, the tasting plate featured the main ingredient. Miso Atlantic Salmon - sweet and sour plum glaze over Forbidden Rice (salmon was obviously fresh and the chef made a smart move obtaining that nutty, short-grained, black Forbidden Rice from Lotus Foods. Long Island Duckling Ravioli (Both the ravioli and sauce twittered my taste buds). Roasted Acorn Squash with Fall vegetables. Ale Braised Beef Shortribs (Couldn't have been softer). Panko crusted Rack of Lamb (cooked just the right temperature)with corn fricassee.

I stopped in for lunch at a later date ordering the Chicken Pot Pie. It's an item that I tend to avoid out of disappointment. I mean, how fresh can the ingredients be let alone the taste? The dish arrived to view a thick mound of an extremely flaky pastry, which I was able to lift off and reveal the ingredients. The chicken was sliced, the peas were from the pod, carrots were freshly diced and the gravy was just thick enough to meet the standards of being a "pot pie". I had to ask Jeff why the gravy was so delicious. He said that finely chopped herbs went into the chicken stock.

Out came the dessert plate. A picture is worth a thousand calories. My two favorites were the Crispy Banana Cheesecake and the Berries Napolean of which the contents depends upon the fresh berries or other fruit that day.

Restaurants tend to give you a mint with your check. Not Bob's! Instead you get a tiny cone with a rainbow sorbet.