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Chinar on the Island offers mediterranean cuisine in a mystical setting

by Jessica Jones-Gorman • Photos By Amessé Photography

With its sky-blue, cloud-dotted mural, bubbling indoor fountain, and live, golden trees blooming in the center of its a la carte dining room, Chinar on the Island has a kind of mystical, idyllic decor.

“The entire room is meant to make you feel as though you are dining in a Mediterranean courtyard,” noted Herman Herskovich, manager of the South Beach eatery, which specializes in a wide variety of Mediterranean cuisine. “The Chinar tree, which grows in the Mediterranean region and is known for its longevity, was our inspiration. It’s where lovers meet and where Hippocrates was rumored to have taught his classes. So we placed some beautiful golden trees at the center of the room and designed the rest of the restaurant with calming, sand colored stucco walls and beautiful stone work around the arches and booths. The very idea behind our décor was to bring the outdoors inside.”

Founded in 2004 as a space that would bring premium Mediterranean cuisine to Staten Island, Chinar on the Island has managed to meet that goal. The partners chose this South Beach location because of its proximity to the Verrazano Bridge, its beach setting, and ability to host outdoor dining.

“The partners thought that Staten Island needed this type of restaurant. They felt the borough, which has a growing population, could really use an authentic Mediterranean restaurant,” Herskovich said. “And they knew all residents of Staten Island would appreciate the flavorful food.”

After opening to almost immediate success, the restaurant thrived, and celebrated its 10th anniversary last year.

“The reception from the community has been wonderful,” Herskovich said. “I think people have an appreciation for the food and the ambience we offer. It’s a wonderful, different atmosphere and residents from all over Staten Island appreciate that.” Not to be confused with a Chinese restaurant (which it often is, simply because of its name), Chinar actually offers a mix of Mediterranean food—shish kebab, Greek salad, hummus, and even baba ghanoush are featured on the menu.

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There’s also a range of hot and cold appetizers, seafood, pilafs and soup.

“We offer a little bit of everything,” Herskovich said. “Our most famous dishes are our Potato with Oyster Mushrooms, Six-Hour Braised Short Ribs, Roasted Duck with Caramelized Apples, and Char Grilled Shish Kebabs.”

There’s Branzino too, served whole, fried, or grilled, and a salmon steak with creamy mashed potatoes and grilled vegetables. A Banquette Menu, which ranges from $75 to $150 (depending on menu choices), features a sampling of hot and cold appetizers, a main course, and dessert. The A La Carte Menu is chock full of juicy meats, fresh fish, and pilafs. Tiramisu, homemade desserts and the restaurant’s famed Kiev Cake (meringue, walnuts, dulce de leche) can always be found, and the full bar is highlighted by specialty Mango Mojitos.

“The recommended way to savor all the varieties is to order for the table and let everyone have a taste of each dish,” Herskovich explained. “Guests can enjoy meals while sipping on any arrangement of drinks, such as a chilled wine or a warm red from our extensive collection.”

The building that houses Chinar has its own story, too: Located on Sand Lane and originally built in the mid 1800s, the space formerly housed St. Cuthbert Chapel.

“The roof was made from the hull of a ship, and our wine cellar is the chapel’s old bell tower,” noted Herskovich. “We turned the space into our banquet room where we host weddings, christenings, communions, bar mitzvahs, birthdays, corporate parties…all special occasions.”

But Chinar, like all of its South Beach neighbors, was hit hard by Hurricane Sandy.

“January 20 marked two years since reopening after the storm,” Chernyavsky said. “The restaurant was destroyed, but we managed to rebuild after being closed for three months.” He added that they received ongoing support from customers, and succeeded in restoring the space to its former glory. Upon returning, many guests did not even think the restaurant had been affected by the disaster. “We wanted to recreate the space exactly the way it was, and we actually did it.”

Chinar hosts parties in its banquet room almost every weekend and in the main dining room there is a saxophonist and live band on Saturday nights. But the restaurant’s focus remains on the loyal Staten Island patrons who continually support their business.

“We have a wonderful core of customers who continually come back time and again to enjoy our food and our space,” Herskovich concluded. “We are very happy to provide good food and great times for the people of this community and beyond.”