Dining at Plori was Pure Pleasure 🍽️. Same Plori, New Glory!✨
Plori has long been one of my favorite Mediterranean gems on Long Island. But after spending some time as a Florida snowbird, I hadn’t visited in quite a while. I’d heard the buzz — new...
Read MoreDining at Plori was Pure Pleasure 🍽️. Same Plori, New Glory!✨
Plori has long been one of my favorite Mediterranean gems on Long Island. But after spending some time as a Florida snowbird, I hadn’t visited in quite a while. I’d heard the buzz — new staff, new chef 👨🍳, new partner/manager, refreshed decor — and wasn’t sure what to expect. Change can be unsettling, but the recent reviews intrigued me. So I went back… with hope, curiosity, and a healthy appetite.
Our party of five was seated immediately by a kind, reserved host named Fonda (no, not Jane or Henry 😂). I shared my past fondness for Plori with him, and he assured us we were in for something special.
And we were.
The decor now feels brighter and more elegant, lighter color tones, sculpted drop ceilings — a subtle but classy update. The service? Gracious and warm. The food? Next-level.
Fonda and I even bonded over restaurant stories, the kind of personal connection that makes you feel you’re part of something special. He truly wanted us to see how Plori has evolved — and wow, has it.
We started with warm, crusty rustic bread 🥖 paired with a velvety hummus spread — the perfect Mediterranean welcome. Then came the Plori Chips: thin-sliced zucchini 🥒 and eggplant 🍆, lightly fried and seasoned — golden, crisp, and addictive.
Next up, grilled octopus 🐙 — tender with a charred kiss of smoke 💨, served over a vibrant bed of roasted peppers 🫑, onions 🧅, and fava bean 🫘 purée, topped with a drizzle of sweet balsamic. Every bite was a flavor bomb 💣 .
The Horiatiki Salad 🥗 was a garden of freshness — juicy tomatoes 🍅, crunchy cucumbers 🥒, briny olives🫒 , green peppers 🫑 , and thick slabs of creamy feta 🧀, all sprinkled with Mediterranean herbs 🪴 and bathed in luscious EVOO. Simple, bright, perfect.
Then came the entrées and they were spectacular.
Plori’s special signature lobster dish 🦞 was the star ⭐️ of the night. Bathed 🧽 in a creamy tomato 🍅 -feta sauce and flecked with parsley 🌿, it was rich, tangy, and indulgent — so good, three of us ordered it since no one was willing to share! 😄
The Alaskan halibut 🐠 was a stunner: thick, pan-seared to perfection, resting on a silky vegetable risotto with a savory lobster jus. The seafood flavors danced on the palate like a symphony 🎼👅 — a true standout.
Also worth mentioning: the Lavraki (Mediterranean sea bass) 🐟 — simply grilled, flaky and sweet, the essence of the Aegean Sea 🌊 on a plate 🍽️ .
But the real showstopper? Dessert.! And not just any dessert…
Plori now boasts desserts by legendary French pastry chef François Payard (yes, that Payard — formerly of Le Bernardin and Daniel!). His creations are absolute masterpieces.
The chocolate mousse 🍫 was pure bliss — dense, rich, and dangerously addictive. The fig cake 🧁 was divine: chewy, fragrant figs layered with fresh fig jam and dusted with powdered sugar. And the pièce de résistance? A whimsical take on strawberry shortcake 🍓🍰, layered with a crisp, straw-textured pastry nest 🪹. Creamy, crunchy, and insanely good. Off-the-hook delicious 🪝.
Service throughout was smooth and attentive — Mathew, our server, was a total pro. Friendly, efficient, and spot-on with recommendations.
So, if you’ve made it this far, let me say this: Go back to Plori. Better yet, run. It’s not just as good as you remember — it’s better.
📸 Don’t forget to scroll through the pics — they’ll make you hungry all over again.
Enjoy! 😋
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