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Dino's Restaurant & Bar
Categories: Mediterranean, Italian
Neighborhood: Long Island City29-35 Newtown Ave
Astoria, NY 11103
(718) 267-2771
Happy Hour
1/2 off drinks including top shelf with complimentary canapés
Daily 4:00pm- 7:00pm
- Nearest Transit:
-
30th Ave (N, W)
- Hours:
Mon. 11:30 a.m. - 10:00 p.m.
Tue-Wed. 11:30 a.m. - 11:00 p.m.
Thu-Fri. 11:30 a.m. - 4:00 a.m.
Sat-Sun. 4:00 p.m. - 4:00 a.m.
- Accepts Credit Cards:
- Yes
- Price Range:
-
$$
- Parking:
- Street
- Attire:
- Casual
- Good for Groups:
- Yes
- Good for Kids:
- Yes
- Takes Reservations:
- Yes
- Delivery:
- Yes
- Take-out:
- Yes
- Waiter Service:
- Yes
- Wheelchair Accessible:
- Yes
- Outdoor Seating:
- Yes
- Good for:
- Dinner
- Alcohol:
- Full Bar
1 review for Dino's Restaurant & Bar
I was lucky to be here first. This is a brand new Mediterranean restaurant with a touch of Montenegro and Italy. They just opened on 10/12/09.
We started with the finger-licking-good hot and sizzling platter of homemade sausages, Cevapici and Sudjuk style ($13) that arrived flambé, a style of presentation Redzic learned from his mentor the late Joe Baum of the Rainbow Room.
The sausages were charred from the outside, yet juicy and full of aroma with an amazing combination of spices, giving each one a distinct flavor. The side dish we ordered was a special cheese Redzic calls "Forbidden Cheese," light, fluffy Montenegro-style cheese, made from sheep and cow's milk by his farmer friend in upstate New York.
Portions at the restaurant are generous, and the ingredients are exceptionally good and fresh. The menu offers a wide array of choices: appetizers, salads, pastas, meat, and fish. The steaks at $30 are either Black Angus or dry-aged Black Angus.
For me, one of the coolest thing about this place is their Happy Hours, Mon-Fri from 4pm-7pm. Everything at the bar is 50% off.
Below are the Happy Hours events:
Monday: Complementary Wine Tasting
Tuesday: Hospital Employees Night
Wednesday: Realtors Night
Thursday: Hospitality Night
Friday: Teachers Night
On top of that, if you decide to bring guests on those days, you will get a complementary meal. Cool right? I can't wait to get another free yummy dinner!!:)
Specialties
Dino's is a Mediterranean restaurant with big Italian influence and for the first time introducing a Montenegrian Cuisine. My experience working for the best Chefs from New York and Nation (Thomas Keller, Mario Batali, Eric Ripert, Alain Ducass, Charley Trotter, Charley Palmer, Tom Colicchio and many more) is allowing me to bring in Astoria a Manhattan Style Restaurant with reasonable prices.
Our butcher shop is providing the best Black Angus certified meat and our knowledge of how to by fresh fish is automatically benefit our costumer.
Well priced Wine list is focusing on World's wines with Selections from Croatia, Montenegro, South Africa and more.
We offer Chef's Table seven nights a week food and wine pairings in our private Operating wine Wolt.
History
Established in 2009
Chef Owner Dino Redzic worked in New York Since 1992, From Rainbow Room, Windows on the World, James Beard Foundation (seven years, Carnegie Hall for Chefs) on to His own Line of Restaurants. In 1998 he opened a Butcher shop / Gourmet (Ljuljhami) on to restaurant called Amici Amore I that earned Rave reviews. Dino opened Butcher Bro's Steak House in 2002 and Amore Lounge in Late 2002.
In summer of 2003 Dino Moved to Naples Florida to start a Restaurant extravaganza starting with Italian Restaurant Trattoria Dino. Pizza Pizza opened in 2004 and in 2006 he opened Dino's Italian Restaurant on Pine Ridge Road. Wahoo's Bar and Grill opened in 2007 and in 2008 he took over a High Point Golf and Country Club.
Now he is finally home opening a Dino's Restaurant and Bar of Astoria
Bon Apetit
Meet the Business Owner: Dino r.
Redzic, a Montenegro native and son of a restaurateur in Switzerland, came to America to study physical therapy on a scholarship from New York University. He arrived in New York from Switzerland was a cultural, educational, and life-style challenge. However, Mr. Redzic discovered that becoming a chef in New York would be very rewarding. He worked in places like the Rainbow Room, Windows on the World, and the James Beard House and many more before he started his own businesses.
