"Excellent beef" may be the prime draw at this "upscale" Island Park steakhouse, but fans also praise its "fabulous" seafood, while some convene for the "really fun" bar scene; dark paneling and historic photos bedeck the "lovely" space and servers are "willing to please", so although it's "pricey", partisans contend it could "rival" any meat mecca in NYC.
“Don’t waste gas to go to a North Shore steakhouse” when this handsome “carnivore’s delight” near the beach in Island Park “delivers on all fronts”, with a “professional” team serving “top-grade”, “properly cooked” beef and lobster, along with “kick-ass” cocktails; a “premium price” comes with the “buzzing” “NYC ambiance”, but filet fanatics don’t mind forking it over for a “superb” meal.
"This is the place to go" for "incredible steaks," "delicious" sides
and "sublime" seafood say fans of this Island Park "treasure" tended by
a "knowledgeable" staff; the "dark clubby setting" with a mahogany bar
completes the picture, so while it's too "busy" for some, most feel the"waits" and the tab are "well worth it" - Long Island Restaurant
JIMMY HAYS FILET MIGNON * CITY'S BEST
A steak house for south shore sophisticates.
Specializing in fish and meat, Jimmy Hays has a good-sized dining room and modern bar, which are both conducive to spending an entire evening. The dining room is comfortable and elegant, whereas the bar is little noisier, but just right for socializing. Specialties include the lobster Jimmy, sauteed in cognac and served over alumette potatoes, and the chateaubriand for two with onion rings. The wine list is impressive, and includes a Mondavi Stag's Leap, and a Cakebread Cabernet from the Napa Valley. Jimmy Hays has a strong following with families and locals alike; they cut their own meat, and it's all USDA prime. The menu is also diverse and includes some interesting side dishes, including Lyonnaise potatoes, fresh creamed corn, and wild forest mushrooms sauteed with fresh herbs. It's definitely a place for those who like to talk as much as they like to eat. -- Simon Van Booy