Eric LeVine Offers 'Unique Experience' With 317 Chef's Table On LI

FARMINGDALE, NY — Chef Eric LeVine has always aimed to offer unique experiences at 317 Main Street, his gastropub in Farmingdale that shares an address with the name.

From the way food is served to the dishes he creates and the interaction he offers guests, LeVine strives to stand out among other culinary artists. But the chef's table he offers at his restaurant is an experience with an experience. People get two or three hours of interaction with LeVine, a veteran of The Food Network, as he prepares six or 10-course meals for patrons sat right next to the open kitchen.

The "uniqueness" of the experience is why LeVine believes people should book a chef's table.

"It’s not like anything else you’re going to find on Long Island, where it is interactive," LeVine told Patch. "I serve and cook for you in front of you. It’s like having your private chef at the table. It’s fun, because everything is done in front of you. You get to see the whole process. You get to see the creative. You get to see the things that are not the norm."

LeVine said 317 has an open kitchen for a reason. He wants people to see the organization, sanitation, food being cooked, and the rhythm and vibe of a busy restaurant.

"And then me interacting with them and serving them," he said. "They ask questions. Having done a lot on The Food Network, they ask a lot of questions about the different shows and ‘How’s this personality, that personality,’ ‘How’d you like this show?’"

LeVine is a champion of The Food Network's "Chopped." He was also featured on "Beat Bobby Flay," "Food Paradise," "Alex Vs America," and "Morimoto's Sushi Master" among other shows. He is also the reigning Long Island chef of the year in the Bethpage Best awards.

Six-course meals start at $100 per person for a six-person minimum, while 10-course meals start at $175 per person. The price could increase if parties ask for a specific menu or dishes.

Nothing on the chef's menu is served on 317's a la carte menu. LeVine said he never repeats a dish, either.

"It’s never, ever, ever the same. I pride myself on that, never repeating a dish," he said. "I may use a product, but it will never be the same dish. Duck breast, I can use it 1,000 different ways but always create something new. If you come back multiple times, you’re going to have a great experience. There’s always going to be a twist to it."

LeVine brings in seasonal or local flavors and tries to offer customers things they normally wouldn't eat. He always offers a duck dish, but will sometimes serve up quail, pheasant or rabbit.

The chef creates the menu the day of the event. He will ask groups what their dislikes or allergies are.

"After that, they don’t know what they’re getting into."

The final course of each tasting features LeVine's famous "dessert-scape."

"It’s like Willy Wonka runs into a street artist and winds up on the table," he said. "It’s interactive for the customers."

There's always fire involved in the dessert-scape.

"I always tell people when they come in, 'You’re going to want to save room for dessert.'"

Tastings will be paired with cocktails, wine or beers, depending on what the customer wants.

LeVine takes pride in converting people into fans of foods they didn't like before — particularly duck.

"The majority of the people who come always tell me before they try it, 'I hate duck.' And then we convert them. But then they’ll go someplace else, come back, and say, 'I didn’t like their duck the way I loved yours. I’m only going to have it here.' That’s cool."

He also uses different vessels for his foods, including a cigar box he pulls out for smoked courses or a metal playhouse he uses for some dessert-scapes.

"It’s a unique experience. It’s like going to an upscale restaurant in Manhattan without the Manhattan prices."

The chef's table allows customers to watch the restaurant staff "bust their tails to make food, create, push and have fun," LeVine said.