Chefs Of New York - East Northport

Food is terrific, sometimes the servers can be overwhelmed by the shear number of customers, I can't fault them it's a busy place. Just be patient

I took my grandsons there Friday night the service was horrible along with the foodThe front counter could not get the orders straightWorst experience

There was a small hiccup with our pickup order, but when we called they re-did our order and delivered it. This was very much appreciated. The food is always good and we’d definitely recommend. Reliable and respectful owners who do the right thing for their costumers.

I often get the veggie pizza and it’s the most delicious pizza ever. It is very consistent and I am always looking forward to it. It has broccoli, fresh garlic, cherry tomatoes, fried eggplant, and mozzarella cheese. The portion size is great, there is so much broccoli! The fresh garlic gives it so much flavor. (There is no red sauce on this pizza) This pizza is made fresh every single time and whoever is making it does a great job!!!

Here we go… went here for an event after lunch. Staff was as best they could be. 35 people and they had one server and one bus boy. They did great considering how overworked the boss had them. The food. Bread fresh garlic knots with no sauce. Knots were good butter needed sauce would of been preferred but was a tell to things to come obviously… cheaping out from the get go.. Took the order but then only asked for your salad order…when you take the order for catering you do the whole thing there’s no reason to do double duty by not once but twice moving around the crowd to then get a dinner order… so strange.Pasta? Yikes. They used old pasta clearly reheated by steaming. Worst part was it wasn’t pasta from even the last few days. I’ve worked in a pizzeria/restaurant that did the same trick. This was minimum 3 day old pasta sitting in a vat in the fridge. Obviously they choose this for catering to stack their used pasta to save food cost. Man…. I forked a penne noodle and without even breaching the first millimeter it split in half. Yikes. The taste? What you’d expect from leftover pasta… seriously what does it take to make a fresh pot of pasta? 35 people? Get a 100 quart pot of water boiling slam 6 8 lbs in for 8 minutes and toss in your top sauce… is it so hard? It’s a Sunday. You aren’t slammed. Don’t use a catering job as your opportunity to get rid of what you didn’t use Monday through Saturday. Absolute embarrassment. Chicken parm was clearly old. Breaded days before. You can tell when it separates following cooking. Huge air pockets when served, dry, shake shame shame. Someone is paying what to them is big money for a decent job and what was offered was what I would expect from a lunch room cafeteria. Stay away from chefs of New York. Go to La Famiglia or something comparable for what, 100 bucks more? They got 2 stars because the service was working their rear ends off. The manager/owner whoever he was could of cared less about the event.