Long Island Restaurants

Camille's

The continental restaurant is reborn at Camille's. The kitchen deftly balances French and German cuisine. Traditionally, these two have been welcomed on Long Island with the warmth of the Russian winter. But Camille's has staying power. The attractive eatery is very good on a consistent basis. And the fixed-price menu is a deal. Satisfying appetizers include the Alsatian-style onion soup, caramelized onion tart, wild mushroom ravioli and baked escargots. Then, move on to the sauteed pork medallions with glazed apples, roast rack of lamb, Wiener schnitzel with spaetzle, or Bavarian veal and pork sausages with riesling-braised sauerkraut. You can skip the baked Brie in pastry and the chicken Francaise. Service is warm, as is the entire experience.

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