Abel Conklin's: Traditional Steak, History and More

I have dined here before and it consistently delivers excellent service and steak.

Parking in the Village isn't always easy especially in the winter when walking  can wrap you in coldness. Not a problem at this Huntington icon. Swinging into town from work, hoping to be timely I was able to pull right into the municipal lot caddy-corner from Abel Conklin's. Well-lit signage, Abel's is easy to spot just south of Main Street.

The entrance to the restaurant is met with a spacious patio; outdoor tables and heaters. Alfresco anytime of year.

The bar was lively upon entering  just enough of  a crowd for a midweek break.  It was 8pm so no doubt some leftovers from the 4pm to 7pm happy hour crowd.

Immediately greeted by the host we were taken to a table in the lower level.(3 steps down) As we passed the other patrons the restaurant was noticeably filled but not crowded with a diverse crowd aged, judging by appearance, from 40-70.

Our table in the near corner of the lower level was somewhat private and we could easily hear each other talk.  White linen tablecloths and napkins, freshly laundered and pressed.  The restaurant appeared very clean.  The decor was 'den' like. Wood on the walls, pictures of varying themes and curtains which we decided could definitely be updated with a different pattern. Nonetheless an overriding sense of comfort and coziness prevailed.

The bread basket was brought almost immediately with my favorite flatbreads and freshly baked rolls and raisin bread.  Not a fan of raisin bread beyond breakfast, I opted for diving into the flatbreads.

When I asked for a 'cab' the house wine was not met with a suggestion of reviewing the wine list but it was quite good.

Our waitress was friendly and attentive, explained the specials of the day.  Although Abel Conklin's is famous for their steak, they had surprisingly quite a few fresh fish choices; most with an Asian flair to them.

I opted for a traditional meal of steak and 2 sides, a petite filet mignon, baked yams and steamed veggies.

Before that was to arrive, I just couldn't resist one of the specials which the waitress so deliciously described. Imperial Shrimp Oreganota for starters. Huge shrimp, stuffed with mozzarella and wrapped in bacon! Didn't do much for my cholesterol level but they were cooked to perfection; crispy outside and tender inside.   My dining companion enjoyed the baked clams which I of course shared…not wanting to give up one of my shrimp in exchange but I did.  I found the baked clams to be a bit bland.  My feasting buddy enjoyed them to a finish.

Dinner arrived soon enough. Both of us ordered the petite filet and done to perfection. His, well done on the outside and medium on the inside with Béarnaise sauce was met with a welcoming fork and knife and immediately enjoyed.  Traditional cream spinach and well-done fries were met with complete satisfaction by his taste buds.

My steak arrived with a crunchy garnish of yummy skinny onion rings. I savored the flavor of my rare steak, which was incredibly tender.  My yam to my surprise had perfectly toasted mini marshmallows on top! I ate it all up! Delightful meal I decided to succumb to the fullness of my belly knowing my doggy bag would provide a wonderful lunch the next day.

Warm and satiated I was vacillating between a second glass of wine or a cup of hot coffee.  When the dessert tray was presented with an abundant selection my decision was made…hot coffee and crème brulee.  Coffee freshly brewed arrived nice and hot but the brulee barely warm on its beautiful crispy top shell and almost cold on the inside. Together we nonetheless enjoyed it and finished it, lickety split.

As we left the restaurant I was thankful my car was just across the street on this chilly nite. 

P.S.) Sliced strips of leftover steak atop a bed of lettuce…my lunch the next day rivaled any previous.

Abel Conklin's is open for lunch Monday through Friday, 11:30 a.m.-4 p.m.; and dinner Monday though Thursday, 4  to 10 pm; Friday and Saturday, 4 to 11 p.m.; and Sunday 3:30 to 10 p.m.