Rare650

The story

Crafted with passion, served with love

One Restaurant, Two Great Traditions

Rare650 by Anthony Scotto has carved out a distinct identity on Long Island by doing something few restaurants attempt seriously: serving prime dry-aged steaks and authentic Japanese-style sushi under the same roof, at the same level of quality. Zagat put it plainly — "First-Rate Meat, Fabulous Sushi and Fantastic Wine" — and Newsday's Peter Gianotti called it simply "Rare Indeed." That dual identity earned the restaurant Wine Spectator's Best of Award of Excellence in 2024, a recognition that reflects the depth and curation of its 850-bottle wine list.

The Space

The dining room makes an impression before the first course arrives. A floor-to-ceiling wine room anchors one end of the chic main dining room, while a glass Conservatory — fitted with ambient lighting, tropical landscaping, and oversized booths — offers a setting that draws comparisons to Miami and the Hamptons. There's also an energetic bar and lounge area where live music plays on select evenings. The restaurant enforces a proper attire policy, keeping the atmosphere consistently elegant without being stiff.

What's on the Plate

The steakhouse side of the menu is serious: a Classic Porterhouse for two, bone-in ribeye, T-bone, and filet mignon represent the prime cuts, while more adventurous options include Australian lamb chops with mint pesto vinaigrette and a Frenched long-bone veal chop. Rare650 holds certification from the Official Kobe Beef Association, and the menu reflects that commitment to sourcing — seafood is flown in fresh from Hawaii and Holland.

The sushi program is equally considered. An authentic sushi chef oversees a raw bar and a roster of specialty rolls that range from the house Rare650 roll (tuna, salmon, yellowtail, avocado) to the indulgent Surf and Turf roll combining Wagyu beef, avocado, spicy tuna, and king crab with yuzu soy. Starters bridge both worlds: Crispy Rice topped with spicy tuna and wasabi tobiko sits alongside Bone Marrow Surf & Turf — roasted bone marrow with dry-aged fat-poached lobster and shallot marmalade.

A sommelier is on hand to guide selections from the award-winning wine list, rounding out a dining experience that is genuinely hard to replicate elsewhere on Long Island.