June 5, 2018 By Tara Law
A trio of Jackson Heights residents have opened a restaurant serving contemporary American food on Northern Boulevard.
The Queensboro, located at 80-02 Northern Blvd, opened Friday serving drinks and a limited food menu.
The restaurant will debut its full dinner menu on June 11, serving small plates of seasonal vegetables, pizzas, pastas, and a variety of main courses, including grass-fed burgers, chicken, fish and steak.
The restaurant is owned by first-time restauranteurs Dudley Stewart, Michael Fuquay and Tony Liu.
Fuquay said that the three had decided to open the restaurant because they believe there is a demand for a modern take on American food in Jackson Heights.
He and his partners aim to make The Queensboro a “cornerstone of the neighborhood,” Fuquay said.
“We want to create the sort of restaurant that we would want to dine in ourselves.” Fuquay added.
Fuquay said that The Queensboro has not released its full menu yet, but said that many dishes will highlight seasonal vegetables. Plates will include sugar snap peas served with mint, ricotta salt and lemon, as well as kale paneer with chapati.
Other dishes will include primavera pizza— a white pie topped with asparagus, scallions and pecorino— and ziti filled with corn, bacon and mushrooms.
The Queensboro also offers a full drink menu, including local craft beers and special seasonal cocktails such as “The Red and the Black,” with tequila, lime, black pepper and market strawberries.
The restaurant’s chef is co-owner Liu, who has extensive experience as a chef at fine-dining establishments.
Through his career, Liu trained at famed French restaurants Lespinasse and Daniel, worked at Tabla, a fine-dining Indian restaurant; Babbo, Mario Batalli’s flagship restaurant; was the head chef at August; and as the executive chef at Keith McNally’s restaurants, Pulino and Morandi.
The Queensboro offers seating for 110. The restaurant is currently open daily at 6 p.m.