Dakota’s on the Cove has been making quite an impression since the new restaurant opened on Sept. 4 at the Hammond’s Cove Marina in Throggs Neck.
Located in the space formerly occupied by The Ice House, the restaurant has undergone a complete renovation and expansion to create a cozy and inviting vibe, offering delicious food and beautiful views of Hammond Cove Marina.
With daily and weekly specials, the staff aims to offer great food that’s affordable for any budget and provides something a little different from the usual cuisine in the area.
“Our whole approach was simple, affordable, approachable, and very hospitable,” said Raul Adorno, the restaurant’s director of operations. “It’s a new American cuisine because we have a little bit of everything. We wanted to keep it very simple so that everything we put out is just simple and it’s delicious.”
The restaurant is owned by Dave Schmitt, a fourth-generation marina operator who named the venue after his daughter. When he purchased the restaurant, Schmitt not only expanded the venue by adding a wraparound deck and completely renovating the interior but also had the docks rebuilt, which were in deep disrepair.
According to Adorno, eventually boaters will be able to order from a special dock menu and have a server run the food out to the boats. Plans are also in the works for a beer garden, which will be for warmer months. For now, with colder weather in full effect for the fall and winter seasons, guests can enjoy the waterfront view from the spacious dining room, which offers front-row views from the windows while keeping guests warm and cozy.
“We were very mindful as we laid out the restaurant to try to create a very comfortable and welcoming environment for all,” said Adorno.
Their menu offers something for every appetite, from Maui fish tacos and crab cakes to sliced NY strip steak, salads, and more. Throughout the week, they feature deals like Burger and Brew Mondays, Taco Tuesdays, and Wine Down Wednesdays, which offers 50% off select bottles of wine. Since opening, a few go-to dishes have emerged, including the beet and watermelon salad, the seared salmon with citrus glaze, and the Romano-crusted chicken and pasta.
“We let the crowd pick the favorite, and so far it’s been the Romano chicken,” said the restaurant’s executive chef, Ceasar Torres. “We try to give a modern twist—we call it Modern American because that’s what Modern American is—everyone does everything now.”
As the community becomes more familiar with Dakota’s, the restaurant has received positive online reviews from customers and has already developed a few regulars. From its inviting space to its welcoming staff, Dakota’s aims to be more than just a place to eat.
“I wanted this to be more than a place you come to for that one special occasion, but a place where you can come two, three times a week,” said Schmitt. “It’s priced affordably, you’re getting fresh food, and you’re getting an atmosphere where you feel like you’re part of the family.”
