If you want to know what's cooking at Bin 5 in Rosebank, know it might just be something you've never tried before.
After opening in 2011, the restaurant has become known for pushing the limits of culinary creativity.
Its 3 owners have more than 50 years of restaurant experience between them and have established a loyal following here at their Rosebank eatery.
"On our business card it says craft cocktail and cuisine so what we try to do is introduce Staten Island to a different palette of flavors, a different style of cooking and different style of drinking and just maybe a few things," said Co-Owner Danny Ippolito.
That means you'll find small plates, like bone marrow. Also popular, their Duck Leg Risotto.
"It's a confit duck leg, over mushroom and hot capicolla risotto. It's made with a delicious duck stock that takes him quite a while, a lot of our dishes take quite a while with the stocks, and then the duck leg is crisp because it's finished in the broiler," said Ippolito.
There are more traditional items on the menu too, like several different homemade pastas...including this mushroom ravioli.
Their veal chop also gets rave reviews.
The Michelin Rated restaurant only has 40 seats, allowing each dish to get the attention it needs.
Executive Chef Stephen Lee mans the kitchen.
After working for celebrity Chef Tom Collichio, at 2 of his Manhattan eateries, he's come to Staten Island where he's picked up on what people in the borough like.
That includes not skimping on the portions.
"Staten Island likes their food and they don't want to feel shortchanged, so you can't do that to anyone," said Lee.
Words he lives by, evident by the size of their short rib served with a red wine glaze alongside a generous portion of roasted potatoes and brussel sprouts.
Bin 5 has an extensive cocktail and wine list, where it is all about quality.
"Quality is key, and our ingredients are top notch. All juices squeezed fresh in house. We don't have house liquor here, we just have premium ingredients. We do charge accordingly but the drinks speak for themselves," Ippolito said.
So too do the desserts, like this homemade pecan pie. Baked in house by Danny's Mom who makes all the cakes.
Keeping it all in the family. And having fun while they do it.
"It's like Christmas Eve every night,this place when its packed, people call me up and say we'd like a nice quiet table and sometimes its just not the case, I'll say don't say I didn't warn you but on Saturday Nights this place is booming," Ippolito said.
That's why reservations are highly recommended.
Bin 5 is open for Lunch and Dinner 7 days a week.