Queens Tribune

135-20 39th Ave., Flushing
(718) 670-7400
delugerestaurant.com
Cuisine: Global
Hours: 6-10:30 a.m. for breakfast, 12-3 p.m. for lunch, 6-11 p.m. for dinner
Parking: Lot at hotel
Takeout: Yes
Credit Cards: All major

Three little words: opulence, luxury and taste.

From the indoor waterfall setting to the silk textiles that create an illusion of a Middle Eastern tent and the food that bursts with flavors and combinations that cannot be defined by any one cuisine, all three words describe Deluge.

The restaurant sits in the lower lobby of the Sheraton LaGuardia East hotel, its waterfall in view from the main entrance. Descend the stairs and enter the cozy lair that invites you in to sit, relax and enjoy a superb meal.

Executive Chef Michael Navarro, who has been trained at the French Culinary Institute, has created a menu that is simply unique. It is like nothing else that exists in Queens, and he has managed to take the often-mundane process of serving up a few courses into an art form that is rivaled by only the finest chefs in the world.

We were welcomed with water and crisp flatbread served with a fresh hummus that carried more of a lemon flavor to it than most, which seem to be heavy on the garlic.

We were served what Chef Michael refers to as “Small Plates,” created in sets of four; they give diners a sample in preparation for what lies ahead.

The roasted lamb tenderloin served with a tomato confit over toasted farrow was filled with spring flavors and offered a grain hardly ever seen outside of Middle Eastern cuisine. Next was warm pecorino fondue with thyme honey, hazelnuts and pepperoncini, which was smooth and rich, served with simple toasted rounds. These were served on the same setting as the grilled skirt steak with baby dandelion greens and chimichurri and the Mediterranean baby octopus, braised fennel, roasted red pepper and romesco.

The second set of small plates held an equal number of taste sensations. The sake glazed pork ribs were sweet and tender, a great contrast to the quail legs with crisp prosciutto and sage, which had distinct savory flavors. These were complemented with simple braised vegetables – mostly small peppers and zucchini florets – and seared big eye tuna served on a green apple, cucumber and mint salad. And this was only the first course.

Find out for yourself what else Deluge has to offer — high-end cuisine for reasonable prices — because it’s something you definitely don’t want to miss.