Mixing it up at Snowdonia!
By Ilija Sekulovski
The new changes are a result of new wants and ideas from customers – wants the Snowdonia was eager to fulfill. Tom Davies, co-owner, said “we value the opinions of our customers and take what they have to say very seriously.” These opinions include different types of menu additions, as well as more freedom in ordering.
To bring about a new style for the restaurant, Snowdonia brought in Nathaniel Felder as Supervising Chef. Felder, previously of Catch in Manhattan’s Meatpacking District. Chef Nathaniel aim to keep Snowdonia’s high quality of food – which we’ve tried and think is wonderful – while putting his own personal spin on the offerings, along with the original Welsh spin that the restaurant has come to be known for.
Changes to the menu include a new seasonal summer menu, such as an inventive Watermelon Salad, battered Fish Corndogs (a huge hit from the Craft Beer Clambake), a charcuterie section, a Steak Caesar entrée, and the “Welsh Rarebit”— a Welsh classic grilled cheese— in addition to other items.
On the drinks side there are five new cocktails, including the Smokey Mountain, made with Mezcal and blood orange; the Cable Car, featuring gin, St. Germain, and grapefruit cordial; and the Snowdonia Iced Tea— a secret blend of liquors made in the “Long Island Iced Tea” tradition.
Daily specials are set to fulfill customer satisfaction as well. The Craft Beer Clambake, which was a huge hit, is scheduled to go on all summer until labor day, as well as a new surf and turf special Friday through Sunday – a ½ lobster stuffed with crab meat and chorizo, accompanied by seared skirt steak and asparagus. The oft requested mussels are now just $10 on Wednesdays.
We’ve definitely heard some murmurs of complaints about Snowdonia – such as slow service and small portions for the price – and we’re glad that the crew has really listened and taken the criticism to heart. Snowdonia is a restaurant with loads of potential, and located in a great area of Astoria, and we’re hoping that this new direction is a chance for them to really flourish.