Dine Huntington: Besito

John Tunney knows what brings diners to Huntington.

“Huntington has become the restaurant capital with all kinds of cuisines and talents that bring all kinds of people. It’s a great sidewalk town, lots of nooks and crannies, Tunney, restaurateur of the year in 2010, said.

“On the North Shore, there’s not a lot of other places to go,” he said. "Huntington’s always growing a little bit even in a bad economy. With the yogurt and coffee places, you can have a family event for less than $20."

When Dine Huntington Week kicks off Sunday, customers will be able to find almost any cuisine of interest, as 55 restaurants offer up three-course dinners at $24.95. Among them is Tunney’s Besito, named the No.1 Mexican restaurant in the tri-state area by Open Table last year.

Many diners will be coming from beyond Huntington.

“We can see and understand the geographics,” Tunney said. “Besito enjoys some very long tentacles for a restaurant. From very far east and very far west and from the south.  People are coming quite a distance, coming to Besito. Roslyn (another of his restaurant) draws from the west but Besito Huntington, it’s the original, it grabs more.”

Asked why what brings customers to his New York Avenue restaurant,  Tunney, former owner of Honu, said, “People like Besito because it tickles the sense of people. People enjoy the authenticity, and it’s always consistent cuisine.  The original culture--people feel that. And people are the best noticers of that kind of thing.

“We have fresh-baked churros, guacamole, a lot of things different from other restaurants. People today, if they go out they know they’re going to spend. If you don’t deliver the customer feels that. Putting your best foot forward is something we really work on.”

Tunney sees Dine Huntington week as a chance to show off his place, praised by The New York Times reviewer who wrote, ""As impressive as the decor and service were, it was the food that ran away with top honors."

Except for an extra $5 for filet mignon, Tunney says, the rest of the week’s menu at the special price is exactly the same.

“I want people to see the restaurant the way we intended,” he said. What’s the point, he asks, if a restaurant “Makes a little menu for something you don’t normally serve,” he asked.

“You should be proud of your restaurant and give your customers a thrill. What’s the point if you’re taking advantage of the public thinking they’re coming in for a good deal? People really appreciate it. It’s nice. Restaurants are about eating, leaving everything else behind. You’ve got to deliver that experience today.”