A Monsoon Tour: An Exclusive Peek at the Newest Village Restaurant

Despite the sound of saws, the banging of hammers and several work crews tackling a half dozen projects simultaneously, it’s not hard to envision what Michael Bohlsen is aiming to create in his latest restaurant development project.

A tour of Monsoon, being built in the former Bank of New York building on Deer Park Avenue, already shows signs of the elegant and classy ambiance its owners aim to provide, and for which Monsoon will likely be known for in just a short time

While there appears to be, to an untrained eye, lots of work remaining--given piles of wood, unfinished walls and wiring to be tucked away--the project is 92 percent complete and on schedule to open in early to mid February.

Patch had an exclusive opportunity to walk the soon-to-be Asian cuisine eatery with Bohlsen, co-owner along with brother Kurt of the Bohlsen Restaurant Group (BRG) that is building the $9 million establishment.

Monsoon represents a wind of change in concept and menu for BRG. It is the group’s first Asian eatery  and the sixth in its portfolio of leading Long Island restaurants including Tellers Chophouse and Beachtree in East Islip.

Upon entering Monsoon patrons can check coats and bags and then step into a sprawling lounge area with a huge long bar lining the north side of the first floor.  On the opposite side is a long and wide staircase leading up to the second floor dining area.

The Babylon project is a bit more special than some earlier endeavors given the family’s connection to the community, explained Bohlsen.

“I’ve always wanted to open a restaurant in the village as I’ve grown up around here and my family has been in this area a long time,” he says, stepping through the lounge area that first greets a diner.

The first floor offers the lounge area, then a more intimate dining area as well as a private dining room set off with glass walls. The restaurant will boast exquisite rest rooms complete with a large vanity area for female patrons. The decor is elegant and simple.

The private dining area, said Bohlsen, will likely be used for company or family parties and events.

“You’ve seen where big groups come into a restaurant and they’re seated along with everyone else and it just tends to monopolize the room and that usually doesn’t make the patrons happy,” explained Bohlsen.

Upstairs on the second floor, there is a smaller lounge area affording a scenic view of the first floor activity, as well as a very special feature for patrons in the upstairs dining area.

An expansive glass partition offers an unobstructed view of kitchen operations without having to endure any of the noise from the gallery.

Servers, however, may not be as enthralled with the design, admits Bohlsen, given the back stairway they’ll be using to serve diners on the first floor.

“They’ll definitely need to be in shape,” he says with a smile.

One of the few pieces of décor already set in place is a huge red sun, a familiar Asian symbol, adorning the second story area.

While Bohlsen wouldn’t give up cuisine choices being made, he says the menu is nearly set.

“We start and then things typically change given patrons' response and wants and what’s working and what’s not,” says Bohlsen, who is also keeping mum on who he’s hired to be top chef.

He’s declining to reveal his culinary leader for mostly superstitious reasons. The last time he revealed the name of a chef for one of his impending restaurants the chosen hire had to be replaced at the last minute.

While Monsoon can hold 275 patrons by permit allowance, Bohlsen doesn’t envision having such a crowd most nights. He’s planning to hire some new staff and is reassigning current staff from other BRG restaurants to keep service missteps to a minimum.

“A restaurant is like anything else, it’s only as strong as its weakest link so bringing in seasoned employees who are already familiar with our philosophy ensures that the service quality will be strong from the start,” he explains.

“Monsoon isn’t about going out to get a meal in our view," he adds. "It’s about providing an entertaining dining experience."

The current economics, and increasing competition in the restaurant business, is making patrons be more choosey about where to dine, he acknowledges.

“People are still going to go out to eat but they want to make sure they’re spending their money wisely. And we’re going to ensure they make the right decision when coming here,” said Bohlsen.