Beyond The Kitchen: Insignia Prime Steak and Sushi

Emir Radoncic, Managing Partner

610 Smithtown Bypass, Smithtown | 631-656-8100
insigniasteakhouse.com

It is no secret that Insignia Prime Steak and Sushi is a standout success, consistent with the legacy of the Anthony Scotto restaurant brand. I had the pleasure of sitting down with Managing Partner and General Manager Emir Radoncic to gain insight into the inner workings to reveal the “secret sauce” that has kept Insignia at the top of its game since 2011.

Ideology and Vision

Founder Anthony Scotto envisioned a restaurant akin to Blackstone, further east in Suffolk County, yet more refined than a traditional steakhouse. The concept was to offer an elevated menu featuring prime steaks, a curated sushi selection, adventurous seafood dishes, and impeccable service. Take a drive up to the Insignia property, enter the premises and immerse yourself in an atmosphere reminiscent of a majestic country mansion, with interiors that exude warmth and opulence.

As Mr. Radoncic explains, “We’ve learned that you must first get to know your customers, exceed their expectations, to ensure 100 percent satisfaction one table at a time.” Visitors to Insignia will often find Emir personally greeting guests, forging emotional connections that he considers to be the most critical element of their success.

Culinary Direction

Emir continues, “Beyond offering our patrons the finest prime beef, including numerous Wagyu options, Insignia is distinguished by its high end, extensive sushi selection. It elevates the fusion concept we have created within a refined, upscale dining atmosphere.”

A signature highlight that Mr. Radoncic personally created is the 40 oz. Australian Wagyu Tomahawk Steak, a showstopping bone in ribeye, rich with marbling and tenderness. Presented skewered with a full sized decorative Katana sword, then sliced on a hot stone tableside, “Our clientele love this as it creates both a dramatic presentation and a memorable photo opportunity,” says Emir.

The Guest Experience

Emir takes pride in how his team connects with loyal guests. “From the moment you arrive, be welcomed into elegance and genuine hospitality. Our philosophy is simple: treat every guest as if they are the most important person on earth, while allowing them to relax and immerse themselves in an unforgettable dining experience.”

Whether for a romantic dinner, a celebratory gathering, or a special event, each detail from plate presentation to attentive service reflects Insignia’s commitment to excellence. The restaurant’s versatility is notable, offering indoor and outdoor spaces accommodating up to 250 guests. Highlights include a dramatic wine cellar overlooking a spacious dance floor and a grand bar for cocktail hour. Private events are customized for weddings, Sweet 16s, Bar or Bat Mitzvahs, corporate functions, or social gatherings, all flawlessly executed by Insignia’s experienced special events team.

The Insignia Team

When I asked Emir what he believes is the most important attribute behind Insignia’s success, he replied, “You’ve got to have the ambience, great food, and yes, exceptionally good service, but our team takes it next level. Great food may draw them in, but a knowledgeable, experienced, well trained staff keeps them coming back. Many of our team members have been with us10 years and longer. Excellence on the plate means nothing without excellence at the table.”

He added, “I must also say that everything we do stems from the top. Our leader, Anthony Scotto, exemplifies the integrity, quality, and excellence that Insignia represents.”

Foodie Insight

Though the foundation of this story evolves around the ideology behind the success of Insignia, it would have been remiss not to share with you some dishes to consider on your next visit. With Insignia’s spacious bar, begin your experience here. Get to the restaurant half an hour before your reservation and relax with one of their signature cocktails.

Once arriving at your table, ask the server for The King Lobster Roll appetizer (not on menu). Presented in ten oversized rolls made with spicy lobster, cucumber, avocado, topped with Wild Alaskan King Crab Meat and a sweet mustard drizzle. Enough for two
to share.

The French Onion Soup elevates this traditional appetizer to the next level. A savory, rich broth with brioche croutons topped with slightly charred Gruyere cheese is simply delicious.

For mains, I cannot seem to break away from the traditions of what their Bone In Ribeye delivers. A stunning medium rare 24 ounce portion cut like butter. It is those first few bites along the rib cap that I never seem to tire of, and at Insignia, the consistency is uncanny.

The Atlantic Swordfish is another wonderful option. A thick center cut pan-seared swordfish crowned with a silky olive oil potato purée, surrounded by tender broccoli florets, sweet fire-roasted peppers, briny olives, and marinated artichokes. Clean, bold, and beautifully balanced. Insignia takes their seafood seriously. This medley of vegetables creates a symphony of flavors and textures that round out this beautiful Mediterranean dish.

Defined in the dictionary as a badge of distinction, the name Insignia describes everything that this exquisite restaurant is. Exceptional hospitality, great food, and a standard of excellence that keeps guests returning year after year.