Bio

Hal Levine was the kind of accountant who remembered your kids’ birthdays along with your tax bracket. A Plainview fixture, he ran his own firm for 40 years, serving generations of families with warmth and precision. He was treasurer of Temple Beth El, where he also taught financial literacy to teens. Hal loved crossword puzzles, black-and-white movies, and Sunday mornings with bagels, lox, and The New York Times spread across the kitchen table. His spreadsheets were immaculate, but his real legacy was the trust he built—one client at a time.

Family Videos & Photos

Family Tree

• Wife: Ruth Levine
• Children: Steven (Plainview), Marcy (Commack)
• Grand Children: Max, Sophie

Family Recipe

🥩 Red Wine Brisket with Caramelized Onions

Source: Better Homes & Gardens

Ingredients:

• 3–3.5 lb boneless beef brisket
• ½ tsp kosher salt + ½ tsp black pepper
• 1½ cups dry red wine
• 1 (14 oz) can beef broth
• 2 large red onions, sliced
• 3 sprigs fresh thyme or ½ tsp dried
• 1 bay leaf
• 1 tbsp minced garlic
• 10 oz fresh mushrooms, quartered
• 2 tbsp chopped parsley (for garnish)

Instructions:

• Marinate overnight: Place brisket in Dutch oven with wine, broth, onions, thyme, bay leaf, and garlic. Refrigerate overnight.
• Simmer & bake: Bring to simmer, then bake covered at 325°F for 1 hour. Add mushrooms and bake 2–2½ hours more.
• Rest & slice: Let brisket rest 15 minutes, slice against the grain.
• Reduce sauce: Skim fat, boil sauce until slightly thickened. Serve brisket with sauce and garnish with parsley.

Testimonials / Stories

From Son Steven:
“Dad had this ritual—he’d sharpen three pencils before every client meeting. He said it showed respect. He taught me that numbers tell stories, and that integrity isn’t optional. At his funeral, a client came up and said, ‘Hal saved my business—and my marriage.’ That was Dad. Quietly heroic.”

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