The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Open in Long Beach: Brixx & Barley
A new restaurant has opened in the spacious former Long Beach digs of Grillfire. Brixx & Barley is a collaboration between Daniel Macaluso, Rich Cammarata (of Ciao Baby in Commack and Massapequa Park) and Anthony Millwater, a bar manager at RC Dugan's in East Meadow.
Macaluso said that the restaurant’s name referred to the pizza oven (made of . . . brixx) and the selection of around 70 craft brews (made from barley).
The menu is large and imaginative. Among the 10 brick-oven specialty pizzas are shrimp scampi (with "exploded" garlic, chardonnay and pecorino), kafta lamb (with cardamom curry, feta cheese, mint oil and curried yogurt sauce), pizza in purgatory (with oven-poached eggs, Parmesan, basil and spicy chili oil) and Grandma’s smashed best meatball pizza. Pies are 12 inches and range between $14 and $17.
Beyond pizza are salads, entrees, macaroni, sandwiches and burgers. Many of the appetizers evince a beer theme: Prime rib and Guinness chili ($10 / bowl), IPA-braised brisket quesadilla ($12), Brooklyn-ale-battered fish tacos ($10). Entrees, such as veal bruschetta topped with arugula and tomato and charred miso sea bass with wild-mushroom risotto, hover around $20.
Brixx & Barley is at 152 Park Ave., Long Beach, 516-544-4511, brixxandbarley.com.