The best gastrobpubs on Long Island: Eat here now
Neither pub fare nor bar food, what you find at a gastropub is pretty refined and usually creative. It's the high end of the homey, boosted with style and accompanied by top brews. The word "gastropub" is fairly new to the language. But the appeal of the restaurants that offer it goes way back.
Here are our Top 10 gastropubs that make you want more to eat and to drink, in alphabetical order.
BBD's - Beers Burgers Desserts(Credit: Randee Daddona)
BBD's - Beers Burgers Desserts, Rocky Point: In artsy, urban-style digs, chef-owner Ralph Perrazzo offers both beer and bourbon on tap, along with an extensive burger menu (available grilled, griddled or steamed). Start with a smoky, grilled candied-bacon wedge salad or addictive pretzel-crusted mac and cheese. The signature burger is a 12-ounce patty grilled over wood and charcoal and served on a toasted brioche bun. Perrazzo also gets creative with specials, like authentic Japanese ramen soup. Mini Chicago hot dog sliders (pictured) are the real deal. Desserts -- the roster changes regularly -- are a forte.
Heirloom Tavern(Credit: Alessandro Vecchi)
Heirloom Tavern, Glen Head: Kent Monkan's refined take on the gastropub theme results in a savory, local hangout. It's a tight spot with broad ambition. His selections range from a meatball hero to pasta carbonara with lobster, tempura-style bay scallops to steak au poivre, seafood gumbo to lobster bisque, lobster taco to Scotch egg, filet mignon sliders to a duck spring roll to a Berkshire pork chop (pictured). The flourless chocolate cake could change your mind about the much-abused dessert.
Joe's Garage & Grill(Credit: Randee Daddona)
Joe's Garage & Grill, Riverhead: This hip race car-themed place scores big-time, thanks to chef Brian Burner's skillful from-scratch cooking and in-house smoking, to be washed down with interesting craft beers. Try the Tokyo Drift sliders (pictured), steamed Asian buns, enfolding succulent house-smoked pork belly, kimchee and cucumber salsa. Or the smoked turkey potpie, served in an iron skillet with a biscuit topping. Finish with s'mores mousse parfait.
Morrison's(Credit: Barbara Alper)
Morrison's, Plainview: Good brews flow at Morrison's, and the food matches them. Shelby and Harry Poole oversee a noisy, entertaining spot. Sample the grilled cheese with chevre and muenster, slab bacon and tomato, on milk bread; the shrimp po'boy; fried calamari with hot peppers; barbecued beef short ribs; macaroni and cheese with bacon; crisp chicken wings Buffalo-style or barbecue-sauced; shrimp gumbo (pictured) and a fired-up jambalaya.
Old Fields(Credit: Heather Walsh)
Old Fields, Greenlawn: This warm, spirited New American gastropub, which just sprouted a Port Jefferson offshoot, offers a compelling array of craft beers, along with an intelligent wine list. While the menu changes seasonally, some gastro classics can be counted upon. Among them: the fine roasted chicken; beefy, juicy burger; seared ahi tuna sandwich with olive tapenade; a well-marinated skirt steak; and house mac and cheese with orecchiette pasta (pictured).
PeraBell Food Bar(Credit: Doug Young)
PeraBell Food Bar, Patchogue: PeraBell colorfully contributes to the revival of downtown Patchogue. It's a neighborhood spot that draws from out of town, too. Some recommendations: Tex-Mex empanadas, a tuna tartare pizza with sriracha mayo and marinated tofu (pictured), sliders, chicken wings five ways, fried chicken with bacon and waffles, Gorgonzola cheese-crusted hanger steak, the lobster roll, an oyster po'boy made with bluepoints, and cedar-roasted salmon.
Sapsuckers Hops & Grub(Credit: Doug Young)
Sapsuckers Hops & Grub, Huntington: A menu of modern comfort classics plus an impressive roster of interesting craft beers -- on draft and by the bottle -- keep this ebullient gastropub hopping. If the noise level is earsplitting, compensation may be found in such dishes as wood-smoked baby back ribs, pulled-pork sliders, smoked-and-braised pork shank, macaroni and cheese (pictured and house-made Sardinian-style hot dog. The burger here is first-rate, the Cubano sandwich more than satisfying.
The Savoy Tavern(Credit: Jeremy Bales)
The Savoy Tavern, Merrick: Chef Kevin Liebov now defines The Savoy Tavern, a handsome restaurant where Brooks and Porter steakhouse used to be. Liebov, formerly of Merrick's Nicholas James Bistro, freshens the place, which is decorated with some images from Harlem's departed Savoy Ballroom. His polished fare takes in braised pork belly with roasted shallot and pineapple; panko-crusted crabcakes; roasted chicken; fish and chips; pan-roasted Scottish salmon (pictured); pan-seared soft shell crabs; warm croissant bread pudding.
That Meetball Place(Credit: Jeremy Bales)
That Meetball Place, Patchogue: Built with reclaimed wood and brick, this cavernous spot reverberates at night, when a young crowd settles in for an evening of craft beers, interesting wines and all manner of meatballs. Chicken balls, beef balls, seafood balls, even veg-ta-balls. Get them over pasta, tucked into sliders, or as part of a composed sandwich. Finish with a skillet-baked cookie topped with a ball of gelato.
Tullulahs(Credit: Daniel Brennan)
Tullulahs, Bay Shore: With a Williamsburg vibe and a snappy, eclectic menu, Tullulah's lets you channel your inner hipster and eat very well, too. Credit chef Steven Scalesse. Have a local beer and down sliced chorizo with glazed apples; the cheese-and-charcuterie combo; lamb ragù; monkfish "osso buco"; pan-seared scallops with green lentils and chive cream; pan-seared rib-eye steak with sweet potato hash and broccoli raab; and baked cauliflower with aged Cheddar (pictured).