We Hate Beer! April Fools! We Only Hate Everything Else.
Bronx Pizza Company
(516) 802-4112, Syosset
Niko: Pizza For Brains, for $400.
Pizza Trebek: Little Caesar, the toga-clad, gladiatorial animascot for Little Caesars Pizza, is recognized for this iterate phrase during commercials and advertisements.
Niko: What is “Pizza! Pizza!”?
Niko: Pizza For Brains, for $500.
PT: Established by the Zilla family in September of 2011, this Syosset pizzaurant utilizes on-premises baking for its thin-crust artisan pies, with pulled pork and ravioli among available additions, and pours 17 drafts, including Sly Fox Brewing Company Pikeland Pils, a dry, German-style pilsner. It represents Arthur Avenue in the Bronx.
Niko: What is Bronx Pizza Company?
Niko: May I dress my podium and microphone with mozzarella and consume?
(516) 354-2300, Floral Park
“Most of our staff have been with us for almost thirty years,” says Bill Fitzgerald, owner of Koenig’s Restaurant since 1999. “We’re one big family, both employees and customers.”
Fitzgerald, who “climbed the ladder from assistant manager in 1983,” attributes Koenig’s communal success to the current absence of “authentic, old world” restaurants on Long Island that offer “the promise of fresh-cooked German food.”
“We’re one of the only ones left,” says Fitzgerald.
Within the dusted-brick corner structure, established in 1944, one can pair sauerbraten, Schnitzel à la Holstein and Kassler Rippchen with three Hofbrau Munchen drafts (Dunkel, Hefe Weizen and Original).
Southampton Publick House
(631) 283-2800, Southampton
Home of Phil Markowski, brewmaster, and winner of 14 Great American Beer Festival (GABF) medals since 1996.
Markowski, author of 2004’s Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition, creates high-rated, style-exact beers (e.g., Berliner Weisse, a wheat funkensour homage to Berlin, and Abbot 12, a Belgian quadrupel) within the microbrewery-restaurant, which once operated as a speakeasy. Currently owned by Donald Sullivan, Southampton Publick House offers 12 drafts with full eats.
Growlers and small-batch 750ml bottles are also available.
Sullivan on Markowski:
“He’s developed his craft by continually experimenting and advancing his own education, traveling extensively with the mission of researching true-to-style brewers and breweries. Phil’s brewing is about the subtlety of flavors and getting the beer to be as exact to the style as possible. Additionally, Phil will look to the worlds of food and wine to help steer him if he’s looking to have a beer better represent the area or origin of that beer. His understanding of food and beer allows our beers to be very well coordinated with our seasonal menu.”
(631) 447-7744, Patchogue
Eric Rifkin, whose credentials include chef of New York’s City Crab and Seafood Company, and recipient of Restaurateur of the Year by the Long Island chapter of the New York State Restaurant Association, was initially advised against the concept of a Southern-style pit barbecue on Long Island.
“My friends and family were skeptical about barbecue and craft beer in Patchogue, but good culture has always existed here,” says Rifkin. “We just needed to wake it up.”
Established in June of 2006, and named after Rifkin’s daughter, Bobbi, BOBBiQUE uses Southern influence to craft its menu of brisket, St. Louis-style ribs, pulled pork and barbecue chicken.
It also pours 12 drafts and 70+ bottles.
Recent highlights include Brooklyn Brewery Mary’s Maple Porter, brewed using syrup from an employee’s maple trees, and Long Ireland Beer Company Double IPA. (The latter was the sole keg released by Long Ireland Beer Company.)
BOBBiQUE photo by Stephen Lang