5 Things to Eat at South Shore Dive

South Shore Dive Pub and Kitchen in West Sayville promises to give diners delicious comfort fare at Long Island Pulse Magazine’s Island Tasting to benefit Island Harvest Nov. 17. Treat yourself to a well-deserved night out and enjoy an evening filled with beer, burgers and BLT’s in preparation for the event at Coindre Hall. Here are some of the recent crowd-pleasers to keep on your radar.

Related Content: What to Drink at South Shore Dive

The Dive King Burger

You can never go wrong with a burger, especially when it’s prepared with breakfast ingredients. This mouthwatering sandwich features two six-ounce patties, bacon, cheddar cheese, a fried egg, lettuce, tomato and chipotle aioli. And, of course a side of hand-cut fries.

Buffalo Leg Confit


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This twist on traditional chicken legs will have you ordering seconds. Fried in duck fat and coated with an accented cumin sauce, these bites offer the perfect spicy kick. A sprinkling of blue cheese adds a rich, creamy texture; and a topping of shaved celery makes this delightful dish an edible arrangement.

Chicken BLT


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Perfectly toasted and artfully arranged, this classic dish is a must-taste. These buns are stuffed with seasoned and grilled chicken, avocado, bacon, lettuce and tomato. Pair it with a specialty or seasonal cocktail and dive in.

Mac & Cheese with Pork Belly


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Treat your tastebuds to a cheesy blend of gruyere, goat, blue cheese and béchamel that will make all of your mac & cheese dreams come true. For added flavor and flare add a pork belly topping— it’s juicy and crispy and it tastes like bacon.

Roasted Squash Salad

This healthier option is a fresh and flavorful fall favorite. The dish is dressed with a bed of greens mixed with toasted pumpkin seeds, shaved manchego cheese and, of course, squash. And, to top it all off, the vinaigrette dressing is the ultimate sweet and sour combo.

Tickets for Island Tasting will go on sale later this month. Be the first to know when they do. Pulse readers can indulge their elegant, daring and foodie sides at A Night of Mischief Oct. 27.