A shed is probably the last place a Long Islander would expect to find fresh American comfort food. But a new restaurant in Huntington, The Shed, has a different approach in mind with its brunch, lunch and dinner offerings.
“We felt the name represented: casual, comfortable and familiar,” said John Tunney, who opened the restaurant in October with business partner John Rieger. “[Guests] can bring their kids here during the day, have brunch with their family on the beautiful patio or go out with their friends at night at our amazing bar.”
Inside the vibe is bright, warm and playful with white woods and natural finishes. Edgy artwork fills the space with cow pieces by Dutch artist Peter Diem and an American-themed painting by Tunney’s brother, Peter Tunney. The bar is another eye-catching element. Painted cook’s blue, it has oversized red leather bar stools exuding a Hamptons feel in a casual setting. In the warmer months to come, guests can grab a seat in a patio decked out with teak tables and white wood plank benches.
The menu is just as inviting. Described as a “combination of belly warming and healthy American comfort food,” it’s a collaboration between Tunney and head chef Robert Baez. They aim to use local organic ingredients whenever possible while meats are locally grinded daily. A standout is the soup of the day. “The freshness and simplicity of it will make you want to come back tomorrow for the next special.”
Other notable menu items include the Shed burger, served with the restaurant’s secret sauce; the chicken sandwich topped with a pickle and homemade buttermilk dressing; and the Shed bowl, made of roasted chicken, wild rice, arugula, radish, sweet potato, sunflower seeds, mushrooms, goat cheese and spice honey vinaigrette.
Brunch lovers can indulge on weekends starting at 9am. Expect breakfast favorites such as eggs Benedict served with fresh arugula, roasted tomato, avocado and hash browns. “People have been asking me for a long time to build the ultimate Saturday and Sunday brunch place. I wanted to make sure that The Shed incorporated everything that makes a great New York brunch.”
Pair the food with one of 16 beers on tap, some of which are local. Or opt for signature cocktails like The Shed Bloody Mary, which comes with the restaurant’s signature cucumber ribbon shrub. “The glass is coated deeply with our secret mix of salts, herbs and spices and we use a fresh tabasco and horseradish-based mix with two stalks of peeled celery.” Another cocktail favorite is Farmer’s Gin made in a Tanqueray champion shaker.
The Shed’s tagline—“Eat Well. Drink.”—puts the restaurant’s intended laid-back concept into perspective. “It’s that simple,” Tunney said. “We’re not trying to add fluff. Come in and try the food, sit at the bar and meet our team. All we want is the experience to speak for itself.”