Popular for its brews and booze, Bottoms Up! in Islip has transformed from a local sports pub to an upscale seafood restaurant with a generous raw bar. Owner Lisa Piazza relaunched the place as The Blue Lounge & Oyster Bar in January after a few months of renovations.
“A seafood restaurant is something that Islip did not have and I thought it would be a great [fit],” said Piazza, who also owns neighboring cosmetic store Lathered Up! and candy shop Sugared Up!
Inside the vibe is relaxed, nautical and also reminiscent of Manhattan. There are gray wash wood walls accompanied by blue lighting. Live music takes place every Friday and Saturday with a piano performance during dinner followed by blues and classical tunes.
Chef John David Hensley, who has experience at Coast Kitchen at The Montauk Yacht Club, Indian Cove in Hampton Bays and the Russian Tea Room in New York City, heads the kitchen. The menu prioritizes freshness with a raw bar, locally-sourced seafood, meat and poultry entrees. Piazza recommend the Blue surf & turf (filet mignon medallion, Maine lobster tail), French lobster ravioli (Maine lobster, ricotta, puff pastry shell) and the Montauk swordfish with honey sweet potato mash and cranberry chutney.
The quality of the cocktail lineup follows suit. There are playful names like Emerald Lagoon (vodka, Midori, Blue Curaçao, pineapple juice, garnished with a giant gummy shark) and the signature drink called Mermaid Water (Captain Morgan Spiced Rum, Malibu Coconut Rum, pineapple juice, a splash of Blue Curaçao and a touch of lime garnished with a blue flower).
A new outdoor lounge is also in the works complete with some heating and a temporary enclosure for the winter months. Decorated with palm trees and fencing covered in green ivy, even those allergic to the cold will feel transported to a tropical paradise.
“Customers can enjoy a fantastic meal, stick around and sip [cocktails] in the outdoor lounge and then come back inside and watch great entertainment. No one has to leave our place to find something else to do.”