“I hate entrées. I think it’s the worst idea,” said Steven Scalesse, the chef/co-owner of Tullulah’s in Bay Shore. Think about that—objecting to the established architecture of restaurant culture. Scalesse came up learning how to cook Italian, then picked up the importance of using seasonal produce, but the biggest influence on his menu is how Scalesse himself eats. “I like eating small portions and having a lot of different options. I don’t want to go to a restaurant and be like ‘Okay, I’m having just the swordfish tonight.’”
I bounced around a lot. Started washing dishes at age 14 in Baltimore, then eventually moved to Charleston in 2002 as a freshman in college. I was just trying to make some extra cash, doing the ground-and-pound drinks at a sports bar—vodka soda, boom; bourbon and coke, boom. As I started working in other restaurants downtown, I started getting into wine, picking out the aromatics and taste points. Then I slowly started applying that to cocktails. Then the whole pre-Prohibition thing kicked in, at least in Charleston.
One of Long Island’s best kept secrets is that there are, in fact, places to eat other than bagel stores, pizza places, and The Cheesecake Factory. It’s true! The past 10 years have brought a transition from the Olive Garden to the parking lot garden, from Sizzler to Sous Vide, and maybe a chef or two plating with tweezers.
Craft cocktails are on the rise in a big way. Post modern versions of the cocktail bar have taken over Manhattan, Brooklyn, Queens and are spilling over onto Long Island, (pun intended.) In this new golden era of craft cocktails, it all came together at the NY Cocktail Expo…where the very best in mixology showcase their amazing cocktails, exhibiting the top spirits.