The menu at the Barrow House is available in the bar and dining room. Tapping into a crowd that is lacking a good brunch/lunch place, they hope Barrow Food House will add to the landscape of other foodie spots and shops that have opened nearby. When it comes to creating items, the pair work separately to come up with their own ideas, merging and fine-tuning concepts to create the menu. At this cozy Aquebogue restaurant, you won’t just be eating meals created by American Beech executive chef Kyle Romeo and his wife, Amanda Falcone, who used to work at North Fork Table & Inn. “I want customers to see us prep the food, cook the food, and give them the chance to talk to the chef.
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She and Romeo also find inspiration from her grandfather, Robert Farrar Capon, who was an episcopal priest and published theological cookbook author. See more of Barrow Food House on Facebook. Not Now. See more of Barrow Food House on Facebook. In fact, the name Barrow Food House implies a farm-fresh wheelbarrow and the restaurant sign features a farmer’s spade and chef’s knife.“Given the community feel on the North Fork, we created the giant open kitchen so the customer is part of the experience,” explains Romeo, who grew up in Southold. The sustainable concept in sourcing meat and fish is complemented by vegetable and other food discards going back to the farm. 5. Hope to see you soon. I walk in the back door, expecting to be the only customer (it was 11:30 a.m. on a Friday), but am surprised to find a few occupied tables and one seemingly regular at the bar.
Every day I want to be the one serving you, not on a fancy scale, but fast farm food. Prepárate a pagar $11-30 por una comida.
El restaurante ha conseguido un 5 en Yelp y un 4,7 en Google. A concept that merges farm fare with an elevated mom-and-pop atmosphere, the husband and wife team are crossing the experiences of being at someone’s home—their home—with a restaurant. Les Falcone also taps his property’s maple trees and makes his own syrup, and is working on a large roaster/smoker that Barrow House will use to roast New Mexican chilis.“We want to share our food passions with our customers,” said his daughter, noting they have a small cider press that they’ll use in the fall and will also be curing and smoking their own bacon and making sausage.
A deep moss-like green is accented by floral patterns in shades of blue, golden rod, and soft oranges on walls. Because the restaurant is on a state road, they had to contend with state, county and Riverhead permits, plus obtaining residential to commercial “change of use” authorizations.But it’s clear that it’s all been a labor of love. Log In . A liquor license means customers can enjoy local wines, beer and cocktails.The counter-service space is zoned for 16, but takeout will be a major focus.
Helpful answer. Claim your listing for free to respond to reviews, update your profile and much more. And all to-go lunches will use earth-friendly packaging.While the couple makes it all look easy, complete with hardcore-yet-smiley DIY restoration photos on the Barrow Food House Facebook page, they don’t advise trying this at home, no matter how well you build and/or cook.“We had no idea how difficult it would be,” says Falcone, who admits that “not knowing what they didn’t know” probably helped them embark on the project in the first place.
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