Mexican restaurant Pecado opens in Bay Shore

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Bay Shore’s Main Street continues to boom, adding places to eat, drink, and take in charming views nearby over its sprawling bay, with the opening of Mexican restaurant Pecado.

Ian Coughlin transformed the old Barn Door 49 gastropub with farmhouse vibes into a sultry and sultry place place that evokes a modern vision of the day of the dead. This is his first solo foray into restaurants; along with others, Coughlin was involved with Mesita in Rockville Center and Salt in Merrick.

Pecado’s long menu combines dishes from several regions of Mexico, including Yucatán and Oaxaca. Executive Chef Catalina Criollo is in the kitchen and prepares fajitas, tacos and burritos as well as house specialties like cochinita pibil (a traditional Yucatán dish of pulled pork marinated in citrus adobo and cooked in leaves of banana, $ 24.95); pollo en mole (roast chicken topped with coloradito mole sauce, $ 26.95) and parrillada, a sizzling pan that feeds up to three people with steak, chicken, chorizo ​​and shrimp with onions, jalapeños, three-pepper sauce and peppers ($ 46.95).

Criollo said pork, barbacoa and other meats are marinated for at least 24 hours before being baked for at least six hours. Some of Pecado’s ingredients come straight from the homeland, she said, such as Guajillo peppers and Arbol’s Chili.

Vegan and gluten-free dishes also take a good place on the menu: choose from table guacamole, salads, a handful of tacos, tostadas, enchiladas and chili relleno (poblano pepper stuffed with mushrooms, cheese, salsa roja tatemada and crema).

“People work pretty evenly around the menu,” Coughlin said, adding that “fish tacos stand out,” perhaps because they’re “easy to order, eat and handle” and a good option to eat. to take with.

Desserts come in the form of a tres leches coconut cake, flan, churros, and ice cream or gelato ($ 8 to $ 12).

Behind the 11-seat bar, patrons can find Joshua Thompson, owner of Treme in Islip, serving – with a side of joke – a scorched earth (Union mezcal, Cynar and Campari), or the Instagram-friendly sage of Jalisco (reposado , pineapple syrup, lime juice and Aperol with burnt sage garnish), plus beer and wine.

Coughlin said he’s focusing on tequila here; between its bar and its glassed-in tequila room, it offers around 150 variations.

Also in preparation for a month’s restaurant: stretch out outdoors.

Pecado is at 49 West Main St. in Bay Shore. It is open from Tuesday to Thursday from 4 pm to 12 noon; Fridays and Saturdays from 4 p.m. to 2 a.m. and Sundays from 4 p.m. to 12 p.m. More info: 631-992-7717, pecadomexican.com

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