The makeover of Brickhouse Brewery in Patchogue continues.
Just five months since the main dining room reopened after renovations, ownership has hired a new executive chef in Phil Capobianco, a graduate of the esteemed Culinary Institute of America who last served as executive chef at Pace’s Steakhouse.
Brickhouse announced the news in the form of a press release Wednesday, and has just launched a new menu.
Capobianco “plans on taking BHB’s menu to a new level,” noting he last served as the executive chef at Pace’s Steakhouse in Hauppauge, the release reads.
In the beginning of his career, he was the chef at Arcimboldo, an Italian style New York City restaurant. He then traveled to Rome, Italy, where he worked at Le Sans Souci, a French-Italian bistro.
“BrickHouse is really well known for their beers and my goal is to bring their food up to that level,” Capobianco said in a statement. “With the new menu and renovated dining area, BrickHouse isn’t just a pub anymore, it’s a place people can go to for a fine dining experience.”
The new chef’s ideas include enhancing the look and flavor of BHB’s staple dishes, while adding some new signature food items that bring in all different types of flavors, according to the release.
He also plans on adding several Asian-Creole-fusion seafood dishes to diversify the new menu, which will include new items like a Surf & Turf entrée featuring filet mignon paired with a cold-water lobster tail, served with Yukon gold smashed potatoes and wilted spinach.
Another dish the chef recommends is Coconut Salmon, which includes a pan-fried salmon crusted in coconut flakes, served over toasted almond sticky rice and topped with mango chutney buerre blanc.
The BrickHouse opened in 1996 in the former Shands store, which had operated in the West Main Street building next to Havens Avenue for 80 years.