The Blue Goose is now open for lunch and dinner — seven days a week — in the former KB’s Burger Shack location at 411 West Main Street in Patchogue.
The space received a huge overhaul this month, both with the food and the décor.
GreaterPatchogue was invited Wednesday to sample plates from The Blue Goose menu, the brainchild of chef Chris Zullo who’s helped launch restaurants in Florida and Long Island.
“I’ve done menus and, in the past, have been forced into doing things commercially against my will … but with this restaurant, it’s a true from-scratch menu. Every salad dressing, even every sauce, is out of the kitchen, not out of a can.
“I believe you can taste that in the food.”
“Hence craft kitchen,'” owner Brian Kearns said of the food concept.
Burgers are still available on the menu; they’ve just been elevated.
Take the restaurant’s signature Goose Burger. That’s a 10-ounce blended patty that includes beef brisket, topped with crisp foie gras (fattened duck liver), stilton cheese crumble and sweet onion jam on a toasted brioche bun (photo below).
Here’s some more menu items that caught our eyes:
Calamari Fries (appetizers, $12) | Sea salted calamari fries, sweety drop peppers, served with lemon aioli & sweet spicy plum sauce
Poached Pear & Brie (greens, $12) | Artisanal greens, fried walnuts, cinnamon & vanilla poached pears, fried brie cubes with a maple & honey dressing.
Wild Mushroom Gnocchi (dinners, $22) | Mixed wild mushrooms, truffled gnocchi, baby spinach, brown butter cream sauce and shaved pecorino cheese.
Inside, The Blue Goose is almost unrecognizable from the former Burger Shack (photos below).
“My wife [Brenda Kim] picked out everything,” said Kearns. “The paint scheme. The beautiful new fixtures, those glass bulbs over the bar are all her. She did all the tables and chairs. The look is all her. Everything is so clean and nice. The new floor, the new zinc-top bar.
“And then Chris, working countless hours.”
Scroll down for photos and food descriptions from Wednesday meet-up.