A new restaurant is coming to Islip. Lessing’s Hospitality Group is opening Bayberry, an American bistro at 501 Main Street.
Formerly known as Maxwell’s, Bayberry will be a brand-new concept, with the 5,000 square-foot redesigned space complementing the nautical location near Great South Bay. It includes a 40-seat bar, 160 total seats throughout the restaurant, and an outdoor patio – just in time for the summer season.
“We’re thrilled with the upcoming opening of Bayberry, as the next chapter after Maxwell’s. We wanted to create a new space with elevated dining and a focus on seasonal fare with bistro classics and creative cocktails,” Mark Lessing, executive vice president of Restaurants of Lessing’s Hospitality Group, said in a statement.
“Islip is also home for our family since many of us were born and raised here for generations, so it’s important for us to create a special experience for locals and visitors, offering the best in hospitality and adding to the fabric of our historic town,” he added.
“Bayberry offers a unique experience – a dynamic menu, a vibrant atmosphere, and hospitality so generous and welcoming you’ll want to join us night after night,” Michael Lessing Jr., area operations manager for Lessing’s Hospitality Group.
Collaborating with Lessing’s Hospitality Group Chef Emeritus Guy Reuge, who is a La Toque d’Argent awardee, Executive Chef William Muzio created a menu focused on Islip’s maritime history with an emphasis on local catch, coupled with a dedicated raw bar. Signature dishes include local fluke “en croute” with parsnip puree, spinach, edamame, and citrus gastrique ($35); lobster roll with lemon, dill, Amagansett sea salt on a butter toasted New England Roll ($30); “OG” cacio e pepe with bucatini, pecorino Romano, and fresh cracked black pepper ($22); and Bayberry chicken with lemon butter, pomme frites, and dressed greens ($27.)
In addition to Bayberry, Muzio is the executive chef of View in Oakdale, which is also operated by Lessing’s Hospitality Group. He graduated at the top of his class from The Culinary Institute of America, where he received the Chef’s Award for academic excellence, culinary skill, and knowledge in Amagansett. He worked under Eric Ripert at Le Bernardin in New York City for two years as Chef Poissonier, responsible for cooking every piece of fish that left the kitchen. Afterwards, Muzio traveled throughout Europe and went back to his family roots on Long Island and became executive chef of Riverview Restaurant on the South Shore in Oakdale and ultimately launched View with Lessing’s Hospitality Group.
“Chef Reuge and I wanted to design Bayberry’s menu to be seasonal and approachable and welcoming to all,” Muzio said in a statement. “Bayberry is the place where our guests can come, enjoy, and feel comfortable ordering something different every time.”
Weekend brunch will also be available on Saturday and Sunday from 11 a.m. to 3 p.m., where guests can toast with handcrafted cocktails and Champagne, and savor classic items including Bayberry Benedict with poached cage-free eggs, avocado, applewood smoked bacon, confit tomato, hollandaise, toasted sourdough, everything bagel spice with home fries ($18); lemon-blueberry Dutch baby pancake with whipped butter, Vermont maple syrup ($16); and smoked salmon board with herbed cream cheese, capers, red onions, everything bagel spice pita chips ($19.)
Bayberry will feature a selection of handcrafted cocktails. Happy hour will also be available starting Monday to Friday from 4 p.m. to 7 p.m.
Bayberry will also be available for private events up to 160 including cocktail celebrations, intimate dinners, brunch offerings, and more.
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Adina Genn
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