Long Island Foodies: we did it again. We came across some serious flavors and spirits.
What is one of the all-time great combos in life?
For us, it’s simple—it’s a delectable appetizer paired with an exceptional craft cocktail. Who can argue that? Enjoyed on their own, they are both one of the great pleasures in life. Together, they are like peanut butter and jelly.
We stumbled upon a wild pair at Salt and Barrel in Bay Shore: a delicious flavor bomb appetizer and a dazzling yet warming, hit you to your soul cocktail.
Both are a must-try for any Long Island foodie.
Smoked Trout Rilette (starter)
Rillette is a dish of French origin and traditionally refers to a method of preservation, typically with pork. The meat is heavily salted and then slowly cooked in its own fat. It is then shredded and reserved in the same fat to form a paste.
You can think of it as a thicker type of pâté.
Today, this preparation of rillettes is made from almost everything.
And the rillette Salt and Barrel in Bay Shore is cooking up with smoked trout is absolutely mouthwatering.
This is a beautiful mixture of smoked trout, garlic aioli, almonds and radish is absolutely exquisite. And when smeared over the fresh baguette it is served with—you have an addictive salty, smoky bite that you just want to keep ordering more of.
And we did!
Turn up the Beet vol. II (cocktail)
If you love Mezcal, this cocktail is for you. It combines Del Maque Mezcal, Exotico Tequila, beet juice, lime, demerara syrup, and Gran Classico.
It’s smoky, warming, elegant, and the ideal sipping drink while waiting for dinner.
Have you tried either of these?
What flavor bombs have you stumbled upon?
Let us know about the incredible dishes and cocktails you come across here on Long Island. We’d love to feature it on here.
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