Everything to know for weekend brunch at the new Bayberry in Islip


Brunch at Bayberry

Doesn’t that just sound like a nice time?

The restaurant is brand-new and gleaming. The front, glass doors open to a quaint Main Street and the huge space is awash in natural light at all times of the day.

Pair that with a colorful specialty brunch cocktail and you’re in for one delightful afternoon.

We suggest starting with the Bayberry Spritz.

You could sip drinks in Bayberry’s cocktail lounge before being seated for brunch, served from 11 a.m. to 3 p.m. every Saturday and Sunday.

Lessing’s Hospitality Group opened Bayberry this June at 501 Main St. in Islip.

Weekend brunches were immediately part of the plan.

“You only get one chance at an opening so we wanted to show everybody what’s in store for the place, and we knew brunch was going to be a really big part of what Bayberry is,” said Michael Lessing, Jr., the company’s area operations manager.

“I think it’s something that will really take off in this town, especially in the fall and winter seasons,” he said.

While the restaurant’s design speaks for itself — and Michael Lessing Jr. is especially amped about the brunch cocktails — the food is what’s going to prove to be the show-stopper, he said.

The brunch menu is a collaboration of six-time James Beard semifinalist Guy Reuge, and executive chef Billy Muzio, a seasoned brunch expert from Hatch Huntington.

“These are obviously people who are very skilled at making breakfast items, or anything for that matter,” Lessing said. “This is a chef-driven brunch menu.”

The Lemon-Blueberry, Dutch Baby Pancake is a prime example (16), and has proven to be an immediate fan-favorite among the Bayberry brunch crowd.

The Dutch Baby Pancake has proven to be an immediate fan-favorite for brunch.

The pancake is described as having a “light, crepe-like texture with blueberries baked in.”

“This dish has proven to be a head-turner in both aesthetic and flavor. Topped with a dollop of whipped lemon-butter, giving brunch-goers a tart kick, which compliments the sweetness of the baked, powdered sugar-covered, breakfast pastry.”

The menu also has two Benedict options, a vegetable frittata, a simple yet elegant omelette with gruyère, chives and dressed greens, fried chicken and waffles and another of Lessing’s favorites: the smoked salmon board. Click here for the full brunch menu.

The Traditional Benedict (17): poached cage-free eggs, hickory-smoked ham, creamy hollandaise, english muffin, home fries.

As for the brunch vibe, Lessing describes the scene as lively and energetic, and Bayberry certainly attracts its share of groups, but also it’s a comfortable setting for families and grandparents.

For now, the restaurant group is keeping things light, though they are not ruling out live music in the future.

“It’s not a full-blown boozy party brunch,” Lessing said. “But we’ve got really fun bar options craft cocktails exclusively served at brunch.”

“A lot of places want to check that box, that they have brunch,” he continued. “But what’ we’re trying to create here is an experience like no other. You won’t find the backup kitchen team working on a Sunday; not here.”

If you go

Brunch is served from 11 a.m. to 3 p.m. every Saturday and Sunday. Parking is available on the street and immediately behind Bayberry. The address is 501 Main Street in Islip. Click here for reservations. Or call 631-210-0011. Follow Bayberry on Instagram and Facebook for continual updates.

Lessing’s Hospitality Group opened Bayberry this June at 501 Main St. in Islip.