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The transformation from Maxwell’s in Islip to the new Bayberry restaurant is complete. And Greater Bay Shore got a sun-splashed tour.
“Maxwell’s was dark … so we really just decided to open it up, and make it bright and a completely different experience from what we did at Maxwell’s for a long time,” said Mark Lessing, the executive vice president of restaurants for Lessing’s Hospitality Group, owners of Bayberry.
“We’re super excited about the culinary side of this, using all the superstar chefs in our company” who helped develop the menus, Lessing said.
“The menus are exciting. The cocktails are exciting,” he said. “The place looks great.
“And, this is hometown for us.”
Scroll down for 20 photos by Michael White and Satin Widrow. Tap and hold any photo on a phone to enlarge. Click here to read the full story about Bayberry, opening early June at 501 Main St.
When you go
Here’s what Michael Lessing, Jr., area operations manager, suggests from the menu.
For a cocktail, order the 38 Special. For apps, look to the salmon tartare, crab cakes, chickpea fries or the oysters Rockefeller.
“For lunch I would eat that Salmon Paillard every day of the week. Super light. Really fresh,” he said. “That’s my favorite dish.”
But that’s just among many favorites.
“I also love the fluke en croute” for dinner, he said. Not to mention a great burger.
“I was happy to see one of [Maxwell’s] really good burgers stick around.”
Meet the Team (L-R): Ryan Little, general manager, Bayberry; Laura Solano, assistant general manager, Bayberry; Mike Lessing, Jr., area operations manager, Lessing’s Hospitality Group; Mark Lessing, executive vice president, Lessing’s Hospitality Group; Guy Reuge , chef emeritus, senior advisor, Lessing’s Hospitality Group; Billy Muzio, executive chef, Bayberry and View; Brooks Telles, general manager, Lucky Shuck, Jupiter, Fla., Morgan Ritchie, chef de cusine, Bayberry. (Credit: Satin Widrow)