Take a photo tour of the new Revival by Toast, now open in Port Jefferson


Anyone missing Toast Coffeehouse in the heart of downtown Port Jeff can rest easy.

They can also sleep in.

Terry Scarlatos, the founder of Toast Coffeehouse, has unveiled his nighttime small plates and wine hot spot: Revival by Toast.

The new restaurant, which will open five nights a week following the winter holidays, filled the vacancy his first Toast Coffeehouse left when it moved to Port Jefferson Station this summer.

The new dining experience promises unique menu options in a very Port Jeff-appropriate, Toast-meets-nautical-themed upscale restaurant.

“It’s amazing, we’ve had a great reception so far,” Scarlatos. “We’re still in the preview stage, testing some things out, seeing what people are looking for and if they like the style. Scott’s been doing an amazing job with the food.”

In the kitchen, partner and chef Scott Andriani whips up small plates, from Maine lobster and unicorn grits, to duck prosciutto, as well as a la carte options that include wagyu beef, which he is particularly excited about.

He also prepares eight-course vegan and ‘anything goes’ tasting menus.

“We’re changing the menu almost every three days just to see what works,” Andriani said. “And we deal directly with a lot of farmers, so they’ll let us know ‘hey, we just pulled up 50 pounds of beets,’ and we’ll get those beets and turn the into a dish for that week.”

While Revival by Toast awaits it’s liquor license, the restaurant serves beer and wine, the latter of which ranges from $11 to $60 a glass and $54 to $300 a bottle.

Once the license is approved, manager Sal Passarella can serve his many cocktail creations, from his wintery oak-casked negroni to the red flag fleet, made with Ming River Baijiu, a Chinese spirit.

“We’re going to do something with an apple cider reduction to kind of keep that winter theme,” Passarella said. “But we’re going to try and surprise Port Jeff with some offerings and flavors they haven’t seen in a cocktail before. With Scott trying to introduce people to flavor profiles and different things in the food world, I’m trying to find some stuff they’re not going to find anywhere else.”