Whiskey Down Diner begins construction at new, larger location in Babylon

A diner, but different

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Whiskey Down’s roots run deep in Long Island’s diner culture.

Kanaras grew up in the business. Her father, Peter Kanaras, has owned the Olympic Diner in Deer Park since 1980, where her parents met and where she and her siblings got their start.

“I am a diner girl through and through,” she said.

But when Alyson, along with her brother John and sister Kristina, set out to create Whiskey Down, the goal was to evolve the traditional model.

The family spent about two years developing a concept that would blend a streamlined menu, elevated comfort food and a stronger bar scene — something that felt more modern and in tune with current dining trends.

That vision came to life in Farmingdale in June 2019, quickly building a following for its specialty burgers, creative dishes and energetic atmosphere.

From Farmingdale to Babylon

Expansion was always part of the plan, but timing played a role.

After opening just before the pandemic, the business had to navigate early challenges — along with personal hurdles, including a cancer diagnosis in the family that helped shape the restaurant’s community-focused mission and fundraising efforts.

Now, with the concept firmly established, the team is ready for its next chapter.

The new Babylon location — in the heart of the village — is something Kanaras has long envisioned.

“I always wanted to be in Babylon. I live in Babylon. I love it there,” she said.

Whiskey Down Diner is filling the former Ristorante Gemelli location at 175 E. Main St.

The deal for the space came together after about two years of discussions, with the lease officially signed in December. Construction began early April.

Bigger space, familiar experience

While the footprint is changing, the concept will largely stay the same.

Kanaras said the Babylon location will feature the same core menu, with some updates, along with seasonal specials that have become a staple in Farmingdale.

“I want the menu to be the same and just translate right over to Babylon,” she said.

The biggest difference will be space.

The Babylon restaurant will be roughly double the size of the Farmingdale location, with a larger dining room and an outdoor patio.

Inside, guests can expect a redesigned layout highlighted by high ceilings and a central bar.

“The bar is right in the middle… it’s awesome,” Kanaras said.

Targeting a fall opening

If construction continues on pace, Whiskey Down is aiming to open its Babylon location this fall, potentially as early as September.

“Our contractors are going fast… definitely fall,” Kanaras said.

When it opens, it will mark a major expansion for a family-run concept that has quickly become one of Long Island’s more recognizable modern diner brands.

“There’s a lot of us,” she said. “We were ready to make the move.”