WEST SAYVILLE

The Shed: A brunch to remember

West Sayville’s newest brunch spot offers great food in a great space

Glenn Rohrbacker
Posted 2/27/20

Everyone values a home-cooked meal. It was made with love, it was made for you (probably with a unique recipe, too). And it’s hard for restaurants to recreate this—a space with a homey …

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WEST SAYVILLE

The Shed: A brunch to remember

West Sayville’s newest brunch spot offers great food in a great space

Posted

Everyone values a home-cooked meal. It was made with love, it was made for you (probably with a unique recipe, too). And it’s hard for restaurants to recreate this—a space with a homey ambiance and personal cooking that puts you in comfort mode. West Sayville’s new brunch spot, The Shed (the second iteration of the Huntington brunch staple), accomplishes this—and you get those feelings when you walk in the door.

Entering a historic space, once known as the Blue Stone Tavern, it feels like you’re walking into a friend’s home. You get the cozy fireplace, modern windows with plenty of light, and casual, modern furniture that you’d certainly find at home. The open space near the foyer is a symbol of welcoming, giving you time to take it all in and relax. The decor, down to the books layered in between the bar’s liquor bottles, gives a comfortable vibe that compliments the brunch you came expecting.

The food

We tried a few signature dishes at The Shed. We started with the brioche French toast, which is at least an inch thick and as fluffy as can be. It comes with your own bottle (yes a full bottle that you can use at your leisure) of maple syrup and is topped with bananas and brown sugar. The French toast was cooked perfectly and not at all “eggy.” The brown sugar and banana mixture gives a great texture and depth to the dish, bringing out that thick sweetness that compliments the French toast. 

We then moved on to eggs benedict, a brunch staple on its own, elevated with maple sausage and a biscuit. The biscuit was a standout — one of the best we’ve had — as soft and buttery. The maple sausage brings new rich flavors to the table, and it’s topped with a perfectly poached egg. Those in the kitchen deserve credit — as any amateur will tell you, poaching an egg is no easy feat — but here the consumer gets a thick white wall and perfectly runny yolk. The dish comes with a rich hollandaise and well-seasoned home fries.

And to satisfy our lunch palate, we went with the popular chicken sandwich. Crispy fried chicken tossed in honey and topped with a buttermilk dressing is a great combination. The chicken oozed juice, and the honey-buttermilk combo was new and well received. 

For dessert, we went with The Shed’s box of homemade cookies, brought fresh and warm to the table. They have a homemade feeling to them as well, soft with good chunks of chocolate.

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