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BBD's (Burgers Beer Desserts) cooking in Rocky Point
BBD’s (which stands for Beers, Burgers, Desserts) just burst onto the Rocky Point dining scene. The 3,000-square-foot space, which once housed Fatty Beltbuckles, is a study in wood and steel, its chef-owner, Ralph Perrazzo, responsible for its design.
Perrazzo, who grew up in Lake Grove, has quite a resume, having cooked at Jean-Georges in Manhattan. He was also the pastry chef at Clio in Boston and Bradley Ogden at Caesar’s Palace in Las Vegas.
All burgers are ground in house. Perrazzo uses a charcoal wood-burning grill to cook 12-ounce “steakhouse” burgers ($15). You could also get your burger griddled ($7 single, $11 double) or steamed ($6 single, $10 double). Burgers may be personalized from a roster of toppings, among them bacon jam ($2) and aged Cheddar ($1.50), as well as jazzed up with such sauces as sriracha ketchup and garlic mayonnaise (each an additional 50 cents). Hand-cut fries ($6), house-made chips ($4) and crinkle-cut sweet potato fries are side dish options.
Also on the menu: mini Chicago hot dog sliders ($9), an Italian chopped salad ($14) and a vegetarian falafel burger ($13).
Among desserts: a mini French toast apple pie ($11), passion fruit curd ($10) and a banana split wherein both ice cream and marshmallows are house-made ($11).
On tap: About 20 beers, most of them craft brews, as well as whiskey and bourbon. There's also a large bottle selection.
Note that the restaurant is closed on Tuesdays.
BBD’s is at 49 Rte. 25A, Rocky Point, 631-849-1620, eatbbds.com