Summer suits these four New American restaurants, where the choices are many in food and drink, and the mood is upbeat.
Buoyant, brasserie-style, City Cellar can seem like a big party. Try the cheese and charcuterie board; sliders, from beef and lobster to meatball; and a PLT, with pork belly, tomato jam and bibb lettuce; horseradish-crusted filet mignon; and Kurobuta pork chop.
BRICKHOUSE BREWERY, 67 W. Main St., Patchogue
In a vintage downtown building, between sips of Nitro Boom Stout and Hurricane Kitty, sample the beer sausages with sauerkraut and mustard; fish-and-chips, made with cod; mahi mahi fish tacos; a Gorgonzola cheese-and-steak wrap; assorted fajitas; and, of course, burgers.
GREY HORSE TAVERN , 291 Bayport Ave., Bayport
There was a tavern here as early as 1868. The modern version, artful and inviting, satisfies with fried chicken and waffles at brunch and later with fried pickles with Sriracha aioli; a BLT with avocado; macaroni and cheese with bacon; burgers; pulled pork with polenta.
THE SAVOY TAVERN , 16 Merrick Ave., Merrick
Chef Kevin Liebov revives and freshens the spot that debuted last year with New American flair and a fondness for homey dishes. There's a little of both in a special of braised pork belly; Liebov's "tavern classics" take in juicy, roasted chicken with broccoli raab and a roasted potato wedge; and crunchy fish-and-chips, made with cod.