The dish on Long Island's restaurant and food scene.
Pierre Rougey, executive chef at Barrique Kitchen & Wine Bar since it opened in September, 2009, has left. Sous chef Frank Falgiano took over the top spot in the kitchen yesterday.
Barrique, which earned three stars from Newsday's Joan Reminick, is a rustic charmer with a menu full of grilled sandwiches, salads, pizzas and small plates meant for sharing. Nothing costs more than $17. The wine list features 150 bottles, all under $100 and most under $30. There are 50 half bottles and 30 wines by the glass.
Falgiano, who cooked at Allegro in Sayville and Pine Hollow Country Club in East Norwich, plans to put a few new items on the menu, but no major changes are anticipated.
No word on what’s next for Pierre Rougey.
Barrique is at 69 Deer Park Ave., Babylon, 631-321-1175.