Barrique in Babylon gets new top chef

Sommelier Gwenn Goichman offers wine samples to patrons Sommelier Gwenn Goichman offers wine samples to patrons at Barrique Kitchen & Wine Bar in Babylon. (Oct. 30, 2009) Photo Credit: Michael E. Ach

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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.

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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 whats next for Pierre Rougey.

Barrique is at 69 Deer Park Ave., Babylon, 631-321-1175.

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