The dish on Long Island's restaurant and food scene.
John Brill has taken over as executive chef at Jack Halyards American Bar & Grill in Oyster Bay. Over the past decade or so, Brill has cooked at a number of Long Island restaurants, among them Red Fish in Plainview, the former 105 Harbor in Cold Spring Harbor, Four Food Studio in Melville and Blue Lagoon in West Babylon.
When asked to name some signature items, Brill said he likes to get playful with fries; one way is with his hickory smoked BBQ pulled pork spuds ($10). He also features a crispy pork shank with porcini risotto ($24) and a half Long Island duck with shredded duck fried rice and miso beurre blanc ($26).
The restaurant also serves lunch. On the menu: an ahi tuna Nicoise salad ($18), a hickory-smoked BBQ chicken flatbread ($10) and a BBQ swordfish sandwich ($16).
Jack Halyards American Bar & Grill is at 62 South St., Oyster Bay, 516-922-2999.