The dish on Long Island's restaurant and food scene.
Relish, Kings Park’s destination for locavore breakfast, lunch and dinner, has added wine and beer to the menu.
In keeping with his restaurant’s sustainable credo, chef-partner Stephen Cardello is focusing on keg wine, that is, wine that comes in a keg and is attached to a tap — just like beer. Each keg contains 20 liters of wine, the equivalent of 26 bottles. “With the keg there’s less packaging, less waste and more value,” Cardello said. Wines will change, but right now Relish is tapping a steel-fermented chardonnay from California and an Italian merlot-cabernet blend from the Veneto. Glasses (6 ounces) are $7.
Two of Relish’s eight taps are devoted to wine; the other six are for beer. On tap right now: Rastafa Rye Ale from Blue Point in Patchogue, Leaf Pile Ale from Greenport Harbor Brewing, First Bite Pale Ale from Spider Bite Beer Company in Holbrook, Banana Nut Brown Ale from KUKA Andean Brewing Company in Rockland County, Winter Warmer from Harpoon Brewery in Boston and Gaffel Kölsch from Cologne, Germany. All beers are $7 for 12 ounces, except the Rastafa Rye which is $8.
The beers on tap will be the focus of a new Relish tradition: Tap-beer weekends. The restaurant usually closes at 9 p.m. on Saturdays and at 4 p.m. on Sundays, but now, once a month, it will reopen at 9:30 on Saturday nights for a single-brewery “tap takeover” of all six taps. There will also be live music. On Sunday evenings, Cardello will cook a six-course dinner featuring the beers of that same brewery.
First up: Spider Bite Beer Company. On Saturday Jan. 25, six of the company’s brews — including one made especially for Relish — and Roots & Radicals will play reggae. Sunday Jan. 26, Cardello will present a six-course Spider Bite Beer -paired dinner. The cost is $100 including tip and tax and seating is limited to 25 people.
Relish is at 2 Pulaski Rd., Kings Park, 631-292-2740.