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The dish on Long Island's restaurant and food scene.

Sounding more trendy than divey is the new South Shore Dive Pub & Kitchen, which takes over the former West Sayville digs of Brock’s Bar & Grill. Owner Bobby Gulinello, who also owns The Cortland Craft Beer & Cocktails in Bay Shore, said that the place has been entirely renovated with tin ceilings, white subway tiles and reclaimed wood from Sayville's first general store, now closed.

"It’s a pub first and a restaurant second --  but one with very good food,” Gulinello said. Its pared-down menu was designed by Craig Attwood, who was executive chef at Public House 49 in Patchogue and Jedediah’s in Jamesport. Prices range from $10 to $15. At the $10 end is Buffalo leg confit — the house version of Buffalo wings, which features chicken legs first cooked in duck fat, then fried to order and served with a cumin enchilada sauce. The costliest dish, at $15, is the Dive Burger, the house version of a Big Mac with spicy ketchup and bacon, served with hand-cut fries or house-made Tater Tots.

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On draft is an array of Long Island, New York and Northeastern craft beers. The place also serves a bottled cocktail that involves a cinnamon, clove, ginger and Granny Smith apple syrup mixed with apple juice and cinnamon-infused vodka, poured into a vessel and carbonated before being put in a glass, capped and labeled.

The place is open for lunch, dinner and Saturday/Sunday brunch.

South Shore Dive is at 65 Main St., West Sayville, 631-218-6500