A wait for a table and a high decibel level on a weekday night indicated that Rocky Point’s new BBD’s (Beers, Burgers, Desserts) is going over big. The casual burger-centric spot, under well-credentialed chef-owner Ralph Perrazzo, appears to be just what the area craved.
But even a chef with experience at Jean-Georges in Manhattan and Clio in Boston needs a team capable of getting his food out in a timely fashion; 45 minutes was far too long to wait for appetizers. And while the mini Chicago hot dog sliders ($9) hit all the right flavor notes, the wieners themselves were lukewarm. On the other hand, bacon-and-pretzel-crusted mac and cheese ($9) was bubbly hot, rich and delicious, impossible to stop eating.
A 12-ounce chargrilled “steakhouse” burger ($15) topped with Cheddar ($1.50) was crusty, smoky and cooked as ordered. And it was clever, branding a toasted brioche bun with the BBD logo. If only that bun weren't so thick. Offering competition was a griddled 4-ounce burger ($7 single; $11 double), ordered with hickory-smoked bacon ($2) and grilled jalapeños ($1). Although fries were included, it cost an additional $2 to substitute the fresh-cut variety for previously frozen ones. Costs can add up here.
Perrazzo’s first-rate finales included an opulent chocolate milk shake ($5) and a flaky individual French toast apple pie with sour cream ice cream and caramel ($11), big enough for at least two to share.
BBD’s is at 49 Rte. 25A, Rocky Point, 631-849-1620, eatbbds.com.