We’re used to restaurants named for their addresses (see the recently opened Rare 650 in Syosset), but here’s a new one: a restaurant named for its exit on the LIE. Venue 56 has taken over the 4,000-square-foot space formerly occupied by Sweetwaters, which closed in September.
Venue 56, which opened about a month ago, is a collaboration between four hospitality-industry veterans, including Christian Arcello of Georgica in East Hampton. (Here's a link to a Newsday article about the partners.) The executive chef is Marc Anthony Bynum who, up until November, was running the kitchen at Tellers in Islip.
Bynum's menu (dinner appetizers, tapas and salads range from $8 to $14 and entrees from $22 to $36; lunch prices are lower) will capitalize on local produce and global accents; the chef is also cooking his signature ribs. On pastry is Lorraine Licursi, formerly of Prime in Huntington, who will be heightening—and foaming—her desserts with molecular gastronomy techniques.
Venue 56 is at 470 Wheeler Rd., Hauppauge, 631-761-5602.
Marc Anthony Bynum in the kitchen at Tellers. Photo by Michael Nagle