After two years of construction and permitting delays, Le Bleu Bird Cafe is open for business in Port Washington. The breakfast-lunch spot takes over the Main Street storefront formerly occupied by Main Street Bakery (which closed in 2013) and then, briefly, by Troy’s.
Owner Lauren Scheele is a restaurant veteran with a passion for sweets and breakfast. The Shirley resident was looking to indulge that passion at a well-trafficked location in a town without a lot of breakfast options. Port Washington fit the bill.
The cozy cafe, done up in black, white and sky blue, seats about 25 people at tables and a wide counter. The menu features breakfast, brunch and lunch dishes, but all are always available.
Every day brings savory and sweet specials. The regular menu offers eggs and build-your-own omelets (starting at $12), but after that, things start getting creative: French toast made with pound cake and served with berry syrup ($15), bananas Foster pancakes ($13), skirt steak with eggs and hash browns ($18), brisket benedict with jalapeño goat cheese on cornbread ($16), chicken sandwich with Fontina, arugula, pickled onion and garlic aioli ($15), brisket melt with American and mozzarella cheeses ($16), house salad with baby spinach, blueberry preserves, blue cheese, pickled shallots, walnut and blueberry-balsamic reduction ($13).
Among desserts: Nutella crème brûlée ($6), Key lime-orange pie ($3.25 a slice, whole pie is $24), red velvet or citrus-thyme cupcakes ($3.50). Cookies are $1.50; muffins and brownies are $3.
Since Scheele’s experience had been mostly in the front of the house, she brought on board Barret Beyer to consult on the operation of the kitchen. Beyer, a native of Central Islip, had cooked at 1 North Steakhouse in Hampton Bays and The Emporium in Patchogue before competing, in 2013, on season 11 of “Hell’s Kitchen,” where he was eliminated in the ninth round. (He’s gone on to a career of consulting, catering, teaching and appearing at special culinary events around the country.) The menu is a collaboration among Scheele, Beyer and head chef Melissa Schaefer. Desserts, most of them dreamed up by Scheele, are executed by James Sullivan.
Le Bleu Bird Cafe is open 6 a.m. to 4 p.m. Tuesday to Friday, 7 a.m. to 3 p.m. Saturday and Sunday.
170 Main St., Port Washington; 516-304-5620