Following an extensive post-Sandy renovation, the former Hudson & McCoy in Freeport is to open this Thursday, May 23, with new owners and a new name. Now known as Hudsons on the Mile, the seafood-focused restaurant is owned by Butch Yamali, whose holdings also include Maliblue Oyster Bar in Lido Beach, as well as several catering properties.
“We put in a sushi bar and updated the menu,” Yamali said. Chef Chris Seidl, who is executive chef for Yamali’s restaurant group, and co-chef Lucas Hadoulis, who cooked at Il Cortile in Little Italy, are in charge of the kitchen.
On the menu: lobster tacos ($12), twin lobster roll ($16), fish and chips ($15), linguine in clam sauce ($19) and three from the sea — a mixed platter of — shrimp, scallops and flounder, blackened, broiled or fried ($25), pan-seared branzino ($26) and marinated grilled skirt steak ($25). And a 10-ounce burger ($12).
In addition to indoor tables, there’s seating for 150 outdoors as well as an outdoor bar and a stage for music shows.
Hudsons on the Mile is at 340 Woodcleft Ave., Freeport, 516-442-5569.