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The Phoenix rises in Seaford

The scallop small plate at The Phoenix in

The scallop small plate at The Phoenix in Seaford. Credit: Handout

The Phoenix recently hatched in the former Seaford nest of Pomodorino. Chef Ryan Augusta, who was executive chef at The Good Life in Massapequa, puts out an American menu made up of sandwiches, flatbread pizzas and salads by day, small plates at night. In addition to having beer and wine, both on draft and in bottles, the place offers 5 bottles of mead, a fermented honey wine one usually associates with Merrie Olde England.

On the Phoenix’s “core” daytime menu: a roasted pork sandwich ($13), a BBQ pulled duck pizza ($10 small, $17 large) and a “West Coast” salad of Napa cabbage, snow peas, fried wontons, peanuts and more in a sesame-ginger vinaigrette ($10).

At night, the menu is divided into “Earth, ” or vegetable dishes, such as tempura carrots with sweet and spicy sauce and toasted peanuts ($5), “Land,” or meat items, like short rib with truffle whipped potatoes ($7) and “Sea,” exemplified by seared scallops with a rice cake  ($8). In the ”Sweet” category: a seasonal fruit cobbler ($8).

The Phoenix is at 3915 Merrick Rd., Seaford, 516-809-9693

Above: Scallop small plate at The Phoenix in Seaford
 

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