Listen to this articleA historic tavern in Stony Brook is starting its next chapter.
Mirabelle Tavern at the Three Village Inn has developed a new menu – and brought in a new chef – and is now touting “a mix of longtime favorites and innovative French and American dishes.”
The tavern is part of the Lessing’s Hospitality Group, now in its 135th year. To mark that legacy, Mirabelle is introducing its “1890 Burger.” Made with 45-day dry-aged beef from Pat LaFrieda Meat Purveyors, the burger is touted as flavorful and tender, according to a news release about the new menu. The burger is topped with smoked cheddar from Tillamook – a creamery that is known for its savory, smooth cheeses – as well as white onion and sauce. It’s then served on a fresh sesame seed bun.
The burger’s formula was months in the making. And that seems fitting for the tavern, with its storied past. The original structure for the inn was built in 1751, situated along the Washington Spy Trail.
“Our team has spent months perfecting the 1890 Burger, drawing inspiration from some of New York City’s iconic burger spots,” Michael Lessing Jr., director of operations for Lessing’s Hospitality, said in the news release.
“After countless adjustments to the blend, we decided to embrace simplicity, letting the burger shine on its own. We’re confident it stands up with the finest burgers you’ll ever taste,” he added.
The tavern recently welcomed a new chef: Peter Baran, a Culinary Institute of America graduate and Stony Brook native. Baran previously worked at the historic Drake Hotel, the French American Bistro Café Luluc in Brooklyn, and most recently, the Old Field Club on Long Island.
Baran joins Lessing’s culinary team of Executive Chef William Muzio, Chef Emeritus Guy Reuge and his longtime protégé Fernando Machado.
In reinventing the American-and-French-inspired menu, the culinary team brought on new starters and main dishes from sea and land.
The tavern also offers a new beverage program, with a nod to its past. Offered here are the Red Coat, a blend of New Amsterdam gin infused with vanilla-black cask bourbon tea, fig infused Campari, sweet-aged vermouth, cinnamon bitters and garnished with a caramelized brown sugar fig. And the Revolutionary Old Fashion is described as dessert in a glass, with bourbon, dark chocolate liqueur, angostura bitters, chocolate bitters and garnished with an orange peel.
There are also alcohol-free offerings, described as mood enhancers. Consider, for example, the “Aurora Elixir.” It features “green tea, pomegranate juice, rhodiola rosea extract, honey and lemon and Historic Roots with St. Juniper Lion mushrooms, Roots Divino Bianco non-alcoholic vermouth topped with a lemon twist,” according to the news release.
Mirabelle Tavern serves lunch Wednesday through Saturday 12-4 p.m., dinner Wednesday through Saturday 5-9 p.m. and Sunday 4-8 p.m., and Sunday brunch 11 a.m. to 3 p.m.
(Except for the headline, this story has not been edited by PostX News and is published from a syndicated feed.)
