Prepare your palates for Small Batch — a new restaurant from “Top Chef” judge and Mattituck resident Tom Colicchio, which opened Wednesday at Roosevelt Field in Garden City.
The 180-seat farmhouse-inspired restaurant is serving up rustic American fare that highlights ingredients sourced from Long Island farms, fisheries and vineyards. The eight-time James Beard award-winning chef is a longtime proponent of the sustainable food movement and is using many North Fork purveyors for his Small Batch menu, such as Peeko Oysters in New Suffolk, 8 Hands Farm in Cutchogue and Long Island Spirits in Baiting Hollow.
“Small Batch will go beyond being a great dining destination,” Colicchio said in a press release. “Small Batch will connect with and support the Long Island food community; we will be the table where purveyors, cooks and guests can come together to celebrate a way of doing business that will create better food for all of us.”
The décor of Small Batch takes cues from the landscape of Long Island and the warmth of a modern farmhouse. Exposed wood beams, reclaimed wood and welcoming natural tones create a comfortable, laid-back atmosphere for guests. But the open kitchen with a wood-fire grill centerpiece is the highlight of the space.
Expect chef de cuisine Tommy Chang to be cooking up a diverse menu ranging from shareable starters and salads to fresh-made pastas and composed meat and seafood entrees. A regional beverage program largely sourced from New York will complement the food.
“Long Island is where my family and I have chosen to call home,” Chang said. “To have the opportunity to contribute to the food story of my own community is an incredible honor.”
Chang is a longtime member of Colicchio’s Crafted Hospitality, which currently includes Craft in New York City, Craft Los Angeles and Las Vegas’ Heritage Steak and Craftsteak. Small Batch is Crafted Hospitality’s first new concept in two and half years.