At Modern Snack Bar, tradition is served by the plateful
THE GIST: Since the ‘50s, the Wittmeier family has transformed Modern Snack Bar from a modest roadside food stop with just six counter seats, a few outdoor stools and a grill into a bustling, full-fledged restaurant with seating that can accommodate up to 85 diners. From the Wednesday after Mother’s Day to the second Sunday of December, its iconic neon sign glows along Main Road, beckoning passersby to stop in for a helping of old-fashioned, homestyle North Fork cooking.
THE VIBE: “It looks like you’re in my mother’s living room,” says Otto Wittmeier, who, alongside his brother, John, has been running the family business since their parents, Wanda and John, retired in 1988. The retro decor is part of the charm: wood paneling, vintage floral curtains, and classic diner stools line the counter where ready-to-serve pies are stacked high, while two dining rooms, with walls adorned with photos of the restaurant’s history, add to the old-school comfort.
THE FOOD: Modern Snack Bar’s menu is the very definition of Americana, from burgers, milkshakes, and homemade pies to turkey dinners, along with mainstays like fresh soft-shell crab and roasted Long Island duck. The five-page menu includes many dishes that have stood the test of time, shaped by customer requests from the early days. Lunch specials are served until 3 p.m., and hearty offerings of the day like chicken pot pie, roast loin of pork, and pot roast keep locals coming back for more.
Chicken Croquettes The art of making these crispy-on-the-outside, creamy-on-the-inside croquettes is a Wittmeier legacy, passed down by the men in the family. Today, John Wittmeier — the self-declared “croquette king” — makes each batch by hand, blending ground chicken, eggs, béchamel and various seasonings. The croquettes are then breaded, deep-fried, and served in a pool of gravy — best paired with a side of mash and red cabbage.
Roast Turkey A Thanksgiving feast for one, Modern Snack Bar’s roast turkey is the same comforting dish — and boasts the same portions — you’d expect at Grandma’s table. Thin slices of oven-roasted white and dark meat are generously piled onto your plate, then accompanied by homemade stuffing, sweet cranberry sauce, buttery mash, a veggie of your choice, and a ladle of savory gravy.
Mashed Turnips Rich, earthy and slightly sweet, Modern Snack Bar’s mashed turnips have gained a near-cult following on the North Fork. From Labor Day to Thanksgiving alone, the Wittmeiers process five tons of turnips to keep up with the demand. In the week leading up to Turkey Day, the restaurant shuts down to focus solely on churning out takeout pints of this cherished side, along with its famous pies.
North Fork Reuben A bestseller, this sandwich is a classic Reuben with the works. Stacks of paper-thin corned beef, melted Swiss cheese, sauerkraut and a special house dressing are sandwiched between toasted rye bread, then joined by a side of creamy coleslaw and a briny pickle spear.
Homemade Pies It’s hard to pick just one, but the true star at the Main Road eatery is its famous lemon meringue pie. With towering cloud-like meringue and a silky lemon filling, it’s clear why this dessert has been a menu fixture since the restaurant’s early days.
The 411: Modern Snack Bar
628 Main Road, Aquebogue, 631-722-3655
Web: modernsnackbar.com
Instagram: @modernsnackbar
Hours: Wednesday to Saturday, 11:30 a.m. to 8 p.m.; Sunday, noon to 8 p.m.
