Main Deck, a three-part farm-to-table dining concept offers contemporary farm-to-table fare in the Finger Lakes

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Main Bridgea new waterfront restaurant located in the historic and scenic enclave of Penn Yan Village, opened on Wednesday July 20. The former Top of the Lake site has been redeveloped, following a late 2021 purchase by Penn Yan native Tim Stuart. After several months of redesign and renovation, the main deck concept was born with three unique dining concepts: restaurant, patio lounge and bar, and take-out counter service; with Stuart’s vision executed by a highly organized team of experienced professionals led by Managing Director, Brad Burritt and Executive Chef, Jason Lambert.

“Main Deck strives to provide exceptional yet affordable farm-to-table cuisine, service excellence, and a unique aesthetic with stunning lake views so our guests can enjoy a memorable dining experience. My family and I love the community of Penn Yan and Keuka Lake!” says Stuart. of the Finger Lakes. Penn Yan is also known for its long history of boat building – for 80 years it was home to the Penn Yan Boat Company which employed generations of boat designers, craftsmen and boat builders and sold boats around the world. It has inspired a heritage of water sports, boating and lake life unique to Lake Keuka and the region. Main Deck celebrates this history, these traditions and this community,” says Stuart.

The main deck sits at the northern end of beautiful Lake Keuka and offers stunning waterfront views from the indoor dining areas, outdoor decks and lower level deck bar. The restaurant will open for dinner and brunch by reservation only, with happy hour available Wednesday through Sunday. Sister concepts, Tunnel Bar, located on the property’s lower level, and Scuttlebutts, a walk-in window service, will open in late July. The Tunnel Bar will offer lakeside dining and relaxation with a very casual take on cocktail culture, local brews and showcase the Finger Lakes’ distinctions as America’s premier wine region. Scuttlebutts, the walk-in window service that allows customers a take-out option, will offer all-day service that includes easy breakfast, sandwiches, burgers, fries, “Snowizard” snowballs, frozen treats and soft drinks. drinks all influenced by Lambert’s nod to his New Orleans roots.

Brad Burritt, General Manager of Main Deck, joined Stuart early in the project and has a long career in restaurant management. “We want to offer our customers a high level of service and a destination where they can find the best quality in food, wine and beer,” says Burritt. We hope that our three-part service model comprised of our Main Deck restaurant, Tunnel Bar terrace lounge and Scuttlebutts walk-in window will allow locals and visitors to experience Main Deck in different ways while enjoying the best of the Finger Lakes region. has to offer – from locally sourced food ingredients to the finest wines and craft beers.

Chief Lambert

Chef Lambert joins the Main Deck team after a long history of cooking in New Orleans’ finest restaurants, where he was most recently Executive Chef at Toups South and Toups’ Meatery owned by the city’s award-winning Cajun restaurateur, Isaac Tops. Lambert and his kitchen team have crafted a thoughtful menu that blends his Louisiana influence with Main Deck’s modern farm-to-table approach. The menu is rich in ingredients sourced from local farms such as Oink & Gobble Farms, Rosenkrans Farm, Bedient Farms, Briar Patch at Whiskey Hill, Finger Lakes Farms and Satur Farms and focuses on reinvented comfort food influenced by casual living and culture. abundance of lakes in the Finger Lakes region. fresh local produce, charcuterie and cheese.

Start the trip on the main deck and order one or more dishes from the Small plates offers including Cook with stuffed clams, Bovine Tartar and Apple Glazed Pork Belly in the same way a selection of four salads with protein toppings including confit chicken, grilled fish, grilled steak or seared scallops. Continue with the same feeling of “together” with For the table options that include a butcher block Where Local cheese platter served with daily selections of house charcuterie and local farmhouse cheeses and Mussels and pesto served with arugula, roasted garlic, pecorino and focaccia.

The main courses celebrate various combinations of land, sea and plants. From the earth, a not so traditional BBQ rabbit and coleslaw is served with cornbread; Pan-fried pork loin with schnitzels and spaetzle comes with creamy raclette, mustard sauce and pickled cabbage and comforting favorites like a Confit Blackened Chicken Leg, Steak Conserva and Double Smashburger are available. Perfectly paired with the water view, guests can also enjoy seared scallops with squid ink romesco, saffron calas, corn and grapefruit relish and Amandine whole snapper with brown butter, green tomato chow-chow and mashed cauliflower.

An increased focus on plant-based items was created in partnership with “Vegan Mary”, a resident consultant with a plant-based nutrition certificate from Cornell University. Dishes include Local buckwheat noodles with Roasted Eggplant, Charred Peaches, Crispy Garlic and Chili Oil, Arrabiata Ragu a spicy tomato sauce, roasted vegetables and oatmeal from Bayou Cora and Mushroom pilaf candied lemon, English peas and walnut cream. Main Deck will offer a selection of vegan, vegetarian and gluten-free options on all of its menus.

In addition to dinner service, the main deck will also be open for a weekly Sunday brunch, as well as a Happy Hour Wednesday through Saturday. Brunch items wake up new assortments of morning favorites like Banana French Toast; Butter cookies and gravy with peasant sausage and fried eggs and Shrimps and Grits with NOLA-Style BBQ Shrimp, Parmesan and Tasso Grits and more. Happy Hour also features a new menu, with a mix of specially priced dinner menu items and new additions. The bar bites menu can be enjoyed at the bar, indoors or outdoors with entrees ranging from $6 to $16 and specialty cocktails, beers and wines.




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