Note to Reader: This story was published on May 31, 2016.


When considering a second restaurant for downtown Bay Shore, the brothers behind Verde Kitchen & Cocktails didn’t look to what’s trending.

Bayport-Blue Point graduates now living in Bay Shore, Anthony and Andrew Tartaglia simply thought about what they would want in town.

The idea for Coastal Kitchen & Daiquiri Bar was born.

Planned for spring 2017 in the old Bay Shore Furriers space on East Main, the restaurant will fuse quality dining — showcasing foods from coastal communities around the world — with a fun, spillover vibe that will feature pool, darts, and shuffle board (maybe even ring-on-a-string toss).

“We’re also bringing along our chef [Zach Rude] from Verde, which is important to us,” Andrew Tartaglia said of the third partner.

The trio got the keys to the building at 12 East Main Street just last month.

“What we’re doing is coastal-inspired food from different parts of the world,” Anthony Tartaglia further explained. “A little Caribbean flair to it, with almost like a Fire Island vibe where it’s beautiful, a little upscale, yet casual and approachable at the same time. You can eat, watch the game and play pool or listen to some reggae or rock and roll.”

They’re also looking to keep the sipping side of the business unique to Coastal.

“We’re both well traveled, and chef is too,” Andrew said. “We’ve been around, both drinking and eating, and we want to bring those experiences to people. Like with the daiquiri, which is actually a drink that’s been around well over a hundred years with so many variations.

“Like any classic cocktail, it’s well storied and it’s evolved and we plan to be a part of that evolution but with a nod to a classics, like Fire Island Rocket Fuel.”

“You’ll pay a couple dollars more for it,” Anthony added, “but you’ll get fresh fruit and good rum.”

Even the craft beer options will be selected from coastal communities, they said, like Barrier Brewing Co. of Oceanside, Blue Point Brewing Company of Patchogue, and beer from West Coast breweries and elsewhere.

Elevated cocktails and craft beer aside, the brother stressed the important of keeping food the focus at Coastal, just as they’ve done with Verde, which opened in the fall of 2014.

The partners want to do their part to continue Bay Shore’s move toward fine dining, Anthony said.

“We’ve kind of gone from a bar town to a restaurant town,” he said. “At Verde, you’re able to get a beer and get out, or if you want to reach another level with entrees and great cocktails, you can do that too.

“Here we’re looking to carry through with that vibe even further, where there’s a wide variety of experiences for couples or a group of people.”


Photo: Andrew and Anthony Tartaglia outside their future restaurant at 12 East Main Street. (Credit: Michael White)