Foodie News: Tom Colicchio’s Small Batch


Omg! Omg! Omg! I’m SO excited that chef Tom Colicchio has opened up another Long Island restaurant. This one is called Small Batch  and it’s at Roosevelt Field in Garden City. Yay!

Culinarily speaking, I’ve been so dreadfully sad ever since the “Top Chef” bigwig left Topping Rose in Bridgehampton. Not that Jean-Georges isn’t killing it there now … Anyway, as of three days ago, we’ve got another chance to enjoy chef Colicchio’s excellent locally-sourced culinary delights, many of which come straight from our North Fork neighbors. Keep reading to find out exactly which ones.

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Screen Shot 2018-12-15 at 7.22.34 AMThe eight-time James Beard Award–winner, and proud North Fork resident, opened up his newest on December 12. The restaurant, designed to look and feel like a 180-seat rustic farmhouse, is serving American fare made from locally sourced ingredients–thus the name. Celebrating the best of Long Island’s bounty through the purveyors that serve it, a key component of Small Batch is encouraging guests to connect with good food and the local sources that provide it, according to Colicchio.

“Small Batch will go beyond being a great dining destination,” says the guy who wrote “Think Like a Chef,” one of my very favorite cookbooks of all time.  “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 menu (only the dinner and dessert menus are viewable right now but the website promises updates on brunch, lunch and happy hour soon) features regional and seasonal offerings, many of which will be prepared in the restaurant’s centerpiece wood-fired grill. Purveyors include: Aquebogue’s Crescent Duck, Cutchogue’s 8 Hands Farm, Baiting Hollow’s Long Island Spirits, New Suffolk’s Peeko Oysters.


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