Phil Capobianco has recently been named the new executive chef at BrickHouse Brewery and Restaurant (BHB) located on Main Street in Patchogue, New York. Graduate of The Culinary Institute of America, Chef Capobianco, plans on taking BHB’s menu to a new level. His ideas include enhancing the look and flavor of BHB’s staple dishes, while adding some new signature food items that bring in all different types of flavors.

Chef Capobianco has an extensive and impressive resume. In the beginning of his career, he was the chef at Arcimboldo, an Italian style New York City restaurant. He then traveled to Rome, Italy, where he worked at Le Sans Souci, a French-Italian bistro. He has also worked at several local restaurants, most recently as Executive Chef at Pace’s Steakhouse in Hauppauge.

While helping to build the new menu, Chef Capobianco wanted to bring fine dining to the customers of BHB. This new menu will feature more visually appealing dishes with a wider range of flavors. Chef Capobianco also plans on adding several Asian-Creole-fusion seafood dishes to really diversify the menu.

“BrickHouse is really well known for their beers and my goal is to bring their food up to that level,” Chef Capobianco says. “With the new menu and renovated dining area, BrickHouse isn’t just a pub anymore, it’s a place people can go to for a fine dining experience.”

Two dishes Chef Capobianco recommends include the Surf & Turf and Coconut Salmon. The Surf & Turf entrée features filet mignon paired with a cold-water lobster tail, served with Yukon gold smashed potatoes and wilted spinach. The Coconut Salmon, a lighter option, includes a pan-fried salmon crusted in coconut flakes, served over toasted almond sticky rice and topped with mango chutney buerre blanc.