Lessing’s Hospitality Group to Debut Newest Restaurant, Bayberry, for Summer 2023 in Islip
Lessing’s Hospitality Group will open its newest restaurant with the debut of Bayberry, located at 501 Main St. in Islip, in early June.
Formerly known as Maxwell’s, Bayberry will be a brand-new concept and the 5,000-square-foot, redesigned space will feature a lighter color palette reminiscent of its nautical location near Great South Bay, as well as a 40-seat bar, 160 total seats throughout the restaurant, and an outdoor patio – just in time for the summer season.
“We’re thrilled with the upcoming opening of Bayberry as the next chapter after Maxwell’s. We wanted to create a new space with elevated dining and a focus on seasonal fare with bistro classics and creative cocktails,” said Mark Lessing, executive vice president of restaurants of Lessing’s Hospitality Group. “Islip is also home for our family since many of us were born and raised here for generations, so it’s important for us to create a special experience for locals and visitors, offering the best in hospitality and adding to the fabric of our historic town.”
Collaborating with Lessing’s Hospitality Group Chef Emeritus Guy Reuge, who is a La Toque d’Argent awardee, Executive Chef William Muzio created a menu focused on Islip’s maritime history with an emphasis on local catch, coupled with a dedicated raw bar. Signature dishes include local fluke en croute with parsnip puree, spinach, edamame, and citrus gastrique ($35); lobster roll with lemon, dill, Amagansett sea salt on a butter toasted New England roll ($30); “OG” cacio e pepe with bucatini, pecorino Romano, and fresh cracked black pepper ($22); and Bayberry chicken with lemon butter, pomme frites, and dressed greens ($27).
“Bayberry offers a unique experience – a dynamic menu, a vibrant atmosphere, and hospitality so generous and welcoming you’ll want to join us night after night,” said Michael Lessing Jr., area operations manager for Lessing’s Hospitality Group.
In addition to Bayberry, Muzio is the executive chef of View in Oakdale, also operated by Lessing’s Hospitality Group. He graduated at the top of his class from The Culinary Institute of America, where he received the Chef’s Award for academic excellence, culinary skill, and knowledge in Amagansett. He worked under Eric Ripert at Le Bernardin in New York City for two years. Afterwards, Muzio traveled throughout Europe and went back to his family roots on Long Island and became executive chef of Riverview Restaurant in Oakdale and ultimately launched View with Lessing’s Hospitality Group.
“Chef Reuge and I wanted to design Bayberry’s menu to be seasonal and approachable and welcoming to all,” Muzio said. “Bayberry is the place where our guests can come, enjoy, and feel comfortable ordering something different every time.”
Weekend brunch, handcrafted cocktails, and happy hours will all be part of the Bayberry experience.
Bayberry will be open seven days a week. From Monday to Thursday, the restaurant will be open from 12 p.m. to 10 p.m. On Friday, Bayberry will open from 12 p.m. to 11 p.m. On Saturday, Bayberry will open from 11 a.m. to 11 p.m. On Sunday, Bayberry will open from 11 a.m. to 9 p.m.
Bayberry will also be available for private events up to 160 including cocktail celebrations, intimate dinners, brunch offerings, and more. Contact events@bayberryislip.com for groups and private events.
For more information, visit bayberryislip.com and follow @bayberryislip on Instagram, TikTok, and Facebook.
