PeraBell Food Bar
69 Main Street
Patchogue, NY
This is a real comfort zone place to settle back and have a cold beer or a great cocktail. 
'The Dish" used Open table to make this reservation and I find it to be a great service not only to the patron but to the restaurant as well. Eliminates long wait times and makes for a better dining experience.

Meeting for a quick bite before heading down the block to see Project Genesis, we chose to meet at PeraBell on the Dym recommendation.

The bar was well stocked and much appreciated. We ordered drinks as we waited for the Dyms to arrive. We were also joined my Mr. and Mrs. Hickman. 

As we were seated we were introduced to our server Michael who was OK. 

We were seated at a booth for 6 which we really could have used a round top for 6 so we could speak to each other without talking over another conversation. 

No worries because the food did create a nice experience. The decor and atmosphere were also very comforting.

We started off with PeraBell's version of a "Sushi Pizza".

Called the Tuna Tartar Pizza which was just OK. Asked how many people it fed we were a bit misled because it was cut in 3 portions and we were told to order 2 since there were 6 of us. I think it was a bit of an upsell because the portions were enough to cut in half and it was just OK. The tempura rice crust was cooked nice but the Tuna tartar was a bit hot for sushi. 

Dinner was another story because the chosen dishes were really good for "Pub Food"

Two of my guests enjoyed the Skirt Steak which was cooked perfect and the portion was just enough to enjoy and not feel like you ate too much.

 Served with a spanish flair with a nice yellow rice and black beans and an avocado salad.

Next up was a half Roast Chicken that also was cooked perfect. The gravy that accompanied this beautiful bird was creamy and delicate. Not some heavy lumpy sauce. 

Served with caramelized shallot mashed potatoes and sauteed spinach. Cleaned that bird down to the bone!

The special of the day was a roasted seafood pot served with a lobster tail with sticky rice in a ginger miso broth. 

This dish was what I ate along with Mr. Dym and we both had the same response. 

  The entire dish was very well presented and had an unusually sweet taste coming from the ginger and miso. The scallops and the calamari were cooked very tender but they should have used a fresh and not frozen lobster tail. The sticky rice absorbed the flavors of the broth to create a nice texture to the pot. the mussels and shrimp were minimal as was the single clam in the pot. Lonely was the clam!

Last dish for the night was an Apple and Horseradish Salmon that was accompanied by sour cream and chives mashed potato and steamed asparagus. 

 On my next visit to PeraBell I will be ordering this dish because it was the best of the bunch. 

This place is known for their burgers but i don't think we made any mistakes in what we ordered. 

I like the drink idea that when you order a drink on the rocks like a Vodka, they do not place several cubes in the drink to water it down. They add one block of ice which is slower to melt and it allows you to enjoy the drink without being watered down.

Enjoy!

from "The Dish With Dean"