BY JON CRONIN
The new, expanded Local Pour House—located just off Bell Boulevard in Bayside—is all about the food, neighborhood and creating a place where people can relax and have fun on any day of the week.
David Fullman, one of the eatery’s owners, said that capturing the spirit of Bayside and helping customers to unwind and laugh after getting off the train from Manhattan is what the Local Pour House all about.
“We’re all about Bayside,” said Fullman, noting that the three owners are all from the neighborhood.
In September 2017, the Local Pour House opened up a new 1,300-square-foot section of the bar with seating and a new wrap-around bar that now provides customers with a 30 percent increase in on-tap selections.
Also part of the expansion, the new kitchen—which opened in February—is operated by Mark Brisebois as executive chef.
“I fell in love with his cooking,” said Fullman. “We didn’t have the kitchen open and I hired.”
Brisebois, a French-Canadian chef, said that he designed a gastro-pub menu with a twist on the typical American pub fare. He noted that he is looking to provide fresh home-made style meals.
Brisebois’ additions to the menu include a poutine skillet, a dish that he notes jokingly is the “pride of Montreal.” Poutine is best described as French fries that are covered in brown gravy and cheese curds. He also added bourbon candied bacon slices and calamari to the menu.
“It’s amazing,” Fullman said of the calamari. “We can’t keep it in stock.”
Avocado toast is another addition to the new menu. Fullman noted that ever since his children noticed that a Rice Crispy ice cream sandwich was added to the dessert menu, they have been dying to try it.
Fullman also noted that getting the classic American burger right was important to him. He said that when meat vendors dropped by to try to make a sale, he would ask Brisebois to cook the meat bare with no toppings or spices, and then determine if it was the taste for which they were searching.
“It took a lot of tries,” he said.
Brisebois said that he intends to eventually hold events during which he pairs new menu items with beers on tap and in the bottle.
“I’m always trying something new,” said Brisebois, “For me, it’s not fun to cook the same thing every day.”
He noted that he and Fullman shop for the restaurant’s supplies—such as produce and bread—from local vendors.
Fullman said that the Local Pour House will soon offer painting nights, open mic events for comedians, live music, DJs and more forms of live entertainment.
The eatery has numerous flat screen TVs around the bar that show various sporting events as well as Chive TV, which streams viral videos from around the world. The bar also hosts a “ladies night” every Friday and will launch a sidewalk café in May or June.
Reach reporter Jon Cronin via email at firstname.lastname@example.org or by phone at (718) 357-7400, ext. 125.