Left Coast Kitchen & Cocktails

In February 2011, Chef Chris Randell, and wife Heather, launched Left Coast Kitchen and Cocktails. Christened "openhanded and attitude-free, unpretentious and full-flavored" by Newsday's Peter Gianotti, Left Coast Kitchen and Cocktails offers a "Brooklyn-cool" vibe and upscale gastropub cuisine. California-themed artwork, a comfortable bar with full cocktail menu and live music lend to its appeal.

Chef Chris Randell, protege of John Dominis' Lasse Sorrensen in California, previously owned Mo Pitkin's House of Satisfaction on New York City's Lower East Side, in addition to serving as Executive Chef at Westbury's City Cellar Wine Bar & Grill. Together with his wife, Heather, who often oversees the front-of-house operations, Randell has created a regional American Bistro menu rich in the pub tradition. Starters and soups, including some to share, are priced from $7 to $15, and include: the signature French Onion Chowder (1/2 chowder, 1/2 onion soup, all the best of both); the Mission Salad (bibb lettuce, avocado, pico de gallo, almonds, aged cheddar and shaved jalepenos); Colossal Shrimp Cocktail (two-alarm cocktail sauce and sweet lemon aioli); Hamachi Sashimi (with crushed chick peas, avocado, jalepenos, ginger dressing); Jumbo Lump Crab Cake (with tricolore salad, pesto aioli, and Pinot Grigio marmalade); and Mussels Benedict (two pounds of mussels with prosciutto, hollandaise, egg drop and English muffin for dippin). A selection of big salads, sandwiches and entrees range in price from $14 to $24. Selections include: the LCK burger (Angus beefy, oniony, cheesy, bacony and such, with Chris' burger slaw and shoe string fries); the Classic Lobster Roll (Old Bay mayo, brioche bun, chips and slaw); More Long than Short Ribs (12-hour braised with loaded deep fried baked potato); Root Beer Glazed Pork Duo (chop, homemade bacon, creamed corn and minty "kraut"); and Sauteed Sea Scallops (wild mushroom risotto and truffle essence). Complements include sides such as mac 'n cheese, green beans with raisin and almonds, and maple mesquite sweet potato tots. The dessert menu features sweets such as Coconut Creme Brule, and Homemade Vanilla Orange Bread Pudding.

The decor inside Left Coast's dining room is the perfect accompaniment to the food. An open kitchen provides all 55 seats a view of Randell and his crew plating the food. Hardwood floors, butcher-block tabletops, and dark wainscoting complement the black vinyl booths and textured walls. Brass fixtures further add to the casual pub-like atmosphere, while pops of color from the Randell's collection of California-themed art, including works by photographer Victoria Smith, complete the look.

Left Coast Kitchen and Cocktails offers a full bar menu available both in the dining room and in the "Tap Room," which provides seating for 15 at the comfortable bar, and additional seating in four pub-like booths and large party table. Over thirty craft beers are offered, as well as several domestic selections. Drafts include Great South Bay Snaggletooth Stout, Barrier Green Room Pale Ale, and 21st Amendment Brew Free or Die!, for $6.50, and numerous bottled selections, from $5 to $24, are available. A selection of both red and white wines is available, either by the glass or the bottle. More adventurous patrons can sample the specialty cocktail menu which features "The Morningwood" (Stoli Vanilla vodka, Kahlua, Bailey's Irish Cream, 1 shot of Espresso), "The Bikini" (Hendricks Gin, Blue Curacao, Peach Schnapps, Lemon), or "The Sunrise Highway Sangria" (Minty fruit, Temperanillo, Bacardi, Ginger Ale), among others.

Left Coast Kitchen and Cocktails is open 7 days a week. Dinner is served daily from 4 p.m. Lunch is served Wednesday to Friday from 11:30 a.m. On Saturday breakfast is served from 8:30 am until 1:30pm, and Sunday from 8:30am to 3:00pm. The bar is open late every night from Tuesday through Saturday, with live music every Friday beginning at 9 pm and Saturday at 10pm.