Small Batch
American restaurant · Uniondale ·
Farmhouse-chic American dishes with local, seasonal ingredients
Farmhouse-chic American dishes with local, seasonal ingredients
"Owner David Bailey knows a thing or two about creating unique, popular dining destinations (think Bailey’s Range, Rooster, Bridge Tap House), and Small Batch is no exception. Whiskey bar meets vegetarian heaven with a cool, laid-back vibe. The bi-level space features high ceilings and dramatic columns, with black and white photos adding to its vintage appeal. The menu is a mix of international flavors and dishes, with a fresh, vegetarian spin. House-made rigatoni, hummus with black pepper crackers and spring rolls are just a sampling of the seasonal menu." - Manifest
"Tom Colicchio’s Long Island restaurant Small Batch was awarded $2 million." - Ryan Sutton
"Spanish octopus was a highlight: tentacles get a nice crisp and are paired with firm butter beans, assertively smoky chorizo, and tongue-stinging chiles ($24) — an elegant, well-executed preparation that stood out on Long Island." - Eater Staff
"For a seasonal Long Island brunch I go to Tom Colicchio’s Small Batch, where the cavernous, pastel-decorated room showcases Long Island producers and seasonal produce — recent highlights included an heirloom tomato salad and rhubarb-jam-topped toast, and the drinks menu leans heavily into mimosa variations with names nodding to the suburban setting." - Eater Staff
"A longstanding Brighton coffee roaster and café operator that was previously backed by investor Luke Johnson; the business has recently been acquired by a prominent London roasting group as part of that group's strategy to grow its roasting capacity and regional foothold." - James Hansen
