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Food News

March 15, 2009

Mirabelle Tavern Opens At Three Village Inn

Lessing's Hospitality (www.lessings.com) and award-winning Chef Guy Reuge of Mirabelle Restaurant fame will launch Mirabelle Tavern at Three Village Inn (150 Main Street, Stony Brook, NY (631) 750-0555 www.threevillageinn.com) next week making it one of the most anticipated debuts on Long Island's culinary circuit.

Awarded the prestigious La Toque d'Argent by the Maitres Cuisiniers de France, who declared him "Chef of the Year" in 2006, Reuge has had an illustrious career here and abroad. At Mirabelle Tavern, he continues his reputation for high-quality food and impeccable service while focusing on contemporary American fare and a moderately priced menu.

For 25 years, he and his wife Maria operated Mirabelle Restaurant in St. James, considered by many discriminating gastronomes to be the very best Long Island has to offer. In addition to Mirabelle Tavern, they will bring the original Mirabelle to Three Village Inn later this spring.

A sixth generation, family owned-and-operated business founded in 1890, Lessing's is one of the most recognizable names in food, service and catering on Long Island. As Lessing's elevates the Three Village Inn brand, Chef Reuge is seen as a cornerstone of this new chapter. "Since acquiring the Three Village Inn our vision has been to take this historic and successful Inn and make it the best," stated Peter Lessing, Division Manager. "We take great pride in the Inn's heritage as a gathering place for the community and look forward to continuing that while also offering a truly unique and exceptional dining experience."

Mirabelle Tavern brings to the table the freshest and best local ingredients with emphasis and value. The menu ranges in price from $7 to $13 for small plates, $15 to $18 for trilogy plates, $12 to $29 for classic plates, and $8.50 for desserts. Small plate offerings include: organic egg cocotte; homemade garlic sausage; and braised pork belly. Trilogy plates, where "good things come in three," features: Kobe beef sliders with kosher sea salt brioche buns; mini crab cakes; and grilled lamb chops. Classic Plates include: chicken pot pie; grilled black Angus shell steak; and steak frites with sliced Chateau steak. Desserts include profiteroles and ginger almond tart.

Breakfast is served Monday through Friday from 7 to 10 a.m. and Saturday and Sunday from 8 to 10 a.m.; Lunch Monday through Saturday from noon to 4 p.m.; Sunday brunch from 11 a.m. to 3 p.m.; and dinner Monday through Thursday from 5 to 9 p.m., Friday and Saturday from 5 to 10 p.m., and Sunday from 4 to 9 p.m.

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