Beers, Burgers & Desserts Opens up in Rocky Point

The name says it all: Beers, Burgers & Desserts.

"Because, who doesn't love beers, burgers and desserts?" asked Jessica Weiss, manager at the new joint on Route 25A that opened up on Monday, filling the shoes of the space that previously held Anthony Joseph's and Fatty Beltbuckles.

Beers Burgers & Desserts – conversationally abbreviated to "BBDs" on its Facebook page and website – is, unsurprisingly, touting hand-crafted burgers, an extensive list of craft beers on a 22-draught system plus bottles, as well as a dessert menu created and run by chef Ralph Perrazzo, who has worked in New York City, Las Vegas, and Boston before returning back to Long Island.

Perrazzo, a Lake Grove native who currently resides in Shoreham, worked largely as a pastry chef during his travels before launching BBDs with his father, Cosmo.

While Weiss said the menu will possibly expand in time to include more entrees beyond burgers, as well as a list of "munchies" which include items such as wings, cheese dogs, and soup, for now customers can expect to see – for the most part – what's on the front of the building.

Kevin Timmons, a Miller Place native who previously worked at Four Food Studio in Melville, will be in the kitchen with Perrazzo and noted that focusing on the burgers is quite the task as it stands. Eighteen add-ons are offered on the menu for the 12-ounce house burgers, which start at $15 and come with lettuce, tomato, red onion and pickle. In addition, 8-ounce burgers are also available, steamed and griddled, for $6.50 or $7.50.

Dessert items include "tweaked classics" such as a french toast apple pie, "oldies but goodies" such as a banana split, and "modern creations" including Perrazzo's strawberry confetti – which he lays out in this YouTube video he shot while working in Boston.

As for the beers, in addition to 22 draught offerings – with kegs located directly under the taps, to limit the distance in keg lines – nearly 40 bottles will be available. Customers will get a "beer album" with a snapshot of the beers, tasting notes, as well as bottle size and price.

Weiss said the customer sat over 130 customers on the restaurant's opening night, with close to no publicity – not much beyond its Facebook page. She added that the restaurant will plan on offering lunch in time, but for now is just offering it on weekends.

Hours are 4 p.m. to 2 a.m. Monday through Wednesday, 4 p.m. to 4 a.m. Thursday and Friday, 11 a.m. to 4 a.m. Saturday, and 11 a.m. to 2 a.m. on Sunday.