Oct. 2, 2015 By Jackie Strawbridge
After moving into the former site of the Buon Appetit Deli, a new restaurant with a gastropub vibe is slated to open next week.
The restaurant is called the Pomeroy and is located at 36-12 Ditmars Blvd.
The Pomeroy team consists of Queens native and restaurateur Michael McGuire, chef Bo O’Connor, and caterer Carmine LoGuercio. Their focus is on casual, new American dining.
Entrees on the menu include fried chicken with honey carrot and jalapeno dipping sauces, halloumi and grilled vegetable sandwiches and skirt steak with herb chimichurri and grilled corn.
Seasonal sides and snacks feature porcini mushrooms in stuffed rice balls, roasted carrots and avocado, and sweet potatoes with coconut oil and za’atar spices.
“I’ve designed the menu into categories of snacks, small plates, large plates, salads and sides, so sharing and communal eating is encouraged but also not necessary,” O’Connor said.
A cocktail named for Ditmars Boulevard will combine whiskey, honey, lemon and rosemary.
The Pomeroy team describes their restaurant’s design as a New York “reinvention” of the London gastropub. The interior is built largely from reclaimed materials – including pieces from an old factory and repurposed pine from a bowling alley – and is sprinkled with vintage decorations.
The restaurant seats 50 and has a 16-seat bar.
The Pomeroy will be open for dinner 5 p.m. to 11 p.m. Thursday through Saturday and until 10 p.m. the rest of the week, but closed Mondays.
“There is so much going on, on Ditmars Boulevard, and the food scene on this street has become so big with the opening of so many cafes, coffee shops, and restaurants,” O’Connor said. “I’m excited to be a part of it.”
Reach reporter Jackie Strawbridge at jackie.strawbridge@queenspost.com
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8 Comments
born and reared in pomeroy co tyrone n/ireland
you get to overcharge for small portions of not great food when you put “The” in front of the name. that’s the signal for pretentious Astorians and LICers to come rushing in.
Another restaurant? Does anybody cook anymore?
have you seen the Seamless ads on the subway? They don’t want you to cook.
in all honesty though, what else will be able to sustain all the overhead these retail rents are demanding?
No one patronizes the retail in this area besides food.
I’m surprised they didn’t mention craft beer and whiskey.
“new American dining”…..yea just another way of saying our prices are more expensive than a diners because our plates are prettier and we add garnishes to the plates. And i like how the bar takes up half of the store…
They also include tasty condiments
do you enjoy eating only diner food?