Port Washington, NY

Let the Worries Melt Away Down at Sullivan’s Quay

J.M. Lesinski
A shot of the front entrance and sign for Sullivan's Quay in Port Washington, New York.Photo byPhoto by J.M. Lesinski

When service is truly excellent and the food is right up there with it, a restaurant transcends from being just good, into becoming an institution. With a mission to help their customers ‘unload the worries of the world,’ Sullivan’s Quay in Port Washington, New York, only offers the best in Irish cuisine and customer service, making it a perfectly cozy local institution for any gathering of friends and family. 

One immediate highlight on the menu is the Kobe burger with wagyu beef. If ever there was a place to try a wagyu burger, it is here. The patty is absolutely delectable and quite reasonably priced all things considered. The Kobe burger also comes with gruyere cheese, caramelized onions, chef sauce, green leaf lettuce, and vine tomatoes on a soft, fresh brioche bun for a nice finish.

Burgers in general are a safe bet at Sullivan’s Quay, like the stellar flagship house burger with black angus blended beef (a mix of brisket, chuck, and short rib to be precise), green leaf lettuce, vine tomatoes, and red onion on brioche. For those on a plant-based diet, the beyond burger features a superb plant-based burger with lettuce, tomatoes, red onions, and a peppercorn aioli on brioche as well.

For the big dinner plates, one can never go wrong with the Fish and Chips, featuring beer battered cod with sides of fries and coleslaw, or the rich and filling double cut pork chop with a port wine demi glaze and sides of whipped potatoes and baby spinach. Of course, no Irish restaurant is complete without Shepherd's Pie, and Sullivan’s Quay does a fantastic one with braised ground black angus beef, chopped mixed vegetables, and a topper of baked mashed potatoes. 

For all the pub grub-lovers out there, the jumbo wings definitely hold up to the good chicken wing standard of just a little crispy and perfectly tender, as well as having the go-to side of celery and bleu cheese. Flavors include Korean BBQ, sweet chili, mild, medium, and atomic hot, with the jump from medium to atomic hot pretty significant, just a heads up there. 

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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY

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