There aren’t many towns like Sayville anymore; it naturally exudes a 1950’s Americana energy where you can find kids riding around on their bicycles eating ice cream cones. It’s location near the water makes it a unique and ideal place for people to visit.
The South Shore Dive Pub and Kitchen opened in 2015 on Main Street where the bar continually develops genuine relationships with Long Island’s inhabitants. The name was inspired from the Maritime museum and the space was designed to capture the feeling of a living room; you won’t find any neon beer signs or tin tackers on display everywhere. Televisions are kept to a minimum to encourage conversation and most of the wood used for their tables and shelves are reclaimed from the town’s first general store.
“The majority of our cool ideas, cool events, and our cocktails come from our staff and our customers. I think the second I stop listening to them is the second I should go out of business because I’m not going to evolve.” said Bobby Gulinello, owner of the South Shore Dive. Bobby also owns The Cortland Craft Beer & Cocktails in Bay Shore which has been in business since 2010. A year before opening the South Shore Dive he sought out to expand to a bigger area with a kitchen and outdoor seating arrangement, this section features a giant refinished light up “Sayville Modern Diner” sign with greenery from the Bayport Flower House making the landscape fresh and vibrant. The beer garden tables and swing seating make the setting more of a lounge living space rather than a traditional restaurant’s outdoor arrangement.
All art hanging on the walls are from artists in the area and it’s common to find a new musician performing to provide ambiance, the environment typically attracts a younger demographic. “South Shore Dive works hard at being a platform for our community’s creatives, artists, and entrepreneurs. We’ve held flea markets where small business vendors have the opportunity to sell their work and network with our friends and regulars. Art shows showcasing local talent are ways to really empower our community in a familiar and friendly atmosphere.” said bartender Dan Tooma.
Most cocktails are accessibly made in house and beer tap list programs used are based out of New York so the staff has a real connection with these other companies as they also frequent this spot; the beer can and bottle list adds a juxtaposition of original flavors. Many ingredients from their food menu are locally grown, and they have no issue experimenting with different types of specials. They push hard on brunch food made from scratch serving it seven days a week as well as their new collaboration cocktail with Cornucopia Health Foods.