From David Loewenberg, The Beacon and The Bell & Anchor:
We do a dish here at The Bell & Anchor called PB&O: pork belly and oyster. Itâs kind of a Korean ssam-style lettuce wrap. A bibb lettuce leaf gets a Montauk Pearl or two, house-cured pork belly, a bit of sriracha-style sauce. You wrap it up and slam it.
We make our pickles in-house â Chef Samâs mother-in-lawâs recipe. Itâs not a kosher dill, not a half-sour, which I usually go for. But I love them. They come with the burger and land just right.
We also have our own kimchi recipe. We exploded a couple of jars at first but we now have it down.
đ The Bell & Anchor
3253 Noyack Rd, Sag Harbor, NY 11963, USA
This card was written by David Loewenberg. David is a restaurateur at heart â people first, always. From his team to his guests, hospitality is personal. Heâs a true foodie with deep friendships across the restaurant world, he stays curious, loyal, and connected to the community that inspires him.
@thebellandanchor / Instagram
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