Restaurants in Patchogue

Chefs at George Martin's Strip Steak stand guard at roiling broilers, anticipating the exact moment when each dry-aged Angus steak within has perfectly browned. Ladles of béarnaise and au poivre sauces in hand, the kitchen staff sends each order—flanked by ramekins of sautéed vegetables or hand-cut french fries—out into the cozy, candlelit dining room. Wines and signature cocktails, such as ginger cosmopolitans, pair with each entree, including the restaurant's eponymous steaks, free-range chicken, brazilian lobster tails, and veal chops. George Martin's Strip Steak also caters special events, from small gatherings in its private dining rooms to onsite celebrations for up to 100 tuxedoed mannequins.

Below the pulsing beats of the Sapphire Club sits Barringtons, an upscale American fusion restaurant sure to cement itself as a staple of local party prowlers. Flatbread pizzas, burgers, and baby back ribs burst with fresh ingredients, as do twists on classic dishes, such as the black-and-tan fish 'n' chips dipped in a Guinness- and Harp-infused batter.

Live music echoes across a spacious dance floor Thursday–Sunday, rebounding off multiple bars stocked with high-end spirits and lined with flat-screen televisions. The festive eatery also advertises daily happy-hour specials, which unite coworkers quicker than company-wide trust falls.

Vito’s of Port Jeff pairs housemade Italian entrees with one of the world’s best side dishes: live music. Every Friday, Saturday, and Sunday night, performers such as opera virtuoso Carmelo Raccuglia and lounge singer Randy Berlient serenade diners with their silky-smooth vocals. Elvis impersonator Rick Virga also swings by the dining room to perform the King’s hit tracks and recite transcripts of his best-loved takeout orders.

Though these performers’ catchy ditties set toes to tapping, the restaurant’s old-world cooking still manages to steal the spotlight every night. Vito’s seasoned chefs sauce delicate cuts of seafood or hearty portions of chicken and veal, and they bake stuffed pastas until they bubble over with cheese and marinara.