Business Details
Discover Coastal Dining at Sandbar
Sandbar, located in the heart of Cold Spring Harbor, offers a refined coastal casual dining experience centered on American cuisine from land and sea. Our menu, crafted by Chef Emeritus Senior Advisor Guy Reuge, blends local fare, tavern classics, and seafood specialties into elegant dishes that emphasize seasonal ingredients and modern culinary techniques. With a commitment to quality, we source fresh seafood, organic meats, and locally grown produce to create a dynamic menu that evolves with the seasons. Our team, led by General Manager James Olsen, prioritizes personalized service and attention to detail, ensuring every guest experiences both comfort and sophistication. From intimate dinners to custom-catered events, Sandbars expert staff collaborates with clients to design memorable culinary experiences.The restaurants polished ambiance combines coastal charm with contemporary design, providing an inviting backdrop for lunch, dinner, or private gatherings. Our dedication to innovation extends to partnerships with local farmers and artisans, reinforcing our commitment to the community. Whether through our seasonal tasting menus or handcrafted cocktails, we strive to deliver excellence in every aspect of dining. With decades of collective experience in hospitality, our leadership team maintains rigorous standards for food safety, sustainability, and guest satisfaction. This unwavering focus on quality and service has established Sandbar as a destination for discerning diners seeking exceptional culinary experiences in a welcoming environment.
Services
Lunch Service
Dinner Service
Brunch Menu
Private Catering
Wine Pairing Events
Seasonal Tasting Menus
Cocktail Service
Takeout Orders
Chef Collaboration
Event Planning
Highlights and features
- We offer menus crafted by a celebrated chef with decades of regional culinary expertise
- Our seasonal ingredient sourcing ensures fresh, locally inspired dishes year-round
- Expert event planning team creates customized culinary experiences for private functions
- Coastal casual ambiance combines modern design with traditional hospitality elements
- Comprehensive beverage program featuring curated wines and craft cocktails
Services
Private Catering
Our custom catering service transforms events into unforgettable culinary experiences through collaboration with Executive Chef Julius Miranda. Clients receive personalized menu development using premium ingredients sourced from land, sea, and local farms. The expert catering team ensures flawless execution of weddings, corporate functions, and special celebrations with meticulous attention to detail.
Seafood Specialties
The menu showcases premium seafood preparations including raw bar selections, grilled octopus, and wild-caught fish dishes. Sourcing emphasizes sustainability and seasonality with offerings like jumbo lump crab cakes and seafood towers featuring oysters, clams, and shrimp. Each preparation highlights natural flavors through modern culinary techniques.
Seasonal Menus
Four times annually updated menus reflect local agricultural cycles with dishes incorporating regional produce, herbs, and foraged ingredients. Seasonal changes maintain ingredient freshness while offering returning guests new culinary experiences. Current menus feature autumn preparations with squash, root vegetables, and game meats.
Wine Program
Curated wine list features 150+ labels with regional, national, and international selections spanning multiple varietals. Sommeliers provide pairing recommendations for tasting menus and la carte dishes. The program includes rare vintages, large-format bottles, and exclusive Long Island producers.
Cocktail Service
Signature cocktail menu offers classic and contemporary creations using house-made syrups, fresh juices, and premium spirits. Seasonal rotations feature local ingredients in drinks like the Fig Old Fashioned and Harvest Mule. The bar program includes spirit flights and cocktail-pairing experiences.
People
Guy Reuge
Chef Emeritus Senior Advisor
Award-winning culinary leader with over 30 years creating acclaimed Long Island dining concepts. Recognized for innovative American cuisine blending French techniques with coastal influences. Mentored multiple generations of chefs while maintaining rigorous kitchen standards.
James Olsen
General Manager
Hospitality professional with 15+ years managing upscale dining operations. Specializes in service excellence, staff training, and guest experience optimization. Previously led teams at Michelin-starred establishments before joining Sandbar's leadership.
Julius Miranda
Executive Chef
Creative force behind Sandbar's seasonal menus, bringing 20 years of fine dining expertise. Known for transforming client visions into culinary art through custom event menus while maintaining consistency in daily operations.
Questions
Does Sandbar offer private dining options?
Yes, we provide private dining spaces and full venue buyouts for events up to 120 guests with customized menus developed in collaboration with our executive chef.
Are reservations required for dinner service?
While not mandatory, we strongly recommend reservations for dinner through our website or phone system, especially during peak seasons and weekends.
What seafood sustainability practices do you follow?
We prioritize MSC-certified seafood and work directly with local fisheries using responsible harvesting methods to ensure environmental stewardship.
Can dietary restrictions be accommodated?
Our kitchen staff can modify many dishes for dietary needs when notified in advance. Please inform your server about allergies or special requirements.
Do you offer chef's table experiences?
Yes, we provide seasonal chef's table dinners featuring multi-course tasting menus with wine pairings, limited to 12 guests per event.
