Blue Goose stands out in restaurant-town
One of the best appetizers offered at the Blue Goose is the Bacon Ale Cheese Dip, which comes served in a skillet, with soft pretzels to dip.

All photos ADV/Rohrbacker

Blue Goose stands out in restaurant-town



Working in Patchogue means there is never a shortage of lunch options, and friends and family bring you back at night for the dinner/drink scene. In a sea of food establishments, it’s easy for some to get lost in the mix. The Blue Goose will not let that happen. 

Formerly a burger joint, the Blue Goose, under management of owner Brian Kearns, has been reinvented with a new menu, new look and new mission. Kearns reopened his establishment in September, looking to elevate his menu and present a unique option for diners. But to ensure his previous venture was not left behind, he included some items from the Burger Shack menu in that of the Blue Goose. 

“It kind of elevates the best of both worlds,” Kearns said of his carefully selected menu. 

The Blue Goose features lunch, dinner and brunch menus, and has combined some favorite foods to create truly unique items. Kearns said one major transition was the use of more fresh meat and produce, rather than frozen, which he said amplifies the flavor and quality of the menu. The most popular dishes so far have been the stuffed chicken, steak three ways, the smoked pork chop, and shrimp pasta. We had the chance to sample several items from the diverse menu.


The Blue Goose has no shortage of appetizers, with over 20 on the menu. We were served the Bacon Ale Cheese Dip ($12), a creamy cheese sauce mixed with Blue Point Toasted Lager and topped with slices of bacon. It was likely the best thing I’ve ever dipped a soft pretzel into, and was a great way to start. We also were given the flatbread of the day ($12), which happened to be prime rib, cheese, gravy and hand-cut French fries. If you’ve ever imagined putting everything you love into a savory pizza, I’m sure this is what it looks like. The prime rib was juicy and tender and the combination of flavors makes it another favorite.

Another unique dish is the Calamari Fries ($12), which are exactly how they sound. Instead of a curled-up tentacle, these come long and straight, battered, fried and served with a lemon aioli and a sweet and spicy plum sauce — and are locally sourced. The fish was smooth and had a great taste, enhanced even more with the two sides. Our final appetizer was the tacos ($11), which come in pork, chicken or beef. Our chicken was marinated with a sweet Asian flavor and topped with light cucumbers with lettuce. Again, unlikely flavors come together for a fantastic starting snack. 


Most people aren’t excited about salad, but the Blue Goose has tried to change that. Their unique salads bring together unconventional fruits, vegetables and toppings. First, we tried the Poached Pear and Brie salad ($12), which is a bed of artisanal greens surrounded by sliced vanilla-poached pears, topped with cinnamon, fried walnuts and a fried Brie cube. The Brie was just the right consistency, and the flavor mixed well with the greens and pears. We also had a Beet and Burrata salad ($12), consisting of red and golden beets, arugula and herbed crostini, topped with a pomegranate reduction and fresh burrata. The burrata was sweet and creamy and made you forget about the vegetables for a minute. 


Like the appetizers, the main courses were big and bold. We were served the signature Stuffed Chicken ($21), which was a French chicken breast with spinach, prosciutto and Gouda cheese nestled inside for a great mix of flavors. With it came mashed maple sweet potato, which was soft and creamy and reminded our palettes of Thanksgiving. Topped with savory au jus, it’s no wonder this is a favorite of Blue Goose customers. The right blend of flavors, along with the high-level presentation, makes it a sophisticated dish for an easy meal.

The Catch of the Day ($MP), monkfish, was placed on our table, pan-seared and smothered in butter sauce. Soft and rich, the fish is a great dish for those looking for seafood when it’s too cold to sit on the beach. Possibly our favorite entrée was the Shrimp & Garganelli Pasta ($26), soft pasta served with sautéed shrimp, roasted cherry tomatoes and pancetta, all mixed in a lobster cream sauce that was perfect. We Italians take sauce very seriously, and this was the real deal. Before leaving, I’d already decided that this would be my order upon returning.

Finally, we tried the sandwich options. Reuben on Pumpernickel ($15) is braised corned beef, red and green cabbage, homemade coleslaw and Thousand Island dressing. Corned beef tends to come out dry, but this sandwich was anything but. We were also given a unique Blue Goose creation, the Goose Signature Burger ($18). The patty alone is unique, blending brisket and beef into one, and topping it with Stilton cheese, sweet onion jam and crispy foie gras on a brioche bun. Again, Kearns recognizes the strange ingredients, but doesn’t doubt the flavor that they produce. Each of these sandwiches is served with either fresh-cut fries or tater tots. The fries are golden brown and cooked perfectly, with no lingering grease. The tater tots are also cooked well, light and crispy. 


We somehow had room for dessert, and thankfully the staff at the Blue Goose went easy on us. Our first dish was the Funnel Cake Fries ($8), served with vanilla and chocolate dipping sauces. Each “fry” is a fried piece of dough twirled in perfect dipping form. For the more sophisticated sweet tooth, we also tried the NY style cheesecake ($8), drizzled with blueberry and raspberry jam. The cheesecake was light, fluffy and had a sweet flavor.

Final thoughts

The Blue Goose has something for everyone, and the atmosphere — a bar room and separate dining room, with hanging plants and an open, modern design — gives you a chance to have a nice dinner that you may not be able to find anywhere else. Kearns and his team have assembled a fantastic menu, and not one dish that we tried was poorly made or put together. When we were presented the food, you could tell that each person in the process, the chef, the server, and the management, cared about the experience we had, and watching the other diners in the establishment, the experience they had as well. Even better, you can get these delicious meals for a reasonable price (the most expensive item on the dinner menu is $29, which is the steak). 

This is a great spot if you haven’t yet decided on a location for your Valentine’s Day outing. Kearns said there would be specials all weekend, including a “lovers menu.” The restaurant also has live music on Friday and Saturday nights, as well as Sunday brunch. There is also an upstairs catering space that can be rented and fits up to 40 people. For full menus, catering information and more, visit