O'Neill's returns with new look, new menu
by Andrew Pavia
Nov 13, 2013 | 1713 views | 0 0 comments | 76 76 recommendations | email to a friend | print
Co-owner Danny Pyle (left) showcasing the porterhouse steak at O’Neill’s in Maspeth.
Co-owner Danny Pyle (left) showcasing the porterhouse steak at O’Neill’s in Maspeth.
slideshow
Porterhouse steak.
Porterhouse steak.
slideshow
The owners of O’Neill’s Bar and Restaurant say their new head chefs will give the restaurant an edge over the competition.

“We offer it all,” said Danny Pyle, co-owner of O’Neill’s. “From wings to brick-oven pizza and a porterhouse steak that rivals the best steakhouses in the city.”

The restaurant, located at 64-21 53rd Drive in Maspeth, recently re-opened after being completely destroyed by fire in 2011. The new restaurant not only offers more space, but a larger menu and new chefs.

Richard Burns is a Cordon-Bleu trained chef that co-founded the Manhattan restaurant The Place and is best known for his 20-year career at the Long Island steakhouse Jimmy Hays.

“That’s one of the reasons we brought in Richard Burns,” Pyle said at a tasting event for members of the media last week. “His credentials speak for themselves. He’s as good as they come.”

In addition to the veteran chef, O’Neill’s also brought in Jose “JD” Dominguez to work alongside Burns.

Dominguez began his career as a butcher at Le Halles in the Flatiron District working under Anthony Bourdain. Form there, he worked at Michael Jordan’s The Steakhouse NYC and joined the O’Neill’s family at their midtown restaurant O’Neill’s U.S. Prime.

While the menu still features former signature items like chicken wings, diners at O’Neill’s can now order items such as roasted gorgonzola garlic bread, Alaskan king salmon, and prime rib lamb chops.

“What we looked to do was to bring back the best of what was here,” Pyle said. “But also what else new can we bring.”

Comments
(0)
Comments-icon Post a Comment
No Comments Yet