www.qns.com I LIC COURIER I APRIL 2018 41
The seafood is purchased from
Greenpoint Fish & Lobster in Brooklyn
while the produce comes from Natoora,
Keepsake Farm and Foraged and Found
Edibles. Owner Matthew McCormick’s
family farm in Ohio provides the restaurant
with its honey.
Head bartender Diego Guzman Fernandez
creates the cocktails and updates
the wine list to complement the seasonal
menu. Specialty cocktails include
Bellwether Bees, a Barr Hill gin, honey,
vanilla bean and lemon and Rhumance
with Matusalem rum, cucumber, lime
Bellwether is open from Tuesday
through Thursday from 5 to 10 p.m.
and on Friday and Saturday from 5 to
11 p.m. It will also be open for brunch
in the future.
Photos by Molly Tavoletti Photo by Ethan Covey