Food
www.qns.com I LIC COURIER I MAY 2018 41
pizzas with
nine variet-ies
of pies to
choose from.
T h e r e a r e
classic op-tions
such as
Margherita and
vodka pies and offerings such as the
“Jimmy Forager” pizza with tomato,
mozzarella, pecorino, sweet fennel
sausage, mushrooms, shallots and
Calabrian chili oil.
But the restaurant doesn’t only
serve pies. Small plates include wings
with Calabrian chili, gorgonzola and
radish; fried calamari; and mussels.
Beebe’s also serves pasta dishes,
large plates like wild black bass and
hangar steak and a variety of salads
by chef George Mandakas.
Beebe’s also features a
large breakfast menu
with options such as steak and eggs,
smoked salmon toast, pancakes,
French toast, warm farro cereal and
a Greek yogurt parfait.
Signature cocktails include the
Honeymoon with rye, roots, rakomelo,
sweet vermouth and angostura bitters
and the Miramar with rum, maraschino,
grapefruit, lime and simple syrup.
Beebe’s is open for breakfast from
7 to 11 a.m. and for lunch and dinner
from 11 a.m. to 11 p.m.
/www.qns.com
