Magnolias opens in Bay Shore
The team at Great South Bay Brewery has been working for about six months to bring Magnolias, a martini-forward cocktail bar, to Bay Shore at the former King’s Chophouse. Credit: Ghost Brewing Co./Joshua Soto
A taste of New York City hospitality has arrived in Bay Shore. Magnolias, a Manhattan-inspired, martini-forward cocktail bar, has opened at the former King’s Chophouse location on East Main Street, which closed this spring.
The team at Great South Bay Brewery worked for about six months to bring this upscale but approachable concept to life, according to general manager Joseph LaRocca.
"We don’t want somebody to be turned off by the idea of it being a martini bar," LaRocca said. "I want to bring an upscale experience, but you still are feeling welcomed in that."
LaRocca wanted to make sure the classic flavors of martinis on the drinks menu are "120% right." Guests will be able to enjoy the hot and dirty martini ($15) made with Fear City Gin, dry vermouth and banana pepper brine. Magnolias egg-spresso martini ($18) is made with Blank Farm vodka, port wine, espresso, cinnamon and egg yolk. The rotating menu also features seasonal cocktails and mocktails.
"We’re going to have variations on all martinis and lean into the creativity of what the format of a martini can do," LaRocca said.
The food menu includes "eclectic small bites, a raw bar and some larger format options as well," he said. Munch on a seared tuna steak ($30) served with wasabi risotto, crispy buttermilk chicken ($19) or the spicy tuna sliders ($25) made with rice crackers, avocado sesame and scallions.
Earth tones such as greens, browns and golds with low lighting and sconces make the space warm and replicate "a dinner party with your friends" energy, LaRocca said.
There's also a patio with seating during the warmer months.
Magnolias, 52 E. Main St., Bay Shore, magnoliasbayshore.com, open 4 p.m. to midnight Tuesday to Thursday, noon to 2 a.m. Friday and Saturday, 11 a.m. to 11 p.m. Sunday.
Melissa Azofeifa is a restaurants reporter with Newsday's FeedMe team. Having grown up on Long Island, she loves talking about food and its impact on culture. A graduate of Stony Brook University, she joined Newsday in the fall of 2024.
