Mar 28, 2013 Russ Tarby Uncategorized
The Barking Gull becomes the baking gull in May after a state-of-the-art wood-fired pizza oven is installed.
For the better part of a decade, the Barking Gull, at 116 S. Willow St., has operated exclusively as a venue for private parties, but it will finally open to the public this spring, said John Gormel, Liverpool’s most prominent tavernkeeper – the man with the mile-wide smile. The Gull will specialize in gourmet pizza, he added.
John and his family own The Retreat, the Cobblestone, the Barking Gull and the Dips & Dogs ice-cream stand, all right here in the village.
Wood-fired pizza will certainly be a welcome addition to Liverpool’s ever-expanding dining options. Hey, we’ve got hot dogs, hamburgers, Southern barbecue, Mexican, Italian and Thai. Now bring on those perfect pizza pies!
What’s so special about wood-fired pizza?
The cooking surface of the oven hovers between 500 and 600 degrees, but the upper chamber can top 900 degrees. The heat produced is extremely dry and it swiftly seals in flavors and juices. The dense, hardwood creates intense heat while imparting a fruity aroma to the pies.
While the pizza will please the palate, the sight of chefs vigorously hand-tossing the dough will dazzle the eye. Mangia!
Meanwhile, The Retreat revamped its menu last month, and customers are raving about some of the new dishes cooked up by chefs Robbie Gallagher and Todd O’Hara. These guys are real epicurean artistes!
Appetizers like deep-fried shrimp bangers and sandwiches such as a New Orleans pastrami melt can now be accompanied by sweet potato fries with maple syrup. Ambrosia!
Some favorite new entrees include baked chicken Sicily served in a cream-based sauce with roasted garlic and sweet red peppers. Salmon Santa Barbara comes garnished with a tangy pineapple chutney, and the haddock fromage risotto tempts me to pass up the always mouth-watering beer-battered haddock which remains on the menu, I’m happy to report.
The Retreat’s new restaurant manager, Shaun Preble, previously managed bc Restaurant downtown. He’s pleased with the response to the new menu, but he’s always open to customer feedback; 457-6358.
After sitting vacant since December 2011, the former Burger King location at 508 Oswego St. has a tenant at last.
Al Roker’s favorite collegetown eatery, Oswego Sub Shop, plans to open a new outlet here where the Burger King used to sell Whoppers. The new sandwich emporium will be called the Empire Sub Shop.
Owners Bill Greene Jr., Tim Graber and Paul Atkins received formal approval from the Liverpool Village Planning Board at a special meeting on March 18. The owners also plan to purchase the property.
The Oswego Sub Shop, established in 1969, is located at 106 W. Bridge St. in Oswego and offers subs, deli sandwiches, wraps, salads, baked items breakfasts.
The Friends of Historic Onondaga Lake and Onondaga County Parks and Recreation co-sponsored the fourth annual Irish Road Bowling competition which drew 68 teams to Onondaga Lake Park on St Patrick’s Day.
“I’d like to thank all the folks who helped put on the event,” said FoHOL board chairman Joe Ostuni Jr. who lives in Liverpool. Ostuni praised three sponsors: White Water Pub, which served an Irish buffet lunch for all 272 contestants; Freedom of Espresso, which donated coupons for a free cup of coffee; and JGB Properties, which donated $300 for prizes.
Part golf, part bocce, part bowling, the competition involves hurling a small, 28-ounce cannonball along a two mile “country road.” Players throw underhanded. Scoring is similar to golf and this year’s winning team, The Stoners, completed the course in 32 throws.
“We’re looking for volunteers for next year’s event,” Joe said, “especially course marshals.” Interested individuals should contact firstname.lastname@example.org.
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