Photos courtesy of Alobar
Long Island Duck Breast with parsnip, blood orange, scallion, jus

It’s been over a month since Alobar Restaurant welcomed its new head chef, Reagan Angelle, and patrons are loving the eclectic dishes he’s introduced to the menu, according to owner Jeff Blath.

Alobar Restaurant, an American-style eatery in Long Island City, allows visitors a chance to bask in a rustic ambience accompanied by live music on Thursday nights to set the mood. Customers have come to love the restaurant’s classic American eats — and now, Louisiana native Angelle is bringing a little bit of a Southern edge to the menu by incorporating larger portions and adding Southern treats such as grits and biscuits as brunch options.

Angelle comes into work early on some days just to experiment with different ingredients, Blath said. Chef Reagan then introduces his new dish as a special on the menu that night. While these specials are only available for that one night, all of this experimentation will pay off as Alobar’s menu changes seasonally. Angelle will be able to take inspiration from his specials as he updates the menu.

“Reagan has a lot of fun with it,” Blath said.

Pan Seared Black Bass with curried lentils, Brussels sprouts, almonds, chervil

Pan Seared Black Bass with curried lentils, Brussels sprouts, almonds, chervil

In true Alobar fashion, Blath continues to keep the experience for patrons personal. Whenever someone asks about the new chef, Blath will bring Angelle out to meet his admirers. Blath said that the goal of his restaurant is “to be the go-to quality style restaurant in the area with top-notch quality ingredients.” And Blath said that Angelle does an amazing job of utilizing all the ingredients in the most creative ways possible.

With the change of chef, Jeff Blath has also lowered menu prices as a way to bring more of the community into the restaurant. According to Blath, customers would tell him that Alobar was their favorite restaurant in LIC but it was just a couple dollars more than they could afford to spend. With the lower menu prices, Blath is hoping that customers will be able to come in two times a week instead of once every two weeks.

For Blath, it’s about quality and consistency, and Angelle does an amazing job of keeping this vision in mind.

Oyster Pan Roast with corn bread, Pernod, cream chives, leeks

Oyster Pan Roast with corn bread, Pernod, cream chives, leeks

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