A Station LIC Update – Menu and Design Details

by megc | 2 | Share this Article:

in Bars, Long Island City, Restaurants


Yesterday we had the pleasure of speaking with Gregory Okshteyn, one of the owners of Station LIC, a new bar/restaurant opening on the corner of Jackson Avenue and 50th Ave. It was great getting to know the project a little better and we think it’s going to be a great addition to the LIC dining scene.

As you can see in the photo above, the plywood fence is down and the general exterior look is apparent. Before it was sort of an unremarkable beige color, and it looks totally different from its Cocktail (1988) days prior to that:


Via Youtube.

The owners have been working closely with a local contractor, Art KT Construction from just over the Pulaski Bridge in Greenpoint. Okshteyn has worked closely with them for several years and gave them full rein to work on anything to do with steel, concrete, or wood at Station LIC. A lot of the work is custom, from the light fixtures to the furniture.

One of the highlights of the space is the bar, which is made of raw steel, reclaimed wood, and glass. The look and materials are inspired by the locomotive—fitting with the train concept of the restaurant. They also used reclaimed wood for the floors, taking from these old columns that had been downstairs for over 100 years. They removed them, cut them up, and created new flooring. The whole building has been completely rebuilt, too.

Another design element is an large, old clock they plan to install the building at the corner of Jackson and 50th. It will be illuminated and easy to see from a distance. It will be fully operational 24/7.

As for the menu, designed by Christopher Ferrante, one of the operating partners, it will consist of snacks, larger plates, sides, and dessert. As far as snacks go, look for broccoli-parmesan fritters with housemade marinara sauce; and garlic chili shrimp with extra virgin olive oil, parsley, and red chili. Plates include a wild arugula salad with cashews, Manchengo cheese, shaved red onion, with a sherry vinaigrette; flash charred salmon filet with housemade puttanesca sauce; and a roasted vegetable plate that will change with the seasons—they start out with things like red onion, garlic, red peppers, cauliflower, broccoli, mushrooms, and basil. The idea is to build a meal with the various dishes, which can be different each time you eat there.

Sides also include waffle cute potatoes with garlic and parmesan; sauteed seasonal greens with garlic and lemon; and roasted potatoes. It sure sounds like there will be some tasty vegetarian options, and their hope is to serve fresh, colorful, appealing food.

On the truly meaty side, though, is what they call their Ponzi Burger. Basically, your burger is free, and you pay for the next person’s burger (sort of like a gentle ponzi scheme). You can leave your name on a board they’ll have for this burger, in case you want the person to know who bought their burger for them. The meat itself will be grass fed, and ingredients across the menu will be as locally sourced as possible.

Brunch will be available on weekends, and expect dishes like corned beef hash; a grilled caprese sandwich with egg; and french toast, among other things. Brunch cocktails will also happen since they’ve been approved for a full liquor license.

They have also decided this is a TV-free zone, even at the bar, though they do have an HD projector for special events like the Superbowl, or perhaps even a viewing of Cocktail!

As far as capacity goes, the main dining room will have 55 seats with 11 at the bar (you’ll also be able to order food at the bar). Downstairs from that will be a private dining room that can accommodate 14-20 people. It will be available for private events, as well as spillover from upstairs, if space is needed.

They hope at some point to have outdoor seating out front (there is no backyard or patio space), and feel that this would be a nice touch for this part of the neighborhood.

Also, they are currently hiring, accepting resumes for kitchen staff, head bartender and servers. They’d love to work with people from the neighborhood, too.

They are hopeful for a late July opening. We’re very much looking forward to checking out Station LIC then!

Station LIC, 10-37 Jackson Avenue, Long Island City, NY 11101

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Meagan Young June 27, 2014 at 6:28 pm

Hey there!

I am very interested in applying for your bartending position. Are you accepting resumes via email? If so, how shall I proceed?

Thanks :)


Meagan Young June 27, 2014 at 6:30 pm

……Also, not sure if this is the correct way to get connected…..? ha!


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