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From Madrid to Shelter Island, chef Sandy Bermudez. (Photo credit: Doug Young)

I was working at Southforker for about a month when my editor, Amy Zavatto, told me there was a guy on Shelter Island cooking these really beautiful and slightly elaborate meals out of the Legion Hall’s basement kitchen earlier this year. As a native East Ender, I was immediately intrigued and was thrilled when she invited me to go.

Between physically stepping back in time upon entering the basement of Mitchel Post 281, bellying-up to the basic, no frills, but ever-so-welcoming bar, and hearing the distinct sounds of bowling balls and pins crashing into each other in the neighboring two-lane alley I knew I was about to embark on a truly unique, once-in-a-lifetime, locals-only experience. Those are few and far between these days, and they’re always my favorite. This one was particularly special, had all the good nostalgic feels, and most importantly, was delicious.

Sous vide pork loin and red eye sauce from chef Sandy Bermudez. (Photo credit: Doug Young)

Read Amy’s story here.