{"id":39352,"date":"2025-11-14T13:20:13","date_gmt":"2025-11-14T13:20:13","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/39352\/"},"modified":"2025-11-14T13:20:13","modified_gmt":"2025-11-14T13:20:13","slug":"beloved-staten-island-pub-and-eatery-reopens-at-new-location","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/39352\/","title":{"rendered":"Beloved Staten Island pub and eatery reopens at new location"},"content":{"rendered":"

STATEN ISLAND, N.Y. \u2014 As of Nov. 4, there will be two grades of those who have experienced Randall Manor Tavern: those who have simply eaten there and those who have dined. The dining patrons of the operation know the players \u2014 Steve Rowan, the longtime executive chef celebrated for his soups, stocks and hearty daily specials. And then there\u2019s John Venturella, once a familiar face behind the bar, now stepping into the spotlight as the maker of pizza, bread and pasta. Together with Carrie Gaeta and Steve Noss, they\u2019ve planted their restaurant flag at 382 Forest Avenue, in the heart of West Brighton.<\/p>\n

Indeed, Randall Manor Tavern has traded its Castleton Avenue space <\/a>for a larger setting on Forest Avenue after 13 years of loyal service to its Staten Island fan base. Doors opened earlier this month at 382 Forest Ave., in the long-vacant former Liberty Tavern space<\/a> \u2014 a move designed to welcome more guests packing the tables for the tavern\u2019s steaks, fresh pasta and comfort food.<\/p>\n

\"RandallCold beer and hot pizza are served from the bar at the new restaurant. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

\u201cWe couldn\u2019t wait to get to Forest Avenue<\/a>,\u201d Noss said during a recent tour. \u201cFor 13 years the staff was cooking in a small kitchen and still doing a great job. So I\u2019m very happy we got this place for them.\u201d<\/p>\n

\"RandallIn a look at the eatery from its back area to the front past the bar, a St. Peter’ Boys High School jersey is part of the view. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

The restaurant is helmed by Steve Rowan, executive chef alongside John Venturella. Venturella now commands a pizza oven plus good deal of new entree items \u2014 a role that moves him from bar to kitchen with aplomb.<\/p>\n

\"RandallAmong the specials are fresh seafood like this mixed shellfish combination sauteed in white wine, garlic, butter and herbs. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

The new space is a study in thoughtful upgrades: a private event room with its own entrance and bathroom, an outdoor seating area shaded by an awning, and a refinished bar. Extra bathrooms were added (a point of pride for the owners), and garage doors installed for breezy, warm-weather dining.<\/p>\n

\"RandallThe back yard space is open year round.(Advance\/SILive.com | Pamela Silvestri)<\/p>\n

\u201cOne thing I hate is a place that doesn\u2019t have enough bathrooms,\u201d Noss quipped. <\/p>\n

\"RandallRandall Manor Tavern’s Irish Chicken made the regular menu cut after being a favorite special. It comes with veg and potato of the day, here freshly mashed spuds with a dollop of sweet butter. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

The menu salutes hearty fare. Limerick chicken \u2014 pounded breast meat saut\u00e9ed with Irish bacon and shallots, simmered in a brown sugar-kissed, Jameson\u2019s cream sauce \u2014 graduates from special to staple. <\/p>\n

Other highlights include a 10-ounce Angus burger with homemade fries and housemade gnudi in sage-brown butter. A seafood bowl brims with shrimp, clams, mussels, calamari and scallops in white wine garlic broth. Pizzas come out hot and fresh to order and strand pasta is cranked out fresh daily.<\/p>\n

\"RandallAs the name suggests (think “nude”) Gnudi are the naked insides of ravioli. In this case they are ricotta cheese with spinach and egg whites and lots of parmesan, fluffy dumplings made with just a whisper of flour. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

Venturella aims for a tavern-style pie with a crisp, thin crust and a tomato sauce that hits bright, flavorful notes. After sampling the honey-pepperoni and classic cheese pies, it\u2019s clear he\u2019s captured the soul and spirit of the style.<\/p>\n

\"RandallThe pub features a dart board in an alcove at the front of the main room. Roll up garage door windows mark the space for fresh air in warmer weather. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

In these nascent days of the restaurant in its new spot, doors open at noon, with plans soon to shift to 11:30 a.m. Sunday brunch will debut in a few weeks, and daily lunch specials are already in play.<\/p>\n

The owners tip their hats to Forest Avenue neighbors and longtime establishments like Jody\u2019s and Duffy\u2019s for inspiration. <\/p>\n

\"RandallIn the side room, a stage is no more. Now tables fill the space to make room for patrons who have been fans of the Randall Manor Tavern food. (Advance\/SILive.com | Pamela Silvestri)<\/p>\n

\u201cI\u2019m just happy when I come in here now and sit down and see everybody here, the bar crowded. It\u2019s very comfy and cozy and makes me smile,\u201d said Noss.<\/p>\n

Randall Manor Tavern can be found at 382 Forest Ave., between Hart Boulevard and Walbrooke Avenue. <\/p>\n

\"RandallThe new Randall Manor Tavern comes to 382 Forest Ave., West Brighton, from its former Castleton spot. Here’s a sneak peek at the pub grub and more sophisticated options.(Advance\/SILive.com | Pamela Silvestri)<\/p>\n

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