Patchogue: A Culinary Renaissance and Chef Francis' Impact

Patchogue, a small village on Long Island's south shore, has always depended on its thriving downtown Main Street. 100 years ago, Patchogue was considered the Hamptons of Long Island until the railroad expanded eastward and transformed the area. In the last decade, the village has become a poster child for neighborhood revitalization, thanks to forward-thinking civic planning and the introduction of a sewage treatment plant. These changes laid the groundwork for developers to invest in Patchogue's Main Street, resulting in a flourishing community.

Now home to over 42 bars and restaurants, Patchogue was recently ranked by Greater Long Island as the number one destination for young professionals to live, work, and play. This thriving scene has also attracted top culinary talents, like Chef Francis, whose restaurant perfectly embodies the revitalized spirit of Patchogue. I had the privilege to sit down with Chef Francis to learn more about his culinary journey and sample the food that’s drawing so much attention.

A Culinary Journey: From Bellport to Manhattan and Back

Chef Francis, originally from nearby Bellport, began working in restaurants at 14, washing dishes. By the age of 15, though not yet cooking in professional kitchens, he began experimenting with his culinary skills on his own time. It wasn’t long before he fell in love with cooking. At 21, Chef Francis moved to Manhattan, where he spent 20 years working in some of the city's finest establishments. Over the years, he became an integral part of the culinary world, working at renowned restaurants and opening several acclaimed spots.

One of his notable achievements includes being part of the opening team at WD~50, working at Momofuku Ssam Bar in its early days, and serving as the chef at The Cannibal for six to seven years. With locations in both New York and Los Angeles, The Cannibal became a notable part of his career.

The Patchogue Comeback

Patchogue has come a long way from its earlier days, paving the way for exciting new ventures. When asked why Chef Francis chose Patchogue as the location for his latest restaurant, he emphasized that the village had transformed significantly since he left in 2001. The building now housing his restaurant was once home to The BrickHouse Brewery, one of the first major restaurants on Main Street back in the late '90s. For Chef Francis, it felt meaningful to bring something special to a place with so much history.

His restaurant, Shands General, pays homage to Patchogue’s local roots. Chef Francis explained that the building was originally a general store, Shands General Store, and his team wanted to honor that legacy. The mural on the side of the building still bears the name, and the restaurant aims to be a community hub where both locals and visitors can enjoy high-quality, locally sourced food.

A Menu Rooted in Local Ingredients

Shands General is all about embracing local flavors and community connections. Chef Francis and his team have made it a point to source ingredients from nearby farms and fisheries. Much of their produce comes from local farms, and they incorporate fresh seafood and even locally made grits into their dishes. The focus is on creating an approachable space where people can enjoy anything from a casual meal to a special night out.

As part of their commitment to the local culture, Shands General also features locally brewed beers on the beverage menu. Though Patchogue's beloved BrickHouse Red beer is no longer available, Chef Francis ensures that local flavors remain central to the restaurant’s offerings.

Sampling the Shands General Menu

During my visit, I had the chance to try a cross-section of Shands General's menu. The meal began with a crudo featuring bluefin tuna wrapped in shiso and daikon, creating a delicate and fresh bite. Next up was a handmade pasta dish—a sweet corn cappelletti with popcorn sugo, a creative sauce made from popcorn. The pasta was light yet satisfying, filled with ricotta and roasted corn.

For the main course, we sampled their take on the classic steak frites, but with a twist. Instead of the traditional beef, Chef Francis serves a pork shoulder steak, paired with herb frites and a rich bearnaise sauce. The combination of textures and flavors elevated the dish, showcasing Chef Francis' ability to innovate while staying true to culinary traditions.

Looking Forward: Brunch is Here

By the time this article is published, Shands General will have already introduced brunch into their weekend rotation. With classic brunch offerings like pancakes, eggs benedict, and omelets, alongside signature dishes from the main menu, the restaurant is excited to welcome guests for a new dining experience. Brunch is set to become a staple at Shands General, available on both Saturdays and Sundays.

Patchogue’s New Era

Chef Francis' arrival in Patchogue marks a significant moment in the village’s ongoing revitalization. His commitment to quality, local ingredients, and community engagement is helping to elevate the area's culinary scene. Patchogue is lucky to have a chef of his caliber sharing his talents, and Shands General is quickly becoming a must-visit spot on Long Island. Whether you're a local or just passing through, the restaurant offers something for everyone—be it brunch, a casual meal, or a fine dining experience.

So, the next time you’re in Patchogue, make sure to stop by Shands General. Tell them KoH Media sent you!