Babylon Social opens in Babylon
Babylon Social is a gastropub that has opened in the former Horace & Sylvia's Publick House in Babylon. Credit: Chris Cappiello
The new Babylon Social gastropub has opened in the heart of the South Shore village. Co-owners Chris Cappiello and James Economou revamped the former Horace & Sylvia’s Publick House, which operated for 20 years before it closed last year but continue to honor the building's history in their menu.
"Of course, we’re brought back a Horace & Sylvia’s classic, which were the Kids Kap N’ Krunch chicken fingers" Cappiello said. "We kind of created a menu where it’s for everybody."
The extensive pizza menu includes vodka ($18.95), chicken Francese ($22.95) and Mexican street corn ($20.95) made with crema sauce, roasted sweet corn, cotija cheese, Tajin seasoning, lime and cilantro. The "girl dinner" salad ($18.95) is a Caesar salad served with truffle fries. Mega mozzarella sticks ($15.95) come with marinara and vodka dipping sauces.
"We have many different influences on this menu," besides Italian American Economou said. The drinks menu includes mocktails such as the watermelon fo-jito ($12) made with a watermelon puree, mint and lime.
The redesigned interior 3,000-square-foot space seats around 100. Sleek black-and-gold accents with an eight-screen video wall give the space an industrial chic ambience.
"We really wanted to wow people when they walked in the door here," Economou said. "We obviously want to tie into the history of the place. We know that it was a very loved restaurant here and we didn’t want to take anything away from that aspect of it, but we wanted people when they walked in here to feel like they were in a completely different space."
Babylon Social, 100 Deer Park Ave., Babylon, 631-314-6100, babylonsocial.com. Open 11 a.m. to 10 p.m. Sunday to Wednesday, 11 a.m. to midnight Thursday, 11 a.m. to 2 a.m. Friday and Saturday.
Melissa Azofeifa is a restaurants reporter with Newsday's FeedMe team. Having grown up on Long Island, she loves talking about food and its impact on culture. A graduate of Stony Brook University, she joined Newsday in the fall of 2024.
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