Babylon Social coming to former Horace & Sylvia's Publick House this spring
Babylon Social will take over the space that was Horace & Sylvia's Publick House in Babylon Village. Credit: Newsday/Melissa Azofeifa
Babylon's former Horace & Sylvia’s Publick House is getting new life, transforming into Babylon Social this spring.
Horace & Sylvia’s operated for 20 years before it closed in 2024. As co-owners Chris Cappiello and James Economou have been renovating, they discovered a sign dating to 1919, according to Judy Skillen, president of the Babylon Village Historical & Preservation Society.
"When we first heard about Horace & Sylvia’s we dug deep in trying to figure out exactly what it was. There is so much life behind it, that we are still learning [about] every day," Cappiello said.
The sign indicates the building was once Breitbard's Department Store. It was owned by the parents of Babylon resident and radio personality William B. Williams — born William Breitbard — who graduated in 1940 from Babylon High School, according to the historical society. Williams went on to become the host of the popular ''Make Believe Ballroom'' radio show.
"This, we feel, is another important personality that grew up and thrived here in the Village of Babylon and went on to be very successful and that makes us very proud," Skillen said.
While Cappiello and Economou will cover the sign, it will remain to honor the facility’s history.
"We wanted to at least preserve [the sign]" Economou said. "We’re trying to obviously keep the integrity and the history of the Village and the building intact."
They hope to open the new eatery at 100 Deer Park Ave. in May. The 3,000-square-foot space — that will seat approximately 100 guests — will be an elevated gastropub with an "industrial chic look," Economou said. There will be an eight-television video wall that will be a highlight in the space that will have about 18 televisions in total, Economou said.
The menu will be a "unique blend of American and Italian cuisine," Cappiello said. There will be some Asian influence as well, Economou added.
Aside from brick oven pizza, the menu will include "shareable appetizers, oversize sandwiches, wraps, burgers, fresh salads," Cappiello said.
"We like to do a lot of your traditional foods that you might find in like 15 different restaurants; we kind of like to try and bring all of those palates and all of those flavors into one spot," Economou said. "We have very fancy cocktails, we have some great craft beer, five of our own private labeled beers, but we also will have some of your domestics and stuff like that as well."
They plan to be open for lunch and dinner service as well as offer late-night pizza as late as 1:30 a.m., Economou said.
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.
