NY Times Review

When J. A. Heneghan’s Tavern opened in Point Lookout in September, I put off visiting it. I thought the restaurant would have the most appeal in warm weather, given its location on the same barrier island as Long Beach. I need not have waited; Heneghan’s is a place for all seasons.

We went in mid-May, but in cold weather the snug bar, with its brick walls, stone fireplace and black leather booths, would be a cozy haven. The adjacent dining room is more upscale, with tablecloths and cloth napkins. It is also quieter and brighter, its white walls lively with color photographs and paintings of Ireland.

Patrons enter through the bar, where crossed fireman’s axes hang over the fireplace. J. A. Heneghan, the restaurant’s eponym, was a New York City firefighter for over 30 years and received the axes upon his retirement. His sons Jack, Kevin and James, the owners of Heneghan’s, see the restaurant as a tribute to their late father.

Easy to make salad

Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Vestibulum id ligula porta felis euismod semper. Vivamus sagittis lacus vel augue laoreet rutrum faucibus dolor auctor. Praesent commodo cursus magna, vel scelerisque nisl consectetur et.

Getting the time right:

  • Fusce dapibus, tellus ac cursus commodo,
  • Tortor mauris condimentum nibh ut fermentum massa,
  • Vestibulum id ligula porta felis euismod semper.

Curabitur blandit tempus porttitor. Donec id elit non mi porta gravida at eget metus. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit. Nulla vitae elit libero, a pharetra augue. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus. Vivamus sagittis lacus vel augue laoreet rutrum faucibus dolor auctor. Cras mattis consectetur purus sit amet fermentum. Cras justo odio, dapibus ac facilisis in, egestas eget quam.

girl-flowers

girl-walk

1. Caption Two
2. Caption One

Cras justo odio, dapibus ac facilisis in, egestas eget quam. Integer posuere erat a ante venenatis dapibus posuere velit aliquet. Maecenas sed diam eget risus varius blandit sit amet non magna. Maecenas faucibus mollis interdum.

Curabitur blandit tempus porttitor. Aenean lacinia bibendum nulla sed consectetur. Nullam quis risus eget urna mollis ornare vel eu leo. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit. Aenean eu leo quam. Pellentesque ornare sem lacinia quam venenatis vestibulum. Aenean lacinia bibendum nulla sed consectetur. Maecenas faucibus mollis interdum.

Noodle Salad Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 18

Ingredients

  • 1 Bag of Organic Salad Mix
  • 1 Cup of Vermicelli Rice Noodles
  • 2 Table Spoons of Dark Soy Sauce
  • 1 Head of Chinese Cabbage

Method

  1. Finely slice all of salad mix and half the head of cabbage
  2. Soak rice noodles in bopiling water for 5 mins
  3. Combine all ingredients

author-avatar

This author has not supplied a bio yet.

No Replies to "NY Times Review"

    Leave a reply

    Your email address will not be published.