Port Jefferson turned breakfast into a special occasion over the weekend.
Sponsored by the Greater Port Jefferson Chamber of Commerce and Pro-Port Jefferson Association, an organization that works on behalf of the food service industry in the village, the first-ever Walkabout Spring Breakfast Crawl was a success on a number of levels.
Breakfast crawl participants
Barito Tacos & Cocktails
East Main & Main
The Fifth Season
The Steam Room
Wave Seafood Kitchen at Danfords Hotel & Marina
Fifteen establishments participated in the crawl March 24, offering special breakfast items and standing-room access during the three-hour event. Initially 200 tickets were made available for the event, but they sold out so quickly it was opened up to 100 more guests, according to chamber director of operations Barbara Ransome. She called the event super and very well attended and added if the restaurants are interested, they would bring it back again next year and would likely offer more tickets.
“There was this camaraderie and fellowship among the different groups waving to each other and using their maps,” Ransome said. “I don’t think there was anybody disappointed.”
Tickets were sold for three different tiers, a $20 ticket that allowed access to six of the participating stops, $30 for nine stops or $40 for access to all 15. The funds raised will go to Pro-Port Jefferson Association likely to be used for marketing, according to Ransome, except for a $500 donation being given to Port Jeff-based Welcome Friends Soup Kitchen.
“The event went very well,” doughnut shop East Main & Main owners Lisa Harris and Robert Strehle said in an email. “We would definitely be interested in participating again.”
Some of the offerings included chorizo hash at Barito Tacos & Cocktails, French toast skillets and Bloody Marys at Brewology 295, triple crème-filled croissants and mimosas at C’est Cheese and many more.
Ransome said she heard feedback from some attendees who enjoyed being able to participate on what is essentially “off-hours” for the various restaurants, thus not having to compete with typical restaurant business crowds or battle for parking. Initially planned as a standing-room event, Ransome said many of the restaurants had space to allow sit-down meals, and that aspect might be revisited in future years. She also said she’s working on an analysis of which attendees patronized which restaurants based on their ticket choice to help improve future incarnations.