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Chubs Burgers Burritos and Heroes
Chubs Burgers Burritos and Heroes grew directly out of a butcher shop. Ryan Jones opened the original Chubs Meats in 2014 with a specific goal in mind — a butcher counter where "everyone felt comfortable" the moment they walked in, built on quality, competitively priced, locally sourced product rather than a more clinical, purely transactional meat-counter experience. Five years later, in 2019, Jones expanded the brand into a dedicated Burger, Burrito, and Hero shop in Farmingville, taking over the former Moller's Sandwich Shop space on Horseblock Road. That butcher-shop pedigree matters more than it might for a typical burger joint: the beef going into Chubs' burgers comes from the same sourcing relationships and hand-cutting standards Jones built his original meat counter's reputation on, rather than from a generic food-service distributor supplying a generic pre-formed patty. It's the difference between a burger restaurant that happens to grind its own beef and an actual butcher shop that decided to start serving what it sells, cooked to order, on a bun. The Farmingville menu leans into that same quality-over-flash approach across the board — a build-your-own burger section sits alongside signature, overstuffed meat-lovers heroes and burritos, plus wraps and salads for anyone not there for beef specifically. It's a breakfast-and-lunch operation built for volume and consistency, the kind of neighborhood spot regulars stop into multiple times a week rather than save for a special occasion. Jones didn't stop at one expansion, either — the Chubs brand grew to include a food truck for catering and events and a second Chubs Meats butcher shop location in Ronkonkoma in 2021, with a third location following in Smithtown. Chubs Meats has been named "Best of Long Island Butcher Shop" six times and "Best Caterer" three times, recognition that predates and underpins the burger shop's own reputation rather than the other way around — Chubs Burgers didn't build a burger following and then add a meat counter for credibility, it built a meat counter's credibility first and then opened a burger shop to put it to direct use. That sequencing is worth sitting with, because it inverts the more common pattern among newer Long Island burger spots, where a restaurant opens first and sourcing claims get added to the marketing later. Jones ran a working butcher counter for five full years before a burger was ever on the menu, which means the sourcing relationships, the hand-cutting standards, and the six Best of Long Island wins were already established, independently verified facts by the time Chubs Burgers Burritos and Heroes opened its doors in Farmingville. For a Long Island cheeseburger list, Chubs Burgers Burritos and Heroes is the essential "actual butcher shop, not just butcher-shop branding" entry — a Farmingville burger counter built on the same sourcing and cutting standards as a six-time Best of Long Island butcher shop, serving thick, quality-driven patties to a neighborhood that already trusted the meat before the burgers existed.
VS
Reese's 1900
Reese's 1900 sits on North Ocean Avenue in Patchogue, just off Main Street, in a building whose own documented history stretches back to at least 1914 — old photographs of the site show trolley tracks running past the front door, from the era when trolley cars carried passengers down South Ocean Avenue to the Great South Bay. The pub has occupied that same footprint for decades, evolving into the "true pub of the Old Style" regulars describe today, run for years by co-owners Joe Palmeri and Matt. Palmeri has bartended since he was 17 years old and is now in his sixties, which means his tenure behind the Reese's bar alone accounts for a meaningful chunk of the pub's operating history — a kind of institutional memory that's rare in a restaurant business where ownership and staff typically turn over every few years. That continuity shows up in the room itself: an unpretentious, old-style pub atmosphere built for regulars rather than engineered for Instagram, serving honest food at prices that haven't chased the rest of Patchogue's more upscale dining scene. The signature order is the 1900 Burger — a thick, richly beefy patty finished with blue cheese and bacon, served on a soft bun alongside a stack of thick-cut pub fries. Newsday's feedme section specifically singled it out as Long Island readers' top burger recommendation, a distinction based on reader votes rather than a single critic's opinion, which carries real weight in a region as dense with burger competition as Long Island. NextStop Magazine separately praised the pub for offering "great food at great prices, in a friendly and inviting atmosphere," and Greater L.I. magazine profiled Palmeri's own four-decade bartending career as a story in its own right, independent of the burger that made the pub famous. The pub's civic standing in Patchogue runs beyond food writing, too — Palmeri and Matt served as Grand Marshals of the 2024 Patchogue St. Patrick's Day Parade, the kind of hyperlocal honor typically reserved for businesses and people who've been genuine fixtures of a town's civic life for years, not for a restaurant chasing a viral moment. That combination — a building with documented roots reaching back over a century, an owner who's spent more than 40 years behind one bar, and a burger that Long Islanders themselves voted the best on the Island — is a harder set of credentials to fake than a flashy build or a trendy topping list. For a Long Island cheeseburger list, Reese's 1900 is the essential "old-style pub, reader-voted burger" entry — a blue cheese and bacon cheeseburger served out of a Patchogue building with roots reaching back over a century, by an owner whose own history behind the bar runs almost as deep.
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