Sandbar

The story

Crafted with passion, served with love

A Thoughtful American Table on Long Island's North Shore

Sandbar sits at 55 Main Street in Cold Spring Harbor, a village on Long Island's North Shore where the pace is unhurried and the appetite for good food runs high. The restaurant has earned a Wine Spectator Award of Excellence — a mark of distinction that speaks to the care given not just to the plate, but to what fills the glass alongside it.

Chef Julius Miranda at the Center

The kitchen is guided by Executive Chef Julius Miranda, whose approach to American cuisine is rooted in sourcing: local seafood, organic meats, and seasonal produce form the backbone of the menu. The philosophy is one of combination — land, sea, and sky — handled with enough skill that the ingredients do the talking. Whether you're sitting down for lunch or dinner, the cooking reflects a genuine pursuit of quality rather than novelty for its own sake.

Private Events and Custom Catering

Beyond its dining room, Sandbar has built a reputation for private events and catering that takes the same ingredient-driven ethos off the everyday menu. Clients work directly with Chef Miranda to shape a bespoke menu around their preferences, with the restaurant's catering team handling the details of planning and execution. The spaces available range from a main dining room and a private dining room to fully off-premise setups — poolside socials, rehearsal dinners, bridal showers, and more. It is the kind of flexibility that makes Sandbar a go-to for events across the Cold Spring Harbor area.

What to Expect

The overall experience at Sandbar is one of attentive, personalized service paired with American cooking that takes its ingredients seriously. The Wine Spectator recognition underlines a wine program worth exploring, and the ability to order pickup or delivery makes the kitchen accessible well beyond the dining room walls.