The Half King Bar & Restaurant

Specialties

Our thirty foot bar is perfect for relaxing with a pint, or one of the bar’s specialty cocktails. Happy hour is 5−8pm where you can get $ 4 draft beers.

The Half King hosts a Monday-​night reading series which includes some of the best-​known writers and journalists in the country, including Pulitzer Prize winners and Nobel laureates. The series which is free and open to the public, readings start at 7pm. And a photojournalism exhibition every 6 weeks on Tuesday nights at 7pm.

Specialty cocktails: Parisian Martini (A blend of Hendricks Gin, St. Germain and Sauvignon Blanc with a cucumber garnish) or the Summer Lovin (Blueberry Stoli, Champagne and Lemonade with a lemon and lime garnish).

The Executive Chef, Gregory Baumel, has worked to create innovative treats for any palate. Utilizing only the freshest ingredients, he has created a wide-​ranging menu from meat dishes, fish, pasta, and vegetarian to traditional Irish cuisine. Burger Box serving 8 different kinds of burgers.

History

Established in 2000.

The interior is constructed entirely from gorgeous 200 year-​old yellow pine that was salvaged from a barn in Pennsylvania; interior walls of Venetian plaster add old-​world charm and set off the photojournalism exhibits in the dining room.

Named after a Seneca chief who caused a great deal of mayhem along the Ohio frontier. The eighteenth-​century Seneca chief known as «The Half King» is a figure so obscure that no one knows his real name — it was most likely Tanaghrisson, or something close to it. Tanaghrisson stepped into American history in 1748, when the Iroquois League designated him leader of the Senecas and Delawares who had migrated to the upper Ohio valley

Sebastian Junger — author of the bestselling book and blockbuster movie, ‘The Perfect Storm” — opened a pub with two close friends, writer Scott Anderson (Triage, Moonlight Hotel) and Academy Award-​nominated filmmaker Nanette Burstein (On the Ropes, The Kid Stays in the Picture, American Teen.)

Meet the Manager

Gregory Baumel B.

Manager

By 1980, after quickly moving his way up the ranks and working closely with Michael Weinstein & Ernie Bogan of The Saloon, Ernie’s and Sequoia fame, Greg became executive chef at Perretti’s. A two year apprenticeship with famed Italian chef, Sabastiano Santa Angelo gave him the opportunity to study under the very best of culinary guidance and widened his repertoire.

Following his pattern of a mix of good luck and hard work, Greg landed a «pan-​jockey» position at the famed Quilted Giraffe with Barry Wine. Greg feels the experience and training he received there with Wine’s demand for excellence and perfection gave shape to the chef he is today.

Greg’s rising reputation brought him to the attention of Mim’s of Syosset where he received a 2 star rating with the NY Times

Taking the helm as Executive chef at the Half King brings him back to his roots at an Irish pub but with a literary and culinary twist.