Venue 56 Becomes Janine's Under New Ownership

A landmark Hauppauge restaurant is changing names for the second time in two years.

, more often referred to as"former Sweetwaters," closed briefly on Thanksgiving weekend to re-emerge with a new name, Janine's. Its new owner John Perrotto said the name change is one of many occurring inside the restaurant in effort turn it around.

"I'm taking on a challenge but I love challenges. This place has great potential, it's near one of the biggest industrial parks and right off the LIE," Perrotto said.

Formerly a silent partner of Venue 56 for its 10-month run, Perrotto is new to the restaurant industry. He owned a machine shop in Bayshore for 45 years and has spent 8 years in retirement, before stepping up to make sure his investment in Venue 56 will pay off.

Perrotto broke ways with several former partners from Venue 56 and became sole owner, but wished not to discuss the details and instead focus on its future.

"I want it to be known as a family restaurant, where there will be no loud music anymore," he said.

The first step was renaming the restaurant as Janine's, after his daughter who works as a teacher in West Islip Public Schools. A bright red apple will replace the trademark grapes of Venue 56 as the eatery's new icon.

"The name had to be changed. It had bad connotations to it, it was known as being pricy," Perrotto said.

The restaurants lunch and dinner menu's have completely changed. Szechaun Duck by former executive chef Rodolfo Flores, replaced by entrees such as the Shrimp Parmigiana, Pan-Roasted Atlantic Tilapia and Roasted Half Chicken. The $15 soups have been replaced by a $5.95 Soup of the Day with all appetizers priced under $12.

Perrotto has hired experienced staff to help oversee the transition including Michael Hollander recently of nearby Pace's as general manager. The restaurants new head chefs are Gary Viglione, former chef of Michangelo's, and Chris Kocaj, previously of Georgica's in East Hampton.

The only changes among the dining room will be the eventual addition of a wall with glass door separating the bar, which tends to be noisy, from the dining room, Perrotto said.

"It started off on the wrong foot. Hopefully, I can get it back on the straight and narrow," the new owner said.