A self-described “butchering enthusiast” and an advocate of “making honest food,” Ralph Perrazzo opened BBD’s – Beers Burgers Desserts in 2013. The concept of Perrazzo’s first restaurant—located on Long Island, in Rocky Point, New York—reflects his love of cooking and his varied personal interests, among them art of all kinds, doom-metal music, and craft beer. He also built most of the space, patinating steel panels for the walls and assembling a chandelier from his great-grandmother’s cookware.

BBD’s has garnered critical praise for its burgers (e.g., the Judges’ Choice Award at the New York City Wine & Food Festival‘s Burger Bash in 2015), which are made using prime-grade beef butchered and ground in-house and prepared three ways: griddled, coal-fire grilled, and steamed. “Our slogan at BBD’s is ‘Craftsmanship You Can Taste,’ and that isn’t more evident in how we butcher sides of beef straight from the steer,” Perrazzo says proudly. This dedication to traditional methods and respect for high-quality ingredients extends to other components of the innovative gastropub; for example, an extensive beer program showcases a voluminous list of obscure and vintage beers and a custom cask-ale system.

A native of Lake Grove, New York, Perrazzo started his culinary journey at 15 years old, working as a dishwasher at a local restaurant. “And I haven’t left the kitchen since!” he laughs. While attending the Culinary Institute of America (CIA), he spent weekends traveling from its campus in Hyde Park to Manhattan, to volunteer at Jean-Georges. Upon graduating from the CIA, his unwavering zeal for learning earned him a three-year stint at the venerable fine-dining restaurant.
In the years that followed, Perrazzo continued to develop his identity as a chef and worked at many celebrated restaurants across the country. This included Clio in Boston, Massachusetts; Nick & Toni’s in East Hampton, New York; and Bradley Ogden at Caesars Palace in Las Vegas, Nevada.