After a lengthy wait for the state liquor license which now hangs safely behind the bar, the White Water Pub flung open its doors at 110 S. Willow St. on Monday, July 9, to welcome thirsty throngs to its impressive indoor bar and pleasant patio.
Owned by MaryKay Manns, the new pub boasts a classy, dark oak interior and a casual, sun-soaked deck.
Merry mixologist Dave Caramanna oversees the beverage service while chef Larry Pavese – formerly of Bayberry’s Cucina di Amore — creates the club’s cuisine. “We call Larry ‘The Keeper of the Grub,’” quipped Manns, who gained managing experience at both Sharkey’s and the Limp Lizard Lounge in Liverpool.
On Tuesday — during its first full day of operation — cars crammed into the parking lot behind the building that previously housed Henning’s Wharf, Salty’s by the Lake and Two Girls. But thanks to the wood-working wizardry of MaryKay’s husband, Mike, the White Water will quickly dispel memories of all that went before.
After only a week’s operation, the lighthouse-topped bistro is drawing rave reviews from customers.
“It’s a great place,” exclaimed Travis Amyot who lives in Liverpool. “I was blown away by how nice it was, and my friends and I think we found a new summer hang.”
MaryKay praised her staff for smoothing out a few initial rough spots.
“We had an overwhelming response to our opening,” she said, “and we’re humbled and excited at the same time. I hope everyone comes to play with us by the lake.”
Suds, seafood, sandwiches
While brew connoisseurs swig drafts of Yuengling, Guinness and Sam Adams, those hungering for something more substantial than hops and grains are soon satisfied. The White Water’s menu ranges from standards such as steak hoagies and chicken fingers to fascinating culinary creations like mini-Maryland crab balls, deep-fried meatballs and filet mignon cubes soaked in soy and skewered with mushrooms, onions, peppers and pineapple.
Shellfish fanatics will flip over surfer clams, drunken shrimp cocktail and beer-battered scallops.
The pub offers a varied selection of soups and salads accompanied by garlic bread. The Guinness cheddar, potato and bacon blends cheesy cream with a hint of stout. Pure genius!
As for the greens, Pavese’s Pomadoro Insalata stands out due to its fresh ingredients — Roma tomatoes, Bermuda onions and cucumbers topped with roasted garlic, basil, mozzarella and Balsamic vinaigrette.
Sandwiches and seafood are served with aioli, the chef’s special mayonnaise made with roasted red pepper, cilantro, lemon and — of course — garlic!
Some two dozen staffers cater to the clientele. The help is clad in black and red WWP T-shirts backed with the slogan, “here to serve and protect.”
The pub is open daily from 11 a.m. to 2 p.m., and the kitchen stays open past midnight. For pub info, call 314-7398, or visit whitewaterpubliverpool.com.
Durkin resurfaces
Veteran ballpark vendor Jim Durkin — he of the bellowing baritone — returned on July 5 to Alliance Bank Stadium for the first time since he retired at the end of the Syracuse Chiefs 2011 season. Sitting along the third-base line, Jim quietly enjoyed the ballgame with his family, but the close contest brought him to his feet to lead a few cheers.
It was great to hear Jim Durkin’s voice echoing across the stands again.
Jim lived in Liverpool for 30 years, though now he calls Pennelville home.
Scooch lives in L’pool
Meanwhile, a reliable source confirms that Scooch, the team’s affable orange mascot of doubtful animal ancestry, actually lives in Liverpool.
Who woulda thunk it?
In any case, keep up the great dancing, Scooch. The fans love watching you cut a rug as you ride the train atop the dugouts.
Tides roll in at ABS
The Chiefs continue to flirt with a possible International League playoff berth. The home team takes on the Norfolk Tides at ABS at 7 p.m. Friday and Saturday, July 20 and 21; at 5 p.m. Sunday, July 22; and at 7 p.m. Monday, July 23.
Norfolk is the top farm team of the American League’s Baltimore Orioles, while the Chiefs are affiliated with the Washington Nationals.
Field-level ticket prices at ABS range from $9 to $20, while upper-deck seats cost $8, and $4 for kids and seniors. Parking costs $5 per vehicle; 474-7833; syracusechiefs.com.
