The Cull House sets sail with new ownership

The Cull House, a beloved location in Sayville, first opened its doors in 1977 as an open-air seasonal seafood snack bar at Corey Beach in Blue Point. It remained at that location until 1982, when it moved to its current location at 75 Terry Street.

After operating as a seasonal restaurant for two years, it became a full-time operation in 1986, complete with full wine and liquor service. The original owner, John Casey, was dedicated to serving good, fresh seafood at an affordable price.

In 2024, John “Johnny” Tomasetti took over ownership, continuing the legacy of quality seafood, affordable prices, and community focus.

Tomasetti’s journey with The Cull House began in his childhood. He started mowing the lawn at age 8 and washing dishes at 13. After mastering every position at the restaurant, he pursued his education at Flagler College, majoring in graphic design and fine art, with a minor in sculpting and business.

His professional career included working at four and five-star hotel chains, creating an award-winning corporate wine list, and working for Southern Wine and Spirits and Anheuser-Busch. Despite a successful career that took him across the country, the desire to stay with his community and family brought him back to Sayville, where he managed The Cull House for two years before taking ownership.

Taking ownership was not without challenges. A week before the purchase, the restaurant was unexpectedly flooded. He promptly renovated, installing new floors, repainting, and updating furniture and utilities.

His vision for The Cull House is to honor its legacy while making small, thoughtful changes to enhance the dining experience. The menu remains largely unchanged, with a few additions to offer more variety and flavor.

The Cull House is also 100 percent environmentally friendly, using paper plates and plastic utensils due to its location in a sensitive environmental area. Despite these constraints, the staff maintains excellent service and high standards in food preparation, presentation, and cleanliness.

With 47 years of history, Tomasetti believes in the saying, “If it ain’t broke, don’t fix it.”

However, he plans to introduce more winter events, live music, and festivals like Shucktoberfest to attract locals during the off-season.

The Cull House is uniquely positioned next to the Sayville Ferries, making it a staple in the community. It holds the distinction of being the oldest continually running restaurant in Sayville. While he plans to make gradual updates to the interior and exterior, the restaurant’s charm and commitment to community support remain unchanged.

Signature dishes like Lobster Madness ($28 for lobster, $5 extra for two sides) and Lobster Lunacy ($22 for a lobster roll, $5 extra for two sides) continue to delight customers. Special deals include Tuesday’s Date Night, featuring two lobster clambakes and wine for $120. The menu offers on and off-premise catering with staples like lobster clambake and whiskey salmon. Always fresh, the seafood is delivered seven days a week. New specials are introduced weekly, ensuring there is always something new to enjoy.

Tomasetti’s personal favorite dish is the lobster clambake, a dish rich in tradition and flavor.

The Cull House continues to be a beloved part of the community, offering fresh seafood in a welcoming atmosphere from 12 to 9 p.m., Monday through Sunday. To stay updated with the latest news and events, follow The Cull House on their website, cullhouse.com, email list, Instagram, Facebook and TikTok.