Food Network Pulls Up to Merrick Eatery

When The Pit Stop on Sunrise Highway in Merrick starting thinking about its 10-year anniversary of serving up food for the surrounding community, it wasn't prepared for what was to come–a feature spot on hit television show “Diners, Drive-ins and Dives.”

Food Network and host Guy Fieri pulled the red, 1967 Chevy camaro SS convertible into the parking lot of The Pit Stop to tape the family business for two days in October. The segment will air on Monday at 9 p.m. on Food Network, just before the eatery marks its official 10-year-anniversary, and will feature three of the restaurant’s most unique dishes. 

“[Fieri] wanted to see the hot Cuban sandwich, the teriyaki salmon salad and the spaghetti squash primavera,” said Tony Rubano, owner of The Pit Stop.

Rubano explained that he was not allowed to tell the community that Fieri was coming, painting a true picture of regular business.

“The guidelines that Food Network gave us were that it had to be regular business. We were able to invite some locals and some friends, but the place was pretty packed when they came and taped,” he said.

Rubano said that Fieri and the crew taped for about 24 hours, which will amount to about eight minutes on television, with cooking segments taped on Oct. 3 and tidbits for the show taped on Oct. 4. 

But, even though celebrity chef Fieri was in his kitchen and Food Network would be featuring his food, Rubano told Patch that he was most impressed with the people of the community, who wrote in without solicitation, in order to help him get on the show.

“The most flattering thing for us was that the people from Bellmore, Merrick, Freeport and the surrounding areas, have been sending e-mail recommendations to the Food Network. If they never did the show, the acknowledgement of the work we do – that was enough excitement for me,” said Rubano.

Lucky enough to tape and be featured on the show, the experience did have a multitude of positives for Rubano and the staff.

“I was impressed that [Fieri] was impressed that we aren’t just a burger joint. We make all of our soups and salad dressings on premises. We care about what we make, how our customers get it and what it costs. And [the taping] was a big deal for the staff. They are a critical part of what goes on here. They show up every day and they care about what they do,” explained Rubano.