Hard Work, High Spirits: The Story of Shands General and The State Room

From the outside, opening a bar or restaurant often looks glamorous: packed rooms, polished cocktails, beautifully plated food, and the steady hum of a busy night.

What most people never see are the months of planning, financial strain, staffing challenges, and constant behind-the-scenes problem solving required to make it all look and feel effortless. In Patchogue, NY, a village known for its nightlife, history, and evolving dining scene, Shands General and The State Room offer a clear look at what it really takes to build and sustain a successful hospitality concept.

For co-owner Bert Wiegand and his partners, success was never accidental. “For me and my partners, opening two ventures in the building was all a part of our master plan,” Wiegand says.

“We never at any point wanted to have down time, so we started by opening The State Room upstairs… while we began renovations downstairs.”

Opening the intimate cocktail bar first allowed the team to establish standards and identity before launching the full-scale restaurant below.

That process came with difficult decisions, especially when it came to finances. “The biggest challenges with opening a restaurant this size is staying on budget during your build out period,” Wiegand admits.

“If we were going to go all out and keep our vision of the restaurant a reality, then the budget just had to break.”

For the team, investing fully in the space was the only way to ensure the long-term success they envisioned. As for the building itself, it holds deep meaning within the village. “The history of this building not only is one of the most important things to us as the owners, but also extremely important to the people who live and grew up in Patchogue,” Wiegand explains. Shands General is named as “a hat tip to the second owner and operator of the building, James G. Shand,” and original elements, like exposed brick and tin ceilings, were preserved.

“We made sure that all the original brick stayed intact and even the ceiling in the bar room is the original tin from Shand’s General Store. Our designer made sure to curate antiques from the surrounding towns which we placed all around the bar room. While the floors and other areas of the building are brand new, we wanted to have that classic feel that would always be comfortable to our clientele.”

These details certainly connect the restaurant to Patchogue’s past while helping it feel like a natural part of the village’s present.

Operational excellence happens daily, all behind the scenes. Wiegand expanded from two bartenders to eight when downstairs opened and holds weekly Tuesday meetings dedicated to prep, seasonal planning, and experimentation. “After three months, the same drinks not only may become stagnant to returning guests, but it also becomes less exciting for us as the creators,” he says. That mindset carries into their late-night bar menu, which is thoughtfully designed and often changed up to keep guests lingering after dinner with elevated, craveable bites that complement cocktails and extend the night without feeling heavy or rushed.

In the kitchen, Head Chef Kenny Siegel is given creative freedom, grounded in local sourcing and seasonal ingredients.

“The real star to making our food good is of course the ingredients we use. Making sure we use as much local produce and proteins makes all the difference when creating new dishes and specials for the menu. From fresh, house-made pasta to local Maris Stella oysters provided by our good friend Keenan (Tall Mutha Shucka), and from H.O.G. Farm and Early Girl Farm supplying us with wonderful seasonal vegetables, this is truly where the beauty of our food shines.”

However, Wiegand is clear about what matters most: “Our team is the most important part to us,” he says, emphasizing daily stand-ups, training, and a family-style culture that keeps both front and back of house aligned.

In a village like Patchogue — where weekends are lively and expectations are high — Shands General and The State Room succeed because they recognize that great restaurants aren’t built on appearances alone; they’re built on planning, adaptability, and people willing to put in the work long after the doors open. “I would always say to anyone aspiring to open their own restaurant or bar is… just go for it. Put in the hours and expect very minimal sleep.

Drink plenty and never be too serious. Take all the time to work on as much in the space yourself to feel that gratification at the end of the tunnel. It’s a rocky road and things are bound to go wrong, but when you see the finished product, it makes all the sh*t you went through worth it. Blood, sweat, and hopefully minimal tears. Sounds exciting, right?!”

To see this work in action, from seasonal menu drops and late-night bar bites to creative cocktails and special events, follow them on Instagram: @shands.general for updates from Shands General and @the_stateroom for The State Room’s cocktail culture and intimate experiences.

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