Neighborhood Eats: Forest Hills Station House

FOREST HILLS (WABC) -- This week in Neighborhood Eats we take you to a true neighborhood gathering place.

It describes itself as a beer hall and whiskey den, but regulars also go for the great food.

Just this week, when the snow hit and everyone stayed home, this spot was packed. It was also one of the only places open on Tuesday.

Forest Hills Station House is located at 106-11 71st Avenue in Forest Hills, Queens.

"Forest Hills Station House is an extension of me," said Steve Elkins, the owner.

By that, Steve Elkins means his restaurant reflects his passion for food, craft beer, and his neighborhood. He opened Forest Hills Station House two years ago.

The name is inspired by the LIRR's station right across the street. With subways right nearby this is a gathering spot, but it's about more than the beverages.

"We do fun food, fun pub food with a twist," Elkins said.

So its fried chicken livers instead of calamari, the dough for the flatbread is made with stout. From poutine to glazed Brussel sprouts, customers think it's great.

"What really surprised me is the food it's great. I order the special every day, you can taste the quality in the ingredients," a customer said.

The lamb burger gets a different incarnation every season.

For his winter version, chef Craig Knight sauts onions, peppers, garlic, and mint, and mixes that into the meat along with feta.

"It melts slightly. The more well done it gets the more it become part of the actual meat," Knight said.

The patty is topped with two fried quail eggs, plus cornmeal crusted jalapenos, all on a brioche bun.

"This is my favorite place ever, best food, awesome cider," a customer said.

"It's like you have the best of New York and its right here in Forest Hills. It's a gem. I don't go anywhere else anymore," another customer said.

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Forest Hills Station House Lamb Burger

2lb of ground lamb
2 tbsp. chopped fine yellow onion
2 tbsp. fine diced red bell peppers
2 tsp. chopped garlic
1 tbsp. fresh fine chopped mint
3 tbsp feta
salt & pepper to taste
2oz Demi-Glace
4 each sliced cornmeal crusted fried jalapenos
2 quail Eggs
1 brioche Roll

1) Saute the onions, garlic, and peppers, let cool
2) Add the mint, feta, salt & pepper
3) Combine the with the ground Lamb "gently"
4) Make into 7oz patty
5 ) Grill the burger on the griddle or in a saute pan "to medium temperature"
6) Butter the bun toast lightly
7) Cook quail eggs sunny-side up on the griddle

Build your burger

1) We like to put feta on the bottom bun
2) Patty on top
3) House Demi-Glace
4) Fried jalapenos
5) Quail Eggs

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