Sun, surf and barbecue

When the temperatures rise, people flock to the West End barbecue joint Swingbellys for pulled pork, pickle chips and cold beer. The Herald recently caught up with owner Sean Sullivan, who spoke about life in the changing West End, his new menu and what he loves about summer in Long Beach.

Herald: Summer is back! What is the best part about owning a restaurant in the summer? Especially in Long Beach, I’m sure it’s different than the rest of the year. 

Sean Sullivan: Summer is back and we’re definitely looking forward to it here in Long Beach. The best part of owning a restaurant in the summer is having outdoor seating available to our guests. It’s so much nicer to be able to sit outside and take full advantage of summer. The best part of owning a restaurant in Long Beach in the summer is being busy all the time. It’s fun to work in the restaurant business when you’re busy.

Herald: Last year was the first summer after Hurricane Sandy, and there was a lot of uncertainty among business owners. What are your expectations for business this summer?

Sullivan: We’re expecting things to pick up from last summer — if Mother Nature cooperates it always goes a long way toward a successful summer in Long Beach. We’re hoping to gain some ground every summer until the volume of business gets back to pre-Sandy levels, and then we’ll work to surpass it.

Herald: What’s the vibe in the West End these days? Are a lot of people back? Are businesses rebounding?