Summer Dining Guide 2017: New on the North Fork

Summer Dining Guide 2017: New on the North Fork

See what’s new in North Fork dining!

Barba Bianca (barbabiancany.com, 631-333-2600), the former Scrimshaw is now under the management of Frank DeCarlo and Dulcinea Benson of Peasant in Manhattan. Expect local ingredients—including seafood—to be transformed into Italian dishes. Opening soon at 102 Main Street Wharf.

The Boathouse Shelter Island (theboathouseshelterisland.com, 631-749-3333) is a new private event space located at the Island Boatyard & Marina on Shelter Island, featuring a chic yet rustic style. The recently renovated 4,000-square-foot space features over 200 feet of waterfront overlooking West Neck Harbor offering incredible sunset views—there’s also a 1,600 square foot deck. The historic building, dating back to the 1920s, debuts a new look with versatility for any style event. Since the 1920s the Boathouse has seen many uses, from boat storage and lobster storage to a recording studio. Grammy award-winning musician and East End resident Billy Joel recorded his last album, River of Dreams, at The Boathouse in 1993.

Rediscover your favorite American dishes at the Halyard Restaurant at the Sound View Inn (soundviewgreenport.com, 631-477-1910, American), where classic New England cuisine meets North Fork bounty in Greenport. Featuring local fish, produce, and wines, the menu showcases the abundance that has made this region a dining destination for generations.

John Gambino, former owner of a landmark Westhampton Beach restaurant, is now serving simple Italian food made with consciously sourced ingredients in a historic inn-style setting at a new Aquebogue location, il Giardino (ilgiardinoaquebogue.com, 631-779-3900). Former Baby Moon chef William Londono will work his kitchen magic.

Jennie Werts, namesake of Jennie’s at Drossos (jenniesatdrossos.com), is  a New York chef who has long summered in Greenport. Over this summer’s weekends, this motel snack bar will serve the likes of Korean barbecue ribs, duck schnitzel sandwiches, fish tacos and tempura broccoli at 69125 Main Road.

The Lucky Bee (luckybeenyc.com, 844-364-4286) is a pop-up with a difference from the hot Southeast Asian spot in the Lower East Side. Australians Rupert Noffs and Matty Bennett will serve dinner on weekends at Bruce & Son, which serves lunches and brunch. Expect to find local seafood variously wrapped in betel leaves and curried at 208 Main Street.

Check out Main Road Biscuit Co. (mainroadbiscuitco.com, 631-779-3463) in Jamesport for comfort food, refined. Buttermilk biscuits, house made jams, fried chicken, seasonal pancakes, baked goods and smoothies.

Owners Samy Sabil and Ryan Flatley, formerly of the North Fork Table & Inn, have been successfully operating their catering business—Creative Courses Catering—based on the North Fork for the past five years. The North Fork Shack (thenorthforkshack.com, 631-876-5556) in Southold was born out of that successful business. Now they invite locals, and those traveling the North Fork, to taste great food in a casual atmosphere. Not only does their cuisine impress, but so does their ability to connect with people.

Shelter Island’s The Ram’s Head Inn (theramsheadinn.com, 631-749-0811) on Shelter Island has announced that Matt Murphy is their new executive chef for the 2017 season. Murphy has held sous-chef positions at the Ritz Carlton, the Rainbow Room and The Russian Tea Room, and held executive chef positions at A.R.OC., Broadway Grill and the famed La Colombe D’or. Most recently, Murphy was executive chef at the Melrose Hotel in Washington DC and the Centerport Yacht Club. Murphy has revamped the Ram’s Head Inn’s brunch, lunch and dinner menus, showcasing locally-sourced seafood, produce and game. His dishes feature herbs, fruits and vegetables plucked from the Inn’s on-site gardens, located just steps from the kitchen door. Murphy has also created several new items for the bar menu in the cocktail and music lounge, Harbor Hall. The bar menu items beautifully complement bar manager Harry Brigham’s inventive seasonal cocktail menu.

The Riverhead Ciderhouse (riverheadcider.com, 631-284-3469) is a new and completely unique visitor destination on the East End. They offer a wide variety of naturally harvested apple ciders, local beer and wine, and other apple products. Cider Master Greg Gove produces ciders that use New York-grown apples in three delicious flavors: Benjamin’s Best, Razmatazz and their Reserve Cider, all offering a natural gluten-free option with no added sugars. Riverhead Ciderhouse is an 8,000 square foot facility with two floor-to-ceiling fireplaces, a tasting room, retail space and a café, all adorned in a décor of a natural rustic and brick setting. They’re also serving fresh local produce, as well as gourmet pizzas, sandwiches and seasonal fare.

Get ready for a taste of a different kind of island life. Shadees Jamaican Restaurant (shadeesrestaurant.com, 631-381-0440) is Riverhead’s newest restaurant right on Main Street, less than a minute from the Long Island Aquarium & Exhibition Center. From ackee and saltfish to stew peas, all of their authentic dishes are served fresh from the kitchen.

Suffolk Theater (suffolktheater.com, 631-727-4343) is the East End’s sole dinner theater, with an eclectic and fun lineup of shows in downtown Riverhead. And now they have a new chef! Chef Matt Kar, owner of Jamesport Manor Inn and Christopher Michael Catering, has developed a new menu for the theater. In addition to the a la carte menu, the theater now offers a more substantial prix fixe option. Kar is also the chef for in-house private events.

Lessing’s Inc., operators of Babylon’s Post Office Café and Stony Brook’s Mirabelle Restaurant and Tavern among others, has added The Vineyards at Aquebogue (lessings.com, 631-722-3200) to their already impressive portfolio. “We have always dreamed of acquiring a property on the North Fork in wine country, and The Vineyards at Aquebogue was truly a perfect fit,” said Chief Operating Officer, Michael Lessing. The venue offers a captivating setting and can accommodate up to 250 guests with indoor and outdoor reception areas, as well as space to host ceremonies on-site. Their Live on the Vine events, featuring live music, snacks, wine and cocktails, happen every Wednesday night.

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