The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Guy Reuge of Mirabelle restaurant in Stony Brook and Gerry Hayden of The North Fork Table & Inn in Southold are semifinalists for best chef in the Northeast for the 2014 James Beard Foundation Awards.
No Long Island chef has won the honor.
Hayden has been a finalist the past two years and a semifinalist for three. Reuge was a semifinalist in 2010.
They join 18 others as semifinalists...Read more »
This weekend, it will be time to Taste North Fork.
The promotion includes a free North Fork shuttle via Hampton Jitney with stops in Riverhead, Jamesport, Mattituck, Cutchogue, Southold and Greenport. The Cross Sound Ferry and the Long Island Rail Road are offering extended schedules.
Twenty wineries and vineyards plus restaurants, inns and hotels are participating in the event, which...Read more »
Athens Grill, a Riverhead Greek restaurant devoted to local produce and fish, was destroyed on Friday night after a grease fire broke out in its kitchen. The fire occurred during dinner, but everyone in the restaurant was safely evacuated; no one was hurt.
The Riverhead dining community is coming together on owner John Mantzopoulos’ behalf. On Sunday, July 7, from 2 to 5 p.m., there will be...Read more »
Less than a week after she received a glowing 3½-star review in Newsday, executive chef Lia Fallon has left Jedediah Hawkins Inn in Jamesport, according to a message she posted on her Facebook page.
The restaurant at the gracious Victorian inn has had a revolving door since it opened in 2006. Tom Schaudel was the original chef; he left in 2008 and was followed by Matt Murphy, Steven Lewis,...Read more »
Provisions & Ingredients is the very accurate name of a new venue in Peconic. The little store stocks a mix of artisanal goods from both near (sausage from Deep Roots Farm in Orient, pickles from Brooklyn Brine, dried beans from Upstate) and far (mostly pasta, tomatoes and specialty items from Italy).
A refrigerated case displays cheeses and cured meats that can be purchased by the pound,...Read more »
Keith Luce, former chef-partner at Jedediah Hawkins House in Jamesport, has launched his new venture: a multi-venue compound at Stirling Square in Greenport.
“The Square” is anchored by Main, which takes over the former North Fork Oyster Company and retains that restaurant’s oyster-centric menu. There will be about a dozen oysters every day, from both the East and West Coasts as well as Europe....Read more »
The Library Cafe in Farmingdale is featuring a wine tour package, which is available every Saturday and Sunday this summer, but only with reservations. The cost of the package is $90 a person (plus tax and gratuities) and includes round-trip transportation to three North Fork vineyards — Baiting Hollow, Lenz and Pellegrini — with a wine tasting at each, followed by dinner back at the restaurant.
Pickup...Read more »
Hamptons Restaurant Week starts on Sunday, with three-course dinners at more than 50 establishments going for $19.95 or $27.95.
The prices are good all week, but only until 7 p.m. on Saturday, April 13. The promotion goes Sunday to Sunday, April 7 to April 14.
North Fork restaurants also are taking part in the event.
Notable participants include Almond in Bridgehampton, The Bell...Read more »
Keith Luce, who built his local reputation at the departed restaurant Luce & Hawkins at the Jedediah Hawkins Inn in Jamesport, now plans to overhaul the North Fork Oyster Company and its surrounding buildings in Greenport.
His holding company, North Fork Hospitality, bought the Greenport restaurant and the Stirling Square buildings around it on Friday. The long-term goal is to create a...Read more »
Gerry Hayden, partner in The North Fork Table & Inn in Southold, is a finalist in the James Beard Foundation Awards for best chef in the northeast.
It's the second straight year that Hayden is a finalist. No Long Island chef has ever won a Beard Award.
Hayden, who's battling Lou Gehrig's disease, no longer is the day-to-day chef at the four-star restaurant.
He has been a semifinalist...Read more »