Three New Spots Bring Fresh Flavor to the North Fork—From a Reimagined Inn to Dockside Fusion and a Seafood Favorite Reborn
With its farming and maritime history, and advent as a key winemaking region in New York, the North Fork has long been associated with the pleasures of the dining table. From farm-to-table restaurants to seafood shacks, it offers a plethora of authentic and innovative bites. Recent openings include a re-imagining of a landmark, a fusion-concept food truck and a fresh take on an old favorite. Here are three places to experience a taste of the North Fork this summer.
One of the most anticipated and heralded openings this summer is the Old Mill Inn, a storied presence on the Mattituck Creek, freshened up after a six-year renovation. Once a circa-1821 tidal grist mill and then a Prohibition-era jazz club, its more recent incarnations have included a bar and restaurant, and an inn. Now under the watch of owner Anthony Martignetti, the Old Mill will feature classic American dishes, a menu of handcrafted cocktails and a wine list with a heavy nod to local bottles. Martignetti also runs Old Sound Vineyard with his wife, Angela Ledgerwood. Executive chef Kyle Bloomer, an alum of North Fork Table and Inn, helms the new kitchen, and will feature pub classics such as fish and chips and burgers along with seafood bites such as fish tacos and a lobster roll. Shared plates reflect both land and sea with contemporary riffs such as black garlic chicken wings, grilled Point Judith squid with shishito and fluke ceviche.
Dinner, Wednesday-Monday, 4-9 p.m.
Lunch 12-3 p.m. on weekends; oysters and drinks 3-4 p.m.
5775 West Mill Road, Mattituck
Known for his cross-cultural food concepts inspired by his world travels, Chef Jose “Cheo” Avila is putting down anchor this summer at The Shoals Dockside. At Kontiki, which closed in 2022, Chef Cheo introduced Asian-tropical cuisine to Greenport. Last year, he introduced Maize, a Venezuelan pop-up empanada concept, which now is parlayed into this season’s Maizeat, a Latin-Asian fusion food truck created specifically for the marina-side dining area. The new venue opened on Memorial Day and offers casual dining on the Peconic Bay, focused on farm-fresh ingredients. The chef has said he is “embracing a true zero-mile approach, sourcing ingredients as close to home as possible—from neighboring farms and local fish market.” Look for hyper-local ingredients, local oysters and tropical cocktails; specials such as the Pork Belly Cuban Sandwich with crispy yuca fries; and bold bites such as Venezuelan arepas, gochujang wings, and Maracaibo-style burgers.
Thursday and Friday, 2-9 p.m.; Saturday and Sunday,
12 -9 p.m. Live music every Saturday from 2-5 p.m.
61600 Main Road, Southold
A mainstay on Riverhead’s West Main Street since 2003, Buoy One has now reopened in Summerwind Square, on the Peconic waterfront, in the site of the former River Walk Bar & Grille. Sixty-three percent larger than its previous locale, the new 140-seat location will feature a covered patio for all-weather dining and its famed fish counter.
While serving an already loyal fan base, the venue also is well positioned to be part of the renaissance of downtown Riverhead. The menu is a combination of old and new: classics from the legacy menu and new twists on classics such as the grilled cheese with crab meat. Bestsellers such as cold-water fish blacked or crusted in various ingredients such as almond, sesame and horseradish, will be available, as well as the “popular handhelds” and the classic New England-style buckets and baskets of fish, and clambakes. Home cooks can get their fill here, too: the fresh fish counter will be stocked daily and fish lovers can purchase the house brand of house-made sauces and seasoning blends. And patrons can dine in or take out.
Open daily 11 a.m. – 9 p.m.
40 Peconic Ave, Riverhead
