As summer fast approaches, the dining scene is rumbling to a start once again. Some chefs have made moves since last year, and some new restaurants have joined the pack, making 2019 the most exciting almost-summer yet! Read on for a look at reincarnations and new hot spots, just in time for the warm weather.
In winter, chef Stephan Bogardus left his position at the North Fork Table & Inn and joined the team at Greenport’s The Halyard, where he is now the chef d’cuisine. Mr. Bogardus, who is from the North Fork, brings to the restaurant a focus on localism, offering up stunning interpretations of traditional dishes, like lobster rolls and fish and chips. Replacing Mr. Bogardus at the venerated North Fork Table & Inn is chef Brian Wilson, not of Beach Boys fame. Mr. Wilson has already made an impact during his short tenure by preparing such dishes as lobster bisque with charred baby carrots. And, of course, Claudia Fleming continues to hold court in the pastry department, so patrons can expect more of the same fine desserts.
Directly following the 2018 summer season, Greenport saw the opening of Green Hill Kitchen, which will now celebrate its first summer of operation. Once Front Street’s Harborfront Deli, the large space has been given a facelift. In the kitchen is Wolfgang Ban, former chef of New York City’s Michelin-starred Seasonal Restaurant Weinbar. The restaurant’s ethos is casual, featuring sandwiches, like a pork belly, lettuce, roasted tomato, and prosciutto number, as well as nods to Austria (kåse Spåtzle, wiener schnitzel, bratwurst with sauerkraut). Given their coveted Front Street location, Green Hill can expect a very busy summer ahead.
Chef Greg Ling is no longer at Greenport’s Industry Standard, which has streamlined its Asian-fusion menu in his absence, now serving only a handful of artfully wrought dishes. Mr. Ling now shares his expertise with the kitchen at Greenport Harbor Brewing Company’s Peconic restaurant, where he has added to the menu. Diners can now expect a grilled yellowtail collar with ginger nuoc cham and pickled daikon, broiled oysters “Greggafella” with melted leeks and garlic cream, and pan-fried pork dumplings with “damn damn” sauce. Also available is a take on Korean fried chicken, served with fried rice, salad, pickles, lime-pepper sauce, and homemade sriracha. KFC-style, it arrives in a bucket, perfect for picking.
Back for its second season—and first full summer—is Mattitaco, a fun, fresh taco spot in Mattituck that opened in 2018. The restaurant serves everything from breakfast burritos (think potatoes, chorizo, and cheese) to a “BLT” taco, made with butter-poached lobster and applewood-smoked bacon. Non-alcoholic beverages harness the Mexican spirit. The de rigueur, corn syrup-free Mexican Coke appears, naturally, but so does Mexican Dr. Pepper, Mexican Fanta, cold brew coffee, horchata, kombucha, and more. Expect great things from the sophomore year of this Mattituck joint, where an upmarket scallop and bacon tostada, made with local Shinnecock scallops, will set you back a mere $7.
Whatever your pleasure, the North Fork has what you’re looking for this summer.