Restaurants

The local culinary scene of Long Island is evolving with the same sense of confidence as the region's wines. The Hamptons have long boasted fashionable restaurants and creative chefs, but the once-sleepy North Fork is coming into its own. Fresh and local are hot terms for many chefs here, including Erik Orlowski of Fifth Season, who believes in always promoting Long Island. With great local game, seafood and vegetables, plus wine, Long Island is truly a locavore's dream.

Please note that owners, chefs, menu items, prices and other details can often change. We recommend that you call ahead before you go.

Almond
1970 Montauk Highway
Bridgehampton, NY 11932
Telephone: (631) 537-8885
Website: www.almondrestaurant.com
Open: Mon-Thu, 6-11, Fri-Sat, 6-12, Sun, 6-10
Cost: $16 to $29
Corkage: N/A

This popular and friendly Bridgehampton bistro offers homey but upscale French cuisine. Chef and co-owner Jason Weiner serves appetizers such as steamed black mussels with white wine and shallots. Entrées include braised short ribs with horseradish and Atlantic salmon with asparagus and Israeli couscous. The wine list focuses on French and American wines, with a few Long Island options. Save room for the apple-cinnamon crisp, which is served warm and topped with two scoops of ice cream.

Bayview Inn & Restaurant
10 Front St.
South Jamesport, NY 11970
Telephone: (631) 722-2659
Website: www.northforkmotels.com
Open: Lunch, Fri-Sun, 12-4; Dinner, Tue-Sun, 4:30-10
Cost: Entrées $21 to $34, Prix fixe, $25
Corkage: $15

Less than a block from Peconic Bay and close to many of the North Fork wineries, this small inn is a smart spot for lunch. The two dining rooms and adjoining bar inside the clapboard house are warm if simple. The lunch menu centers on the local seafood bounty—clams, scallops and mussels—plus some standards such as burgers and fish and chips. Try the fresh crab cakes with rémoulade sauce or a Portuguese-style seafood stew with shellfish, chorizo and tomatoes in a broth. The wine list offers some Long Island selections by the glass, and the adjoining bar is quite popular with locals.

Fifth Season
34 East Broadway
Port Jefferson, NY 11777
Telephone: (631) 477-8500
Website: www.thefifth-season.com
Open: Entrées $18 to $28
Cost: Daily, 5-10
Corkage: $25

Chef Erik Orlowski believes in Long Island’s natural bounty, focusing on local ingredients such as duck, fish and vegetables. His appetizers include a generous hunk of seared Hudson Valley foie gras over toasted brioche with a chutney of grapes, Granny Smith apples and walnuts. For an entrée, try seafood such as the pan-roasted Long Island fluke with sautéed sugar snap peas and artichokes, crisp polenta cake and fennel-pollen beurre blanc. Orlowski’s wife, Jeniffer, has put together a drinks list that offers approximately 25 Long Island wines, plus a dozen beers from New York craft breweries. The dining room is warm and inviting, with a patio, views of the harbor and a cozy fireplace.

Frisky Oyster
27 Front St.
Greenport, NY 11944
Telephone: (631) 477-4265
Website: www.thefriskyoyster.com
Open: Wed-Thu, Sun, 5-10, Fri-Sat, 5-11
Cost: Entrées $4 to $38
Corkage: $5 per person


This is about as close to SoHo or South Beach as the North Fork gets. Inside an old storefront on Greenport’s main street, the Frisky Oyster has an upscale cocktail bar and modern dining room. The food is contemporary American, with influences from around the globe. Appetizers include a lobster quesadilla with heirloom tomato sauce, while the entrée list offers pan-roasted striped bass with local vegetable gazpacho and Black Angus New York strip steak frites. The spotlight dish of the house, though, is Frisky Oyster's play on Oysters Rockefeller, Oysters Friskafella with spinach, garlic, chipotle and parmesan.

Mirko's Restaurant
670 Montauk Highway, Water Mill Square
Water Mill, NY 11976
Telephone: (631) 726-4444
Website: www.mirkos.com
Open: Tue-Sun, 5:30-11
Cost: Entrées $32 to $45
Corkage: $75

Chef Mirko Zagar and his wife, Eileen, run this local favorite that Southamptonites have been trying to keep a secret. Zagar cooks Mediterranean dishes with some touches from his native Croatia, including stuffed cabbage braised in sauerkraut and Long Island duck breast with pears and raisins. The dining room is cozy, with a nice fireplace.

Stone Creek Inn
405 Montauk Highway
East Quogue, NY 11942
Telephone: (631) 653-6770
Website: www.stonecreekinn.com
Open: Summer, daily, 5:30-10:30; Off-season, Wed-Sun, 5:30-10:30
Cost: Entrées $27 to $42
Corkage: $30

Christian Mir and Elaine DiGiacomo met while working in the kitchen at Tavern on the Green, got married and opened this warm, friendly restaurant in 1996. Mir’s food is seasonal and takes advantage of local seafood and produce. Appetizers include a warm tomato, mozzarella and Spanish serrano tart, while entrées include crisp soft-shell crab with spring vegetable fricassee, faro, capes and lemon-butter sauce. The wine list, a Wine Spectator Award of Excellence winner, offers plenty of variety with more than a dozen Long Island wines.

Village Cheese Shop
105 Love Lane
Mattituck, NY 11952
Telephone: (631) 298-8556
Website: www.thevillagecheeseshop.com
Open: Sun-Thu, 10-5, Fri, 10-6, Sat, 9-6
Cost: $4 to $30

Located on Mattituck’s picturesque Love Lane, this shop has a small seating area where you can order a cheese or charcuterie plate, sandwich, or fondue and a glass of French or New York wine for lunch. Or take lunch out the door for a picnic at one of the wineries. Several of the cheese plates focus on New York producers and come with cornichons, apples, prosciutto or fresh peach chutney. The fondue and raclette come in portions perfect for two people.

Vine Street Café
41 South Ferry Road
Shelter Island , NY 11964
Telephone: (631) 749-3210
Website: www.vinestreetcafe.com
Open: Sun-Thu, 5-10, Fri-Sat, 5-11
Cost: Entrées $22 to $41; Prix fixe 28
Corkage: $30

Chefs Terry Harwood and Lisa Murphy met at Union Square Cafe in Manhattan. After marrying, they opened this popular spot together, a simple house on the twisting main road of Shelter Island, which lies between the North Fork and the Hamptons and is reachable by a short ferry ride. Harwood makes dinner, while Murphy handles the desserts. Try the miso-glazed salmon or bouillabaisse for dinner, but after tasting the chocolate gâteau for dessert, you might refuse to leave.

For Long Island restaurants that hold Wine Spectator awards for their wine lists, including American Hotel, 1770 House and The Palm, see our Restaurant Search.

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