A (NORTH) FORK IN THE ROAD
FOR CHEF ANDREW CARMELLINI, SPENDING TIME ON THE NORTH FORK IS A STEP AWAY FROM NYC AND A STEP INTO THE ENDLESS BOUNTY OF THE EAST END’S FARMS AND VINEYARDS. BY SCOTT FELDMAN
For Chef Andrew Carmellini, spending time on the North Fork is a step away from NYC and a step into the endless bounty of the East End’s farms and vineyards.
What originally brought you out East? And why the North Fork? It’s such a beautiful part of the country. I love being out here. The North Fork has a chill vibe, and I love being next to such great farms and vineyards. What’s new in the AC empire of restaurants? I just opened a beautiful hotel in Baltimore with Montage Hotels & Resorts. It’s a stunning property built on a historical pier. Baltimore has a cool gritty vibe that is rich in history. Would you ever open out East? Part of me would love to as the produce and the fish are amazing, but most of me does not, as I really come out here to chill and not worry about a restaurant. What are you drink- ing this summer? My drink of this summer is Botanist Gin, tonic, sliced Meyer lemon, lemon, and thyme from the garden, over ice. Now that you’re a local on the North Fork, do you have a favorite spot to eat? Cacci for high-end Italian is great, Noah’s for fish, and North Fork Oysters for a quick dozen. North Fork Food Truck is consistently awesome, too. Any great fishing spots (that you will share)? I’m not a very good fisherman yet, but I try. I hit some good fluke last year at The Ruins. What is your favorite place to pick up ingredients? The Farm Beyond and 8 Hands Farm are both amazing and world class.
from left: Andrew Carmellini enjoys the North Fork’s chill vibe; the chef’s rack of lamb glazed with citrus and vinegar from his Urban Italian cookbook.