DES­TI­NA­TION: GREENPORT

A FLURRY OF RESTAU­RANT OPEN­INGS MAKES THE NORTH FORK ONE OF THE MOST EX­CIT­ING FOOD STOPS OUT EAST. BY BAO ONG

Hamptons Magazine - - Contents -

A flurry of restau­rant open­ings makes the North Fork one of the most ex­cit­ing food stops out East.

If the North Fork food scene has an epi­cen­ter, it’s Greenport. Once a whal­ing town and ship­build­ing hub, Greenport is sur­rounded by or­ganic farms, award-win­ning vine­yards, and teem­ing waters. Its lat­est trans­for­ma­tion? Culi­nary hot spot.

Frank De­carlo, chef-owner of Peas­ant in Man­hat­tan, long dreamed of open­ing a restau­rant here. When the for­mer Scrimshaw space be­came avail­able, he jumped at the chance to take over the red water­front barn. His Barba Bianca fo­cuses on lo­cal seafood, fea­tur­ing in­gre­di­ents like eel and conch. “I want to keep things very, very sim­ple,” says De­carlo, who owns a house on Shel­ter Is­land. “I’ll take my truck and go to the farm and collect ev­ery­thing for the night. I’ll feel like I’m in heaven.” Barba Bianca, 102 Main St., Greenport, 631-333-2600; barbabi­an­cany.com

The Lucky Bee re­turns for weekend pop-ups at Bruce & Son. Ru­pert Noffs and Matty Bennett of­fer a South­east Asian­in­spired menu: grilled shrimp spiked with green chilis, lo­cal veg­eta­bles bathed in green curry, and poached lob­ster wrapped in be­tel leaves. The Lucky Bee, 208 Main St., Greenport, 844364-4286; luck­y­beenyc.com

At the Sound View Inn, a ren­o­vated 1950s mo­tel houses The Hal­yard. Galen Za­marra, chef-owner of NYC’S Mas (Farm­house), spot­lights Amer­i­can clas­sics (lob­ster rolls, fried chicken, steaks). “It’s so beau­ti­ful and low key out here,” says the James Beard Award win­ner. “I was sur­prised a lot of New York­ers didn’t know about this area, but it’s quickly chang­ing.” The Hal­yard, 58755 Rte. 48, Greenport, 631-477-0666; sound­view­green­port.com

The scungilli at the seafood­fo­cused Barba Bianca.

Green pa­paya salad at Lucky Bee.

Barba Bianca chef Frank De­carlo.

Fried chicken from The Hal­yard.

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