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The Five-Point Weekend Escape Plan

Shack Up in the North Fork

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2. Where to Eat


The North Fork Oyster Company serves up local bivalves from surrounding waters.   

Sample bivalves from both sides of the North Fork (from $12 for a half-dozen) at the newly opened North Fork Oyster Company in Greenport, the only restaurant in the area with a visible raw bar that allows you to see what’s being shucked. Join locals at the bar in the nineteenth-century former carriage house for a pair of oyster shooters ($10) before moving to the covered patio for seasonal dishes like monkfish “osso bucco” style with cauliflower purée and heirloom tomato puttanesca ($28).

Stop by the lauded North Fork Table & Inn in Southold during the day to eat from its eight-month-old lunch truck, which is really a camper turned kitchen hidden behind a wooden facade. Chef Gerry Hayden was nominated for a James Beard Award this year, and here he serves refined takes on lobster rolls ($16.50), North Fork–style pulled-pork rolls ($8), and artisan frankfurters ($4). Place your order and then eat on one of the blankets spread out on the lawn in the inn’s backyard.

Make a reservation at the year-old Luce & Hawkins restaurant inside the Jedediah Hawkins Inn, a former sea captain’s mansion in Jamesport. Chef Keith Luce was a sous chef in President Clinton’s White House and serves a farm-to-table menu with items like North Fork duck wings with chili-garlic sauce ($12) and duck breast with soba noodles and a farm egg ($22), with many ingredients sourced from the chef’s farm located three miles away.


Published on Jun 8, 2011 as a web exclusive.

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