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The Five-Point Weekend Escape Plan

Shack Up in the North Fork


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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