07/19/17 6:00am

The entrance to Andy’s in Greenport. (Credit: Grant Parpan)

Many have heard the story about the bartender who busts his hump slinging drinks across a bar every day and night to save enough coin to fulfill the longtime dream of one day owning his own place.

From a distance, one might think there’s a similar story behind Andy’s, the popular new bar and restaurant on Front Street in Greenport.

But to hear co-owners Andy Harbin and Doug Roberts tell it, that’s not the case at all. (more…)

07/18/17 6:01am

Alex Vinash and Brent Pelton inside the American Beech hotel reception and boutique located in Greenport’s Stirling Square. (Credit: Vera Chinese)

The revitalization of Greenport’s Stirling Square will be virtually complete with the anticipated opening of American Beech hotel reception and boutique this weekend.

Proprietor Brent Pelton hopes the new 500-square-foot storefront will serve as an inviting spot, enlivening the entrance to the Stirling Square complex which also contains 1943 Pizza Bar, the Italian specialty store Basso, design studio Open Space as well as Pelton’s New American restaurant, also called American Beech.

“It’s really important to pull life toward the front of the square,” Pelton said in a recent interview inside the new space. “I’m super proud and I’m super excited.” (more…)

07/05/17 10:36am

Sarah Phillips partner/operator visits K.K’s Farm in Southold where she purchases and harvests lettuce and other produce for the weekend menu. (Credit: Randee Daddona)

At the intersection of First and South streets in the Village of Greenport, there’s a lovely old house; all windows and garden, with a homey vibe that begs you to “find your way” in.

It’s First and South, the five-year-old bar and eatery that has become a center for the collaborative, community-based style of hospitality championed by partner and manager Sarah Phillips. READ

07/03/17 6:01am
Industry Standard

An escargot served in the Parisian gnocchi dish from Industry Standard in Greenport. (Credit: Vera Chinese)

Add snails to the list of North Fork fare you can find on the menus of local restaurants.

Taylor and Katelyn Knapp, co-owners of Peconic Escargot in Cutchogue, began delivering their fresh, farm-raised escargot to a handful of East End and New York City restaurants just two weeks ago, Mr. Knapp said. He said his snail ranch is the only operation of its kind on the East Coast.

That means most of the escargot available in regional restaurants is sourced from a can.

“It’s very different from canned escargot,” Mr. Knapp said of his offerings. “We are hoping we can change some minds. It’s definitely going to be a superior product.” (more…)