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…)
Baked apples at the Ram’s Head Inn. (Credit: Madison Fender/Ram’s Head Inn courtesy)
This summer, the North Fork is a canvas of photogenic dessert plates. With an abundance of local, fresh ingredients by talented purveyors, it is no surprise that restaurant chefs have gone above and beyond creating photogenic, edible masterpieces. Cameras and smartphones will be out and ready even before you grab your spoon and fork.
Make your Instagram followers swoon with these six Instagram worthy desserts created by notable chefs of the North Fork and Shelter Island. (more…)
American Beech will host weekly clambakes from July 1 to September 2. (Credit: American Beech)
What do you do on Friday afternoons in the summer when your restaurant has a beautiful outdoor bar and dining area? If you’re the team at American Beech in Greenport, the answer is to host a weekly New England Clambake all summer long.
Girls films in Greenport in 2013. (Credit: Carrie Miller)
Ever since you were little, you might have wanted to be like some of the people you watched on the big screen. Now, thanks to a piece published in the New York Post May 23, you can at least vacation like them. (more…)
Below is American Beech executive chef Arielle Ferrara’s recipe for crispy-skinned bass with mussels and lemon grass-ginger broth.
She recommends pairing the dish with McCall Wines 2014 Sauvignon Blanc.
“It’s light and crisp and slightly fruity,” Ferrara said. “The fish is also light and fresh. The wine isn’t going to mask the flavor of the dish, but it’s going to bring out the natural sweetness of the coconut and lemon grass.” (more…)