First and South’s cheesy puffed pastry stuffed with ground beef and topped with serrano sour cream.
These days, the North Fork wine trail draws tourists from outside of New York’s state lines. But the area isn’t all wine and no dine. Regardless of the time of year, North Fork restaurants are sizzling and serving everything from old-world cuisine that would make even an Italian grandmother swoon to new-fangled creative fare. (more…)
Chef Rosa Ross demonstrates how to properly wrap a dumpling. (Credit: Vera Chinese)
While fresh seafood and New American dishes dominate the menus at many North Fork restaurants, it is much harder to find authentic, high quality Cantonese cuisine in eastern Long Island.
So it made sense that when chef Rosa Ross opened Greenport’s Scrimshaw in 2004, the Asian-influenced waterside restaurant located on Preston’s Wharf, her hand-wrapped dumplings stuffed with homemade fillings quickly became the eatery’s most popular item.
“When I opened the restaurant, I thought I’d put them on the menu for a few weeks,” said the Hong Kong born culinary instructor and cookbook author. “They became our best seller. If I do 10 tables, eight will order dumplings.”
“Out here, you can’t get good dumplings,” she added.
Now Ross, along with veteran North Fork chef and Philadelphia native Greg Ling, plans to bring the dumplings to you.(more…)
Industry Standard in Greenport. (Credit: Vera Chinese)
Industry Standard, a craft beer and small bites dining destination with a mission of catering to locals and restaurant staffers, quietly opened its doors in Greenport last week.
The new eatery, located on Front Street in the building that most recently housed Tony’s Asian Fusion, is owned by Bryan Villanti of nearby Vino and Vittles and operated by veteran North Fork restaurant staffers. Chef Greg Ling, the first executive chef at The Riverhead Project and formerly of The Frisky Oyster and now-shuttered Main, will helm the kitchen. (more…)