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Most of Greenport shuts down when the clock strikes 10 p.m. but locals know they can count on Whiskey Wind Tavern to keep the party going into the wee hours of morning. The self-proclaimed dive bar has always offered the perfect pairing of affordable drinks and a laid-back vibe and now it’s adding a new flavor to the mix—home-cooked meals.

Nearly twenty years after opening its doors, arguably one of Greenport’s favorite local bars is serving up crave-worth burgers, chicken wings, flatbread pizzas, sandwiches and more, courtesy of manager and bartender-turned-cook Joe Kuhlman.

Whiskey Wind has long been thought of by locals as a place to grab a drink and hang out with friends. The name itself is a nod to the days when fishermen waited out storms—nicknamed “whiskey winds”—in local taverns. Outfitted with all the makings of a casual night out with friends, the tavern features pool, darts, foosball, a jukebox and from time-to-time live music. With the addition of a menu Kuhlman hopes to serve patrons more of what they love.

“People think of us as a dive bar and they don’t think the food would be good, but we’ve surprised them,” he said.

Kuhlman has worked in the food service industry for a decade, but has no formal training as a chef. Patrons don’t seem to mind. His beer braised corned beef sandwich has already developed a delectable reputation among customers.

Whiskey Wind’s corned beef sandwich has a taste all its own. Unlike traditional boiling of the meat, Mr. Kuhlman marinates the corn beef in dark beer before slow cooking it in the oven for five hours. Paired with onions, pickles and spices on toasted rye bread and smothered in cheese, the sandwich tastes like it could be from a NYC delicatessen rather than a local dive bar.

Kuhlman recommends pairing the corned beef sandwich with a Guinness beer for a delicious indulgence.

Get it while you can. The menu, he said, is subject to change. “It’s an experiment,” Kuhlman said. “We’re going to change up the menu every few weeks.”

The kitchen is opened Monday though Thursday between 4 p.m. and 1 a.m. and Friday through Sunday between noon and 2 a.m.

Not to worry: “We never close early,” Mr. Kuhlman said.


whiskey wind chef

Photos by Cyndi Murray