When we first met Six Three One chef Kal Dellaportas he stated: “I want to bring Southold something it doesn’t have.”
Now that the new Southold restaurant has officially opened its door Mr. Dellaportas is keeping his word.
Naturally, some of the 11 appetizers are traditional. They are family recipes honed from his father’s 40-plus years in the restaurant industry, especially the crab cakes and the calamari. But, as promised, there are several unique dishes that you won’t find east of Riverhead.
Case in point: Sweet potato salad, made with honey mustard, not mayo.
“It’s something I thought of and wanted to try,” he said. “The whole menu is done off the top of my head, A lot of these items I’ve never made before. “
Served on a bed of field greens, the salad is mixed with local sweet corn and chopped parsley.
“I thought it was very innovated and very delicious,” Southold resident Marietta Silvestre said.
And it’s not the only unique starter the choices include spinach pie and Greek fried cheese called Saganaki, a favorite of Greeks on both sides of the Atlantic.
The dish is made with Kefalograviera cheese, a sheep’s milk cheese that is saltier but often compared to Romano Peccorino.
Try it for you self and let us know what you think.