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Eric Linker, new head at chef at Fours Doors Down in Mattituck, chops cilantro for a sweet chili dressing Thursday. (Credit: Rachel Young)
Eric Linker, new head at chef at Fours Doors Down in Mattituck, chops cilantro for a sweet chili dressing Thursday. (Credit: Rachel Young)

A low-key Mattituck pub is getting a makeover and new menu.

On April 2, Eric Linker of Cutchogue will take over as head chef at Four Doors Down on Main Road. The Mattituck native, 38, has been a chef at Diggers Ales ‘N Eats in Riverhead for the past seven years.

“It was just time for a change,” Linker said Thursday. “To be able to come back here and be back in this town, to establish this business, is a good opportunity.”

Linker said Four Doors Down’s new menu will consist of appetizers like pork tostadas, buffalo wings and potato and corn chowder and entrees like grilled vegetable pizza and herbed chicken with rice. He also plans to eventually offer homemade desserts like cheesecake and tarte tatin. Prices haven’t yet been finalized but entrees will cost around $15 at most.

Menu items will also inorporate local ingredients whenever possible, Linker said.

“I’m going to do that as much as I can,” he said. “We’re going to use all the farm stands; I love that. We have farmers who come in here and say, ‘Hey, the corn is ready’ or ‘The spinach is up.’ As soon as that stuff comes in, I’m going to start using it.”

As part of the transition, Four Doors Down’s interior will be repainted a lighter color and its skylights will be opened up, Linker said. In addition, the pub’s 50-seat dining room, which hasn’t been used in years, will be reopened and used as overflow seating for customers from The Crazy Fork, a separate restaurant located next-door.

“The whole building is going to co-exist,” Linker explained.

Danielle Grzegorczyk, co-owner of The Crazy Fork, said she and Four Doors Down owner Bob Chiappetta had talked about collaborating for the past three years. She went to Mattituck High School with Linker and reached out to him about joining the team.

“He’s very creative and he’s very concerned about pleasing customer and their palates — making sure they have great food at an inexpensive price,” Grzegorczyk said.

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