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Sunita and Noah Schwartz at their Front Street restaurant. (Credit: Barbaraellen Koch)
Sunita and Noah Schwartz at their Front Street restaurant. (Credit: Barbaraellen Koch)

Noah’s restaurant in Greenport has been awarded the Snail of Approval by Slow Food East End.

Slow Food East End is the East End chapter of Slow Food USA, an organization that is part of an international grassroots movement promoting locally sourced food that supports the environment, while ensuring human and animal welfare.

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The East End chapter’s mission is to spread the word on the advantages of eating locally and seasonally. Their Snail of Approval recognizes businesses that incorporate the Slow Food ideals of good, clean and fair food into all aspects of their food operation.

“Noah’s exemplifies good, clean and fair food, all the categories that we work with,” says Jeannie Calderale, Slow Food East End Board Member and Co-Chair of the Snail of Approval Committee. “When customers choose a restaurant that has been awarded the SoA, they know they are consuming quality food that is mostly local and sustainably raised or grown. More and more people dining out here are looking to eat locally sourced foods.”

Executive Chef Noah Schwartz and his wife Sunita first opened Noah’s in 2010. Since then they have received numerous accolades and Chef Noah has been lauded by “Best Chefs of America” for the last four years in a row.

Schwartz plans his menus according to each season and what is available. The menu says “Farm to Fork” because Noah sources his ingredients daily from a collection of local producers and vendors from the North Fork and entire East End of Long Island.

Noah’s joins The North Fork Table & Inn in Southold and Nick & Toni’s of East Hampton as restaurants that have earned the Snail of Approval.

“We’re honored to be a recipient of this prestigious award and to be associated with such a well-respected organization,” Schwartz said. “It goes along with our belief, practices and values at the restaurant.”

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