Sign up for our Newsletter

Noah’s in Greenport.

Where can you experience farm-to-table dining, beautiful beaches, fresh caught seafood and taste stunning wines all on your summer getaway?

Do we even need to say it?

[blankslate_pages id=”d54d5163ed4dbd” type=”card” show_photo=”true” utm_content=””][/blankslate_pages]The North Fork was featured in a writeup by Wine Enthusiast highlighting great places to eat and taste in Long Island Wine Country.

Among the businesses mentioned in the article were local favorites like Noah’s restaurant in Greenport, Greenport Harbor Brewing Co. and The Frisky Oyster.

“The famed Frisky Oyster’s signature Oysters Friskafella (with garlic-spinach, chipotle and parm aioli) are definitely worthy of the hype, but don’t overlook its fresh-caught local O’s that come drizzled with sublime serrano pepper honey mignonette,” writes Wine Enthusiast’s Scott Hickey. “The taps at Greenport Harbor Brewing Company flow with small-batch brews like its silky Black Duck Porter and Oyster Stout.”

[blankslate_pages id=”d55352e466643c,” type=”card” show_photo=”true” utm_content=””][/blankslate_pages]And, of course, no visit to the North Fork is complete without experiencing what is widely considered to be the Island’s best restaurant, The North Fork Table & Inn.

“The North Fork Table & Inn is one of the best restaurants in Long Island, but its sometimes-mobile food truck is just as inspiring,” the article states. “Don’t miss the chorizo-chili hot dog.”

See the full article here

In other news, Crescent Duck Farm in Aquebogue was featured in an article in a Wall Street Journal highlighting its role as the last remaining duck farm on Long Island.

[blankslate_pages id=”d53a0f3e6c0058,” type=”card” show_photo=”true” utm_content=””][/blankslate_pages]Crescent, which is operated by the Corwin family, has been the last remaining duck farm for months now, but the story brings wider exposure to the family’s plight as the last of their kind.

Lloyd Corwin Jr. recalled the heyday of duck farming on Long Island back when competition was fierce and colleagues secretly hoped their rivals would fail.

“We’d have a few drinks with the other guys, go home—and figure out a way to steal each other’s customers and cut each other’s throats,” he said.

Read the full story here.[blankslate_pages id=”d53a0e481c9574″ type=”card” show_photo=”true” utm_content=””][/blankslate_pages]