You know you’ve arrived on the food scene when you’re rated by Zagat, one of the most respected restaurant guides in the world.
Zagat recently included Jamesport Vineyards in an article headlined “8 must-visit wineries with stellar food.”
“Most Long Island wineries offer cheese plates and snacks to go along with tastings,” the online article reads. “Jamesport takes it up a step. On weekends, the North Fork vineyard offers wood-fired pizzas and bistro fare on the patio. In between flights, snack on shrimp cocktail, lobster rolls, Burrata with oven-roasted tomatoes, margherita flatbread and other pies.”
Zagat said it chose eight wineries that hit the winery trifecta: excellent wine, superior food and a great view.
Naturally, Jamesport Chef Dan Edgett was thrilled by the honor.
“Being acknowledged by an esteemed organization like Zagat and to be included on a list with seven other wineries, who are as committed to their culinary offerings and experiences as much as the wine they craft, is truly an honor that we were thrilled to receive,” he said.
Currently Jamesport Vineyards’ menu focuses on wood-fired pizzas and small plates like wood-fired meatballs, roasted vegetables with cheese and wood-roasted ricotta and pistachio pesto served with crostini.
“Our food philosophy is focused around simple and casual preparation of ingredients inspired by the farms and fields of the North Fork,” Edgett said. “We are also lucky enough to have a beautiful wood-burning oven that we use to craft all of our dishes … like wine, cooking with a live fire is part theater, part art and part science.”
If you’re looking for a great time to try Jamesport’s food, the vineyard is currently hosting a Friday night special in honor of its 30th anniversary. Visitors get two glasses of wine with a wood-fired flatbread pizza for $19.86, the year the Goerler family opened its winery.
The vineyard is also hosting a $90 family-style ‘Dinner in the Vines’ on three dates this year: July 14, August 11 and October 13.
“It will be pretty casual,” said Christie Hoyt, director of retail operations for the winery. “There will be a long, family-style table along the vines where the guests will sit and eat. The menu is not finalized yet, but we will be serving a several-course meal with a wine pairing.”
“The last course will [likely be served] around sunset, so the guests can enjoy a beautiful view while eating,” she added.
With reporting from Lauren Lustgarten.