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Caci North Fork spring pea budino. (Credit: Randee Daddona)

Newsday released its 2016 list of the top 100 Long Island restaurants and seven North Fork restaurants made the cut.

Six of them are tried and true favorites, while one is a brand new spot quickly becoming a popular destination. 


When it comes to bistro dining, two Greenport restaurants won high marks. American Beech was recommended for its versatility with Chef Kyle Strong Romeo credited for being “equally at home with fish (local black bass with seasonal vegetables, lobster roll on a toasted brioche), fowl (buttermilk fried chicken with spiced honey) and meat (New York strip steak with chive butter and truffled Parmesan fries.”

First & South was lauded as “one of the North Fork’s most comfortable and dependable venues.” Known for emphasizing local produce and wines, their “really good burger” and South Street chowder (with haddock, clams, apple-wood bacon and potatoes) were recommended.

Also in Greenport, nearly the entire seafood menu at Noah’s in Greenport was recommended, including their peel-and-eat shrimp, Long Island clam chowder, lobster fritters, crabcake BLT and local fish and chips. Small plates that got raves include the filet mignon sliders, Moroccan-spiced hummus and crab-stuffed deviled egg.

The remaining four local eateries are all based in Southold.

For fine Italian cuisine, Caci North Fork in Southold was commended for the business acumen of owners Anthony and Daniele Cacioppo, with chef Marco Pellegrini. “The trio fashions a meticulous, sparely decorated, market-driven spot,” Newsday wrote. The paper also recommended many of Pellegrini’s dishes, including the grilled red snapper with lemon jam and grilled strip steak with black summer truffles.

Southold Fish Market was praised for its lobster roll and grilled swordfish, as well as classic seafood baskets like fried cod and fried Ipswich clams.

For cheap eats, newbie The North Fork Shack was called “a compelling little spot with a chalkboard menu of local ceviche, clam chowder, pulled lamb or fresh-catch sandwiches.” The Southold roadside eatery was also praised for its vegetarian and gluten-free items.

For fine dining, Southold’s North Fork Table and Inn was lauded for “outstanding food and superior service” that continues the legacy of the late chef and founder Gerry Hayden. Among the many recommendations from the menu were the raw tuna and seared foie gras, just-harvested local oysters, black sea bass crudo and black truffle crusted cod with risotto.

Hungry yet? We definitely are.

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