From Wading River to Greenport, our staff shares its favorite food items of the year
We know, it’s only September and you’ll have all December and January to read best-of lists.
But this is month we released our food issue and we wouldn’t be doing our jobs if we didn’t spread the love for the top bites.
From new restaurant Barrow Food House to old favorite Southold Fish Market and tucked away gem La Plage, our staff has been joyfully eating its way across the North Fork.
Here’s some of the dishes we’re still thinking about:
Kimchi Fried Rice
“It’s so incredibly flavorful and served in nice-sized portions. This has emerged as my favorite place to eat in Greenport at the moment.”
— Sonja Reinholt Derr, Director of sales and marketing
Roast Pork Sandwich
“Barrow’s roast pork with fig chutney, mayo, parsley and celery leaves tops the list for me. The ingredients are relatively simple, but it feels decadent and sophisticated. A sweet touch was the homemade element to the sandwich: Chef Amanda Falcone’s family farm is just around the corner and her mom’s fig chutney is used on the sandwich.”
— Tara Smith, Staff writer
Fresh Burrata Cheese
“You might find it unusual that I selected an appetizer from the restaurant the New York Times once called the “most romantic restaurant on Long Island.” But I’m an apps man and, along with the reetaurant’s raw bar options, this is a great way to kick off a special occasion meal. Served with coppa on grilled sourdough, it draws much of its flavor from caramelized fennel and a drizzle of spicy honey-rosemary. Each bite provides its own unique sensory experience.”
Grant Parpan, Content director
“Bacon, lettuce, tomato, avocado and egg on thick multigrain bread. It sounds basic and simple, but it is absolutely amazing. When I eat one of these I don’t need to eat anything else for the rest of the day.”
Debbie Schultz, Sales executive
The Sweet Brie
“This open-faced sandwich with brie, fig jam, strawberries and honey has the perfect balance of savory and sweet. It’s light yet satisfying and served with a lightly dressed side salad. A perfect lunch choice.”
Cyndi Zaweski, Associate content director
Oysters of all kinds
“It’s impossible to get more specific because the menu changes daily based on what is fresh and available, but every time I go, no matter what I order, it is always the best thing I’ve eaten. The freshest shuck-your-own oysters combined with the coldest local beer surrounded by the best views make the entire experience unbeatable.”
Michael Vee, Jack-of-all-trades
“I’m usually very decisive, especially when it comes to food. But when I’m at Southold Fish Market I always find myself taking forever to choose what to eat. My go-to plan has become ordering something off their specials menu. I recently ordered the broiled bluefish with tomato, olive and caper compote over rice. Every element of the dish was incredible.”
Michelina Da Fonte, Associate content director