Here at Northforker, we eat like it’s our job. In an annual tradition for the September Food Issue, we’re sharing the dishes that have made our year so far.
FIGURED OUT EWEPHORIA
KATE’S CHEESE CO., GREENPORT
I was on an assignment in Greenport recently when I decided to stop into Kate’s for a quick bite. At a friend’s suggestion, I tried the Figured Out Ewephoria sandwich and savored every bite. Nestled between two slices of panini-grilled sourdough lies butterscotchy, nutty Ewephoria sheep gouda, slices of delicate prosciutto and a swipe of fig spread for a delicious, salty-sweet pairing. Consider it the newest member of my own personal Sandwich Hall of Fame.
— Tara Smith, senior staff writer
VINE STREET CAFE, SHELTER ISLAND
A triple-creme rich, full-flavor cheesecake with an edge. It combines the savory notes of a well-aged brie with a sweet, tangy filling on a graham cracker crumb crust. There’s a lot going on in this cheesecake, and I was glad for a companion to help me finish every crumb.
— Charity Robey, contributing writer
SEAFOOD FRA DIAVOLO
FORTINO’S TAVERN, GREENPORT
Over half a Benjamin and worth every cent of it, this fra diavolo is as good as it gets. Perfectly fresh pasta and delectable seafood, including scallops, shrimp, fish and half a lobster tail in a cherry pepper pomodoro, it’s the dish you need to try next. The kicker? A roasted jalapeño to top it off, giving the dish a unique flavor and setting it far apart from the rest. Warning: you will want to lick the bowl, and that’s OK by me.
— Michelina Da Fonte, associate content director
BILLY’S BY THE BAY, GREENPORT
Technically one might consider this a drink and not a food item, but I think if a drink comes with an entire soft-shell crab it qualifies for the best thing I’ve eaten this year, It’s a delicious drink (and a snack) at a fun place!
— Kaitlyn Burke, advertising account executive
BIRDS NEST FRIED OYSTER
PEARL, GREENPORT and
SPICY TUNA ROLL
What can I say? I had a tie. The fried oyster dish is food as art and the spicy tuna roll is a perfect marriage of freshness and heat.
— Tina Contento, advertising account executive
PAYARD CHOCOLATE DOME
SOUTHOLD SOCIAL, SOUTHOLD
One bite into this decadent, artfully arranged extravaganza (featuring chocolate mousse, hazelnut dacquoise, creamy hazelnut and chocolate leaf) and my brain somehow knew it was created by a James Beard Award-winning pastry chef from France! Merci, chef François Payard!
— Lauren Parker, contributing writer
THE NEW HAVEN PIZZA
1943 PIZZA BAR, GREENPORT
One of 1943’s early pizza combos that made us true devotees is the New Haven pizza. This pizza is a family favorite in our house. A decadent mix of buttery mashed potatoes, crispy bacon, garlic and cheese on a white pie make for a very unusual pizza experience. Order it with their arugula and Caesar salads so you feel as if maybe you’re balancing out some of that richness.
— Sarah Olsen, co-owner and special projects editor
BRAUN’S KITCHEN, CUTCHOGUE
This $19 sandwich might be more aptly titled the Big Boy. It boasts generous portions of fried oysters and shrimp plus bacon, lettuce, tomato and rémoulade on French bread and served with fries. It was worth every penny this po’boy paid for it.
— Grant Parpan, content director
BEER-BATTERED FISH AND CHIPS
ELLEN’S ON FRONT, GREENPORT
This dish has a special element you won’t find at any other area restaurant: mushy peas. OK, hear me out: Mushy peas are a British staple and chef Jennie Werts puts her own spin on it with a dash of cream to make a soft, lovely side that you can eat on its own or dip the fish in.
— Lee Meyer, lifestyle reporter
ON THE DOCKS, RIVERHEAD
The simplicity is perfection. Prepared with arugula, tomatoes, red onion, fresh mozzarella and a drizzle of balsamic, it is delish.
— Lori Bazata, business manager
LEGENDS, NEW SUFFOLK
When it came time for me to pick where I wanted my birthday dinner with family, I chose Legends. Not only is it located in the charming hamlet of New Suffolk by the water, this seafood creation hit the spot as it felt like a unique alternative to a comforting stew. It was filled with scallops, rock shrimp and tuna combined with lovely, triangular puff pastries. Accompanied with green beans, it was topped off with a tasty sherried lobster cream sauce. It was a heavenly birthday gift.
— Christine Kelly-Smimmo, staff artist