The key to thriving in any industry is the ability to adapt — to learn what works, what doesn’t and what the local clientele look for. After a year, the owners of Alizé Brewing Company (10560 Main Road, Mattituck, 631-298-7793) have found that their experimental, seafood-forward menu was just the adaptation they needed.
Opened in fall 2023, Alizé Brewing Company was the latest North Fork venture concocted by restaurateurs Duffy Griffiths, owner of Duffy’s Deli in Jamesport, and Stephen Wirth, owner of Digger’s Ales N’ Eats in Riverhead. Collaborating largely on beer-focused establishments, the duo first launched the now-defunct Crooked Ladder Brewery in Riverhead before striking gold with Tradewinds Brewing Company.
This year, their focus began to shift as they noticed that people were coming to Alizé Brewing for the food, which surpassed the typical bar fare with offerings ranging from omelets to seafood staples like lobster rolls and fried calamari. Deciding to test a new food-first approach, Griffiths and Wirth launched the Clam Bar presented by Alizé Brewing in July — a summer pop-up menu by chef Nabio Rangel that fully embraced the seafood angle with a charming rubber-hose-style clam mascot and expanded menu offerings.
The reworked seafood menu, largely sourced from North Fork businesses like Braun Seafood Company, kicked off with lobster risotto, lobster mac and cheese, ahi tuna poke, PEI mussels, blackened shrimp and grits, New England cold lobster rolls, Connecticut hot lobster rolls, blackened Mahi tacos, fried flounder sandwiches, Little Neck clams, shrimp cocktails, salmon hollandaise, Maine lobster and fried belly clams.
The Clam Bar menu also boasts a large “landfood” selection, including penne Alizé, beet and goat cheese salad, Alizé wings (jerk or Buffalo), loaded nachos, Brussels sprouts with sun dried tomatoes and pecans, double “SBC” (short rib, brisket and Chuck blend angus) burgers, Tajín chicken wraps, Texas cheesesteaks, beer-battered onion rings, tiramisu and ice cream sundaes.
“We didn’t actually take much off our menu, but we definitely went heavy on the clam bar concept,” says Griffiths. “Clam bellies have been the hugest hit, which nobody has out here.”
The pop-up surpassed expectations, so much so that the decision was made to make the Clam Bar restaurant the primary business, while Alizé Brewing takes a backseat. “Originally we wanted to be brewery driven,” says Griffiths. “But then we switched the concept and watching people’s reaction to the food that’s been coming out on our special menu — especially the clam bellies, tuna poke and charbroiled oysters— has been huge.”
More dishes are on their way this fall, both old favorites and new creations. “We’ve got to bring some stuff back that people love, like our Thanksgiving sandwich with fresh turkey, stuffing and cranberry. I think I upset a lot of people by taking it off, but I figured we’d give it a break and go for this [Clam Bar focus],” Griffiths shares. “We’re constantly going to try and evolve the menu.”
Once an avenue for showcasing their specialty Tradewinds Brewing craft beers, the drink menu has likewise evolved to include domestic beers, hard seltzers and lemonades, and local wines.
The Clam Bar recently added weekly specials for lunch and dinner, and there are more plans in the pipeline. Made-to-go boxes are top of the list, with shirts and other merchandise coming later.
Open seven days a week throughout the fall, the restaurant’s weekly schedule is filling up with special offerings: Brunch (10:30 a.m.–2:30 p.m.) and multiple football game viewings on Sundays, $1 wings on Mondays, hospitality industry discounts on Tuesdays planned for winter, lobster roll specials on Wednesdays, burger and steak specials on Thursdays, and live music on Friday and Saturday nights (7–10 p.m.). With all the activity, the front parking lot fills quickly, but Griffiths advises would-be patrons to not be discouraged by a maxed-out front parking lot, as there are plenty of additional spaces in the back.
The Clam Bar is currently open 3–9 p.m. Monday through Thursday, 3–10 p.m. on Friday, noon–10 p.m. on Saturday and 10:30 a.m.–8 p.m. on Sunday. For more info, visit alizebrewing.com.
