At First and South Restaurant Bar, there’s a plate for every palate
THE GIST: Since it launched in 2012, Sarah Phillips Loth and Dan Domingo’s First and South has felt like it has been part of Greenport from the get-go. This welcoming year-round eatery is a community hub offering comforting classics and inventive weekly specials that spotlight local fare and appeal to a diverse crowd.
THE VIBE: Located in a charming Victorian-era home at the corner of First and South streets, the wraparound porch and year-round patio seating provide cozy ambiance, with heaters in the winter and views of blooming cherry blossoms in the spring (furry friends welcome). Inside, you’ll find a spacious bar and a side room with inviting couch nooks with live music year-round on Tuesdays from 6 to 9 p.m., as well as on the first Friday of every month.
THE FOOD: First and South offers a menu that caters to a wide range of dietary preferences, complemented by specials such as the popular house-made pupusas and tacos on Tuesdays. They prioritize seasonal produce sourced locally whenever possible from Deep Roots Farm in Southold and Latham Farms in Orient. The restaurant also offers craft beers, local wines, cocktails and mocktails and house-made desserts like the custardy oatmeal pie.
Fried Chicken Sandwich: Tender on the inside and crispy on the outside, the thinly cut chicken in this sandwich is marinated in pickle brine, lightly battered and fried to a just-right crunch. It’s then crowned with the finishing touches — shredded cabbage, carrot and pickle slaw, and a slice of tomato — all tucked inside a potato bun.
Maple Carrots: In this sweet and savory side dish, tender carrots are cooked with maple and sumac. They have a subtly smoky flavor and are served alongside a citrusy bed of arugula, house-made hummus and topped with toasted pine nuts.
Buttermilk Ranch Wings: A long-time crowd fave, these dry-rubbed wings are coated in a distinctive blend of ranch spices and buttermilk powder, providing a crispy, flavor-packed bite — without the typical saucy mess of traditional wings (although you won’t want to skip the tangy goat cheese ranch that comes with).
First Fries: First and South’s hand-cut fries, made from blanched Idaho potatoes, act as a perfect vessel for their inventive house-made dipping sauces — choose between wasabi aioli with eel sauce, malt vinegar aioli, scallion remoulade, Cajun buffalo sauce, truffle aioli and whole-grain honey mustard among the options.
Black Bean Burger: For those seeking a meat-free option, this Southwestern-style bean burger is a stand out. The creamy bean patty has a firm but not overly dense texture, is topped with queso fresco, caramelized onions, guacamole and chipotle aioli, and is served on a toasted potato bun with a seasonal side salad.
The 411: First & South
100 South St., Greenport, 631-333-2200
web: firstandsouth.com
instagram: @firstandsouth
Monday and Tuesday noon to 9 p.m.
Thursday, Friday and Saturday noon to 10 p.m.
Sunday 10 a.m. to 3 p.m.
Closed Wednesday
