While the East End is known for its superfluous produce and fresh-as-ever seafood, chefs like Jose “Cheo” Avila bring in an even wider range of flavors, inspired by culinary journeys around the world and the fresh ingredients in closer proximity.
In his current endeavor, Avila is serving up a combination of Asian-tropical and Venezuelan menu items at Maizeat at The Shoals Dockside (61600 Main Road, Southold, 631-765-5121).
Look no further than this reimagined waterfront spot to transport you though the power of taste this summer.
Just one year ago, Avila created a pop-up empanada concept called Maize. He saw it as an opportunity to dip his toes into showcasing his Venezuelan roots.
Avila got his start on the North Fork as chef and manager of Kontiki in Greenport, where his knack for preparing Asian-tropical cuisine took off. Kontiki closed its doors in 2022.
Now, he is bringing together his two cultural specialties in a pick-up service style venue, crafted specifically for The Shoals Hotel. The owners approached Avila when he returned from his most recent travels, and he was eager to let his entrepreneurial side soar.
“I couldn’t be happier to be here,” says Avila.
Maizeat opened its doors during Memorial Day weekend.
The menu includes small bites, medium bites, sweets and raw bar selections. The braised fish arepa and the tostones sandwich draw from Avila’s Venezuelan background, and the gochujang chicken wings come right from Kontiki’s former menu bringing in that Asian-tropical touch.
The smashed burger – made with two beef patties, topped with in garlic sauce, potato sticks, shredded cabbage and white American cheese – is an ode to Avila’s father’s hometown, Maracaibo, Venezuela.
“In the street at night, they have a lot of little carts, and this burger is very much how they’ve done it for years,” says Avila.
At the raw bar, Avila’s zero-mile sourcing is apparent. Little Ram Oysters (12710 Soundview Ave., Southold, 917-716-3130) are farmed right in town.
And the same goes for the drink menu that Avila runs alongside manager Anthony Celestano. Wine from around the North Fork region is sold by the bottle and the glass plus beer from Greenport Harbor Brewing Company (234 Carpenter St., Greenport, 631-477-1100) among other local vendors. Fans of Kontiki will be excited to hear that his Ring of Fire margarita is on the cocktail list at the Maizeat bar, too.
The entirely outdoor space has Adirondack chairs and picnic tables, so customers can enjoy the open air and water beside them while sipping and snacking.
“It’s one of the most beautiful views,” says Avila.
A lot of the chef’s business ideas came from his travels last year with Maizeat co-chef Ai Ito. They ate their way through Brazil, Costa Rica, Dubai, Greece and India.
They also set up shop in Japan, hosting five pop-ups, serving empanadas and arepas with Japanese ingredients.
“We had this amazing experience, trying to understand the culture,” says Avila. “I think that’s the most important part, to really be there and really see the flavors and the people and how they talk to really feel out of that. There’s nothing like going to the source.”
At Maizeat – consistent with the way they set up the business in just three weeks – Avila hopes to be spontaneous and let inspiration drive the menu.
“We’re going to go with the flow, we’re going to go with the spirit,” says Avila. “We’re going to go with the passion of all the things that we have seen and it’s going to become more beautiful.”
Maizeat is open from noon to 7 p.m. Thursday through Sunday and will have live music every Saturday from 2 to 5 p.m.
