THE GIST Before you enter Southold’s main drag, a quiet stretch of Main Road presents a haven for all-things seafaring: marinas, Southold Yacht Club, bait and tackle, Southold Fish Market. And tucked just beside Port of Egypt Marine sits A Lure Chowder House & Oysteria. Opened in 2011 by Adam Lovett and his partner and head chef Jeff Ugiul, it’s possible to miss the seafood enclave, but its double entendre name tells you all you need to know: It’s a stop you won’t want to pass for its fresh catches, closely sourced sides and main-plate masterpieces. Here, coastal creations are in abundance, the drinks are ever-flowing and the views are second to none.
THE VIBE With its cedar-shake sided exterior, white trim, beachy landscaping and wraparound deck, there’s no doubt A Lure celebrates its setting along the water. A spacious interior, large bar and scattered tables provide some of the best views on the North Fork, even on a rainy day. But when skies are clear, elevated al fresco picnic tables and wooden cushion-bearing booths situated under breezy, shady tree branches and umbrellas are the most coveted spots.
THE FOOD A Lure’s menu doesn’t leave you craving more. Options are plentiful, from the seafood and taco bar, starters, salads, “simply grilled” options, house favorites and “not in the mood for seafood” selections. Portions are generous and you should prepare to leave having eaten a rainbow of locally grown vegetables, specialty sauces and vibrant proteins.
Crispy Shrimp Bao Lightly fried shrimp, slightly dredged with flour and covered in a crunchy cucumber salad and hoisin glaze pack a punchy bite, providing nice contrast to the doughy steamed bao bun. The subtle spice and barbeque-like sauce is irresistible, leaving you reaching for more.
A Lure Burger Smoked mozzarella and a homemade bacon-onion marmalade that drips down the sides of a brioche bun has visitors drooling for this well-known non-seafood option. Each bite of the 8-oz angus patty is dense and creamy-textured and the thick and lightly salted house-cut fries are the perfect accompaniment.
Pan-Seared Black Sea Bass The skin-on this buttery-tasting sea bass flakes apart with each bite. Served over paella-style risotto with shrimp, mussels and wilted spinach, the richness of the saffron-infused risotto and acidity of the tomato strike a flavorful balance.
Basil-Crusted Swordfish A thick cut of swordfish boasts a luxurious melt-in-your-mouth texture, while the North Fork-sourced green beans and mashed potatoes make for a homestyle feel. The balsamic syrup is at once piquant and sweet, and the lemon basil crust adds a tart crunch to each forkful.
Tuna Nachos House-made wonton chips, chili mayo, cilantro-lime crema, guacamole and pico de gallo spice up the already delicious raw tuna. Each loaded mouthful has a variety of flavors, creating a push and pull between salty and fresh with the added fishy flavor. No taste is too overwhelming, with spice, creaminess and tartness at play in perfect proportion.
A Lure Chowder House & Oysteria
62300 Main Road, Southold
631-876-5300
www.alurenorthfork.com
@alurerestaurant
facebook.com/alurerestaurant
Hours
Thursday and Friday, 5 to 9 p.m.; Saturday, noon to 9 p.m.; Sunday, noon to 8:30 p.m.
