The Gist
You might recognize the Riverhead Riverwalk’s 2025 addition Buoy One (40 Peconic Ave., Riverhead, 631-208-9737) from its long-standing position in the community. The fish market-meets-restaurant once called a building on Riverhead’s West Main Street home, as well as spots in Huntington and Westhampton. What started as a place for “everyone to eat out of the same bucket of mussels” has remained just that.
The Vibe
Sometimes an evening out on the North Fork calls for a nice outfit to go sip some fancy cocktails over an extravagant dinner. From your first steps into the swimmy Riverhead spot, it’s clear this is not the place for that — better yet, it’s a come-as-you-are scene.
The 140-seat space has over 50 chairs around picnic-like tables in the covered exterior. Large, open green garage doors separate the indoor and outdoor dining, beyond the wooden and exposed brick walls and cement floor that add to the fisherman’s no-frills feel.
There’s also the long, wide bar, humble but stocked with beer both bottled and on tap, as well as wine, right beside the in-house market counter.
The Food
Buoy One sticks to the basics, a method that has produced a menu standing the test of time. Buckets on buckets of shellfish are served, along with sea-centric entrees and seafood-stocked apps. Occasionally, a special stays on the list when customers love it, but the offerings are not far off from the originals.
Stuffed Oysters
Seriously luscious, these pan-seared, freshly shucked Peconic Gold oysters with panko breading sit over a mix of mirepoix, capicola, shrimp, scallops and crab. Topped with a sweet Thai glaze drizzle, the creaminess of the mix and tenderness of the oyster complement each other impeccably. It’s a bestselling appetizer for a reason.
Cod & Shrimp Burger
Not your typical dense burger bite, the lighter crabcake-like feel of this seafood sampler between a brioche bun is tightened with a bit of breadcrumbs, and garnished with lettuce, tomato and chili mayo, and served with fries and coleslaw, giving the plate a grill-meets-gills vibe.
Bucket of Clams
As classic as it gets, steamed with fresh garlic and crushed red pepper. Straight from the bucket, dipped in butter and savored for that sea-salt briny taste. If you’re lucky, the recent haul of fresh selects are of the large and meaty ilk.
Bucket of Mussels Marinara
Marinara made daily with plum tomatoes, fresh basil, onions and garlic give the mild but adaptably flavored mussels a sweet acidic twist. A half loaf of fresh baked Italian bread sprinkled with olive oil, garlic and parm picks up echoes of near-umami flavor.
Blackened Flounder
The slight smoky crunch of the homemade blackening spice makes each bite of the flaky, buttery flounder irresistible. Served over fresh mashed potatoes with local vegetables cooked in olive oil, garlic and Italian herbs, this dish gives the feel of a comfort meal with a restaurant’s touch.
