The Gist The Watershed Kitchen & Inn (46 Front St., South Jamesport, 631-779-3454) was Patricia and James Mangiacapre’s “Covid baby” turned international comfort-food hub. In September 2020 the couple took over the South Jamesport inn and restaurant, creating a seasonally changing menu that caters to locals and visitors alike. Then there’s The Watershed’s coveted annual Santa brunch which kicked off the venture of a lifetime, bringing cozy, casual and tradition-rich cuisine to the coast of Peconic Bay.
The Vibe A bustling bar scene and culinary-forward dishes from various cultures inspire each dish on the brunch, pub and dinner menus, evoking laid-back luxury. The Watershed’s six-room inn and cottage apartment are perfect for a summer staycation or overnight occasion, letting you enjoy a few drinks without worrying about making the drive home.
Live music Fridays, Saturdays and Mondays suits travelers coming out for a vibrant weekend evening and regulars stopping in to start the week right.
The Food The plates pull influences from Patricia’s Dominican roots, James’s Italian heritage and chef Jorge Aparcio’s Mexican background, making for high-quality variety. Brunch items, salads, starters, sandwiches, entrees and sides are packed with an innovative mixture of sauces, local proteins and fresh spins on standard produce.
Each dish brings a different flavor to the table at The Watershed Kitchen & Inn where variety is at the forefront. (Photo credit: Doug Young)
Chicharron
This twist on a Latin-American street food packs an acidic, tender yet crunchy bite. Fried pork belly, red onion and red pepper doused in Maggi sauce turn a Dominican favorite of Patricia’s into a full-bodied dish full of flavor.
Cubano
Slow-roasted pernil, ham and Gruyère lend smoky flavors to this classic sandwich inspired by Christmas pork leftovers. Pickles add a briny boost while mustard complements the meat and cheese, which are balanced by buttery bread and creamy, tangy mayo.
Roasted Bone Marrow
Oily, gooey and spreadable in the best way, this classic roasted delicacy exudes a decadent charred flavor that’s accented by the crisp, airy toast served alongside it. Cilantro and radish add a balancing fresh crunch.
Sea Scallops
Served differently each season, sometimes with a brandy sauce and cauliflower puree, these locally sourced scallops have a velvety, lush texture that dovetails into the dish’s rich finishes and offer a harmonious mouthful of indulgence.
Chubby Cheek’s Meatballs
Inspired by a family recipe full of generational secrets, it took months for the Mangiacapres to perfect this blend. Toasted sourdough slices accompany two hearty but plush meatballs bathed in a tomatoey-sweet sauce and topped with nutty, salty shaved parm.
Hours
Hours vary seasonally; check their website for more information.
