Who doesn’t love a European summer-inspired escape?
Now you don’t even have to leave the North Fork for a taste of coastal Italy thanks to restaurateur Sal Biundo.
Amalfi at Claudio’s (111 Main St., Greenport, 631-477-0627) opened on July 9. The sister restaurant to Amalfi in Hampton Bays is the second of Biundo’s ventures within the brand. He was hoping to expand the Italian coastal dining concept and found the North Fork to be the perfect place to do so for his second permanent location.
“It’s a tight-knit community, which is great,” says Biundo. “[The North Fork] has a lot of local stuff that we’re going to incorporate into our menus as soon as we get rolling, but I just think it’s a destination now that a lot of people are going to.”
Order shareables like Nonna’s Meatballs or Antipasto Classico — prosciutto di parma, sopressata, burrata, provolone, Grana Padano, assorted grilled vegetables, heirloom tomatoes, mediterranean olives, roasted peppers, roasted fennel and arugula with crostini.
Appetizers like fried calamari casino, octopus and raw bar classics as well as crispy rice with tuna, hamachi and salmon play on the restaurant’s proximity to the water.
Plus, there’s a loaded pasta list with everything from crab mafaldine to cavatelli carbonara, and entrees like shrimp saltimbocca and parmigiana de melezane are sure to keep everyone at the table satiated.
The seaside retreat would not be complete without summery sips, and they have just that with a long specialty cocktail list, including a slew of unique margaritas and themed spritzes. Fun mocktails are available if you’re looking for a non-alcoholic option.
Amalfi at Claudio’s is open Mondays, Wednesdays and Thursdays from 3 to 9 p.m.; Fridays until 10 p.m.; Saturday from 12 to 10 p.m. and Sunday from 12 to 9 p.m. Biundo plans to stay open until Halloween.
Claudio’s Waterfront down the dock and Saylor Beach House across the marina are also open with events and specials all season.
Learn more and see what’s happening at the restaurant’s website or Instagram.
