THE GIST
When chefs Cheo Avila and Ai Ito first crossed paths in Greenport in 2024, they were navigating their own culinary paths: Avila bootstrapping his empanada pop-ups and Ito building a modern Japanese catering business in Brooklyn. As they began helping out at each other’s events, their professional relationship quickly blossomed into a romantic one. Now, at Stereo East End (110 Front Street #3, Greenport, 954-684-0744), Avila’s Venezuelan roots and Ito’s Japanese culture come together in perfect harmony.
Venezuelan staples, Japanese techniques and East End ingredients come together at the year-round Stereo East End in Greenport. (Photo credit: Doug Young)
THE VIBE
The minimalistic but cozy interior features lots of greenery, warm wood paneling and thrifted serving plates, creating an inviting, year-round refuge designed specifically to welcome North Forkers throughout the winter. The chefs also poured immense sweat equity into the space, hand-staining the woodwork and painting the dining room at breakneck pace in the six-week period they gave themselves to get the doors open.
THE FOOD
The menu weaves Venezuelan staples, Japanese techniques and local East End ingredients together in a way that feels both creative and effortless. The chefs source from local farms including KK’s, Deep Roots and Latham, and use relationships with North Fork Seafood and Southold Fish Market to ensure the freshest catches.
Left, Papillote a la Plancha; right, Dashi Clams. (Photo credit: Doug Young)
Papillote a la Plancha – If one dish on the menu captures the restaurant’s ethos on a plate, it is this one. Fresh fluke is sourced from Jermaine Owens at North Fork Seafood and painted with a bright lime-koji kosho: a clever fusion swap since yuzu is hard to source and Avila is a self-described lime obsessive. The fish is wrapped in leafy greens and charred on the plancha. It rests on a bed of buttery garlic-whipped yuca and is topped with roasted roots.
Dashi Clams – An early crowd favorite, local clams are bathed in a smoky dashi butter, giving the umami of bacon without the meat. Brunoise onion and white beans join the party and the dish is served with sake kasu toast points. Ito bakes the bread from scratch using sake kasu (sake lees, the spent yeast cells leftover after fermentation) from Brooklyn Kura, providing the perfect vehicle for soaking up every last drop of the addictive broth.
Left, Tuna Tostada; center, Guasacaca; right, Matcha Quesillo. (Photo credit: Doug Young)
Tuna Tostada – Finely diced raw tuna is tossed with red onion, shiso and ginger-scallion oil with a hint of wasabi ajillo. It is crowned with a salad of local tomatoes, edible flowers and a savory tosazu geleé made from the smoky Japanese multi-ingredient vinegar, creating a fun textural component that melts in your mouth. The tartare is served in vintage dishware alongside crisp, seeded sourdough crackers.
Guasacaca – Inspired by Avila’s mother’s recipe, this traditional Venezuelan sauce is reimagined as a hearty, vegan salad. A creamy, mayo-free avocado base is topped with black beluga lentils, avocado chunks, seasonal vegetables, flowering cilantro and popped Japanese rice.
Matcha Quesillo – A Venezuelan take on flan, Avila’s grandmother’s recipe is infused with Japanese matcha, which balances the sweet caramel and eats impossibly light. It’s finished with guava whipped cream, toasted coconut and a sweet cherry on top.
Stereo East End, 110 Front Street #3, Greenport, 954-684-0744, @stereo.resto.
Hours: Dinner Wednesday through Monday (closed Tuesdays), 5-9 p.m.
