The bloody Mary at LIV is made with local horseradish. (Credit: David Benthal)
It’s no secret that locally sourced farm-to-table food defines the culinary scene on the North Fork.
With dozens of farms growing diverse and delicious produce it makes sense that chefs have embraced all the area has to offer in the dishes they prepare at their restaurants. Farm-to-glass is also an important part of the North Fork experience — and not just in the grapes pressed into wine or the hops harvested into beer. Farm-fresh cocktails are also on the rise. (more…)
Diners enjoy the North Fork Art Collective’s second Palette to Palate dinner at Bruce & Son in Greenport. (Credit: David Benthal)
It’s a rare dinner party where I get to indulge in my two favorite things: food and art (well, three if you count the wine, but that’s a bit of a given here on the North Fork, isn’t it?). That’s exactly what transpired at the recent Palette to Palate dinner, organized by Kara Hoblin, founder of the North Fork Art Collective and curator of the event. (more…)
Guests at the Jan. 13 8:30 p.m. seating of a PawPaw pop-up at Bruce & Son Greenport. (Credit: David Benthal)
About an hour before the start of a recent PawPaw pop-up, I pulled up a stool at a Greenport bar and confessed to a friend the anxiety I was feeling.
Far from a picky eater, I knew I was about to consume a meal I’d surely savor. As the time grew closer, however, the idea that I was about to eat a nine-course tasting menu prepared by a chef known for experimentation, with absolutely no say over what I’d be eating, was starting to scare me a bit. (more…)
A family-owned business in Greenport for more than four decades, Bruce & Son reopened March 10 after six weeks of renovations.
“I think we tried to maintain the coziness and the charm of the place but updating it, changing it, simplifying it,” co-owner Scott Bollman said.
Mr. Bollman has been a chef and partner in the restaurant, previously known as The Cheese Emporium by Bruce & Son, for seven years. Last September, he and his wife, Kassata, purchased the business from his father, Bruce Bollman. They decided to undertake renovations to give the spot a better feel as a restaurant setting, making it less crowded and more suited to their vision of an all-day brunch spot.