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…)
