An escargot served in the Parisian gnocchi dish from Industry Standard in Greenport. (Credit: Vera Chinese0
The farm-to-table movement is practically synonymous with North Fork living. Small food producers making the most of local bounty have made a big splash in recent years, becoming the focus of New York Times articles and most recently an episode of TasteMAKERS on PBS. (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…)
Taylor Knapp pours a cup of black locust tea for Jessica Melendez of Southold at a PawPaw pop-up dinner last June.
Last year, we included the PawPaw pop-up dinners among the coolest things to happen on the North Fork.
Now being planned for two seatings on Saturday nights and costing $10 less per plate, PawPaw is even cooler in 2016. (more…)
Taylor Knapp pours a cup of black locust tea for Jessica Melendez of Southold.
When served the first course at Greenport pop-up restaurant PawPaw — three slices of cured, smoked carrot “salami” just slightly larger than a nickel — one might wonder if the ensuing meal will be able to fill a rumbling belly.
But by the 16th course and fourth dessert of a dinner that includes tastes like Long Island duck tongue and a mushroom-filled chocolate éclair, a diner might find their waistband cinching their midsection like a 19th-century corset. (more…)
Sunita and Noah Schwartz of Noah’s in Greenport. (Credit: Barbaraellen Koch)
North Fork chefs will be busy in the kitchen this winter, offering up a number of ways to quiet the rumbling bellies of local foodies.