Save your calories for Shelter Island this summer. Pound for pound, the small village suspended in the waters between Greenport and Sag Harbor packs just as much culinary punch as its mainland counterparts on the North Fork and the Hamptons.
Top-notch chefs preparing fresh seafood and farm-to-table fare have taken the dining scene to new heights with seemingly more options to choose from than any season before. (more…)
Vine Street Café placed third for its mushroom bolognese sauce with penne pasta, tomato, parmesan and parsley. (Credit: Monique Singh-Roy)
Touch of Venice made a mushroom crostini with maitake, shiitake, oyster mushrooms, wild arugula, ricotta and Parmigiano-Reggiano. Grana of Jamesport made a bruschetta with roasted oyster mushroom, toasted walnut pesto and mushroom aioli dish.
While Shelter Island’s Vine Street Café served up a mushroom bolognese sauce with penne pasta, tomato, parmesan and parsley.
But the star of the shows was Noah’s with its duck confit and shiitake mushroom pan-fried dumplings, served with a mushroom and cabbage slaw in an orange miso sauce. (more…)