Brix & Rye: A Subterranean Speakeasy

Looking in through the large front windows it looks to be a social club of sorts, with candles flickering, small wooden benches and tables scattered about the open room, a shuffle board lining one wall. 

Travel downstairs and owners Matt Michel, of the 1943 Pizza Bar, and Evan Bucholz have created an environment conducive for cocktail consumption. A well stocked bar consisting of bottles of Rye, Bourbon, Whiskey and Bitters line the wall behind the bar. Names and labels unfamiliar to most, but to Evan, the master mixologist, they’re the tools of his trade.

A black ceiling, dark grey walls, a long wooden banquette lined with Edison bulbs casting a golden hue across the room all set the vibe for the perfect place to hang out, meet friends and linger over Manhattans, Old Fashioneds and other classic concoctions. A menu and kitchen that is shared by the 1943 Pizza Bar offers up plates of olives, crostini, salads and of course pizza.

Brix and Rye Bar | 308A Main Street | Greenport  |  631-477-6985 

PawPaw Pop-Up: Perfection

 Photos by David Korchin & Joni Rentz                                                         

PawPaw is defined as a temperate fruit tree, native to eastern North America, but in Greenport, it’s meaning is being redefined by Chef Taylor Knapp’s new pop-up restaurant, PawPaw. His passion for food and foraging is making its mark and redefining dining on the North Fork.

It’s an event, a dining experience, that takes place just once a week with a communal table set to accommodate 16 guests. The menu is American and beyond inventive with items changing weekly adjusting to what can be sourced and foraged from the local farms, waters, woods, beaches and lakes.

Our dinner was held Monday, March 16th, the end of winter, taking inventive cooking to a whole new level. “I love this time of year. When there are so few things available it really pushes me creatively” Taylor said while pots of his Spice Bush tea simmered on the burners. Root vegetables that had been pickled or stored in root cellars, fruits dried or turned into jams, jellies and preserves, all mixed with the unexpected, making each dish so unique, yummy and memorable.

Go with a trusting palette and empty stomach. With 16 items on our menu I had little room left for the Beach Plum Jelly Donut I had been savoring since the first item, Carrot Salami, was served. Next time I’ll pace myself.

Located at Bruce and Son in Greenport. Reservations are a must.

PawPaw Pop Up  |  208 Main St  |  Greenport

Little Creek Oyster Farm: You Shuck

Photos by David Korchin

Tucked behind a row of businesses that line Front Street and down a narrow alley called Bootleg Alley, sits a tiny shack known to the locals as The Bait Shop. The building has seen its share of history dating back to the 1800’s and could weave a tale of many a salty dog who drank, fought and passed the time there. Sticking to it’s historic roots, new owner, Ian Wile has opened the town’s first you shuck oyster joint, Little Creek Oyster Farm. Fresh oysters, harvested right from the Peconic Bay and served to you along with a glove, oyster holder and a quick 101 on shucking technique. Don’t worry, the choice to shuck or not to shuck is totally up to you, they’re more than happy to do the work for you.

Their daily menu board marks the oysters du jour with a nice selection of snacks, beer and wine. Whitewashed planking, wine barrel and communal tables make for an authentic, friendly atmosphere both inside and out. Be sure to check out their selection of t-shirts, Wm J Mills canvas bags and oyster shucking paraphernalia for souvenirs.

Little Creek Oyster Farm | Bootleg Alley | Greenport

Want to know more on local oysters? Check out our story on Pipe’s Cove Oysters.

North Fork Roasting Co: An Artisanal Coffee House


Jennilee Morris and Jessica Dunne are serious artisanal coffee roasters bringing their passion for coffee to their new coffee shop, North Fork Roasting Company. Housed in a charming, weathered shingled, Dutch Colonial in Southold, the orange and green door welcomes coffee aficionados and novices alike.

Comparing their roasting and blending process to those of vintners the duo thoughtfully blend each of their roasts to pitch perfection in their 800 pound roaster. The end result, flavorful cups of cappuccino, lattes, espressos, drip coffees and the trendy pour overs. A carefully chosen selection of teas, for non-coffee drinkers, and assorted baked goods are available as well. 

North Fork Roasting Company | 55795 Main Rd | Southold

Spring's Top Grape: Chenin Blanc & Sauvignon Blanc

Our top picks for spring are whites, both brimming with notes of citrus.

Palmer Vineyards recently released its 1,800 cases of 2014 Chenin Blanc, just in time to replenish their sold out 2013 vintage. A crisp, light bodied wine with hints of grapefruit and lemongrass. The secret sauce to this one is its mineral undertones infused by the salt air of the Long Island Sound.

Paumanok’s 2014 Chenin Blanc. Its dry, tart finish of grapefruit and pineapple makes this a favorite pairing with oysters and other shellfish. Chilled, we think it’s perfect on it’s own.

The Coronet: Greenport Retro

The Coronet Luncheonette, located on the corner of Main and Front, has been serving breakfast and lunch in Greenport since 1949. Though owners have come and gone the history has been preserved much as it was when John Drossos, owner of The Drossos Motel, first flung open its doors.

The décor is authentic 50’s, turquoise booths, coffee colored naugahyde counter stools and photos that mark the Coronet’s long history. It’s a great place to while away an afternoon sipping a chocolate milkshake and downing a plate of homemade pancakes.

The Coronet | Front Street | Greenport