01/29/12 12:00pm
01/29/2012 12:00 PM

Owners: William Berliner and Katherine Rutkowski
Year established: 1989
Location: Kenney Road, Southold
Phone: 631-765-1203
Attire: Casual
Hours: Open daily at noon, year round
Wheelchair accessible: Yes

Owner Billy Berliner started working at Elbow East in 1989 while it was under the ownership of Cliff Saunders. In 1999, Mr. Berliner and his sister Katherine Rutkowski purchased the restaurant from Mr. Saunders.

Marinated steaks, surf and turf, lobsters, baked clams and Long Island chowder remain the restaurant’s signature meals. Over the years, new items have been added to the menu, much to the credit of executive chef Mark Conklin, whose weekly specials range from chicken parmigiana, broiled swordfish and tuna steaks to backyard barbecued chicken and ribs, porterhouse pork chops and more. Takeout is available.

Elbow East features a full-service bar with a complete menu of finger foods and snacks, along with the restaurant’s own thin-crust bar pizzas. NYS Lottery tickets and QuickDraw are available for purchase.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

01/16/12 3:53am
01/16/2012 3:53 AM

BARBARAELLEN KOCH PHOTO Co-owners Alan Ling (from left), Victor Loo and Ken Loo.

Owners: Ken Loo, Victor Loo and Alan Ling

Year established: 2009

Location: 40 E. Main St., Riverhead

Phone: 727-7778

Attire: Casual/neat

Wheelchair accessible: Yes

Hours:   Lunch – Monday-Friday, 11 a.m.-3 p.m., Saturday-Sunday, 12:30-3 p.m.
Dinner – Monday-Thursday, 4:30-10 p.m.; Friday, 4:30-10:30 p.m.,
Saturday, 3-10:30 p.m., Sunday, 3-10 p.m.

Website: haikuriverhead.com

Established in 2009, Haiku brings sushi and other Japanese fare to downtown Riverhead. Owner Ken Loo, who also owns Hy-Ting, a Chinese restaurant on West Main Street, describes Haiku’s decor as modern with a traditional Japanese flair.

Open for lunch and dinner daily, the Zagat-rated Haiku offers a wide variety of options for diners. Appetizers include edamame (steamed Japanese soybeans,) crispy calamari and gyoza (pan fried shrimp dumplings). Diners can also enjoy a classic miso soup or seaweed salad.

Entrées from the recently expanded kitchen menu include fully cooked dishes like seafood tempura or steak teriyaki and fresh sushi and sashimi selections. With a variety of sushi entrées, along with roll, hand roll and special roll selections, there are plenty of options for sushi lovers, as well as sushi newbies, to sample from.
Haiku offers specials and combinations for both lunch and dinner.

Mr. Loo will soon open Blue Agave Mexican Grill behind the restaurant.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

01/10/12 2:11am
01/10/2012 2:11 AM

BARBARAELLEN KOCH PHOTO | Co-owners brothers Victor and Ken Loo.

Owners: Ken Loo and Victor Loo

Year established: 1994

Location: 54 W. Main St., Riverhead

Phone: 631-727-1557 or 727-1657

Attire: Casual

Hours: 7 days, 11 a.m.-10:30 p.m.

Website: hytingriverhead.com

Ken Loo has been in the restaurant business for 19 years and has operated Hy-Ting at the same location for 14 of them. The restaurant features Hunan, Szechuan and Cantonese cuisine.

The extensive menu includes all the expected dishes, plus 11 Chinese rice noodle selections, a “pupu platter” grilled at your table, vegetarian plates and creative entrées such as Wor Shew Opp (braised boneless duck served in vegetable sauce and topped with crushed almonds) and Volcano Steak (filet of tender steak with onions, snow peas, mushrooms and chef’s special sauce, served on a sizzling plate). No steam table or self-service will be found here; everything is served at your table, the old-fashioned way.

Lunch and dinner specials are offered daily and takeout is available. A full bar serves cocktails, beer and wine. Office parties are welcome, on- or off-premises catering can be arranged and there is plenty of parking in the rear.

Mr. Loo also owns Haiku and will soon open Blue Agave Mexican Grill behind the East Main Street sushi and grill restaurant.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

01/01/12 11:42am
01/01/2012 11:42 AM

KATHARINE SCHROEDER PHOTO | Founders Tavern owners Eric and Sue Russell, right rear and front, with bartender Susie Smith (far left), server Julie Mazzaferro (second from left), and chef Justin Evans (rear). Also shown are the Russell children, Katie and Steven.

Owners: Eric and Susan Russell
Year established: 2006
Location: 55500 Main Road, Southold
Phone: 631-765-3100
Attire: Casual
Hours: Open 7 days, noon to 11 p.m. year round
Website: founderstavern.com

Husband and wife Eric and Sue Russell opened Founders Tavern in 2006, with over 35 years of restaurant experience, mostly on the North Fork.

The casual English pub-style restaurant serves “local products to local people,” the couple said. “You’ll always see someone you know at Founders!”

The Grill Room offers a cozy atmosphere with a fireplace, and the eclectic American menu has “something for everyone,” from bar snacks and lighter fare to sandwiches, salads and full entrées. Everything is prepared with a seasonal emphasis using local products.

Starters include Irish Stout mussels, marinated filet mignon tips, Asian sesame wings and specialty salads. Diners can “build their own burger,” made with fresh beef ground daily, or enjoy entrées such as rosemary and roast garlic ribeye steak, jalapeño shrimp cakes, lobster fettucine or ancho-rubbed swordfish. A children’s menu is also available.

Finish with a specialty coffee and a house-made dessert, like crème brûlée or Founders’ peanut butter chocolate torte.

In the Tap Room, customers will find a full bar with an extensive selection of American craft beers, including locally brewed favorites. There’s live music on Saturday nights, and happy hour specials are available Monday to Thursday, 3 to 5 p.m., and Friday, 3 to 6 p.m.

“It’s a great place to begin or end an evening,” said Eric and Sue.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

11/06/11 5:02am
11/06/2011 5:02 AM

BARBARAELLEN KOCH PHOTO | Manager Mustafa Gulsen (left), wife and co-owner Deniz Gulsen (center) and co-owner and sister Demet Bozatli.

Owner: Deniz Gulsen and Demet Bozatli

Year established: 2011

Location: 40 McDermott Ave., Riverhead

Phone: 631-591-1757

Attire: Casual

Wheelchair accessible: Yes

Hours: Seven days, 11 a.m.-9 p.m.

Turkuaz Grill in Riverhead serves delicious Turkish and Mediterranean cuisine in a bright and comfortable setting. Since taking ownership of the restaurant in 2011, Deniz Gulsen and Demet Bozatli have received an enthusiastic response from the community. “We want to thank the North Fork for the warm welcome,” the sisters said.

“Everything is homemade,” Ms. Gulsen continued. Popular appetizers include hummus; babaganoush, charbroiled eggplant purée mixed with tahini, garlic and lemon juice; and Turkish cigars, thin dough rolled with feta cheese and parsley, then pan-fried.

Entrées feature doner kebab, marinated thin-sliced lamb stacked around a vertical rotating skewer, cooked, thinly sliced and served in a gyro; special beyti kebab wrapped in lavash bread, topped with yogurt and tomato sauce and served with bulgur pilaf; and falafel, served with tahini sauce, grilled tomato and pepper.

A selection of pideler, or Turkish pizzas, is offered, and includes lahmacun, topped with ground beef, onions, red and green peppers, tomatoes and spices; pepperoni pide; and spinach pide. Baklava is one of several sweet endings.

Ms. Gulsen suggests bringing your own bottle of wine, which is opened for a $5 fee. Delivery to local businesses is available with a $25 minimum order. Turkuaz Grill caters to parties, weddings and special events of all sizes.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

11/02/11 11:00pm
11/02/2011 11:00 PM

BARBARAELLEN KOCH PHOTO | Bayview Inn and restaurant in South Jamesport.

Owners: The Patchell family

Year established: 2002

Location: 10 Front St., South Jamesport

Phone: 631-722-2659

Attire: Casual

Wheelchair accessible: Yes

Hours: Lunch Friday-Sunday, noon-closing; dinner Tuesday -Saturday, 4:30 p.m.-closing
Website: northforkmotels.com

Just steps from a bay beach, the Bayview Inn and Restaurant has offered fresh local produce, seafood and wines since 2002. The restaurant features a cozy dining room with a fireplace, a bar with a pub style menu, and seasonal outdoor dining on the wraparound porch and deck.

Lunch appetizers include fresh lump crab cake with roasted garlic remoulade, garnished with black bean and roasted corn salsa; oysters or clams on the half shell; or mussels Posillipo, steamed with garlic, white wine, herb and tomato broth. Among several salad choices is one of farm-fresh beets and beet greens dressed with tangy raspberry vinaigrette and crumbled goat cheese .

Lunch entrees include a cheeseburger cooked to order with a choice of mild cheddar, gorgonzola or swiss cheese, topped with bacon, sauteed shiitake mushrooms or onions, and grilled shrimp BLT on multigrain bread with herb mayonnaise and french fries.

Chef Tom Lopez’ dinner menu features such entrees as grilled peppercorn encrusted rib eye steak with roasted shallots, crumbled gorgonzola and potato; local Crescent Farm boneless duck with raspberries, bigarade sauce and wild rice; or classic shrimp scampi sauteed in garlic, white wine and fresh lemon, served with rice timbale.

Bayview Inn and Restaurant is open year round and takes reservations for holiday parties and special events. There is also a menu just for kids.

09/13/11 10:14am
09/13/2011 10:14 AM

BARBARAELLEN KOCH PHOTO | Modern Snack Bar founder Wanda Wittmeier (left) with her sons John (center) and Otto,

Owner(s): Otto Wittmeier and John Wittmeier

Year established: 1950

Location: Route 25, Aquebogue

Phone: 631-722-3655

Attire: casual/nice

Wheelchair accessible: yes

Hours: Tuesday-Thursday, 11 a.m.-9 p.m.; Friday & Saturday 11 a.m.-10 p.m.; Sunday, noon-9 p.m. Closed Mondays.

Web site: modernsnackbar.com

“Great home cooking on the North Fork” is the slogan of Modern Snack Bar. In 1950, John and Wanda Wittmeier began their restaurant with a simple premise: to serve good food at a reasonable price to their “family” of patrons, and Modern Snack Bar remains a North Fork landmark for delicious home cooking.

Don’t let the name fool you. From a humble beginning of short orders and milkshakes, the Modern Snack Bar has grown in size and popularity through the years. It offers great burgers and sandwiches, and the menu includes East End favorites including roast L.I. duck, fresh flounder, and a famous lobster salad, served on a crisp lettuce bed, with tomato slices, potato salad, and a pickle.

Specials of the day include roast loin of pork, chicken pot pie, and shrimp parmesan, just to name a few. Whether you’re having lunch or dinner, the menu has something for everyone. “Bring the whole family,” say brothers Otto and John. Enjoy your meal with a glass of local wine or ice cold draft beer.

All of Modern Snack Bar’s menu items are available for take-out, and its famous mashed turnips are available by the pint or quart. And don’t forget to take home a fresh baked lemon meringue pie.

While touring the North Fork’s vineyards and farmstands, include a stop at Modern Snack Bar for a great lunch or dinner.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

09/09/11 10:12am
09/09/2011 10:12 AM

KATHARINE SCHROEDER PHOTO | Salamander's owner Claudia Helinski, center, with staff members Tracy Kom, left, and Adriana Mello.

Owner: Claudia Helinski

Year established: 1999

Location: 414 First St., Greenport

Phone: 631-477-3711

Attire: Casual

Hours: Weekdays 10 a.m.-6 p.m., weekends 10 a.m.-7 p.m.

Salamander’s General Store “was opened to provide North Forkers access to made-from-scratch takeout food and world-class imported ingredients,” according to owner Claudia Helinski. She uses local ingredients whenever possible in preparing a broad selection of international soups and salads, legendary made-to-order fried chicken and light entrées, which can be eaten at tables outside on the patio.

Some of Claudia’s inventive and delicious soups include classic tomato gazpacho; corn, cheese and green chili chowder; spring pea and watercress bisque; and Japanese miso with tofu.
Salamander’s offers French jam, Spanish paella ingredients including pimento and special rice, Japanese sushi fixings and Satur Farms produce, local free range eggs, a wide variety of cheeses, loose tea and tea accessories.

Ready-to-go dinners include rich and creamy mac ‘n’ four cheeses, chicken pot pie and asparagus and gruyere quiche. Side dishes feature purple coleslaw and sweet potato fries.
The bakery produces mouthwatering freshly baked cakes and tarts made on the premises and fresh doughnuts, to go with a choice of fresh-ground coffees.
Full-service catering is available.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

09/06/11 5:06pm
09/06/2011 5:06 PM

KATHARINE SCHROEDER PHOTO | Salamander's owner Claudia Helinski, center, with staff members Tracy Kom, left, and Adriana Mello.

Owner: Claudia Helinski
Year established: 1999
Location: 414 First St., Greenport
Phone: 631-477-3711
Attire: Casual
Hours: Weekdays 10 a.m.-6 p.m., weekends 10 a.m.-7 p.m.

Salamander’s General Store “was opened to provide North Forkers access to made-from-scratch takeout food and world-class imported ingredients,” according to owner Claudia Helinski. She uses local ingredients whenever possible in preparing a broad selection of international soups and salads, legendary made-to-order fried chicken and light entrées, which can be eaten at tables outside on the patio.

Some of Claudia’s inventive and delicious soups include classic tomato gazpacho; corn, cheese and green chili chowder; spring pea and watercress bisque; and Japanese miso with tofu.

Salamander’s offers French jam; Spanish paella ingredients including pimento and special rice; Japanese sushi fixings and Satur Farms produce, local free range eggs, a wide variety of cheeses, loose tea and tea accessories.

Ready-to-go dinners include rich and creamy mac ‘n 4 cheeses, chicken pot pie and asparagus and gruyere quiche. Side dishes include purple coleslaw and sweet potato fries.

The bakery produces mouth-watering freshly-baked cakes and tarts made on the premises and fresh doughnuts, to go with a choice of fresh-ground coffees.

Full service catering is available.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

08/24/11 9:56pm
08/24/2011 9:56 PM

BARBARAELLEN KOCH PHOTO | Owner Cliff Saunders (from left), chef Mark Gray, bartender Jacquie Weigle, and waiter John Van Etten.

Owner(s): The Saunders family

Year established: 1946

Location: 1085 Franklinville Road, Laurel

Phone: 631-298-3262

Attire: Casual

Wheelchair accessible: Yes

Hours: Tuesday-Sunday for lunch and dinner; closed Monday

Website: elbowroomli.com

Cliff’s Elbow Too! is a third-generation restaurant catering to both visitors and locals. Established by Cliff Saunders Sr. in 1946 as Laurel Inn, the name was changed to Elbow Too! in 1969. The restaurant was bought by Cliff Jr. in 1970 and is now run by Cliff III and his family.

Cliff’s serves local produce and seafood as often as possible, and offers local wines. Known to generations for its marinated steaks and fresh-ground burgers, Elbow Too! offers award-winning New England or Long Island clam chowders, baked clams, fried calamari and seafood choices including flounder, shrimp, soft shelled crabs and, in season, whole lobster.

Cliff’s motto is “Where everyone is treated like a local!” and the pub-style setting invites both visitors and locals to feel at home. There are regular daily and weekly specials, as well as the signature Elbow Room chicken. But according to the Saunders family, the backbone of this North Fork landmark is undoubtedly the top-quality in-house hand-trimmed steaks with Cliff’s own secret marinade. “Steak this well done is rare!” the family proudly and justifiably claims.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.