Acclaimed chef buys North Fork Oyster Company
Chef Keith Luce now has a new kitchen to run.
The award-winning former White House chef announced today he has purchased the North Fork Oyster Company in Greenport’s historic Stirling Square with the newly formed NoFo Hospitality Holding LLC. Mr. Luce is the company’s majority shareholder.
But that is just the beginning.
A soon-to-launch casual café is also in the works, offering freshly-baked flatbreads, sweets, snacks, gelato and sandwiches, prepared from artisan products made by Mr. Luce, according to a release.
The café will also feature his new signature cured meats and sausages, thanks in part to Mr. Luce’s success with a Kickstarter campaign. By March 3, he raised more than $50,000 to help bring that vision to life.
“It’s long been a dream of mine to create a unique North Fork dining destination for visitors and locals alike – one that brings together the best of the food, drink and produce that the area has to offer,” Mr. Luce said in the release. “We’re thrilled to be able to bring this to life in Stirling Square – a charming ‘diamond-in-the-rough’ in the heart of Greenport.”
Stirling Square will also become home to on-site tasting room, where guests can “sample interesting NY-produced beer, wine and spirits, shop for provisions, participate in cooking or food and beverage pairing classes, or even enjoy small acoustic musical performances,” according to the release.
Greenport’s freshly enhanced Stirling Square is slated to open in early May 2013, according to the release.
North Fork Oyster Company will remain open for business and continue operating under its existing name throughout the transition.
Mr. Luce’s partners include his wife Marta, Scott and Veronica Hunzinger and Jason and Kara Graves, who together hold expertise in finance, marketing and business development.
Their mission is to augment the local North Fork dining experience and to continue fostering the growth of Greenport as a top seaside destination.
North Fork Oyster Company was featured in The New York Times in May 2012.
