The dish on Long Island's restaurant and food scene.
Two brothers, Josh and Dave Cook, are the co-owners of the new Cook’s Scratch Kitchen & Bakery, which replaces 1014 Coffee House in Northport. Josh Cook said the place is both a cafe and bakery that serves breakfast and lunch. Just about everything served is made “from scratch.”
At the new Northport eatery, eggs and poultry are sourced from Raleigh's Poultry Farm in Kings Park. Chef Stacey McDevitt is roasting, curing and smoking all the meat, poultry and fish served. Even the pickles and sauerkraut are house-made, as are English muffins and all manner of baked goods. The only items brought in are bread, from the highly regarded Tom Cat Bakery in Long Island City, and gelato, from Gelato Giuliana in New Haven, Conn.
On the menu: an egg and Cheddar sandwich on a house-made buttermilk biscuit ($5), steel-cut Irish oatmeal ($5), two kinds of Reuben sandwiches -- one made with corned beef, the other with pork ($10.50 each) -- and a salmon Nicoise salad ($10). There’s also freshly squeezed juice and locally roasted coffee and tea from the nearby Clipper Ship Tea Company in Northport.
McDevitt recently worked as pastry chef at Jellyfish in Centerport, where her husband, Newsday all-star chef James McDevitt, formerly was chef.
Cook’s Scratch Kitchen & Bakery is at 1014 Fort Salonga Rd., Northport, 631-651-5480, cookskitchenny.com.