The dish on Long Island's restaurant and food scene.
Back in November, when the Seafood Barge in Southold closed, executive chef Noah Schwartz told me that he was planning to open his own restaurant, specializing in local seafood, by the spring.
Now, in restaurant-speak, “by the spring” means sometime before the next Presidential election. But, amazingly, Schwartz’s restaurant, Noah’s, opened in Greenport at the end of January, giving the chef about “maybe three days off.” Because there was so little lag time, Schwartz was able to hire many of his former colleagues from the Seafood Barge.
Noah’s takes over the space formerly occupied by The Frisky Oyster Bar. (The original Frisky Oyster remains open at 27 Front Street.) The menu is composed of “tastes,” small plates, full plates and items from the raw bar. The emphasis is very local, with bread from Blue Duck in Southold, produce from KK’s The Farm in Southold, fish from Southold Fish, duck from Crescent in Aquebogue and coffee from Aldo’s—just across the street in Greenport.
For now, the restaurant is open from Thursday to Monday, with dinner only served on Thursday and Monday; lunch and dinner Friday through Sunday. By May Schwartz hopes to be open for both meals, seven days a week.
Noah’s is at 136 Front St., Greenport, 631-477-6720, and Noah himself will be doing a cooking demonstration tomorrow (Saturday March 6) at Bloomingdales in Roosevelt Field.
Photo of Noah's from Noah's