Greenport restaurants: 17 favorites
Farm stands and seafood markets, wineries and tasting rooms -- you need a car or a bike to do the North Fork justice. But Greenport, almost at the eastern tip, is a walking-around town. The region's gastronomic bounty is concentrated into one delicious village full of terrific restaurants, cafes and bakeries. Here's our selective downtown tour.
Recommendations by Peter M. Gianotti, Erica Marcus and Joan Reminick.
Little Creek Oyster Farm & Market(Credit: Aaron Zebrook)
Little Creek Oyster Farm & Market (37 Front St.): The North Fork is Long Islands U-pick capital; now it boasts the Island's first U-shuck. At Little Creek Oyster Farm & Market, you are supplied with a kit containing a few oyster knives and a knife-proof glove and offered instruction in the art of shucking oysters. Owner Ian Wile also owns Little Creek Oyster Farm, which is raising oysters in Hog Neck Bay in Southold. The market features his own mollusks, as well as oysters and clams (and pickles and beer and wine) from other local producers.
D'Latte Cafe(Credit: Doug Young)
D'Latte Cafe (218 Main St.): At this spot, owner Frank Purita displays his mastery of culinary arts: classic French pastry (try the croissants and Key lime tarts), fresh Italian gelato, good-old American muffins and scones, well-executed sandwiches and near-legendary soups.
1943 Pizza Bar(Credit: Newsday / Erica Marcus)
1943 Pizza Bar (308D Main St.): After driving his Rolling in Dough pizza truck around LI for four years, pizzaiolo Matt Michel opened 1943 Pizza Bar to serve pies (made in wood-burning brick oven) with dozens of toppings, including caramelized onions, pulled pork, fresh cracked egg and "curiously good" buttery mashed potatoes. (Pictured: Pizza with tomato and fresh mozzarella.)
Lucharitos(Credit: Randee Daddona)
Lucharitos (119 Main St.): Situated in the heart of downtown, the colorful Lucharito's has table service as well as a Mexican wrestler theme. There's lots of family appeal in its affordable Mexican menu, with such choices as shrimp tacos (soft or hard corn or flour), six varieties of nachos, Mexican pizza (with beans, cheese and more on a crispy tortilla), turkey chili and roast pork topped with pineapple. (Pictured: Traditional-style tacos -- pork, shrimp and carne asada -- with fresh cilantro, onion, radish and salsa verde on soft corn tortillas.)
Aldo's(Credit: Randee Daddona)
Aldo's (103-105 Front St.): Aldo's is a coffee roaster and bakery that draws people from all over for coffee, biscotti, scones, gift baskets and more. (Pictured: A mochachino and a piece of a scone.)
First and South(Credit: Doug Young)
First and South (100 South St.): Open for brunch and dinner, with a happy hour in between, the refreshing, comfortable First and South emphasizes local produce and wines. Try the accurately described "really good burger" (pictured) or South Street chowder (with smoked cod, applewood bacon, potatoes and clams), and boost the fine, hand-cut fries with house-made ketchup, black-garlic aioli, farmhouse Cheddar and herbs, or bay salt and vinegar.
Coronet(Credit: Newsday / Peter Gianotti)
Coronet (2 Front St.): Sink into a turquoise booth at longtimer Coronet and order like it's 1949 (the year it opened). The waffles (pictured) are good, as are the egg creams, BLTs, turkey clubs and other luncheonette standards. It's cash only, but the air conditioning is modern enough.
Porto Bello(Credit: Newsday / Joan Reminick )
Porto Bello (1410 Manhanset Ave.): A resident of Brewer Stirling Harbor Marina, Porto Bello offers water views (including outdoor seating options) and emphasizes seafood and Italian-American favorites. Selections range from fried calamari and steamed mussels to rigatoni Bolognese, chicken marsala and zuppa de pesce with shrimp, clams, mussels and calamari.
Claudio's(Credit: Doug Young)
Claudio's (111 Main St.): Easily the best-known restaurant in Greenport, Claudio's, which opened in 1870, serves stellar seafood like lobster rolls and this this baked, stuffed lobster.
Noah's(Credit: Gordon M. Grant)
Noah's (136 Front St.): Dine indoors or alfresco at Noah's, chef Noah Schwartz's namesake restaurant serving tastes, small plates, full plates and items from the raw bar with a local emphasis. The tastes, including the crab-stuffed deviled eggs (pictured) can be addictive; also excellent are a warm lobster roll, meaty jumbo lump crab cake, red-crab taco and Kobe beef burger.
Salamander's on Front(Credit: Doug Young)
Salamander's on Front (38 Front St.): Once a little takeout shop, Salamander's now occupies a bi-level space with plenty of shelf space for specialty items (pastas, condiments, teas) as well as seating for diners to enjoy variety of fresh salads, pot pies (including lobster), burgers, kebabs and first-rate fried chicken (pictured).
The Cheese Emporium & Cafe(Credit: Newsday)
The Cheese Emporium & Cafe (208 Main St.): This eatery by Bruce & Son (Scott Bollman, picture, is the "Son" part of the equation) serves a full menu of breakfast and lunch items and baked goods.
The Frisky Oyster(Credit: John Griffin)
The Frisky Oyster (27 Front St.): When The Frisky Oyster opened in the summer of 2002, it spearheaded a restaurant boom that transformed Greenport from a sleepy fishing village into the North Fork's culinary hotspot. The hip decor (not a fish net or lobster trap in sight) and eclectic menu are as lively as ever. Chef-owner Robby Beaver's cooking makes lavish use of local produce and fish. Specialties include oysters "Friskafella" with garlic-infused spinach, chipotle and Parmesan aioli and a dessert billed as The Best Key Lime Pie. (Pictured: Halibut poached in olive oil and served with a salad of frisee and applewood-smoked bacon.)
Billy's by the Bay(Credit: Ian J. Stark)
Billy's by the Bay (2530 Manhanset Ave.): This casual spot prepares plenty of shellfish, from steamers and oysters Rockefeller to oyster tacos and lobsters up to 4 pounds. Lobster rolls, hot or cold, are available. And if you're on patrol for Cajun-spiced flounder, Billy's has it.
Scrimshaw(Credit: Gordon M. Grant)
Scrimshaw (102 Main St.): Situated on a wharf, Scrimshaw refers to Greenport's history. The delightful food includes Long Island Crescent Farm duck breast (pictured, with cherry sauce and sweet potato chips drizzled with truffle oil), fish chowder, butter-poached lobster, a duck confit spring roll and coriander-and-cumin-crusted pork.
Blue Canoe Oyster Bar(Credit: Newsday / Erica Marcus)
Blue Canoe Oyster Bar (104 3rd St.): One of the prettiest spots in the village, this eatery overlooks the harbor and Shelter Island beyond.
Basso Cicchetti e Specialita(Credit: Newsday / Erica Marcus)
Basso Cicchetti e Specialita (300C Main St.): Take a stool at the bar, order a glass of proscecco and ask Dennis DeCillis to shave off some paper-thin slices of Italian prosciutto or Spanish chorizo at Basso Cicchetti e Specialita, a wine bar-delicatessen that has taken up residence in the town's rejuvenated Stirling Square. "Cicchetti" is the Venetian word for little snacks consumed with wine and, in fact, a leisurely snack with a glass of wine is the main event here. Owner Nick DeCillis serves about eight wines by the glass, and slices cured meats and cheeses from Italy, Spain and the U.S. The shop also sells a small but well-chosen selection of dried pasta, olive oil, canned fish and jarred peppers.