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The seared bronzini at The Riverhead Project is (Credit: Heather Walsh )

The seared bronzini at The Riverhead Project is served with green French lentils, fall vegetable medley and chili oil. (Oct. 25, 2013)

The Riverhead Project

The Riverhead Project is owned by Dennis McDermott and serves contemporary American cuisine in a renovated "Mad-Men"-era bank building.

The Riverhead Project serves contemporary American cuisine in
(Credit: Heather Walsh)

The Riverhead Project serves contemporary American cuisine in a renovated “Mad-Men” era bank building at 300 Main St. in Riverhead. (Oct. 25, 2013)

A candlelit table at The Riverhead Project in
(Credit: Heather Walsh)

A candlelit table at The Riverhead Project in Riverhead is used for wine tastings and family style dinners. (Oct. 25, 2013)

The main dining room at The Riverhead Project
(Credit: Heather Walsh)

The main dining room at The Riverhead Project has floor-to-ceiling windows and a glass fireplace that warms the room on cool nights. (Oct. 25, 2013)

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Chef Lia Fallon works in her kitchen at
(Credit: Heather Walsh)

Chef Lia Fallon works in her kitchen at The Riverhead Project in Riverhead. (Oct. 25, 2013)

Owner Dennis McDermott at The Riverhead Project in
(Credit: Heather Walsh)

Owner Dennis McDermott at The Riverhead Project in Riverhead. (Oct. 25, 2013)

Shrimp and crab fritters, served with roasted corn
(Credit: Heather Walsh)

Shrimp and crab fritters, served with roasted corn and herb aioil, are a very good beginning at The Riverhead Project in Riverhead. (Oct. 25, 2013)

The Cresent Farm’s duck breast at The Riverhead
(Credit: Heather Walsh)

The Cresent Farm’s duck breast at The Riverhead Project is served with braised butternut squash risotto and pumpkin seed oil with toasted pepitas. (Oct. 25, 2013)

Uncle Jesse’s fried chicken is a standout dish
(Credit: Heather Walsh)

Uncle Jesse’s fried chicken is a standout dish at The Riverhead Project in Riverhead. (Oct. 25, 2013)

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The seared bronzini at The Riverhead Project is
(Credit: Heather Walsh )

The seared bronzini at The Riverhead Project is served with green French lentils, fall vegetable medley and chili oil. (Oct. 25, 2013)

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