After a successful (three-star) launch of the North Fork Oyster Co. in Greenport, executive chef Richard Lanza has left to take over the kitchen of Blackstone Steakhouse in Melville. The change, Lanza said, was motivated by a desire to work closer to his home — a 25-minute commute as opposed to an hour.
The current executive chef at the North Fork Oyster Co. is Alex Algieri, chef de cuisine under Lanza when the place opened. Previously, Algieri cooked at Wildthyme in Southampton. “We’re staying locally inspired,” he said, adding that the North Fork’s bounty provides for most everything on the menu.
Meanwhile, in Melville, Lanza is working on a new fall menu for Blackstone and featuring specials daily. Among the choices this week: an appetizer of braised Niman Ranch pork belly with carrot puree and pomegranate molasses ($22) and an entree of black sea bass with white shrimp stuffing, herb beurre blanc and Israeli couscous salad ($38). Blackstone is also offering 100-day aged Wagyu rib-eye (about $120).
Above, monkfish puttanesca at North Fork Oyster Co.