Careful sourcing of ingredients and making as much as possible “from scratch” are the credos behind the new Cook’s Scratch Kitchen & Bakery in Northport. The counter-service eatery, which offers sit-down eating and lots of takeout options, sets its bar pretty high.
And, so far, seems to be achieving its aims. A case in point is the classic ham and egg breakfast sandwich. For starters, chef Stacey McDevitt bakes the large, light English muffin on which it’s served. One bite, and you’ll swear off Thomas’ for good. Tucked inside: rustic country ham, melted Gruyere, arugula, Dijon mayonnaise and scrambled eggs from the nearby Raleigh’s poultry farm in Kings Park. Every bite is worth savoring.
At lunch, a “superfood” salad ($9) amounted to a fresh and colorful mix of baby spinach, endive, roasted beets, apples, crumbled goat cheese and toasted walnuts in a berry balsamic vinaigrette which wasn't the least bit sweet or cloying.
Less healthy, but no less alluring, is McDevitt’s doughnut muffin, combining the virtues — and vices — of both doughnuts and muffins.
Cook's Scratch Kitchen & Bakery is open from 7 a.m. to 7 p.m. Monday to Friday and 8 a.m. to 3 p.m. on Saturday and Sunday, 1014 Fort Salonga Rd., Northport, 631-651-5480