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New pop-up restaurant PAWPAW is helmed by former First and South chef

A pullet egg (from 8 Hands Farm, Cutchogue)

A pullet egg (from 8 Hands Farm, Cutchogue) is pickled and served with rye at a PAWPAW pop-up dinner, April 13, 2015. Photo Credit: PAWPAW

Taylor Knapp, the former chef at Greenport’s First and South who announced recently that he's planning to open a snail farm on the North Fork, is keeping a hand in the kitchen with his weekly pop-up restaurant PAWPAW.

Every Monday night at 7 p.m., dinner is served at Bruce & Son (208 Main St., Greenport). Guests sit at a communal table and are served a tasting menu whose ingredients are drawn almost entirely from the North Fork. “It’s really a snapshot of what’s available exactly at that moment,” Knapp said. He says he’s particularly proud of sourcing 100 percent of his proteins locally. “We use local fish, of course, and chickens from Browder’s and Miloski’s, duck from Crescent, lamb from 8 Hands Farm.”

The pawpaw, Knapp explained, is a fruit tree native to Indiana, where he grew up. Also known as custard apple, cherimoya, sweetsop, ylang-ylang and soursop, the fruit is highly perishable. “They go bad very quickly,” he said. “you have to eat them immediately.” It is this delicious, evanescent quality that he tries to capture at PAWPAW.

Seating at PAWPAW is limited to 16 guests. The price is $65 which includes nonalcoholic beverages and coffee. Wine and beer are available for purchase, or bring you own: corkage is $20.

To reserve a seat or for more information, go to pawpawpopup.com.

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