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The new Old Fields in Port Jefferson: First bites

Shrimp and grits is an appetizer at Old

Shrimp and grits is an appetizer at Old Fields in Port Jefferson on Sept. 2014. Credit: Newsday / Peter M. Gianotti

Old Fields, a landmark in Greenlawn, is on its way to the same status in Port Jefferson.

Owner Dave Tunney's new branch, in the former quarters of Pace's steak house, delivers generously portioned and equally fine food, an unpretentious manner and the excellent service that Greenlawn regulars have enjoyed for years.

The menu is identical to the one in Greenlawn. Both are a bit more expensive than they used to be, but the prices are more than fair. Dishes range from burgers to steaks, salads to seafood specials.

Corporate chef David Rothstein oversees the two kitchens. The executive chef in Port Jefferson is Erica Carries; in Greenlawn, Israel Castro.

Highlights currently include shrimp and grits, an ample appetizer that easily could be a main course; and an addictively rich macaroni and cheese. A peach-and-arugula salad offers a tasty, end-of-summer style. Braised pork belly also stands out, as does a Provencal-accented seafood stew with shellfish and calamari.

A superior malted milk shake is among the desserts. It suits Old Fields.

The Port Jefferson spot is open every day for dinner; Thursday, Friday and Saturday for lunch, and Sunday brunch. Tunney said it will be open for lunch every day as of Sept. 18.

Old Fields, 318 Wynn Lane, Port Jefferson; 631-331-9200.