Alive for months in the blogosphere, Southfork Kitchen opened on Saturday for real.
It's the latest "farm-to-table" restaurant on Long Island, emphasizing local ingredients, from Peconic Bay scallops and Napeague harbor oysters to L.I. sea trout and Lake Montauk clams. The wine list boasts almost two dozen L.I. wines.
Chef Joe Isidori's dishes include clam chowder with soy-cured bacon; fluke crudo; Hudson Valley pork belly with local watermelon and kimchi flavors; Point Pleasant sea scallops with North Fork cauliflower; heritage turkey saltimbocca; and local sheep's milk yogurt with green figs, Italian prune prums, almond crumble and Thai basil.
Isidori has cooked at Nemo in Miami Beach and has been a chef in the Trump Organization. Southfork's general manager is Kevin Tunney, who has worked at Almond in Bridgehampton and The North Fork Table & Inn in Southold. Bruce Buschel is the proprietor - and advance blogger.
Southfork Kitchen, 203 Bridgehampton-Sag Harbor Tpke., Bridgehampton; 631-537-4700.
Yes, it's local ...