Preston House and Hotel
Chef Matty Boudreau draws on a rolodex of fishermen, growers and food producers for a seafood-centric menu at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
Shinnecock sea scallops are marinated and then seared, and served with smashed celery root, winter mushrooms and wilted rocket at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
The front portion of the Preston House and Hotel in Riverhead was built in 1905 by Henry Preston, Suffolk County's first sherriff, and houses the multiple-level restaurant, plus a clubby bar.
Credit: Daniel Brennan
Patrons dine and sip at the bar accented with a portrait of Henry Preston at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
Patrons dine in the upstairs dining room, one of three dining rooms at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
Patrons dine at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
Patrons dine in the downstairs lounge and wine cellar at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
Falling-apart tender Crescent Farm duck confit with a kumquat chutney, farrotto and herbed artichokes is served at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
Poached and chilled gulf shrimp served with green goddess and organic cocktail sauce at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
The house-cured slab bacon (a starter) is cured, air dried, poached and seared, and is served with a punchy tomato mustard seed jam at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
Burnt Basque ricotta cheesecake with meyer-lemon curd at the Preston House and Hotel in Riverhead.
Credit: Daniel Brennan
Executive Chef Matty Boudreau poses for a portrait at the Preston House and Hotel in Riverhead.
