It was music, not food, that drew me and my bluegrass-loving guy to Grey Horse Tavern in Bayport. Although we could have simply gone for the show ($15, in an upstairs room), we couldn’t resist an opportunity to dine from chef Meredith Machemer’s farm-to-table menu, which stresses the local and organic.
We arrived early in the evening. Dinner began with warm, crusty onion rolls from an organic bakery in Bohemia. Then came a colorful “North Fork farm stand” salad ($7) with a perky merlot vinaigrette.
Very good linguine with clams ($20) was loaded with local littlenecks, kicked up with pancetta and just enough garlic. A special of lemon herb crumb-topped swordfish ($28) sat atop house made pappardelle in a lemony sauce with roasted local corn, heirloom cherry tomatoes and Swiss chard.
Lovely fish and vegetables; pappardelle a bit overcooked. Finally, a dessert special: tart, buttery Key lime icebox pie. Ideal.
Grey Horse Tavern is at 291 Bayport Ave., Bayport; 631-472-1868
Above, linguine with clams is served at Grey Horse Tavern.