The Riverhead Project gets new chef, menu
The Riverhead Project has a new executive chef and will debut its revamped, seafood-centric menu later this week.
Roy Wohlars, the former executive chef at Montauk’s South Edison, signed on as head chef of the downtown Riverhead restaurant just days ago, owner Dennis McDermott said.
Mr. Wohlars said the new menu, set to be unveiled Tuesday, is “75 percent seafood.”
“We’ll use the local waters of Long Island including oysters, clams, sea scallops and striped bass,” he said. “When the local farmers start producing vegetables those will also be on the menu.”
Chicken and duck make up the rest of the 2-year-old restaurant’s latest offerings. Menu items of note include a Szechuan-infused version of chicken and waffles and a smoked blue fish pierogi with house made crema, dill and pickled ramps.
Mr. McDermott, who formerly owned The Frisky Oyster in Greenport, is optimistic that Mr. Wohlars’ presence will further enhance revitalization efforts in downtown Riverhead.
“The Frisky Oyster definitely changed the landscape of dining in Greenport and the North Fork,” he said. “When the Riverhead Project came to Riverhead two years ago it did the same thing, and the addition of Roy to the restaurant really puts Riverhead on the map.”
