01/29/12 12:00pm
01/29/2012 12:00 PM

Owners: William Berliner and Katherine Rutkowski
Year established: 1989
Location: Kenney Road, Southold
Phone: 631-765-1203
Attire: Casual
Hours: Open daily at noon, year round
Wheelchair accessible: Yes

Owner Billy Berliner started working at Elbow East in 1989 while it was under the ownership of Cliff Saunders. In 1999, Mr. Berliner and his sister Katherine Rutkowski purchased the restaurant from Mr. Saunders.

Marinated steaks, surf and turf, lobsters, baked clams and Long Island chowder remain the restaurant’s signature meals. Over the years, new items have been added to the menu, much to the credit of executive chef Mark Conklin, whose weekly specials range from chicken parmigiana, broiled swordfish and tuna steaks to backyard barbecued chicken and ribs, porterhouse pork chops and more. Takeout is available.

Elbow East features a full-service bar with a complete menu of finger foods and snacks, along with the restaurant’s own thin-crust bar pizzas. NYS Lottery tickets and QuickDraw are available for purchase.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

01/16/12 5:00am

BARBARAELLEN KOCH PHOTO Co-owners Alan Ling (from left), Victor Loo and Ken Loo.

Owners: Ken Loo, Victor Loo and Alan Ling

Year established: 2009

Location: 40 E. Main St., Riverhead

Phone: 727-7778

Attire: Casual/neat

Wheelchair accessible: Yes

Hours:   Lunch – Monday-Friday, 11 a.m.-3 p.m., Saturday-Sunday, 12:30-3 p.m.
Dinner – Monday-Thursday, 4:30-10 p.m.; Friday, 4:30-10:30 p.m.,
Saturday, 3-10:30 p.m., Sunday, 3-10 p.m.

Website: haikuriverhead.com

Established in 2009, Haiku brings sushi and other Japanese fare to downtown Riverhead. Owner Ken Loo, who also owns Hy-Ting, a Chinese restaurant on West Main Street, describes Haiku’s decor as modern with a traditional Japanese flair.

Open for lunch and dinner daily, the Zagat-rated Haiku offers a wide variety of options for diners. Appetizers include edamame (steamed Japanese soybeans,) crispy calamari and gyoza (pan fried shrimp dumplings). Diners can also enjoy a classic miso soup or seaweed salad.

Entrées from the recently expanded kitchen menu include fully cooked dishes like seafood tempura or steak teriyaki and fresh sushi and sashimi selections. With a variety of sushi entrées, along with roll, hand roll and special roll selections, there are plenty of options for sushi lovers, as well as sushi newbies, to sample from.
Haiku offers specials and combinations for both lunch and dinner.

Mr. Loo will soon open Blue Agave Mexican Grill behind the restaurant.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

01/11/12 2:09am

BARBARAELLEN KOCH PHOTO | Co-owners brothers Victor and Ken Loo.

Owners: Ken Loo and Victor Loo

Year established: 1994

Location: 54 W. Main St., Riverhead

Phone: 631-727-1557 or 727-1657

Attire: Casual

Hours: 7 days, 11 a.m.-10:30 p.m.

Website: hytingriverhead.com

Ken Loo has been in the restaurant business for 19 years and has operated Hy-Ting at the same location for 14 of them. The restaurant features Hunan, Szechuan and Cantonese cuisine.

The extensive menu includes all the expected dishes, plus 11 Chinese rice noodle selections, a “pupu platter” grilled at your table, vegetarian plates and creative entrées such as Wor Shew Opp (braised boneless duck served in vegetable sauce and topped with crushed almonds) and Volcano Steak (filet of tender steak with onions, snow peas, mushrooms and chef’s special sauce, served on a sizzling plate). No steam table or self-service will be found here; everything is served at your table, the old-fashioned way.

Lunch and dinner specials are offered daily and takeout is available. A full bar serves cocktails, beer and wine. Office parties are welcome, on- or off-premises catering can be arranged and there is plenty of parking in the rear.

Mr. Loo also owns Haiku and will soon open Blue Agave Mexican Grill behind the East Main Street sushi and grill restaurant.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

01/02/12 10:13am

KATHARINE SCHROEDER PHOTO Founders Tavern owners Eric and Sue Russell, right rear and front, with bartender Susie Smith (far left), server Julie Mazzaferro (second from left), and chef Justin Evans (rear). Also shown are the Russell children, Katie and Steven.

Owners: Eric and Susan Russell

Year established: 2006

Location: 55500 Main Road, Southold

Phone: 631-765-3100

Attire: Casual

Hours: Open 7 days, noon to 11 p.m. year round

Website: founderstavern.com

Husband and wife Eric and Sue Russell opened Founders Tavern in 2006, with over 35 years of restaurant experience, mostly on the North Fork.

The casual English pub-style restaurant serves “local products to local people,” the couple said. “You’ll always see someone you know at Founders!”

The Grill Room offers a cozy atmosphere with a fireplace, and the eclectic American menu has “something for everyone,” from bar snacks and lighter fare to sandwiches, salads and full entrées. Everything is prepared with a seasonal emphasis using local products.

Starters include Irish Stout mussels, marinated filet mignon tips, Asian sesame wings and specialty salads. Diners can “build their own burger,” made with fresh beef ground daily, or enjoy entrées such as rosemary and roast garlic ribeye steak, jalapeño shrimp cakes, lobster fettucine or ancho-rubbed swordfish. A children’s menu is also available.

Finish with a specialty coffee and a house-made dessert, like crème brûlée or Founders’ peanut butter chocolate torte.

In the Tap Room, customers will find a full bar with an extensive selection of American craft beers, including locally brewed favorites. There’s live music on Saturday nights, and happy hour specials are available Monday to Thursday, 3 to 5 p.m., and Friday, 3 to 6 p.m.

“It’s a great place to begin or end an evening,” said Eric and Sue.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

12/05/11 11:26am

BILL PETERS PHOTO | Bartender serves customers at the Red Rooster Restaurant in Cutchogue.

Owner(s): Nick and Pepi Nikolov

Year established: 2010

Location: 4805 Depot Lane, Cutchogue

Phone: 631-734-8267

Attire: Casual

Wheelchair accessible: Yes

Hours: Open 7 days for dinner at 4 p.m.; lunch Saturday and Sunday at noon; Happy hour Monday-Friday 4-6 p.m.

Website: redroosterestaurant.com

Surrounded by fields, this red-painted restaurant is conveniently located close to the North Road (Route 48) in Cutchogue. The building has been renovated since it was acquired by Nick and Pepi Nikolov (who also own Pepi’s in Southold) in 2010 and decorated “with roosters everywhere,” according to Pepi.

An international bistro, the Red Rooster offers traditional Bulgarian recipes, such as shopska salad and rulo stefani (meatloaf made with pork and beef and a hard-boiled egg in the center with a rich brown sauce). Other old-world entrées include pot roast, Wiener schnitzel, kebabche, stuffed peppers and roast duck. Also on the menu are Alaskan salmon and grouper, some special burgers, including a double-stacked vegetarian burger, and more.

Private parties are welcome for all occasions.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

11/05/11 2:00am
11/05/2011 2:00 AM

BARBARAELLEN KOCH PHOTO Manager Mustafa Gulsen (left), wife and co-owner Deniz Gulsen (center) and co-owner and sister Demet Bozatli.

Owner: Deniz Gulsen and Demet Bozatli
Year established: 2011
Location: 40 McDermott Ave., Riverhead
Phone: 631-591-1757
Attire: Casual
Wheelchair accessible: Yes
Hours: Seven days, 11 a.m.-9 p.m.

Turkuaz Grill in Riverhead serves delicious Turkish and Mediterranean cuisine in a bright and comfortable setting. Since taking ownership of the restaurant in 2011, Deniz Gulsen and Demet Bozatli have received an enthusiastic response from the community. “We want to thank the North Fork for the warm welcome,” the sisters said.

“Everything is homemade,” Ms. Gulsen continued. Popular appetizers include hummus; babaganoush, charbroiled eggplant purée mixed with tahini, garlic and lemon juice; and Turkish cigars, thin dough rolled with feta cheese and parsley, then pan-fried.

Entrées feature doner kebab, marinated thin-sliced lamb stacked around a vertical rotating skewer, cooked, thinly sliced and served in a gyro; special beyti kebab wrapped in lavash bread, topped with yogurt and tomato sauce and served with bulgur pilaf; and falafel, served with tahini sauce, grilled tomato and pepper.

A selection of pideler, or Turkish pizzas, is offered, and includes lahmacun, topped with ground beef, onions, red and green peppers, tomatoes and spices; pepperoni pide; and spinach pide. Baklava is one of several sweet endings.

Ms. Gulsen suggests bringing your own bottle of wine, which is opened for a $5 fee. Delivery to local businesses is available with a $25 minimum order. Turkuaz Grill caters to parties, weddings and special events of all sizes.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.

11/03/11 2:00am
11/03/2011 2:00 AM

Owners: The Patchell family

Year established: 2002

Location: 10 Front St., South Jamesport

Phone: 631-722-2659

Attire: Casual

Wheelchair accessible: Yes

Hours: Lunch Friday-Sunday, noon-closing; dinner Tuesday -Saturday, 4:30 p.m.-closing
Website: northforkmotels.com

Just steps from a bay beach, the Bayview Inn and Restaurant has offered fresh local produce, seafood and wines since 2002. The restaurant features a cozy dining room with a fireplace, a bar with a pub style menu, and seasonal outdoor dining on the wraparound porch and deck.

Lunch appetizers include fresh lump crab cake with roasted garlic remoulade, garnished with black bean and roasted corn salsa; oysters or clams on the half shell; or mussels Posillipo, steamed with garlic, white wine, herb and tomato broth. Among several salad choices is one of farm-fresh beets and beet greens dressed with tangy raspberry vinaigrette and crumbled goat cheese .

Lunch entrees include a cheeseburger cooked to order with a choice of mild cheddar, gorgonzola or swiss cheese, topped with bacon, sauteed shiitake mushrooms or onions, and grilled shrimp BLT on multigrain bread with herb mayonnaise and french fries.

Chef Tom Lopez’ dinner menu features such entrees as grilled peppercorn encrusted rib eye steak with roasted shallots, crumbled gorgonzola and potato; local Crescent Farm boneless duck with raspberries, bigarade sauce and wild rice; or classic shrimp scampi sauteed in garlic, white wine and fresh lemon, served with rice timbale.

Bayview Inn and Restaurant is open year round and takes reservations for holiday parties and special events. There is also a menu just for kids.

10/10/11 3:45pm
10/10/2011 3:45 PM

BARBARAELLEN KOCH PHOTO Executive chef Guy Peuch sitting at a table on the patio overlooking the golf course and waterfall.

Owners: Vincent Sasso and Charles Jurgens

Year established: 2003

Location: 967 Reeves Avenue, Riverhead

Phone: 631-506-0777

Attire: Smart/casual

Wheelchair accessible: Yes

Hours: Open year-round, closed Tuesdays, call for seasonal hours

Website: stonewalls-restaurant.com

Stonewalls Restaurant complements The Woods at Cherry Creek golf course in Riverhead with its quality food prepared by executive chef Guy Peuch. With a Zagat rating of “excellent,” the restaurant offers a complete menu throughout the week featuring local seafood, fresh vegetables, top-grade meats and local wines

Lunch patrons can choose an appetizer salad of baby spinach, Gorgonzola and prosciutto di Parma with balsamic vinaigrette and an entrée of penne Moroccan style, among many other choices.

Dinner starters include dishes such as Prince Edward Island mussels served in a light cream sauce or jumbo lump crab cake with red pepper coulis and braised fennel. Entrées range from jumbo white shrimp sauté to braised short ribs of beef Provençal style and Crescent Farm duck breast sauté à l’orange with wild rice and haricots verts.
The many dessert treats include Tahitian vanilla caramel custard, maple-walnut gelato and carrot cake.

For golfers there is “Nine and Dine” on Sunday, Monday and Wednesday ­­— play nine holes and have dinner for $50. At the chef’s table, guests dine with the chef, who chooses the menu and wines.

Stonewall’s offers on-premise catering for special occasions.

The Dining Guide is not a review column. It appears as a courtesy to Times/Review Newspapers advertisers.