06/22/11 12:14pm
06/22/2011 12:14 PM

KATHARINE SCHROEDER PHOTO | Alure owner Adam Lovett, seated right, with chef and partner Jeff Uguil, seated left on the deck of the restaurant. Also pictured, along with the waitstaff, are managers Andy Karistinos, left rear, Kathy Nugent, rear second from left and Kerry Ziemacki, standing right.

Owner(s): Tom Schaudel, Adam Lovett and Jeff Uguil

Year established: 2011

Location: Port of Egypt Marina, 62300 Main Road, Southold

Phone: 631-876-5300

Attire: casual/nice

Wheelchair accessible: yes

Hours: Lunch daily (except Monday) noon-5 p.m.; dinner nightly 5-10 p.m., Friday-Saturday until 11 p.m.

Website: www.alurenorthfork.com

A Lure Chowder House & Oysteria, in Southold’s Port of Egypt Marina, is the North Fork’s newest waterfront seafood restaurant and the latest joint venture of celebrated chef Tom Schaudel and restaurateur Adam Lovett. The duo, known for A Mano in Mattituck, Passionfish in Westhampton Beach and Jedediah Hawkins in Jamesport, is joined by chef de cuisine and partner Jeff Uguil, who leads in the kitchen. A Lure serves impeccably fresh fish and seafood in a casual and convivial setting for locals, boaters, day-trippers and vacationers to beautiful North Fork Wine Country.

Pristine waters, big skies and the barrier beach bird sanctuary on Southold Bay are in full view from large windows and a wraparound deck with 100 seats for seasonal alfresco dining. Inside the warm and welcoming year-round dining room are a double-sided fireplace for winter and a 30-foot bar opening onto a side deck. The core of A Lure’s creative and contemporary cuisine is local bounty: East End and East Coast seafood; produce from nearby farms; a Long Island-only wine list; beers from Blue Point, Greenport and Southampton; and specialty cocktails based on fresh fruits. Live entertainment from local musicians makes the scene hard to beat. Entrées feature grilled marinated swordfish with forbidden rice, Thai green curry, asparagus and pineapple mango salsa, as well as cheeseburgers, filet mignon and marinated skirt steak. Sweet endings include Key lime pie with graham cracker crust and flourless chocolate cake with lime-scented caramel and sea salt.

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