02/12/14 2:02pm
02/12/2014 2:02 PM
RACHEL YOUNG PHOTO | Bean and Bagel co-owner Joanne Leibold at the Calverton restaurant Wednesday morning.

RACHEL YOUNG PHOTO | Bean and Bagel co-owner Joanne Leibold at the Calverton restaurant Wednesday morning.

Warning: don’t be fooled by the name ‘Bean N’ Bagel Café.’

Though the eatery on Route 25 in Calverton currently offers a variety of foods well beyond those in the restaurant’s title, the Bean N’ Bagel will soon be offering even more: specifically, pizza.


02/11/14 2:19pm
02/11/2014 2:19 PM
RACHEL YOUNG PHOTO | North Fork Chocolate Company owner Ann Corley, right, with executive chef Steve Amaral at their Tanger Outlets location Tuesday.

North Fork Chocolate Company owner Ann Corley, right, with executive chef Steve Amaral at their Tanger Outlets location Tuesday. (Rachel Young photo)

North Fork Chocolate Company’s temporary lease at the Tanger Outlets food court in Riverhead expires this month, owner Ann Corley said Tuesday, but the Calverton-based artisanal sweets manufacturer has no plans to leave the mall altogether. (more…)

12/13/13 10:47am
12/13/2013 10:47 AM
BARBARAELLEN KOCH PHOTO | The opening of Buffalo Wild Wings has been delayed.

BARBARAELLEN KOCH PHOTO | The opening of Buffalo Wild Wings has been delayed.

Buffalo Wild Wings didn’t open Dec. 9 as planned — and the restaurant’s general manager, Andrew Schuett, said Friday morning he doesn’t know when it will.

“At the moment we don’t have an opening date,” he said. “We’re fully functional; we’re just waiting for the ‘OK’ [from the landlord].”

Mr. Schuett declined further comment.

Despite not opening on schedule, Mr. Schuett did hand out vouchers on Monday morning as the restaurant had planned, entitling a number of customers who lined up early to six free wings a week for an entire year.

A popular casual eatery with headquarters in Minneapolis and locations across Long Island, the Riverhead Buffalo Wild Wings is located in a shopping center just east of Riverhead Raceway. The plaza is also home to a recently-opened Dick’s Sporting Goods, Five Below and Christmas Tree Shops. Starbucks, Aldi and The Vitamin Shoppe — all located in the same shopping center — are scheduled to open in the next few months.


12/02/13 9:00am
12/02/2013 9:00 AM
RACHEL YOUNG PHOTO | Stephen Prisco, the new owner of Wine Country Delicatessen and Caterers in Calverton.

RACHEL YOUNG PHOTO | Stephen Prisco, the new owner of Wine Country Delicatessen and Caterers in Calverton.

Location, location, location. Three delis in the Calverton-Wading River area have new owners and all of them say their locations have a lot to offer in the way of business opportunity.

“You’d have to be living under a rock to not know that there’s a lot going on in downtown Riverhead,” said Stephen Prisco, the new owner of Wine Country Delicatessen and Caterers in Calverton. Before Mr. Prisco took over in October, the deli, which sits on Middle Country Road across from Riverhead Charter School, was known as Farm View Deli.

“I’m assuming there’s going to be a lot of traffic on this road in the coming years,” he said.  “It seems to be an up-and-coming area.”

Mr. Prisco, of Manorville, has decades of deli experience and also owns Mastic Sports Deli and Caterers. He operates the new venture with his daughter, Kristina, who said they have added catering services.

“We’re a family business,” Mr. Prisco said.

RACHEL YOUNG PHOTO | Adam Nedvin, the new owner of Wading River Delicatessen on Route 25A.

RACHEL YOUNG PHOTO | Adam Nedvin, the new owner of Wading River Delicatessen on Route 25A.

Just a few miles away, Adam Nedvin is settling into his new role as co-owner of Wading River Deli, located in a busy Route 25A shopping center.

“Business is great,” Mr. Nedvin said while fulfilling lunch orders on a recent weekday afternoon. “It has a great clientele. People have been coming here forever.”

An Allstate Insurance agent, Mr. Nedvin, also of Manorville, has owned the deli with his brother-in-law, Thomas Rae, since the end of August.

“I’ve been coming here for years and thought it was a great opportunity,” Mr. Nedvin said, adding that he and Mr. Rae, who owned a deli a number of years ago, “found out it was for sale and took a chance.”

As co-owners, Mr. Nedvin and Mr. Rae have upgraded the deli’s look with granite countertops and new signs.

“We’re just trying to renovate it a little, bring it up-to-date,” Mr. Nedvin said. The menu at Wading River Deli will also be expanded.

“We’re going to have more specialty sandwiches and homemade salads,” Mr. Rae said, adding that nothing will be cut from the existing offerings. “We also have a brand new catering menu coming out.”

The theme of change continues at Angelo’s Bakery Pizza in Wading River, where Andrew Anker assumed ownership only a couple of weeks ago.

“We’re going to look at other things people in the community want,” said Mr. Anker, an East Patchogue native who expects to relocate to Shoreham after 30 years in Maryland, where he owned a variety of businesses.

“We haven’t cut anything from the menu; we’re only adding to it,” he said. “We’re going to expand our offerings to additional grocery items, healthy foods, comfort foods and prepared foods, like pastas and lasagnas.”

The desire to be closer to his Long Island relatives was one reason Mr. Anker said he chose to buy Angelo’s. The other, he said, was its location on Hulse Landing Road, across the street from Wildwood State Park.

“I was looking for a good opportunity to run a business and also be close to family,” he said. “Angelo’s is a great seasonal business.”


07/03/13 12:00pm
07/03/2013 12:00 PM

RACHEL YOUNG PHOTO | Vine & Hops Café is expected to open on East Main Street in downtown Riverhead later this summer.

A Jamesport couple plans to open a new wine, beer and coffee shop called Vines & Hops Café in downtown Riverhead next month.

Jeff McKay, a strength and conditioning coach who will be operating the 2,200 square-foot café with his wife, physical therapist Christine McKay, told the News-Review the East Main Street café will offer wine from the North Fork and California along with gourmet coffee and a variety of local craft beers.

“I’ve always wanted to get into the hospitality business and it just formulated in my head because there was nothing out here on the East End like this,” Mr. McKay said.

Artisan food prepared by the North Fork Chocolate Company including cheese platters, flatbread, chocolates and truffles will also be on the menu, which Mr. McKay said will change slightly according to season.

The space will also include couches, televisions in the “beer section,” and a gift shop area where customers can purchase gift baskets.The business will only serve wine that has a 90-point or higher distinction of greatness from Wine Spectator magazine.

“We want to bring quality products,” Mr. McKay said of the café, which he describes as having a “European feel, right down to the lighting.”

“The prices will be extremely affordable, though,” he said.

Vines & Hops Café will be located next to TheWarStore.com, a game shop that opened last month. Both rental properties, along with Twin Forks Bicycles, are owned by Riverhead Enterprises.

“This is the sixth new lease in an 18-month period that we’ve signed,” said Sheldon Gordon, the managing general partner of Riverhead Enterprises. “It’s been remarkable what the interest coming to downtown has been. It’s quite gratifying.”

In Mr. McKay’s estimation, downtown Riverhead is close to being an ideal location for Vines & Hops Café.

“We looked at [opening the shop] in Greenport but it didn’t appeal to us because the winters are so slow there,” Mr. McKay said. “With the theater open and businesses are starting to pop up, we thought, ‘Let’s take advantage of the opportunity and settle into downtown Riverhead.’”

Once the shop opens, Mr. McKay and his wife plan to encourage customers to kick back and relax with their favorite drink.

“We consider ourselves the ‘before’ and ‘after’ place – you can come here before a show or a movie,” Mr. McKay said. “People will be able to come and recognize their favorite beverage and have it in a comfortable atmosphere. It’s not a bar and it’s not a restaurant.

“It’ll be as if you’re home in your living room.”


04/01/13 12:51pm

FILE PHOTO | The Jedediah Hawkins Inn in Jamesport is among a dozen North Fork restaurants that will participate in Hamptons Restaurant Week April 7-14.

Hamptons Restaurant Week returns Sunday, April 7, and 12 North Fork restaurants are participating.

The annual spring event, known for providing prix fixe menus offering some of the most sought after cuisines at a discounted rate, runs from April 7 to April 14.

Below is a list of participating restaurants in our towns and a link and phone number for reservations:


Cooperage Inn

(631) 727-8994


Touch of Venice Restaurant
(631) 298-5851


Blue Canoe Oyster Bar & Grill
(631) 477-6888

(631) 477-6720


Jamesport Manor Inn
(631) 722-0500

Jedediah Hawkins
(631) 722-2900


Legends Restaurant
(631) 734-5123


All Star, The
(631) 998-3565

Bistro 72 at Hotel Indigo
(631) 369-3325

Tweeds Restaurant and Buffalo Bar
(631) 727-6644


La Maison Blanche
(631) 749-1633


North Fork Table & Inn, The
(631) 765-0177


La Plage Restaurant
(631) 744-9200

Read more in Thursday’s paper.

03/19/13 8:00am
03/19/2013 8:00 AM

GIANNA VOLPE FILE PHOTO | Gerry Hayden outside North Fork Table & Inn, where he works as chef and co-owner.

For the third consecutive year, Gerry Hayden, chef and co-owner of North Fork Table & Inn in Southold, is a finalist for a James Beard award, one of the most prestigious honors in the culinary world, in the best chef in the Northeastern U.S. category.

Mr. Hayden is one of five finalists in the region covering New York and all six New England States. He’s up against Jamie Bissonnette of the Coppa Restaurant in Boston, Joanne Chang of the Flour Bakery & Cafe, also in Boston; Melissa Kelly of Primo, Rockland, Maine and Barry Maiden of the Hungry Mother is Cambridge, MA.

The awards in 59 categories will be be announced during a ceremony at the Avery Fisher Hall in Lincoln Center in New York of May 6.

Founded in 1986, The James Beard Foundation describes itself as dedicated “to celebrating, nurturing, and preserving America’s diverse culinary heritage and future.” It’s named after cookbook author and teacher James Beard, a champion of American cuisine who died in 1985. The James Beard Foundation, which sponsors the annual awards, maintains the James Beard House in Greenwich Village as a performance space for visiting chefs.

Mr. Hayden grew up in Setauket and began working in restaurants in junior high school when he took a job as a dishwasher at a Stony Brook eatery.

In an interview after receiving his second Beard award nomination last year, he said, “When people come out to eat, they expect a show. I don’t want people to come here and say, ‘Oh I could have made that at home.’ That’s not dining to me.”


03/12/13 10:00am
03/12/2013 10:00 AM

CARRIE MILLER PHOTO | Stephan Bogardus of North Fork Table & Inn will take his cooking game to the small screen on an episode of Food Network’s ‘Chopped’ tonight.

Stephan Bogardus of Southold, chef de cuisine at The North Fork Table & Inn, will appear in an episode of the Food Network contest show “Chopped” tonight.

The episode airs at 10 p.m.

Mr. Bogardus, 25, learned his way around the kitchen working at several East End eateries. The chef, who speaks four languages, originally planned on attending law school, but was not accepted into any good schools, he said. On the advice of another chef, he attended the Culinary Institute of America, graduating in 2009.

Not long after, he made his was back to the North Fork.

Mr. Bogardus said Gerry Hayden, executive chef of The North Fork Table & Inn, recommended him to “Chopped” producers.

The show pits four chefs against each other competing for a chance to win $10,000. The challenge is to take a mystery basket of ingredients and turn them into dishes that are judged on creativity, presentation, and taste — with minimal time to plan and execute — a description of the show reads.

We sat down with Mr. Bogardus last month to discuss his career and his experience on the show:

Q. What would you say your specialty is?

A. What we have here at the North Fork Table & Inn, American cuisine and comfort food. Fresh local ingredients, they naturally display the pristine of the North Fork.

Q. Were you able to bring any North Fork flare to any of your dishes?

A. Absolutely. I like to feel being a native and a local out here, I brought a lot of personality and Long Island pride to the show for sure.

Q. One of the ingredients in the first round was beef tongue, had you ever worked with it before?

A. I make smoked beef tongue here at the restaurant. We purchased all the cows from Russell McCall at McCall Ranch this year, and so every two weeks we received a whole cow, that had the tongue in it. So I always did some kind of cure. I was quite aware of the ingredient.

Q. What was the most challenging aspect of the competition?

A. The timing is really, really hard. I had practiced a couple of times with twenty-minute increments and mystery baskets and things, it goes so much faster when you are in the studio.

It was hands down the most challenging 20 minutes of my life. Not only having to do what they ask you, to put together the best plate against these talented individuals, then there are cameras and lights and cords running across the floor you had to jump over. Something they did in the pantry, they put ingredients all over the place. It’s not all organized and together. There’s a lot of hunting and pecking that you have to do to assemble.

Q. Do you think your young age was an asset, or did it hinder your performance?

A. It was definitely a double-edged sword. It was great because I feel like a lot of the competitors underestimated me, but it was also challenging because my level of experience did not match most others. I would consider myself the least experienced of all the individuals.

Q. How did it feel to be selected as a contestant?

A. I knew I was being considered to be a contestant, but never in my wildest dreams did I think I would be selected. I’m just a 25-year-old from Southold, I never thought I’d be on TV.

It was a life-changing experience. It was truly an honor to be chosen as a competitor. There was really an acknowledgment toward years of hard work and experience, on a national level, which is pretty sweet.