05/05/13 11:45am
05/05/2013 11:45 AM

BARBARAELLEN KOCH PHOTO | Chef Roy Wohlars of The Riverhead Project (left) and owner Dennis McDermott in the lounge area of the restaurant.

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.”

ryoung@timesreview.com

05/11/11 10:09am
05/11/2011 10:09 AM

BARBARAELLEN KOCH PHOTO | Owners Barbara and husband Ettore Pinnaccias (from left), and brothers chef Brian and Mike Pinnaccias (front of the house).

Owner(s): Ettore, Barbara and Brian Pennacchia
Year established: 1989
Location: 28350 Main Road, Cutchogue
Phone: 298-5851
Attire: Casual/neat
Wheelchair accessible: Yes
Hours: Open for lunch and dinner seven days.
Website: TouchofVenice.com

For 22 years, A Touch of Venice overlooked the water on Wickham Lane in Mattituck, but beginning this month, diners will enjoy a new view in the family owned and operated restaurant.

“We are excited to announce the opening of our restaurant in our new location in the heart of charming Cutchogue Village,” said Ettore Pennacchia, who runs the restaurant with his son, Brian. “We’ve completed major renovations and we think our customers will be surprised to see the changes.”

Ettore and Brian have transformed the former Fisherman’s Rest on Main Road into a classic Italian trattoria, with warm-hued walls, cozy booth seats, a glass-enclosed wine room, restored wood flooring and additional windows. The result is an authentic “dining in Italy” atmosphere.

“Our loyal customers can expect to find all of their favorites on the menu, and the wine list still includes a great selection of North Fork and Italian wines,” said Ettore. The menu remains mostly Italian, with local seafood, seasonal items and fresh local vegetables and fruit. Ettore calls it a “value dining” experience. “We give good-sized portions for the money,” said Brian. The only part of the menu that has really changed, they said, is the expanded bar menu to accommodate the 20-seat bar.

“We have added a bar menu of small plates and will have a fine selection of draft beers,” said Ettore. “Our lunch menu is coming soon, and we are also offering a $22 three-course Early Dinner Special, and a Sunday Family Style Special. And look for our Happy Hour drink specials.”

Two side rooms, which can be joined into one, are available to accommodate special events and private parties.

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