There’s been a boomlet of restaurants and bars in Riverhead, so there’s no reason to cruise on by, especially if there’s traffic ahead.
Note: Restaurants are listed based on geography, west to east
Read MoreThe stop before the fork divides
There’s been a boomlet of restaurants and bars in Riverhead, so there’s no reason to cruise on by, especially if there’s traffic ahead.
Note: Restaurants are listed based on geography, west to east
Read MoreThis no-frills spot is a great place for steamers, chowders, and raw bar items. And while there’s seating inside and out, there’s also a market for seafood to-go. The restaurant also has a sibling in Westhampton.
Former finance types Carolyn and Stu Feldschuh ditched their NYC jobs and bought the stand from the family that’s been running it since the 1950s, keeping the recipes. Of course visitors order the vanilla chocolate soft serve swirl, but there’s also a rotation of other soft serve flavors, from strawberry to mint. Hard ice creams can arrive as a sundae, a “snowich,” or a cannoli.
From St. Louis ribs to Carolina pulled pork, Maple Tree is a pan-barbecue spot that has gained a following in the region. By-the-pound St. Louis style ribs, Carolina pulled pork, and Alabama-style pulled chicken are all on the menu. It’s eat-in or takeout, with sandwiches like the Alabama sandwich with white horseradish and cheddar on a Portuguese roll.
Tucked into J.J. Sullivan Hotel from the 1880’s, Tweed’s has a mahogany and marble bar that’s of the era. Its big claim to fame is that it owns a trophy head of the last bison hunted by Teddy Roosevelt in the Dakotas. Bison is on the menu, courtesy of North Quarter Farm that’s been raising bison since the ‘80s.
A modest space with fabulous food, Taqueria Mexico is tough to find but worth the stop. Get the lengua (tongue) or carnitas (pork) taco dressed with quesa fresca, lime, and plenty of cilantro. Don’t skip the specials, especially if they’re serving the complex mole poblano.
This no-frills spot is a great place for steamers, chowders, and raw bar items. And while there’s seating inside and out, there’s also a market for seafood to-go. The restaurant also has a sibling in Westhampton.
Former finance types Carolyn and Stu Feldschuh ditched their NYC jobs and bought the stand from the family that’s been running it since the 1950s, keeping the recipes. Of course visitors order the vanilla chocolate soft serve swirl, but there’s also a rotation of other soft serve flavors, from strawberry to mint. Hard ice creams can arrive as a sundae, a “snowich,” or a cannoli.
From St. Louis ribs to Carolina pulled pork, Maple Tree is a pan-barbecue spot that has gained a following in the region. By-the-pound St. Louis style ribs, Carolina pulled pork, and Alabama-style pulled chicken are all on the menu. It’s eat-in or takeout, with sandwiches like the Alabama sandwich with white horseradish and cheddar on a Portuguese roll.
Tucked into J.J. Sullivan Hotel from the 1880’s, Tweed’s has a mahogany and marble bar that’s of the era. Its big claim to fame is that it owns a trophy head of the last bison hunted by Teddy Roosevelt in the Dakotas. Bison is on the menu, courtesy of North Quarter Farm that’s been raising bison since the ‘80s.
A modest space with fabulous food, Taqueria Mexico is tough to find but worth the stop. Get the lengua (tongue) or carnitas (pork) taco dressed with quesa fresca, lime, and plenty of cilantro. Don’t skip the specials, especially if they’re serving the complex mole poblano.