♦ Chef Noah’s Of Greenport ♦
Noah’s of Greenport can be found in the middle of Front Street. For those not in the know, Greenport like many villages on The East End of Long Island has a New England feel. It’s almost an undiscovered Hampton’s town. The Long Island Railroad from NYC stops a few blocks away from the restaurant making the village an easy weekend getaway destination. The North Fork line is never crowded but the downside is that the last train is at 6pm on Sunday and if you are at Sunset Beach a $2 ferry ride away, it’s inconveniently too early. However, Greenport and Noah’s are an excellent choice for Sunday brunch before Sunset Beach or lunch or dinner anytime. If coming from Shelter Island, I suggest you leave the car at the North Ferry in Shelter Island and walk on the ferry. Like the LIRR, it’s steps away from the restaurant and even closer to the train.
Greenport is a great place to visit, as it’s a fishing and boating village. There is plenty of “docklife” to discover. There is even a beautiful fully enclosed carousel seaside and plenty of boutiques with the right prices. Just last year the Mitchell Park and Marina was updated. Not everyone knows about this but some of the larger yachts owner’s do, like Bo Derek who owns a yacht called “10”. We’ll assume it’s perfect. In the summer, there is a bit of a buzz on the docks and yachts about Noah’s and the locals have known about him for years from the now closed Seafood Barge.
Noah’s serves clean, fresh, farm to table fare. Opened in 2010, the restaurant has received acclaim through critics, peers and returning clientele. Chef Noah Schwartz a Long Island native and New England Culinary Institute alumni, visits farms daily on the North Fork for his locally sourced ingredients. Each of the farmers know him by sight and intentionally hold some of their best product to the side. (The local fisherman visit him.) Noah’s wife and by trade, Wine Director, Sunita Schwartz works closely with the local vineyard owners of The North Fork. Noah’s brother Justin Schwartz, heads up Noah’s On The Road which is comprised of a vintage Airstream fitted with a kitchen. It’s the only gourmet food truck that looks like this on The East End.
When it comes to catering. There are several ways that Noah’s can accommodate your wishes. If you have a group of 45, there is a private room in the restaurant. If it’s 150, the Airstream called Noah’s On The Road, can come for a visit. For larger events, a larger staff can be provided to meet your needs. Noah’s menu changes daily and reflects the season’s fresh palate of farm, fish and wine, so, each event’s menu will be unique. Selections from Long Island vineyards pair well with created menus.
Recently, Chef Noah prepared a meal called “Return To The North Fork” at The James Beard Foundation. It was his second invitation from the prestigious foundation. Bedell Cellars paired libations for each course. To be considered by the foundation each Chef must have an exceptional reputation in his region and use the highest quality local ingredients. Lucky for Chef Noah he was discovered by Robin Neimark Seegal at the Group for the East End at Wolffer Estate Vineyard who sits on the board of the foundations hospitality committee.
“I bolted toward him screaming, ‘Noah,’” said Seegal, who has a home in Wainscott as well as New York City. “I said you are so talented. It was pure, fresh and exquisite. Each hors d’oeuvre was a ten.” (quote via Thenorthforker.com)
The James Beard Foundation sits in the historic district of The West Village. The building is the seat of the foundation and largely remains in its original state. Thus, the kitchen is on the small side and only the most competent chefs keep their cool in a crowded kitchen. Needless to say, Chef Noah remained calm. Each course appeared in a timely and calm manner. Behind the scenes the kitchen moved with an orderly and fast paced rhythm. The chef’s brother Justin Schwartz and parents sat at the table with Michael Lynne owner of Bedell Winery, Fred Seegal and Robin Neimark Seegal trustee and board of hospitality for the JBF.
♥ Menu ♥
Hors d’oeuvres
Miniature Beet Tacos
Deviled Browder’s Birds Eggs
Local Sea Scallop Ceviche
Cheese–Pumpkin Tarts
Bedell Cellars Sparkling Rosé 2015
Main
North Fork Oysters Four Ways Peconic Gold Oysters with Sparkling Rosé Granita; Greenport Oyster Company Oysters with Chile–Lime Mignonette; Roasted Pipes Cove Oysters with Deep Roots Farm Bacon–Creamed Greens; and Cornell Oyster Shooter
Bedell Cellars Sauvignon Blanc 2014
Charred Peconic Bay Striped Bass Crudo with Pickled Late-Season Corn and Fish–Pepper Relish
Bedell Cellars Viognier 2015
Catapano Dairy Goat Cheese–Stuffed Squash Blossoms with Orient Organics Roasted Squash and Satur Farms Frisée Salad
Bedell Cellars Chardonnay 2014
Cedar Plank–Roasted East End Mushroom Company Maitake Mushrooms with Latham Farm Cranberry Bean–Miso Sauce and Local Borage Cress
Bedell Cellars First Crush Red 2014
McCall Wines Red Wine–Braised Beef Short Ribs with White Root Vegetable Purée and Crispy Shaved Orient Organics Brussels Sprouts
Bedell Cellars Cabernet Franc 2015
Dessert
Wickham’s Fruit Farm Crostata with Mom’s Honey and Whipped Mecox Bay Dairy Crème Fraîche
Bedell Cellars Gewürztraminer 2014
North Fork Sea Salt, Dark Chocolate, and Caramel Truffles
Joanne Starkey of The New York Times gives the restaurant a “Don’t Miss” (4-star) rating and calls Schwartz “a wizard in the kitchen [who] shows signs of similar talent in his debut as a restaurateur.”
For more information
Noah’s Website:Here
Chef Noah Schwartz: noah@chefnoahs.com
Sunita Schwartz, General Mgr/Wine Director: sunita@chefnoahs.com
Laura Hagen, Catering Director: catering@chefnoahs.com
General Information: info@chefnoahs.com
On The Road: ontheroad@chefnoahs.com
631.477.6720
