I love to spend time in Greenport, recently named one of the most beautiful towns in the U.S. I discovered a really great place to spend that time in Noah’s on Greenport’s Front Street, recently named a top restaurants by Zagat’s 2011 guide. Nice!
The hanging ceiling lights reflected on the glass appeared as if they were hanging from the tree outside. Taking the inside out is a festive concept, but now that the warm weather is here, you have the option to sit outside, in front of Noah’s, too.
The Noah of Noah’s is Chef Noah Schwartz, ably assisted by Sous Chef Frank Moeller. Schwartz has cooked in Napa and Sonoma. When his parents retired to Southold 12 years ago, he started to consider a move into this “great food region.”
Noah’s is enjoying its second successful year in Greenport, having opened in January, 2010.
The menu offers everything from “tastes” to full-size entrees. Noah’s has a full Raw Bar.
I started with a refreshing Greenport Ginger, a cocktail that includes Ketel One Citron Vodka and ginger beer with fresh lime. My husband enjoyed a Bulleit Smash, made with Bulleit Bourbon, muddled lemon and Canton Ginger Liqueur. Citrusy drinks are perfect to complement seafood.
I had to try a “taste” and so went with two crab-stuffed deviled eggs. These were a harbinger of great things to come. Every element was fresh, flavorful andbalanced. And the presentation was gorgeous! The natural saltiness of the crab works well with the chilled egg and the combination seems altogether decadent.
Read a complete review of our meal in Dan’s Papers June 10 issue, online June 10, 2011.