I love to spend time in Greenport. I discovered a really great place to spend that time in Noah’s on Greenport’s Front Street. My husband and I went there for dinner just before Memorial Day.
I liked the minimalist décor. We chose to sit at a table just inside the front all-glass wall. This is prime real estate for people watching. There is a crosswalk in front of Noah’s that leads to the local post office. Plus there are hitching posts out there…but we didn’t spot any horses.
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 is modern too – it has it all and offers it up 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 and balanced. And the presentation was gorgeous! The natural saltiness of the crab works well with the chilled egg and the combination seems altogether decadent.
My husband started with Tuna Tartar. He decided to order Small Plates to make up his meal. He quite enjoyed eating the cake of tuna with cucumber and avocado, topped with seaweed salad. He noted that sesame oil gave it a “very Asian” flavor. Our server Claire said that many diners order two or three Small Plates plus an appetizer, dessert and drinks to make a meal. That’s livin’.
I was tempted by Noah’s Seafood Tower from the Raw Bar (half a lobster, six shrimp, six oysters, six clams and ceviche), but instead ordered a Long Island Clam Chowder. I wondered if this chowder would be closer to a New England or a Manhattan-style chowder. ‘Turns out Long Island’s version is very creamy and, with steamed, local littleneck clams, fingerling potatoes, Sofrito, fines herbs and local beets, spinach and porgy – it’s very much it’s own delicious animal.
My husband continued his culinary adventure with a Small Plate of Tasmanian Red Crab Tacos with cucumber, jalapeno and cilantro. Everything about them was fresh, with some heat. The small taco shells were very crispy. Next up he took on a Small Plate of Pan Roasted Madagascar Prawns. I didn’t get to try any. He found them “very smoky good” with garlic, chilies, cilantro and grilled bread. Our server brought him a hot towel to clean up. Perfect.
I was tempted by a Trio of Crème Brulee (Vanilla, Lavender, Orange) for dessert but instead decided to split an Original Banana Split.
My husband ordered his standard heated Hennessy and we were off. Yup, this dessert is a classic and it has it all, including three cherries – though no nuts, which was fine with us.
Noah’s hits all the right notes. Eat there and you will not be disappointed.
Noah’s, 136 Front Street, Greenport, 631-477-6720.
Experience all the best food the East End has to offer, including samples from Noah’s at Dan’s Taste of Two Forks on July 16. Visit danstasteoftwoforks.com.
