First and South, located in the heart of the Village of Greenport, is one of the best kept secrets on the North Fork. This quaint, country chic gastropub serves lunch and dinner with a splash of live music on select nights. This my first visit to the restaurant for lunch under the helm of new Executive Chef Ricky Hebson. My guest and I chose to sit inside at one of the cozy corner booths with plenty of decorative throw pillows.
To note, the gregarious waitstaff was more than accommodating. Our waitress, Madison, recommended our drinks and appetizers, and Chef Hebson came out to say hello and discuss the menu and specials. Notable menu items he recommended were the Lobster Roll and Crab Salad. Both of those dishes turned out to be our favorites.
To start, my guest drank unsweetened iced tea and I had their iced coffee sweetened with simple syrup. I am so glad I did not stop to get coffee before arriving to First & South! The coffee was so exceptional: smooth, creamy and aromatic, I would even recommend coming in just for their iced coffee!
Our appetizers were:
- Crab Salad: arugula, watermelon radish, hearts of palm, white balsamic vinaigrette ($20) (Special)
- Calamari: pickled peppers, tzatziki ($15)
- Bison Sliders: house-blend grass fed bison, blue cheese, pickled red onion, Crystal hot aioli sauce (2pc $14)
- Prosciutto Salad: arugula, prosciutto di parma, heirloom tomato, Long Island goat cheese, cornbread croutons ($17) (Special)
For our entrees, we chose the Lobster Roll: Main lobster, cracked claw & tail meat, southern spices, heirloom tomato, lettuce, KK’s greens ($26); and the 7-Grain Grilled Cheese: applewood bacon, heirloom tomato, gruyere & white cheddar, first fries, house made ketchup ($15). My daughter had grilled cheese with gruyere and white cheddar.
My favorite appetizer was the Prosciutto Salad. The cornbread croutons were very unique with a little node to the Southern-inspired ingredients of most dishes. The crab cake was the best my guest and I had ever tried: lump crab meat with Island-inspired colors and flavors. It reminded my guest of visiting Hawaii. The calamari was perfectly crispy and we both liked the switch to tzatziki as a opposed to traditional marina/chunky tomato sauce for dipping. The bison sliders were also excellent: not too spicy and the meat was slightly sweet and tender.
The lobster roll was exceptional: slightly spicy and loaded with lobster meat served on a gently toasted roll. Every grilled cheese sandwich should aspire to be just like this one: comforting, bread that still has a crunch, expectational quality cheese, and crispy bacon that is not too salty.
We will definitely be back soon for dessert. Next time, I would love to try their Chocolate Tart with honey granola or I have definitely been craving a Root Beer Float, so that would be my second choice. Theirs is served with vanilla ice cream, whipped cream and a cherry on top.
A unique element of First & South is the impressive chalkboard art by local artist, Kara Hoblin. The art designs rotate every few weeks. There are also pieces of her artwork that are available for sale hanging on the wall.
First & South is currently open Friday-Wednesday, closed on Thursdays. Hours are 12pm-9am Tuesday and Wednesday. Friday and Saturday they close at 10pm. Hours for Sunday and Monday, when brunch is served, are 11am-9pm.
http://firstandsouth.com // 631-333-2200