North Sea Tavern & Raw’r Bar


New to Noyac, a hamlet within Southampton, is a restaurant with an edgy vibe that serves up innovative and sustainable seafood called North Sea Tavern & Raw’r Bar, which opened it’s doors Friday, August 7. The seasonal menu will focus on light seafood and a raw bar, and will evolve to become more rustic and heartier in the fall for year-round patrons. The restaurant currently offers a full dinner menu, and intends to roll out a brunch menu later in the season. The spacious interior boasts 80 seats with some picnic tables lined across the front and back patio of the restaurant.

During the upcoming autumn months, expect mussels, steak, burgers, braised short ribs with a maple butter sweet potato mash, wings, and dishes that are all-around hearty and comforting. Think seasonal pub fare like whole roasted acorn squash with butter and cinnamon.

North Sea Tavern SoutHampton

The team behind the new concept includes co-owner and Executive Chef Sandy Dee Hall, along with co-owners Jon Pirozzi (who also co-owns Stone Creek Bar in Manhattan) and Cletus McKeown (who managers event space The Wooly in FiDi). Hall, who also owns Black Tree Sandwich Shop on the Lower East Side of Manhattan, where he cooks one animal each week. For example, he will buy one cow and use different cuts and create different dishes with the cow. The tavern will create a similar concept in the fall. For example, half pigs will be arriving weekly with curated dishes appearing on the menu for that week including pork chops, porterhouse, and house-made sausage.

North Sea Tavern & Raw'r Bar

“People are saying you missed the season, you missed the season! I think people are very scared out here of operating over the winter and fall,” explains Hall. “But as long as you make good stuff, there is nothing reason that it has to just be over the summer. In the city, we do very accessible price points for food like we do in the city. We will do the same thing out here.”

The restaurant has already embraced the East End, working with local farmers and fisherman, and offering a sustainable seafood menu that will be modified daily based on market availability, keeping items fresh and new each week. Farms that North Sea Tavern & Raw’r Bar source from include Halsey on Deerfield Rd., Sweetwater, Long Meadow, Copper Crest on the North Fork, and Seven Pond Orchard.

For appetizers, under ‘Ceviches & Other Things’ on the menu, we split Shrimp: Chili, Coconut, Peach, Pineapple, Sherry, and Flowers ($21), and the Tuna Bao (2): Seared Tuna, Gooseberry 5 Spice Aioli, and Chive Relish ($14). A ceviche is a South American dish of marinated raw fish or seafood, typically garnished with fruit and spices, and served as an appetizer. The ceviches are only served on the weekends, that are highly curated and plated fare. There is a vegetarian ‘Blueberry’ ceviche with lime, orange, ricotta, and honey comb ($16).

North Sea Tavern & Raw'r Bar

The ceviches are particularly photogenic as they are presented beautifully within the coconut. “It is a picture that tends to circulate a lot,” adds Hall. The shrimp in the ceviche my husband and I split are gently steamed for forty-five seconds, and mixed the muddled peach, pineapple,  sherry vinaigrette and garnished with the flowers. It was fun to pry at the coconut and scrap the meat out. The Shrimp Ceviche had striking thunderbolts of spice in each bite.

For dinner, my husband had the Whole Fish: Fried Yellow Tail, Coconut, Pineapple, Curry, and Greens ($32), and I had the Oyster Po’ Boy: Fried Oysters, Spicy Aioli, Tomato, and Greens ($16). The fish is about one and a quarter pounds, that is fried with a blueberry, blackberry, pineapple coconut curry sauce underneath with some micro greens that are very exotic. It is rare to find fish cooked on the bone and quite a flavorful, and mouthwatering find.

North Sea Tavern & Raw'r Bar

For dessert, we dug our spoons into a delectable bread pudding with muddled peaches, and a cream base sauce that was out of this world. The restaurant will be doing variations of their lip-smacking puddings throughout the autumn months.

The restaurant offers their $1 oyster happy hour from 4-7pm (which may change to 3-6pm in the fall), and a picnic basket delivery service to bring delicious food to your doorstop or beach blanket. // 631-353-3322


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