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Chef Keith Luce's MAIN Closed Abruptly For Winter

The acclaimed chef explains the decision; one partner in the business resigned in September.

Chef Keith Luce's businesses in Greenport, including MAIN, Meet, Prep and Nosh, have closed earlier than expected for the winter months, he announced Monday.

"We are closed until after the new year," Luce, who is traveling on a business trip, said. "I planned on closing the restaurant for a bit over the winter but was unsure when. I'm looking at volume and it is slow. This is first year and I took on a lot so I'm closing earlier than anticipated. I've been asked to do some consulting and work travel during this time so it made sense."

It was not immediately clear when the businesses will reopen.

Scott Hunzinger said on Monday that he had resigned as an officer of the company as of Sept. 8, 2013, and the company has been managed by others since that date.

Luce — whose MAIN project at Greenport's Stirling Square included the MAIN restaurant, Nosh, Prep, and Meet, has long held a vision for Greenport that includes live music and outdoor dining.

In March, the award-winning chef embarked on his new culinary journey with the announcement of the purchase of the North Fork Oyster Company in Greenport.

NoFo Hospitality Holding LLC, a new company whose majority shareholder is James Beard award-winning and former White House Chef Luce, announced not only the purchase of the North Fork Oyster Company -- but the creation of a new dining destination in Greenport.

Luce and his team transformed the historic Stirling Square, enhancing venues and introducing a casual service cafe offered beverages, flatbreads from a wood-buring stove housed in a production kitchen across the square, savory and sweet goods, snacks, gelato and sandwiches prepared from artisan products created by Luce, including his signature cured meats and sausages.

“It’s long been a dream of mine to create a unique North Fork dining destination for visitors and locals alike – one that brings together the best of the food, drink and produce that the area has to offer,” Luce said this spring. “We’re thrilled to be able to bring this to life in Stirling Square – a charming diamond-in-the-rough in the heart of Greenport.”

Also unveiled at Stirling Square over the past months were an on-site tasting room, featuring Luce's favorite kitchen tools and apparel, as well as packaged and canned goods from his, as well as neighboring, farms, all available for purchase.

The tasting room has served as a one-stop destination for individuals to sample New York-produced beer, wine and spirits, shop for provisions, participate in cooking or food and beverage pairing classes, and enjoy small acoustic musical performances.

The North Fork Hospitality Holding LLC was formed by Luce, his wife Marta, Scott and Veronica Hunzinger, and Jason and Kara Graves; the team's collective experience includes expertise in finance, marketing and business development.

Their mission has been to augment the local North Fork dining experience and to continue fostering the growth of Greenport as a top seaside destination, with a focus on hospitality, local ingredients and unique twists on familiar regional dishes and spaces.

This year, Luce also realized his Kickstarter fundraising goal for a new meat curing house on Love Lane in Mattituck.

The former executive owner at the Jedediah Hawkins Inn/Luce and Hawkins Restaurant in Jamesport, Luce left in November, 2012 and is no longer involved with the establishment.

SRG December 09, 2013 at 06:49 PM
We are really going to miss those $10.00 hot dogs!
barbara radich December 10, 2013 at 06:59 AM
Folk's who worked hard have lost their job's ! Burrrrrrrrrrrrr
Ralebird December 10, 2013 at 02:33 PM
I hope all the vendors and employees have been paid.
JET December 11, 2013 at 06:11 AM
I couldn't swing too many $6.00 coissants. Sorry!
Linda Ouderkirk-Rempe February 16, 2014 at 06:43 PM
That "chef" is a lying ,jackass
Ralebird February 16, 2014 at 07:11 PM
Since when do places closing for the winter take the equipment out? And isn't that equipment being financed?

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