This post was contributed by a community member. The views expressed here are the author's own.

Business & Tech

Restaurant Week Offers an Opportunity to Try Something New on the North Fork

Local restaurants offer fixed menu prices through November 14.

This week marks the fifth-annual restaurant week, where top-rated restaurants across Long Island will offer diners a three-course, price-fix meal for $24.95.

Sponsored by WordHampton public relations firm, restaurant week is aimed at getting people out to try new restaurants. More than 200 restaurants are participating this year, and seven are right here on the North Fork. 

Partaking for the past four years, Alisha Juzapavicus, manager of Restaurant in Greenport, said she hopes that this year's restaurant week will again boost sales. 

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

"We want people to come in and give us a try," she said.

Offering beautiful views of the water, Scrimshaw provides diners an upscale dining experience. 

Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.

"Our chef is renowned," Juzapavicus said. "She has worked in the city and lived all over the world. She makes really great food."

For restaurant week, Rosa Ross, chef and owner, has prepared five menu offerings including, Hong Kong bouillabaisse with ficelle crouton; roasted fillet of curry salmon on a bed of organic black rice; cassoulet of LI duck confit with saucisson a l'ail and braised confit pork; herbed roasted pork medallions with cider sauce and fingerling potatoes stroganoff of beef filet with wild rice.  

Juzatazicus said that all of the menu items are delicious, but feels the bouillabaisse will prove most popular.

Over at the , in Southold owner Mike Mraz said that restaurant week is a great opportunity for people to experience the restaurant at a discounted price. Participating for the last four years, Mraz said he hopes to introduce diners to the restaurant's upscale, farm to table, contemporary American menu. 

"Our chefs are celebrated in their field," he said.  "We use as much local seasonal ingredients as we can."

This restaurant week, Mraz said his restaurant is offering five menu items and believes that diners will be excited to try the restaurant's milk chocolate panna cotta;  short ribs; and butternut squash soup.

In New Suffolk, Diane Harkoff, owner of, said restaurant week is "the perfect opportunity to really strut your stuff and capture a new audience."

"It brings people from outside the normal range," she said. "People have traveled from the Hamptons, Port Jefferson and Huntington in the past. We hope that we can make an impression to get them to come back another time."

For restaurant week, Harkoff says Legends is offering six starters, entrees and desserts.  Among them are veal osso bucco with herbed goat cheese, mashed potatoes and escarole; proscuitto wrapped codfish with tart cherry port wine sauce accommodated by grilled endive and radicchio with basmati rice; and parmesan-panko crusted chicken with lemon sage sauce served with roasted red potatoes and sautéed  asparagus.

Harkoff said that all of the restaurants offerings will entice diners, but she says the veal dish will be sure to delight.

in Mattituck has participated in restaurant week since it opened three years ago.

Keri Ziemacki, manager of aMano, said that restaurant week has drummed up a lot of business for the restaurant in the past.

"We are always crazy busy and our tables fill up quickly," she said.

Ziemacki says aMano's dishes have been compared to those found in Italy. 

"We use all local produce and serve local wines," she said. "Everything is made by hand."

Some dishes that aMano is offering for restaurant week include, pan seared salmon with green lentils, caramelized onions and tomato saffron broth and Berkshire Farms pork tenderloin with fig relish, creamy polenta, saba, and braised greens.

There are also a number of a la carte pizzas on the menu that Ziemacki said will prove very popular during restaurant week.

In South Jamesport, the 8-year-old is also participating in restaurant week.  Owner Bob Patchell said that this it is something that the restaurant does every year.  

Patchell, who said the restaurant is offering some great fish specials during restaurant week,  said, "Come on down — we are the best."

Also participating locally is in Jamesport and the

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?