Greenport’s new food openings
At Prep, Keith Luce's new takeout venue in Greenport, a the "Widowmaker"--with duck confit, smoked bacon, roasted garlic and farm egg--is a signature flatbread. Credit: Keith Luce
Keith Luce, former chef-partner at Jedediah Hawkins House in Jamesport, has launched his new venture: a multi-venue compound at Stirling Square in Greenport.
“The Square” is anchored by Main, which takes over the former North Fork Oyster Company and retains that restaurant’s oyster-centric menu. There will be about a dozen oysters every day, from both the East and West Coasts as well as Europe. Luce characterized the food at Main as “regional American comfort with a twist.” First courses include oyster-corn chowder with house-made oyster crackers ($8), shrimp-lobster corn dogs ($14) and the NoFo duck wings ($12) first made famous at Jedediah’s. Main courses include a burger ($15), house-made spaghetti with pancetta and clams ($23), lobster roll ($26), Crescent duck breast ($27). Main is open for dinner (4 to 10 p.m.) every day except Tuesday and for lunch Friday through Sunday.
Across the way from Main is Prep, where passersby can see cooks making fresh pasta, baked goods and gelato. Cured meats and flatbreads ($12) made in a wood-burning oven are available for takeout. Look for the chef’s signature Widowmaker flatbread, adorned with duck confit, smoked bacon, roasted garlic and farm egg. Open noon to 8 p.m. except Tuesday.
The third venue is Nosh, a sit-down spot serving soups ($7), salads ($9 to $19), sandwiches (about $11) on homemade bread plus homemade pastries, ice creams and sorbets ($5 for two scoops). Open 10 a.m. to 6 p.m. Friday through Sunday.
The Square is at 300 Main St. (Stirling Square), Greenport, 631-477-6840, nofosquare.com
