A note from Chef Noah
Greetings! This is the first issue of in-noah-va-tion for 2019. We’ve reviewed the results of our 2018 Diner Satisfaction Survey. We appreciate your comments and requests. You’ve made some great suggestions and, as a result, we’re making some changes.
We’ll be offering more local fish, and a focus on healthy preparation options. You’ll see new small plates on our menu. We’re proud to have been the first restaurant on the North Fork to introduce our version of tapas nearly a decade ago — using the freshest seasonal ingredients — that’s what in-noah-va-tion is all about!
All of our offerings feature the season’s best. If you don’t see one of your favorites, let us know. Chances are we’re waiting for the freshest ingredients from the land and sea to prepare it. Special dietary requests? We’re happy to accommodate you!
Right now our baymen are still bringing in beautiful Peconic Bay scallops, and local fishing boats are hauling in sweet, Atlantic Halibut. These are seasonal and will be gone soon.
Borghese Wine Dinner Saturday, March 30
Join us for the first of a series of in-noah-va-tive Wine Dinners on Saturday, March 30th. We will be serving a fabulous five-course meal paired with the wonderful wines from Castello di Borghese, Cutchogue — Long Island’s oldest winery. The menu will feature some of NoFo’s finest – local striped bass, Peconic Bay scallops, farm-fresh chicken, and local veggies. $75 per person, plus tax and gratuity. See menu.
At your service.
As the consummate host and sommelier, Sunita seeks the perfect balance of quality, value and flavor profile when selecting wines to complement Noah's cuisine for an enjoyable dining experience.
Sunita’s Picks
Sunita is choosing some of her California favorites:
Sunita’s red is a Red Ravenswood Teldeschi Zinfandel, Dry Creek Valley California 2014. “From the historic site on the eastern edges of the valley, this wine is juicy, soft and layered in cranberry, cherry and vanilla,” according to The Wine Enthusiast. Expansive and robustly concentrated, it benefits from the addition of 19% Petite Sirah and 5% Carignan, seasoned in cinnamon and black pepper.” This spicy Zin pairs beautifully with our Moroccan Braised Short Ribs, which are accompanied by couscous, spinach, and currants.
For a white, Sunita picked Route Stock Carneros Chardonnay California 2016. This white opens with floral aromas of jasmine then layers white apple, Meyer lemon rind and a hint of toasted oak. Try it with our Fisherman’s Seafood Stew; bursting with mussels, clams, fish, and shrimp in a savory roasted tomato-lobster broth.
Cocktail of the Month: The Smoky Paloma
Enjoy sipping a Smoky Paloma. It holds the promise of Spring. Mezcal, St. Germain and fresh grapefruit juice. Try it with our new Crab Salad small plate! Tasmanian red crab with winter citrus fruits, avocado, and watercress.
Burger and Brew Thursdays
Our popular Thursday Burger and Brew night is still a great deal for $15! Come in for our juicy Kobe burger and an icy local draft beer. We’re also offering a vegetarian chickpea, spinach burger.
Happy Hour
Join us for Happy Hour every day at the bar from 4:00-6:00 PM for our specially priced cocktails and signature small plates.
We’ve updated our Happy Hour menu with a few new items, including chick pea fries, crispy artichokes, Korean BBQ chicken skewers, and smoked white fish cakes.
Upcoming Events
East End Restaurant Week - March 31-April 7, 2019
Noah’s will offer a special menu featuring the season’s best local ingredients. 3-Course Prix Fixe for $29.95.
“A Moveable Feast” - Sunday April 7, 2019
Join us at the Slow Food East End “A Moveable Feast” to celebrate the legacy of Joshua Levine and support Edible School Gardens on the East End. 4-7 pm at the Dodd’s & Eder Showroom, Sag Harbor.
Buy tickets.
Planning a party? Let Chef Noah cater your event!
Noah’s can impress your guests with his in∙noah∙va∙tive fare. Contact us to learn about venue options on the Twin Forks and the historic Suffolk Theater, in Riverhead, where Chef Noah serves as its executive chef.
Spring Hours
Monday and Thursday 5 to 9 pm
Friday and Saturday 11:30 am to 10 pm Sunday 11:30 am to 9 pm
Closed on Tuesday and Wednesday
Happy hour every day we’re open 4 to 6 pm
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