After nine months of renovations, Bay Shore’s Tullulah’s reopened on August 8. The tapas restaurant, originally 600 square feet, has expanded to 3,600 square feet. Steven Scalesse, Ryan Sipp and Daniel Prunier purchased two adjacent buildings, increasing capacity to 120 seats. The trio also added a 15-draft bar, constructed with fire-damaged wood. Scalesse, executive chef, continues his small-plate format with pan-seared rib eye, compressed suckling pig and truffle pecorino arancini. “We didn’t want to veer from the original, but we’ll be adding a few more plates and a section for the really seasonal and newer stuff once the kitchen gets a grasp of things,” said Scalesse. “We’ll always keep certain staples on, too, like the chorizo and burrata.”
Jennifer Murray is using “intensive grazing methods” to gradually revive production on an historic 22-acre farmstead. She initially leased one acre for vegetables in 2009, but now cultivates the entire farm and raises multiple heritage breeds of livestock, including Shetland and Katahdin sheep and 300 dual-purpose chickens. She wants to blur the divide between nature and agriculture. “I’m bringing wildlife in and trying to build organic matter while keeping the natural habitat alive,” said Murray. “It’s a slow process.” Turtleback Farm sells eggs, wool, meat and organic vegetables at Kings Park Farmers Market and uses Rustic Roots Delivery for local distribution.
C.J. in PJ
Greenport’s C.J. Gourmet will open a second location in Port Jefferson. Jared Schiff, Chris Gregory and Maureen Norris initially secured 202 East Main Street in January, but “it’s been back and forth with the village,” Schiff said. They expect to open “in late September or early October.” The store sells artisanal New York-birthed products, including The 3 Nuts Original Almond Butter, Tin Mustard and Catskills Provisions’ New York State Maple Syrup.