5 Long Island Spots to Be a Locavore

Known for its beaches, vibrant Hamptons nightlife and burgeoning wine scene Long Island is also blessed with a wealth of natural resources. Easy access to local waters and farms make it a cinch to be a locavore. These five Long Island restaurants are all about sourcing close to home.

Related Content: Pick Up a Pint at Jamesport Farm Brewery This Fall

Copperhill, Williston Park

Situated in a 125-year-old farmhouse, chef Gregory Kearns (featured in the October issue of Pulse) strives to create “an upscale dining experience in a contemporary and casual atmosphere” while supporting local producers. Kearns said that sourcing locally is “good for the community [and] allows them access to the freshest products while driving down the cost a bit (eliminating long-distance shipping).” Customers rave about the d’artagnan green circle chicken that is raised in Pennsylvania without any artificial ingredients. It is light and fresh and for an extra kick it is served with fingerlings and salsa verde. Phone: 516-746-1243 | Address: 234 Hillside Avenue Click to go

noah’s, Greenport

Chef Noah Schwartz’s farm-to-fork ethos is a no brainer. Situated on the North Fork, noah’s is smack dab in the middle of farm country. For Schwartz, “going local not only minimizes the carbon footprint but also vastly improves the quality of the product.” Latham Farms, Orient Organics Farm and Deep Roots Farm are just a few of the producers that stock its larders. Phone: 631-477-6720 | Address: 136 Front St Click to go

North Fork Table & Inn, Southold

A pioneer in the farm-to-table movement spearheaded by the late Chef Hayden, North Fork Table & Inn remains dedicated to supporting local producers with a focus on seasonally inspired organic and biodynamic ingredients. Besides providing superior quality, North Fork Table & Inn creates unique personal relationships with the local farms. Chef Stephan Bogardus said, “I went to high school with Wesnofske’s [Farms] sons. I can text them at any time to ask them what they’ve got or to make last minute changes to our order.” The restaurant currently features a dish with sea scallops harvested from the Shinnecock Inlet and served with biodynamic leeks and cauliflower from KK’s The Farm. Phone: 631-765-0177 | Address: 57225 Main Rd Click to go

Jamesport Farm Brewery, Riverhead

A newcomer to the scene, this brewery gives people a solid option if they choose to drink locally. All the ingredients used to make the beer are grown on this 43-acre former potato farm. Anthony Caggiano and Melissa Daniels advocate a greener, sustainable future and feel that fresher ingredients make for tastier beer. Rows and Hoes, the signature IPA proves to be bright and refreshing with a slight, residual sweetness in the finish. Phone: 844-532-2337 | Address: 5873 Sound Ave Click to go

Grey Horse Tavern, Bayport

Irene Dougal, co-owner of Grey Horse Tavern, feels that using local ingredients is key to the dining experience “because of the freshness and quality these products can offer.” The burrata and heirloom tomato caprese features tomatoes from Hamlet Organic Farms and micro arugula. And with a focus on craft beers, small-batch wines and hand-crafted cocktails, it is the perfect spot to sate thirsty palates as well. The Bloody Mary is spicy and viscous and possibly one of Long Island’s best. Phone: 631-472-1868 | Address: 291 Bayport Ave Click to go