Local farms and waters are the inspiration for this New American restaurant that focuses on creating menus using ingredients that change with each season. American micro-brews and wines are carefully selected to pair with each dish our chef creates. Enjoy our House-Infused Artisan Cocktails, made with seasonal purees and fresh squeezed juices, while overlooking the Long Island Sound on either the seasonal outdoor patio, upstairs seating or cozy lounge. Established in 2004 in Greenport, this top-rated restaurant for both food and service moved in Spring 2008 to Port Jefferson harbor.
Bliss is the premier North Shore gathering place, serving New American cuisine. We serve simple food created with seasonal ingredients sourced from local purveyors.
The Cooperage Inn takes great pride in serving the freshest fish, meats and local produce available. Sauces are expertly prepared on premise by our chefs. The name "Cooperage Inn" comes from the craft of coopering, which goes back a few centuries, when it was the major method of packaging. We are located in the Long Island Wine region. Wine makers have always relied on the skills of the Village Cooper to store and age their wines.
The Port Bistro and Pub, located in the heart of Port Jefferson, NY is a family friendly restaurant that serves classic dishes and specializes in old world authentic foods and recipes. The tap and bottled beer and wine selections rival any restaurant on Long Island. Owners Bob Nyholm, Chris Nyholm and Palma DiVito have decades of experience in the food industry. And endeavor to offer a casual, enjoyable dining experience for lunch and dinner every day of the week. The restaurant’s dining room and bar now occupy the former home of Port Jefferson’s Original Elks’ Hotel dating back to the 1930’s.
Port’s Chef focuses on the farm to table concept, using organic and all fresh ingredients when creating the regularly changing menus. Daily fresh fish dishes are a staple, too. Old World Authentic dishes, from fresh pastas to desserts are inspired by traditional recipes of the owners’ and chef’s ancestors from Greece, Germany, Southern Italy and other European regions.
