What’s new and notable on the North Fork

GETAWAYS • North Fork

What’s new and notable on the North Fork as the summer 2025 season kicks off.

→ GREENPORT: Silver Sands is the hotel equivalent of a perfectly restored Ford Bronco. Built in the ’50s and renovated by a couple with exceptional taste, it’s now the North Fork’s most stylish beachside hideaway. And the team has just expanded its standout food and beverage program, with the debut of nautical-themed dive bar The Boathouse at Eddie’s (above). Housed in a nearly century-old restored boathouse, it joins the property’s impressive culinary lineup (arguably, the best food on the North Fork): Nookies, a compact diner with old-school flair, and laid-back, beachside staple Eddie’s Oyster Bar, known for its wood-fired pizza and fresh seafood, all helmed by former Four Horsemen chef Finn O’Hara.

During the summer, The Boathouse will act as a covered extension of Eddie’s. But once the restaurant shuts down for the season, it’ll stay open with a dartboard, board games, Narragansett tallboys, neat pours of Yamazaki 12, and a shuck-your-own oyster program. Eddie’s, Fri-Sun 12-830p, extended hours coming 06/25, reserve.

→ PECONIC: The team behind Greenport’s staple seafood shack Little Creek Oysters has introduced Panoramica, a retro-futuristic café and market straight out of The Jetsons. Housed inside an 1850s-era building, complete with a midcentury jukebox and a theremin above the bathroom sink, the space spans about 1000 square feet with seating for around 20, inside and out. Expect espresso-based beverages including a coffee soda spiked with a double shot of espresso, some tonic, and topped off with house-made lemonade, plus savory and sweet paninis and open faced toasts like the Goog (with goat cheese, prosciutto, and pistachios). Wed-Sun, 8a-4p.

→ MATTITUCK: With a fresh coat of lipstick-red paint, the 200-plus-year-old Old Mill Inn — a Mattituck institution overlooking the creek — has reopened following a restoration led by Anthony Martignetti, the Manhattan restaurateur behind The East Pole and Pizza Beach. With both indoor and outdoor seating, the revamped inn now serves a tight American bistro menu heavy on local seafood and peak-season produce, led by Mattituck-rooted chef Kyle Bloomer. He’s serving raw and cooked oyster preps, a Gruyère-laced double stack burger, and draft negronis for all. Wed-Fri 4-9p (bar open until 10p), Sat-Sun 12-9p (bar open until 10p). –Kat Odell