Featured Fare
Soundview Restaurant
By Stephanie Konarski
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In addition to Long Island wines, the Soundview's menu favors local seafood and fresh produce. The local emphasis is not surprising, since the restaurant has been a family-run North Fork business since 1968, when Jack Levin took over the business. Mr. Levin, who started his endeavors in the culinary world with the famous Jack's Shack at Southold Town beach, built the resort hotel connected to the Soundview and always dreamed of completing it by adding a restaurant. “He always wanted to serve breakfast to his customers,” says his daughter, Rachel Levin Murphy, who now owns the business.
When Mr. Levin bought the restaurant four decades ago, his dream to create the North Fork's premier resort became a reality. At the time of its completion, there was nothing else like it in the area. With its large dining rooms, the restaurant is ideal for weddings or other big functions and guests can stay next door at the Sound View Inn, says Ms. Murphy.
During her ownership, Ms. Murphy has retained the basic architecture of the building and kept a relaxed atmosphere while incorporating new trends and menu options.
The chef, Nancy Santiago, who is self-taught, has been working in her field for 20 years, seven of which have been spent cooking for Soundview. Ms. Santiago grew up right around the corner from the restaurant and even got her first job as a bus girl at the restaurant. That first small step began Ms. Santiago's journey up the ladder of success in the culinary world. She worked her way up to waitress, then to food prep and finally gained a position as chef.
In her time cooking in restaurants she has had the chance to work with many talented chefs on the North Fork. This opportunity has allowed Ms. Santiago to become familiar with the natural cuisine the North Fork has to offer. She takes advantage of the area's wonderful fresh seafood and produce and is very artistic and creative, making upscale dishes that are affordable as well as delectable.
Ms. Murphy describes Soundview's menu as, “American cuisine, specializing in North Fork and local ingredients, emphasizing seafood, but also steaks and pasta.” Ms. Murphy praises Ms. Santiago's ability to come up with new pasta dishes by innovatively blending fresh ingredients. With access to the North Fork's bounty, Ms. Santiago is able to create an extensive menu and offer tempting weekend specials as well.
First-time guests might come to the Soundview for the view, but they'll come back for the food.
Soundview Restaurant, Route 48, Greenport, 477-0666, soundviewrestaurant.com
Oven-baked Codfish with Fresh Mussels in Basil Cream Sauce
Serves 1
6-oz. piece fresh Atlantic codfish
Panko bread crumbs (or other coarse, dry bread crumbs)
White wine
Lemon juice
1 T. canola oil
1 tsp. shallots
1 dozen mussels
1/3 cup white wine
1 cup chicken stock
1 cup heavy cream
5 sprigs fresh basil
Salt and pepper
Coat fish with bread crumbs and place in an oven-proof skillet or sizzle platter. Add butter, wine, fresh lemon juice, salt and pepper. Bake at 350 degrees for approximately 25 minutes, until fish is flaky but not dry. Meanwhile, sauté shallots in canola oil until tender but not brown. Add fresh mussels and swirl in pan for about 45 seconds. Deglaze with white wine, then add chicken stock and heavy cream. Reduce heat and add basil. Reduce sauce for 15 minutes, monitoring carefully. After sauce is close to desired thickness, place fish on a serving plate. With tongs, arrange the mussels around the fish. Drizzle the sauce over the fish and serve.
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