Favorite North Fork restaurant for locals and visitors alike The Frisky Oyster is one of my favorite places to eat in the local village of Greenport when I venture out of my own kitchen to eat the food prepared in someone else’s. I love to sit at the bar, where there is always a friendly and jovial crowd, or if in a quieter mood, tucked into one of the corner booths. I also love the Steak Frites (they take me back to Parisian Bistros I have known) the duck, prepared any way it comes, the fresh greens salads, and the barkeep makes a mean Cosmo!

Service is always excellent and consistent. Maybe having lived and worked in New York City for over 30 years has made me such a stickler for being properly served; it is almost as important to me as the food. I am very comfortable at The Frisky, as we locals call it, love the unobtrusive yet observant service, and am always sure to run into someone local I know; a sure sign of a great restaurant when it has such a following of loyal fans. Chef Robert Beaver who took over as owner just over a year ago has continued to grow the reputation for superior quality that the Frisky Oyster had built up over the last seven years under former owners Denis McDermott and Hank Tomashevski .  Originally from Richmond, Virginia, Robby developed his culinary skills by attending the renowned Culinary Institute of America, as well as receiving expert tutelage under celebrated chef Patrick O’Connell during his time at the five-star, Inn at Little Washington. During his time at the Inn he began a relationship with local farmers, enhancing his dishes by using the absolute freshest ingredients.

Farm-to-Table Cooking

Working closely with local food producers, Chef Robby became an advocate for sustainable fishing and farming, and for using those ingredients, the freshest, therefore most nutritious and tastiest in his kitchen. In 2008 his move to the North Fork, Long Island’s wine and farm country, gave him the opportunity to mesh his love for farm-to-table cooking with Eastern Long Island’s unique abundance of locally produced ingredients. Home to the world renowned and locally grown Long Island Duck, artisanal goat cheeses, organic vegetable and chicken farms, Peconic Bay Oysters and scallops and one of the finest most productive fisheries in the world, placed him in the perfect place to obtain the freshest ingredients needed for his craft.

The Frisky Oyster menu changes depending what is available on the local market and my guests who eat at the Frisky are never disappointed. ‘Oysters Friskafella’ are a much recommended favorite (alas, not for me as although I might like them, they don’t like me!). For information on opening hours scroll to the bottom of the page or click here for a printable menu. For readers not familiar with the area or the location of the restaurant in Greenport, please visit the Home page of my website www.shorecrestbedandbreakfast.com and click on the area attractions tab in the navigation bar. There you will find maps for all local restaurants, including the Frisky Oyster as well as local wineries, vineyards and other places of interest. I look forward to hearing from you if you have any comments on my articles and to sharing more information on things to do and places to go on the North Fork. Meanwhile, enjoy your next meal at the Frisky, but save room for breakfast! I hope to welcome you the Shorecrest soon!

• It is suggested to make reservations ahead of time.
• Hours: Sun, Wed, Thu, 5pm – 10pm; Fri, Sat, 5pm – 11pm
• Accepted Payments: Cash, Visa, American Express, MasterCard, Personal Check,
• Food Options: Natural, Organic, Gluten-Free, Vegetarian, Vegan
• Services: Eat-in, Take-Out, Phone Orders, Catering
• Menu: Available in PDF’s here.
• Specialty Dishes: Local meats, produce, and seafood.
• Free Parking
• Private Events Catering
• Neat Dress suggested