After hitting several North Fork wineries on a rainy Sunday morning, Jay and I needed some fortification before hitting several more. Being by the ocean, we knew we wanted to eat seafood, so we decided to try out a newish small plates seafood-oriented restaurant called Noah’s in Greenport.
I hadn’t eaten at En Japanese Brasserie in several years, during a New York Restaurant Week where all I remember is that we were served tastes in a Bento box and we saw Zac Posen. This time around, Jay had just eaten at En the week before and raved about the yumminess of the food, saying we needed to go back – and soon!
From the outside, the place wasn’t much to look at – and from the inside, it wasn’t either. J’s was more like a dive bar with food than a restaurant, with many diners eating at the U-shaped bar that dominates most of J’s interior and a few at tables scattered near the windows. The clientele appeared to be mainly locals sharing gossip about other locals (and easily identified by ordering non-seafood dishes like chicken salad) and a smattering of tourists ordering many, many plates of shellfish in all its forms.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
