Farmer And The FishPosted by Stacy
Friday night in Purdy’s, New York at the new restaurant, Farmer and the Fish and the diners were stacked three deep at the bar. Welcome to the new party in town. The fireplace was roaring and the drinks were flowing.
Although from the outside it looks the same as it did when it was The Box Tree, Purdy’s Homestead, and John Michael’s the inside has been completely renovated.
Almost all the interior walls have been taken down to create a large, apparently square open space, with the massive stone chimney at its center. The former trio of fireplaces remains, each serving a different section of the restaurant. A new zinc bar runs the length of the outside wall at the right of the entry and a few leather upholstered seats face the bar fireplace.
To the left of the entry, a long banquette hugs the outside wall. A few dozen marble-topped tables fill the remainder of the open area.
The new restaurateur, Edward Taylor, is a 10-year resident of North Salem, founder of Down East Seafood, supplier of fresh seafood to major restaurants and caterers in the tri-state area, and owner of a fish market/restaurant on New York’s Bleeker Street, known appropriately as “Fish.”
Taylor also plans to restore a former purpose to the land he’s leasing from the North Salem Land Trust—farming. He’ll grow vegetables on four of the 22 acres and use them to both supply the restaurant and a market that will eventually be added to the property.
Taylor wants his new restaurant to be fun. “I don’t expect to make a lot of money but I want people to enjoy it,” he said. By the looks of things last night, I think he might be underestimating himself.
We started off with Spinney Creek Steamer in White Wine and Old Bay. Served with Garlic Bread seem to be a table favorite.
I was urged by my friends that have dined here several times already to order the Seared Scallop Salad. This salad was more than just delicious, served with crispy bacon and a sunny side up egg, it is sure to become the Purdy’s Famer and the Fish signature dish.
I chose the Gulf Big Eye Tuna . It was encrusted with pepper and served with bok choy and Vidalia Onion rings, which of course everyone at the table wanted .
The menu features dishes like wild striped bass, lobster rolls, tuna burgers, fish & chips as well as grass-fed beef offerings and a nice raw bar selection. The preparations are simple with some interesting little twists.
My husband ordered the Halibut with Risotto, which was the special of the evening.
He obviously liked it.
The menu also features local fish—think Rhode Island and Long Island—like black sea bass and wild striped bass, lobster rolls, tuna burgers, a raw bar and soft shell crabs when they’re in season. Diners can expect Chef Michael Kaphan to feature simple preparation from the grill and non-seafood options like the 160z Rib Eye Steak which is California grassfed and Amish Free Range Chicken.
Hours for Purdy’s Farmer & The Fish will be 6:30 p.m. – 10:30/11 p.m. seven nights a week, eventuall expanding to include coffee and bakery morning hours and weekend brunch.
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