~ Southold General in Einstein Square, Southold ~Southold Social also on the Main Road in Southold ~
BY DANNY McCARTHY
Charlie Chaplin’s “Smile” can-be-equated w/ this businessman whose surname is SMILLIE. You see everyone, JUSTIN SMILLIE is a New York City pizza parlor who happens to be branching-out along w/ SOUTHOLD GENERAL located on the Main Road in Southold in EINSTEIN SQUARE. He will have a pop-up pizza at SOUTHOLD GENERAL made in JUSTIN SMILLIE’s traveling wood-fired-oven. Cacio o Pepe pie w/ fresh mozzarella, caciovallo, labnch and black pepper is ONE selection. There’s Jimmy Nardello Peppers w/ lioni mozzarella, mint {-(&)-} pepitas. PLUS there is a Green Zebra Tomatoes pie w/ labnch, kourellas, feta {-(&)-} garlic oil. Prices range “between $22 and $27.” SOUTHOLD GENERAL will be operating SMILLIE PIZZA “Thursday through Sunday starting at 3:30 ?pm” ~ serving til 9 pm. NO RESERVATIONS ARE REQUIRED ~ FIRST-COME FIRST-SERVE. THERE IS A PICK-UP OPTION. EAT-OUT or EAT-IN SOUTHOLD GENERAL. JUSTIN SMILLIE “added a ghost kitchen specializing in delivering pizza to the back of Noho restaurant il Buco Alimentari & Vineria earning a three-star-review from The New York Times. There is a burning oven outside at SOUTHOLD GENERAL… “where guests can enjoy a {unique-self-pour-wine-experience} {in-partnership} w/ local vineyards every two weeks.” SOUTHOLD GENERAL “offers a curated selection of everything from local wine and beer to breakfast and lunch to local produce, coffee and gelato. “The General, as locals call it, has become a foodie staple in the North Fork community.” SOUTHOLD GENERAL “also offers {a-curated-selection} of everything from local beer and wine and beer. …” SOUTHOLD GENERAL opened in 2021. The point about being “aa foodie staple in the North Fork community {can also} be said about {CHEF FRANCOIS PAYARD’s}{SOUTHOLD SOCIAL}.” ~ DAN's PAPERS dated October 6, 2023 page 65 carried information on this BY JOE MOLLICA.
Aha! MORE NEWS~
SLOW FIRES types of PIZZA{s}
“Margherita, tomato, fresh mozzarella + basil $24
‘Cacio e pepe’, fresh mozzarella, caciocavallo, labneh + black pepper $25
Green zebra tomatoes, labneh, Kurellas feta + garlic oil $24
Smokey mushrooms, gouda, mozzarella + sweet onions $26
Local little neck clams, mozzarella, Calabrian chili + breadcrumbs $28
Caponata, Roasted Eggplant, sweet peppers, anchovy, mozzarella $25
领英推荐
Ezzo’s pepperoni, crushed tomato, mozzarella, provolone + wild garlic $26
Thursday – Sunday
3-9pm
Serving Wine by the Glass & Bottle
Gelato Available”
No Reason To Be Anti-Social ! Southold Social Is A-Happening
By Danny McCarthy
A press release was referred to in a recent The Suffolk Times northforker column that I have re-assembled. Former Southold General pastry chef Francois Payard opened the former Caci North Fork building in Southold a new bistro at the site named Southold Social in collaboration with Adam Lovett, the owner/operator of A Lure in Southold and A Mano in Mattituck. The restaurant space, which has been vacant since Caci closed abruptly in 2018, has been recently renovated. Southold General, which is also affiliated with North Fork Table & Inn, used the building for holiday orders. The announcement says the new bistro will use local ingredients and embrace the North Fork’s maritime culture and its status as a wine region. The menu will feature housemade pasta (cavatelli with veal ragu), locally sourced meats (brine-cured pork chop, burger au poivre) and seafood (Montauk black sea bass, lobster roll with piment d’espelette, crudo), according to the press release. The beverage program will include local and Old-World wines and will be overseen by Francois Latapie of Little Frog in New York City. The new restaurant will have four dining spaces, according to the press release: a classic dining room; a bar area; a tented outdoor patio and a top floor 38-seat private dining space. They also announced plans to unveil a fire pit in the outdoor patio area. Payard is a third-generation chef who launched his career at the Michelin-starred La Tour d’Argent in Paris before moving to New York where he worked at Le Bernardin and Restaurant Daniel. He later opened Fran?ois Payard Patisserie & Bistro. He has won numerous other awards, such as the “Ordre du Mérite Agricole” by the French Government, the Dom Perignon Award of Excellence as well as “Pastry Chef of the Year” by Bon Appétit, according to the press release.