A review by Sue Giustino – Photos by Lorraine Salvato
At the end of the North Fork- a bit past Greenport and just before the Orient Point Ferry is Duryea’s Orient Point Restaurant. The view is stunning as one meanders passed the restaurant along the marina-side boardwalk. Beyond the docked boats is the beautiful waters of the Long Island and Block Island Sounds, yet just before you reach the water, perched on a white sand beach is Duryea’s Beach Club. Adorned with natural burlap style sails, beached wooden chairs and loungers, all dressed with lovely blue and beige themed cushions-it feels as if you’ve been transported to an elegant seaside resort somewhere in the Mediterranean. Whether you’re sitting on loungers, in the sand box area, or on chairs at the water’s edge under macrame umbrellas, the location is perfect for relaxing while enjoying a glass of wine and casual seaside dining. This hidden gem is available right on the north fork- a perfect complement to their Duryea’s Montauk restaurant on the pier extending into Fort Pond Bay at the end of Long Island’s South Fork.
After being escorted to our seats and greeted by our waiter Giaimo, the manager Ryan stopped by with a lovely bottle of Duryea’s Private Label Rose, and to let us know the dishes we would be tasting for our visit. Everything sounded amazing and we were excited to begin our dining adventure.
Starting with the Mediterranean Spreads served with grilled flat bread, a blend of Greek olives with lupin beans, and a flavourous dish of roasted peppers, capers, onions and walnuts was the perfect choice for enjoying on a warm afternoon with the light, dry rose. 
The tasty Muhammara [Middle Eastern walnut and roasted red pepper dip- savory, sweet, slightly smoky, with just a bit of spicy], Green Tahini, and Hummus spreads were delightfully enhanced when paired with the olives, peppers and bread.
A colorful platter of melon chunks dressed with Greek feta, dill, mint, red onion and cucumber arrived next. Surprisingly, the Greek Watermelon Salad was made with watermelon, honeydew and cantaloupe melons. The trio of colors and flavors tossed with the zest of the other ingredients and a bit of lime juice was creative and delicious. Both of these starters were plentiful- wonderful sharing dishes for four to six people.
Our friendly attentive staff took care of our dining needs with timely wine and/or water replenishment, clear descriptions of the dishes and accompanying sauces, and by keeping our table clean and set between courses with the eco-friendly tableware. After requesting time to enjoy our surroundings before indulging further, we got lost in the serenity of it all: peaceful lull of water lapping on the bulkheads, boats and ferries arriving and departing nearby, and the mouthwatering aromas drifting on the breeze from their open-air beach char grill.
Continuing with our meal a tray of Duryea’s Lobster Sliders arrived, constructed on soft slider rolls and stacked with 100% fresh lobster meat and if desired, sides of lemon and butter. The lobster practically melts in your mouth- so delectably fresh with nothing masking the gentle lobster flavor.
From the grill, where the chefs were preparing an array of marinated Asado Brochettes [grilled skewers of meat, fish, and vegetables] we were presented with the gorgeous ASADO Platter. The key to asado is cooking over low, indirect heat, often with wood embers, for extended periods, ensuring the meat becomes incredibly tender and infused with a smoky flavor- which from our experience it apparently works. Our visually and aromatically delightful platter had 3 skewers of each brochette available: Octopus, Calamari, Shrimp, Lemon Pepper Chicken, Skirt Steak, Grilled Lamb Chops, Corn on the Cob, and Tomato, Watermelon and Feta. Each was perfectly charred and tender, with unbelievable flavors that can be amplified with a variety of dipping sauces. The Yogurt Dill is perfect for the meats, the Spicy Harissa is recommended for the seafood, while a gentle Aioli is a good option for each of them. It’s really hard to say which was our favorite as everyone has a type of meat or fish they prefer, but they were all outstanding. Each brochette is also available in pairs of two, and although not included in the platter, a grilled ½ lobster on the half shell is another choice.
From our visit to Orient Point, and having also enjoyed Duryea’s Montauk and another of their restraurants-LuLu Kitchen and Bar in Sag Harbor {26 Main Street, Sag Harbor}, it’s apparent that Executive Chef, Philippe Corbet is proficient in creating visually stunning and enticing culinary creations. Each location offers unique dining options and outstanding food with impressive attention to details.
Duryea’s Montauk {5 Tuthill Road-Montauk}, Duryea’s Orient Point and Beach Club {40200 Main Rd, Orient} are wonderful choices for waterside dining. Friends and families gather at these casually elegant venues to enjoy shared food and drink experiences with fresh seafood and delicate wines paired with scenic seaside ambiance and good hospitality.
Duryea’s Orient Point is open daily 12pm- 9pm- except Tuesday. Taking advantage of the natural lighting, the Beach Club is open Friday- Sunday – 12pm-8pm. They have a DJ on Saturday and Sunday, often with additional entertainment like drums or a magician to accompany and enhance the DJ experience. For additional information and reservations, go to https://duryeas.com/