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Address and Contact Information
Address: 650 1st St, New Suffolk, NY 11956
Phone: (631) 734-8474
Website: http://www.minnowrestaurant.com/
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Home | Minnow At The Galley Ho | Local Line-Caught Organic | 650 …
Location. Location: 650 1st Street. New Suffolk, NY, 11956. Mail. Email Address: [email protected] · [email protected] · Phone. Phone Number …
Minnow at the Galley Ho (@minnowatthegalleyho) – Instagram
Located on the New Suffolk waterfront in the historic site once home to the Galley Ho, the restaurant blends environmental responsibility with a strong sense of …
Minnow at The Galley Ho | New Suffolk NY – Facebook
We developed a pretty serious wine list this season, while maintaining our commitment to organic, biodynamic and natural wines OPEN TODAY FOR LUNCH AND DINNER.
Reviews
Big Papa
Perfect location, atmosphere and outstanding food. Sevice very friendly and comfortable. A bit pricey but wirth it. Drinks also creative and delicious. Must go to spot if visiting the North Fork
… moreAlan S
Wonderful place to eat off the beaten path. The food was delicious. And the server was friendly and helpful when deciding what to order. He recommended the proper portions for sharing instead of maximizing the bill and his tip. The water views were spectacular. And the atmosphere was relaxed. I would certainly going there again.
… moreAshling Feola
What a Long Island gem! Dinner was amazing with local, sustainably caught fresh fish. Everything that Chef Anna prepared was beyond incredible. The thought and care that went into each dish was translated into each bite. The atmosphere here is exactly what you would want dining al fresco. The back deck hosts a beautiful view of the Peconic Bay that does not disappoint. Rosalia the bar manager made an incredible spicy tamarind margarita that is a must. Our server Sophia was knowledgeable about the menu options and all the different varieties of fish and their preparation. Honestly, I cannot say enough about the food, ambiance, and service. This will be a restaurant to frequent all summer long!
… morechase smith
In town from Palm Beach and was looking for a beautiful water front restaurant. Minnow was exactly what I was looking for. Everything from the atmosphere to the service was on par! The chef personally brought out our delicious food and explained the dish for us. Sitting right on the water we enjoyed a beautiful breeze and amazing live music with a server who was very nice and attentive but not bothersome. 10/10 would recommend for anyone looking for the perfect meal!
… moreMichele Stokes
We called 30 minutes before 5pm on a Saturday and Jules got our party of 6 in not long after. She was enthusiastic and funny which made out experience even better! From the lobster, to the oysters, ceviche, & grilled carrots everything was perfect! Only complaint was the $6 can of coke will def be back tho!
… moreDerrick Miller
Incredible experience! Wonderful view of the water and a really cool vibe to the restaurant. We shared the special grilled salmon which was delicious and the roasted potatoes were some of the best I have ever had. Definitely give Minnow a try when you’re on the North Fork. We came over from the beach, parking was super easy and the kids menu has a smaller portion of the chicken Milanese Thant my kids LOVED and it came with ice cream from a local creamery.
Strongly recommend!
… moreStrongly recommend!
Gwendolen Groocock
Gorgeous waterfront setting, tasteful yet casual vibe, very good food, not great service, expensive.
This place, the old Galley Ho in New Suffolk, just opened as Minnow. It’s ambitious, in serving all organic/sustainably caught veg and seafood, but it’s not up to speed and has some issues.
Our server was pleasant and eager, but clueless. We (2 people) waited 35 minutes to be asked if we wanted a drink, and 20 more for the drink to come. The Grey Goose on the rocks with olives had 3 teensy olives loose at the bottom of the glass. We had to tell our server we were ready to order. Our apps did not come out together. Mains did. The menu says “we are a small kitchen trying to do big things. In lieu of coursing, our dishes are made to share, and served as ready.” If the portions were indeed sharing size, that might be fine, but overall, it’s just awkward when one person has their food and the other does not.
Sat with empty drinks until we grabbed the waiter again. This place serves all organic veggies/sustainably caught seafood, and everything was clearly very fresh. It’s a concept we want to support. The black bass ceviche was good, although a more assertive marinade would be nice; it didn’t taste very citrusy. It was a bowl of lightly marinated fish chunks with a small amount of cilantro and onion. We added a few big squeezes of lemon. My clams on the half-shell were tiny; I think they should use larger little necks/top necks so we actually get a decent mouthful. The clams were not very sweet, so I can tell they came from the bay, perhaps even from somewhere to the west. Clams from our local inlets are sweeter.
Mains were (put in front of the wrong persons) deep-fried tilefish almandine batons and fluke oreganata with a “petit salad” that turned out to be sautéed Swiss chard. The buerre blanc sauce on the fluke was a little too subtle and I really couldn’t detect oregano. Swiss chard can be tough, so if they’re sourcing local organic, they might want to specify young leaves for their greens. I’m fine with older greens as I understand their nature, but the average person might have an issue. I would not have chosen this if I had known the “salad” was cooked chard. I supposed I could have asked, but I assumed the word “salad” was being used in the usual sense.
Overall, the food could use more impact, flavor and color. Some more fresh veggies, brighter sauces, some colorful garnish, etc. The foundations of the dishes are very good, though.
I was not a fan of the glassware and cutlery. I get that the vibe is “seafood shack,” but the glassware is a thick, flared, faceted tumbler, and drinking a blood-orange martini on the rocks from such a clunky glass was underwhelming. The cutlery is mismatched stainless steel, and I get the aesthetic, but it’s that really thin, pressed stuff that’s kind of rough on the edges and not very pleasant to hold.
The price point here is $$$, and for that reason, I think they need to offer more complex, technically excellent food, use better glass and tableware, serve courses together properly, and train the staff. I do love the intention, and I hope they improve. I hate seeing people with a great concept go under. The location cannot be beat on a nice day; get a table on the deck. I would go again if I saw a new thing on the menu that particularly appealed, but not during a busy time. The talk around town is that people have high hopes for that location as it’s so well-loved, and really, really want a place that is casual yet upscale, with good quality food and decent portions, high-ish prices okay but $19 a drink and $40 for a small bit of fish is not going to cut it. They need a regular clientele if they want to survive, because New Suffolk is not a large, walking village with an endless supply of hungry tourists. People around here have money, especially retirees, and they want a local place to get a nice dinner. This place will be fine in season, but winter will be a challenge. I suggest they be Minnow in the summer, and just way more Galley Ho the rest of the year.
… moreThis place, the old Galley Ho in New Suffolk, just opened as Minnow. It’s ambitious, in serving all organic/sustainably caught veg and seafood, but it’s not up to speed and has some issues.
Our server was pleasant and eager, but clueless. We (2 people) waited 35 minutes to be asked if we wanted a drink, and 20 more for the drink to come. The Grey Goose on the rocks with olives had 3 teensy olives loose at the bottom of the glass. We had to tell our server we were ready to order. Our apps did not come out together. Mains did. The menu says “we are a small kitchen trying to do big things. In lieu of coursing, our dishes are made to share, and served as ready.” If the portions were indeed sharing size, that might be fine, but overall, it’s just awkward when one person has their food and the other does not.
Sat with empty drinks until we grabbed the waiter again. This place serves all organic veggies/sustainably caught seafood, and everything was clearly very fresh. It’s a concept we want to support. The black bass ceviche was good, although a more assertive marinade would be nice; it didn’t taste very citrusy. It was a bowl of lightly marinated fish chunks with a small amount of cilantro and onion. We added a few big squeezes of lemon. My clams on the half-shell were tiny; I think they should use larger little necks/top necks so we actually get a decent mouthful. The clams were not very sweet, so I can tell they came from the bay, perhaps even from somewhere to the west. Clams from our local inlets are sweeter.
Mains were (put in front of the wrong persons) deep-fried tilefish almandine batons and fluke oreganata with a “petit salad” that turned out to be sautéed Swiss chard. The buerre blanc sauce on the fluke was a little too subtle and I really couldn’t detect oregano. Swiss chard can be tough, so if they’re sourcing local organic, they might want to specify young leaves for their greens. I’m fine with older greens as I understand their nature, but the average person might have an issue. I would not have chosen this if I had known the “salad” was cooked chard. I supposed I could have asked, but I assumed the word “salad” was being used in the usual sense.
Overall, the food could use more impact, flavor and color. Some more fresh veggies, brighter sauces, some colorful garnish, etc. The foundations of the dishes are very good, though.
I was not a fan of the glassware and cutlery. I get that the vibe is “seafood shack,” but the glassware is a thick, flared, faceted tumbler, and drinking a blood-orange martini on the rocks from such a clunky glass was underwhelming. The cutlery is mismatched stainless steel, and I get the aesthetic, but it’s that really thin, pressed stuff that’s kind of rough on the edges and not very pleasant to hold.
The price point here is $$$, and for that reason, I think they need to offer more complex, technically excellent food, use better glass and tableware, serve courses together properly, and train the staff. I do love the intention, and I hope they improve. I hate seeing people with a great concept go under. The location cannot be beat on a nice day; get a table on the deck. I would go again if I saw a new thing on the menu that particularly appealed, but not during a busy time. The talk around town is that people have high hopes for that location as it’s so well-loved, and really, really want a place that is casual yet upscale, with good quality food and decent portions, high-ish prices okay but $19 a drink and $40 for a small bit of fish is not going to cut it. They need a regular clientele if they want to survive, because New Suffolk is not a large, walking village with an endless supply of hungry tourists. People around here have money, especially retirees, and they want a local place to get a nice dinner. This place will be fine in season, but winter will be a challenge. I suggest they be Minnow in the summer, and just way more Galley Ho the rest of the year.
Melissa Molomo
Came here yesterday with my husband and I have to say this restaurant is going to do great things. The food and drinks were really delicious and unique. We had the Rhubarb Lime Spritz, Kombucha, Organic Strawberry Basil Margarita, Organic Mushroom Bruschetta, Chicken Milanese & Blackfish Almondine. You cannot go wrong with any of these! The Blackfish Almondine was our favorite dish along with the Rhubarb Lime Spritz. The manager Jon was very accommodating. The restaurant overall was super clean, bathrooms were spotless, the atmosphere was peaceful and music was lovely. We will definitely be back here in the near future.
… moreCW
The waiter and the manager were very friendly, and I love that they were supporting sustainable fishing. However, my bread was moldy. Even though they did not charge anything involving bread and gave us free dessert, the dinner was around 160 dollars for two people. Moldy bread should not appear in any restaurant, especially when it’s this expensive. This made me question their food safety:it could simply be the negligence from the kitchen, but I assume it takes more than a week for bread to get moldy. Also my risotto was undercooked for the rice still had a firm center that’s hard to bite into.
… moreMariana Villarreal
I had an amazing dinner pasta with crudo is amazing! cocktails are very creative and good
Amazing place and setting. the oyster insanly fresh! Live music gives and extra fun ambiance. Totally worth it
… moreAmazing place and setting. the oyster insanly fresh! Live music gives and extra fun ambiance. Totally worth it