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Bison burgers & steaks are the draw at this circa-1896 tavern with a vintage mahogany & marble bar.
Hours
| Sunday | 11:30 AM–9 PM |
| Monday | 11:30 AM–9 PM |
| Tuesday | 11:30 AM–9 PM |
| Wednesday | 11:30 AM–9 PM |
| Thursday | 11:30 AM–9 PM |
| Friday | 11:30 AM–10 PM |
| Saturday | 11:30 AM–10 PM |
Address and Contact Information
Address: 17 E Main St, Riverhead, NY 11901
Phone: (631) 208-3151
Website: http://www.tweedsrestaurantriverhead.com/
Menu Photos
Photo Gallery
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Reviews
Audrey
Thank you news 12 for showcasing this great establishment. We totally loved our dining experience. The oysters were huge! Service was great. We got to speak to the owner. The food was top rate. Highly recommend. We thoroughly enjoyed our visit to Tweeds
… moreSamantha Walt
We love Tweeds! We come whenever we are in town. The Thai Chili Calamari is to die for! We also really love the Chili, it comes with Guac, Sour Cream, and tomatoes that they grow. So fresh!
… moreMaddi Stone
A must go to …. I had the Lobster Ravioli and it was the best I ever had!! They are famous for their Bison Burgers and Steaks, but I don’t eat meat. The rest of my party loved them though!!
… moreMa. Rozela Espina
Omg I can’t even explain how good everything was! It’s the best ribeye and filet mignon me and my husband have ever had! Wow!
… moreCesar Torres
This review is directed more toward the ownership group than anything else, because what happened during our visit is something I have honestly never experienced at a restaurant before.
I ordered the Prime Rib, but what arrived at the table was clearly a ribeye steak. These are two very different cuts of meat and they are prepared completely differently. Prime rib is a large roast that is slow roasted for hours and then sliced to order, while a ribeye is an individual steak cut and cooked per order.
I politely pointed this out to our waitress and told her, “This is a ribeye, not a prime rib.” She apologized and took the plate back to the kitchen to confirm with the chef.
A few minutes later she returned with the same plate and told me the chef confirmed it was prime rib because “their ribeyes are bone-in.” That explanation alone raised concern, because determining the difference between prime rib and ribeye based on the presence of a bone completely misses the fundamental difference between the two cuts and how they are prepared.
I explained to her that if the kitchen is looking at a raw cut of meat to determine whether it is prime rib or ribeye, the test has already been failed. Prime rib is not cooked from a raw steak to order—it is a roast that is prepared ahead of time and carved when ordered.
A few minutes later she returned again saying the chef told her they make their prime rib “German style.” At that point it was clear the kitchen was doubling down rather than simply acknowledging the mistake.
I told her to just leave the ribeye because I was done trying to explain the difference to a restaurant that should absolutely know it already.
On top of that, the service situation was clearly strained. The waitress appeared to be the only server covering more than a dozen tables, which is unfair to both her and the customers. At one point another table requested to speak to a manager about the service and were told there was no manager on duty.
I actually felt bad for the waitress because she was doing the best she could in a situation where the restaurant clearly did not set her up to succeed.
But the bigger issue here is operational. If the person running the kitchen cannot distinguish between prime rib and ribeye, and there is no manager present to address customer concerns, ownership has a serious problem on their hands.
Riverhead has many great restaurants that take pride in hospitality and food knowledge. Unfortunately, that was not the experience we had here.
I hope ownership sees this review and takes it constructively, because the problems we experienced are correctable—but they start with proper kitchen leadership and management presence.
… moreI ordered the Prime Rib, but what arrived at the table was clearly a ribeye steak. These are two very different cuts of meat and they are prepared completely differently. Prime rib is a large roast that is slow roasted for hours and then sliced to order, while a ribeye is an individual steak cut and cooked per order.
I politely pointed this out to our waitress and told her, “This is a ribeye, not a prime rib.” She apologized and took the plate back to the kitchen to confirm with the chef.
A few minutes later she returned with the same plate and told me the chef confirmed it was prime rib because “their ribeyes are bone-in.” That explanation alone raised concern, because determining the difference between prime rib and ribeye based on the presence of a bone completely misses the fundamental difference between the two cuts and how they are prepared.
I explained to her that if the kitchen is looking at a raw cut of meat to determine whether it is prime rib or ribeye, the test has already been failed. Prime rib is not cooked from a raw steak to order—it is a roast that is prepared ahead of time and carved when ordered.
A few minutes later she returned again saying the chef told her they make their prime rib “German style.” At that point it was clear the kitchen was doubling down rather than simply acknowledging the mistake.
I told her to just leave the ribeye because I was done trying to explain the difference to a restaurant that should absolutely know it already.
On top of that, the service situation was clearly strained. The waitress appeared to be the only server covering more than a dozen tables, which is unfair to both her and the customers. At one point another table requested to speak to a manager about the service and were told there was no manager on duty.
I actually felt bad for the waitress because she was doing the best she could in a situation where the restaurant clearly did not set her up to succeed.
But the bigger issue here is operational. If the person running the kitchen cannot distinguish between prime rib and ribeye, and there is no manager present to address customer concerns, ownership has a serious problem on their hands.
Riverhead has many great restaurants that take pride in hospitality and food knowledge. Unfortunately, that was not the experience we had here.
I hope ownership sees this review and takes it constructively, because the problems we experienced are correctable—but they start with proper kitchen leadership and management presence.
Cliff
I had seen a special on News 12 about Tweed’s and I wanted to visit Tweed’s to see what it was about. We went there for lunch. We ordered the bison burger with American cheese. The lunch came with large potato wedges. The food portions were just right. Enough to fill you but not overstuff you. The wedges were really tasty and crisp. The burger was cooked well but the extra charge of $3 for a slice of cheese for each burger is pretty steep, definitely not worth $3. Skip the cheese. Personally, I am not sure if you gave me a bison burger or regular beef burger if I could taste the difference. The atmosphere is interesting. Lots of historical pictures and articles and of course the bison head. Unfortunately many of the items are mounted behind the tables, so it’s awkward to look over people while they are eating to see the items. Overall it’s a nice place to try out and good food. I would go there again if I was in the area.
… moreLinda Dickman
We were pleased to be welcomed, personally. Our waitress, Jamie, was exceptional, kind, funny, knowledgeable.
The food was excellent. Getting in through the back made it feel special. Meeting our host and hostess was a unique and marvelous experience.
… moreThe food was excellent. Getting in through the back made it feel special. Meeting our host and hostess was a unique and marvelous experience.
Alex Masciana
This landmark building is beautiful inside and out. There is a bar almost the length of the restaurant that has an ezcellent turn of the 20th century vibe with news articles and artifacts celebrating its political connections to presidents and leaders of both parties along with stuffed animals adorning the walls. The food was cooked fresh and the staff was professional, diligent and very courteous. The food took over an hour to arrive even though we were there for lunch and there were only 3 other tables with about 10 other customers there and the waitress kept apologizing for the delayed food because of new years prepping.
… moreAvery Lopez-Baines
Exceptional service!
On weekends seasonally since 2024, I volunteer at the Railroad Museum, and for my lunch break, I walk from the museum to eat downtown. This was my second Tweed’s visit, my first time was nearly a year ago.
As a history buff, I enjoyed the atmosphere then, and I really enjoyed it now, especially after the 1920s Star Confectionery closed down a few months ago. Seeing all the presidential memorabilia is really cool, the bison head puts into perspective just how massive those amazing creatures are, and as someone with Cuban heritage, I like the Cuban license plate. It’s absolutely incredible this place has been here since the 1890s!!! What an institution
Both times I’ve eaten here, I’ve gotten the $18 bison burger cooked medium with steak fries and a Shirley Temple for lunch. The meat is so juicy, and the fries are perfectly crisp. It continues to blow my mind that there’s a bison farm just outside downtown!
My waitress went above and beyond, and said my meal was on the house! I WAS NOT EXPECTING THAT! That made my day! Kudos to the staff, they’re super friendly and welcoming.
Highly recommend this awesome eatery if you’re visiting downtown….maybe visit the Railroad Museum too while you’re at it when we’re open on weekends between April and December 😉
… moreOn weekends seasonally since 2024, I volunteer at the Railroad Museum, and for my lunch break, I walk from the museum to eat downtown. This was my second Tweed’s visit, my first time was nearly a year ago.
As a history buff, I enjoyed the atmosphere then, and I really enjoyed it now, especially after the 1920s Star Confectionery closed down a few months ago. Seeing all the presidential memorabilia is really cool, the bison head puts into perspective just how massive those amazing creatures are, and as someone with Cuban heritage, I like the Cuban license plate. It’s absolutely incredible this place has been here since the 1890s!!! What an institution
Both times I’ve eaten here, I’ve gotten the $18 bison burger cooked medium with steak fries and a Shirley Temple for lunch. The meat is so juicy, and the fries are perfectly crisp. It continues to blow my mind that there’s a bison farm just outside downtown!
My waitress went above and beyond, and said my meal was on the house! I WAS NOT EXPECTING THAT! That made my day! Kudos to the staff, they’re super friendly and welcoming.
Highly recommend this awesome eatery if you’re visiting downtown….maybe visit the Railroad Museum too while you’re at it when we’re open on weekends between April and December 😉
MotorMike M
Once again Tweeds was a fantastic experience. This time I tried the Bison hangar steak and it certainly did not disappoint! As tender as a filet and that great bison flavor! Always a treat and the atmosphere is amazing.
… more