Welcome Strongs Marine – our new neighbors

Posted on October 6, 2016 by admin

Our new neighbors, the Strongs, (Strongs Marine) cozied up to the bar for a bite and a quiet chat. Jeff, Re and Jeff’s mom, Dottie, shared some memories of the Old Mill. Old Mill Inn Mattituck Pub

Dottie recalled the former owners, the Holmes …and in particular their elegant barman, James. James was apparently quite tall and on those evenings when he sported a top hat he had a strategic way of moving through the bar to keep his hat from being toppled by the beams overhead.

A few other of our guests joined us at the bar and, with our cell phones tilted upward, we all searched for familiar names engraved on those beams

SMOKE

Yep, that nostalgic smell is back: it’s the wood burning fireplace… and a fire will be lit all this month.

So pull up a chair and grab a pint and stare into the flames.

Better yet: gaze mightily at the play of firelight on the face of someone you love!

Excerpt from our October Email Newsletter.

We ♥ Alexandria!

Posted on August 22, 2016 by admin

In case you haven’t met her yet, allow us to introduce you to Alexandria Lopez, our General Manager. Old Mill Inn Alexandria

Long Island native and seasoned veteran of the hospitality business, Alexandria is committed to providing you the highest level of service coupled with an opportunity to unwind on the water.

This woman has wings on her feet, materializing one second in the dining room, the next in the garden, at the host stand, behind the fryer. Now wait just a second… wasn’t she just behind the bar, shaking up the perfect margarita?

Alexandria is a hospitality athlete, able to balance the intensity of this business with unperturbed grace. She appears to carry the weight of Atlas effortlessly and, more amazingly, with calm.

Calm is the operative word here.

Two years ago, when she arrived at The Old Mill, she found the North Fork to be a revelation in peacefulness, and so she stayed. And we’re the better for it.

When not performing her dervish-like magic at The Old Mill – all with equanimity – Alex enjoys the complexity of a sour beer, and the restorative powers of yoga, particularly the extended child’s pose.

Namaste, y’all.

Restoration and stewardship – a few words from Bia

Posted on August 5, 2016 by admin

If you’ve ever sailed up the creek and seen the Old Mill coming into view — hanging tough, standing strong — its easy to imagine her way back when, early 1800’s …and what it might have felt like to be alive in those times.

That’s the value of having touchstones, of having elders and a history.

I liken The Old Mill to a grandmother, an old gal who’s seen it all …and then some. She’s rolled with the temperaments of nature, and the vagaries of history.

Presidential elections notwithstanding, she’s withstood nor’easters and hurricanes…. two centuries of them! And, even more impressively, she’s endured the daily ravages of tiny creatures who make these waters home.

This resilient lady garners respect. Think: she welcomed your parent’s parents, just like she welcomes you.

She. Has. Stories.

I’ve listened to her over the years and learned her strengths and her vulnerabilities. I like to say she needs a LOT of love.

Well…this Spring The Old Mill received a substantial dose of loving in the form marine restoration, and she’s good to go for a few more decades.

So bring on the storms, the lore, the ghosts …and the living!

Keep on hanging tough, Grandma. Keep on standing strong.

Young cooks take over the Old Mill Inn in Mattituck

Posted on July 7, 2016 by admin

After digging into the lobster roll, the tuna steak or the crab dip appetizer at the Old Mill Inn, you might ask to send your compliments to the chef. But, strangely, there isn’t one to thank.

For the first time in at least a dozen years, the restaurant has no head chef. There’s no sous chef either.

General manager Alexandria Lopez said she and co-owner Bia Lowe had trouble finding someone to fill the seasonal position, so they decided instead to hire four local students — including a Riverhead High School senior, a Mattituck native and two local culinary students — to serve as line cooks, giving them a paid gig and experience working and cooking in a restaurant kitchen.
And the students are thriving, said Ms. Lopez, who oversees them in the kitchen.

“They’re almost pros now,” she said. “So far, they’re exceeding my expectations. They take a lot of pride in what they’re doing and they constantly want to learn new things and get better and perfect the craft of cooking all the things we have on our menu.”

Ms. Lowe said the experience — which is unlike anything she’s done before at the restaurant — has been like “stepping off the lip of a cliff.”

“But there was a wonderful net there,” she said. “There’s a real sense of camaraderie and friendship and love. They’re proud of what they’re doing and they’re proud of each other.”

Ms. Lowe said it was important to find local students to teach, adding that the four line cooks — Ashley Becker, Jiar Pereyda, Sharrise Martin and Victoria Perez — have learned to expertly cook everything on a menu that ranges from classic fried fish options to more experimental items like Lobster Tater Tot Poutine and Penne à la Bia.

“Working with our manager, they’re [gaining] experience,” Ms. Lowe said. “And it’s certainly working out for us, because everyone’s really liking the food

.”
The four go to work last Friday. (Credit: Paul Squire)
For all four cooks, the work behind the grill at Old Mill Inn is their first professional restaurant experience.

“It’s pretty different, transitioning from Wendy’s to a traditional restaurant,” said Ms. Becker, a 20-year-old from Mount Sinai who studies baking at Suffolk County Community College. “It’s an amazing feeling, getting that rush, prepping the food and the fastness.”

Ms. Becker learned of the open position through a job fair at her school, and said she was inspired by Ms. Lopez, who, despite being only 24 years old herself, has already managed several restaurants.

“She’s an inspiration,” Ms. Becker said.

Mr. Pereyda, 20, of Holbrook is also a culinary student at Suffolk County Community College. “JP,” as he’s called in the kitchen, had job offers on the table from other restaurants, but decided to make his start at the Old Mill Inn.

“Something told me to stay here,” he said. “It’s a real exciting experience, especially in here. [Ms. Lopez] is always motivating us and encouraging us.”

Not all the line cooks aspire to be chefs. Ms. Martin — an 18-year-old Riverhead High School senior — said cooking has always been a part of her family in Flanders. She plans to study chemistry in college and said she’s enjoying her time at the Old Mill Inn simply because she loves to cook.

“I never really cooked seafood before, so it was kind of fun to do it,” she said. “The people are really friendly and I’m learning to do stuff that I haven’t done before.”
At 22, Ms. Perez is the oldest member of the line cook team. A Mattituck High School graduate, she said she wants to get into event planning. After seeing an ad for the opening in The Suffolk Times, Ms. Perez said she realized a spot in the kitchen at the Old Mill Inn could be a first step.

While she enjoys cooking, Ms. Perez said it’s the camaraderie among the young cooks that keeps each grueling shift fun.

“We all just kind of joke around with each other and keep things light,” she said.

As the dinner rush began Friday afternoon, the crew was hard at work. Ms. Becker prepped a batch of fries as Ms. Perez cleaned shrimp. Mr. Pereyda manned the grill and gathered supplies while Ms. Martin prepped a salad.

The crew would shift places throughout the night; each of them has trained to work every part of the kitchen, so they can adapt to the needs of the restaurant as customers stream in.

Still, despite the heat of the kitchen stoves, the crew was smiling.

“Every night at the Old Mill it’s them cooking,” Ms. Lopez said. “[It’s] the busiest part of the day and they’re executing it flawlessly.”

This article appeared in the northforker.com by by Paul Squire

Dining Done Right on the North Fork in Mattituck

Posted on July 1, 2016 by admin

Dine Right on the North Fork in Mattituck

GOOD EATS sponsored by old mill inn | JULY 1, 2016

What to eat and where to eat it at Old Mill Inn. image: david benthal photography

When it comes to summer on Long Island, finding a spot to dine al fresco—one with good vibes and gorgeous views—is the name of the game. The glistening sight of the Long Island sound is reason enough to come to Old Mill Inn on the North Fork. Add in a menu that emphasizes Long Island ingredients, all-day dining from noon-9pm, live music and the option to sit at the beach, on the deck or in the dining room or pub area and you’ve got more than enough reasons to become a regular. Pull up a seat, stool or boat and know you can’t go wrong with five food-and-drink pairings hand-picked by the customers.

Location: The Deck
Dish: Beet Greek Salad
Drink: Lieb Cellars Pinot Blanc

Keep it light with a Beet Greek Salad. image: david benthal photography

A hearty meal is nice, but come summer sometimes our comfort-food cravings diminish. After all, views like the one of Mattituck Inlet you get on The Deck at Old Mill Inn are enough to put us in a serene state of mind. When you’re in the mood for lighter fare, nosh on a Beet Greek Salad at a table with a brightly colored umbrella on the deck. This is no bland plate of greens, either. Raw beat, granny smith apples, red onion, oregano, feta cheese and red wine vinaigrette have the salad bursting with fresh flavors, and the addition of grilled chicken, shrimp, salmon or tuna ($7) will give you a satisfying protein fix. A fresh, crisp glass of white North Fork wine like Lieb Cellars Pinot Blac pairs perfectly with the lighter dish.

Location: The Dining Room
Dish: Southern Sweet Tea Chicken with your choice of sides like fresh local corn on the cob
Drink: Shinn Estate Vineyard Mojo

Have your favorite BBQ fare in a beautiful North Fork dining room. image: david benthal photography

Light wooden chairs and amazing views make The Dining Room at Old Mill Inn ideal for taking mom or indulging that special someone. The food is delectable, and the atmosphere is as unpretentious as the North Fork. Ask for your favorite backyard party meal, chicken with corn and veggies (and if it’s your cheat day, order that chicken fried). Straight forward but delicious, it goes wonderfully with a glass of neighboring Shinn Estate Vineyard’s Mojo that’ll help you wind down after a long day. Rumor has it red wine is just as good for you as an hour at the gym.

Location: The Beach
Dish: Long Island Clam Bake
Drink: Sodas in sippy cups for the kids; Bridge Lane Rosé for adults

It’s not summer without a clam bake. image: david benthal photography

On Sundays, light acoustic music plays at The Beach but other than that owner Bia Lowe likes to keep the area quiet, allowing the North Fork waters to provide the ultimate soundtrack. Whichever day you choose to enjoy some easy listening, put a nostalgic spin on things by ordering a clam bake for two. A dish made for sharing, the clam bake includes 12 littleneck clams, lobster tail, unpeeled shrimp, red potato, corn on the cob and Andouille sausage and will have you remembering beach days with Dad. Old Mill Inn is family-friendly, and that includes your dog, so give the pup a small taste of sausage, order some sodas in sippy cups for the little ones and get reintroduced to summer’s favorite vino: rosé. North Fork winery Bridge Lane’s is for the sipping.

Location: The Pub & The Beach for $3 Happy Hour
Dish: Oysters and clams
Drink: Local beer, wine or the cocktail of the week

Old Mill Inn’s Happy Hour boasts deals you thought you’d never see post-college: $3 beverages and $1 oysters and clams. image: david benthal photography

No, that’s not a typo. In the “things you didn’t think you’d ever see again after you graduated college” category, Old Mill Inn offers a $3 happy hour weekdays in The Pub or at The Beach. Sip local beer and wine from Crooked Ladder Ceiling and fellow Mattituck residents Eastern Front Brewery, Lieb Cellars and Bridge Lane. If you’re in a cocktail state of mind, opt for a Guava Margarita with chipotle sea salt on the rim as you eat the fish of the moment, oysters, or switch it up by ordering clams for $1. Yes, really, $1.

Location: The Pub
Dish: Fish and Chips
Drink: Murphy’s Irish Stout or Stone Delicious IPA (Low Gluten)

Old Mill Inn does pub food (and vibes) right. image: david benthal photography

Dining outside is quintessential summertime fun, but sometimes the elements just aren’t in your favor or, in the case of Old Mill Inn, the live music on a Friday night is just too good to pass up. Whatever your reason, pull up a stool at The Pub bar and order yourself some fish and chips. At Old Mill Inn, the classic pub dish comes complete with generous helpings of slaw and fries. Beer is the obvious drink pairing, and you’ll have plenty of options to choose from like Murphy’s Irish Stout or Stone Delicious IPA, which is low in gluten.

Hungry? Get in touch with the North Fork favorite at oldmillinmattituck.com or by calling 631-298-8080.

Old Mill Inn forgoes head chef for 2016, hires four local student cooks instead

Posted on June 30, 2016 by admin

The Old Mill Inn in Mattituck has new faces running its kitchen this season — and they’re probably a lot younger than you’re expecting.

Since the beginning of the summer season, four student cooks, ages 18-22, have been working in the kitchen at the restaurant in place of a head chef.
“At the beginning of the season, we were thinking of who to hire as a head chef and we thought, ‘why don’t we just…not? Why don’t we try something new?’” owner Bia Lowe said. “That’s when we came up with this idea.”

The students are getting the full chef experience, working in each station of the kitchen and learning how to prepare every meal on the restaurant’s menu. Though they come from a variety of culinary backgrounds, they work together as a team each night to create the dishes the Old Mill Inn is famous for.
“People have always said Old Mill Inn is a good place to go for your first bussing job,” owner Bia Lowe said. “This is a whole extra level to that. I’d like for this place to get a reputation for funneling young, local talent, for these kids to get a foot in the door.”

At the beginning of the season, Lowe contacted local schools, including high schools and Suffolk County Community College’s culinary school. She likes going through the schools, she says, because there is a fresh group each year.

Alexandria Lopez, manager at the restaurant, is the students’ guiding hand. She’s been in the restaurant business her entire working career, and knows what it takes to make it as a young person breaking into the industry.
“They come in, they set themselves up for the night prepping food and owning their stations,” Lopez explained. “And then they’re cooking from the minute they get in to the minute we close. They close, they clean up, they go home and then they come back and do it all again.”
Lopez joked that “if the kids could work 80 hours a week, they would.”
The restaurant has had nothing but good reviews from the few guests they’ve informed about their new kitchen staff.
“These students not jaded by the business, they don’t have bad habits,” Lopez said. “And best of all they’re good people, they’re good kids and they have great work ethic.”

Meet the staff

“I had just gotten into the restaurant industry recently as a busboy… I worked that job for three months and then they offered me this job, and I took it,” Jair Pereyda, 20, of Holbrook said. “It’s the best decision I’ve ever made.”
Pereyda is a student at the culinary school, which he says is an entirely different experience than working in a professional kitchen. “In school, they show you how to do something. Here, you do it because it has to get done.”
“It’s like trying to learn a new language, to me. School is like looking at the words of a song, the lyrics, whereas this is like having the conversation,” Pereyda said.
“I used to work at Wendy’s, and it’s a totally different experience in this kitchen. The level of communication we have — we work as a team,” said student Ashely Becker. “And learning from Alex is amazing, she’s the best boss I’ve ever gotten to have. She’s only 24 — I want to be that successful at that age.”
Becker, 20, of Mount Sinai, is training to be a pastry chef at Suffolk’s culinary school. She finds her experience at the Old Mill Inn priceless.“At school, I went right into baking. You choose one track and you don’t explore. Here, I’m learning the cooking side, which I’m surprised to say I really love as a baking student.”
Sharrise Martin, 18, is a Riverhead High School student who heard about the job opportunity through her teacher. She works salads, and also helps sauté and fry.
“Cooking is in my family,” she said, which is what drew her to the job. “My favorite dish is the Angry Mussels, which is mussels in a marinara and roasted red pepper sauce. It’s fun to cook and to eat.”
Although she’s enjoying the restaurant experience, Martin plans on studying chemistry after she graduates.
Victoria Perez, 22, is a lifelong Mattituck resident and Lopez’s “protégé.”
“I was never really a cook, and didn’t even know about this place,” Perez said. “I heard about the job in the newspaper and thought ‘why not?’”
Perez hopes to eventually be a wedding/event planner, something that she says learning to run a restaurant is helping her with. Lopez is sure to train her on the ins and outs of both the business and cooking side of life in a restaurant, something which Lopez says Perez is a natural at.
“She’s getting more involved in inventory, prep, setting the place up, making sure everything up to health codes,” Lopez explained. “The business aspect of it, cutting down costs, all that stuff.”
“You have to have a knowledge base in order to get into this sort of career,” Perez said. “You gotta start somewhere, and here I am.”

Victoria Perez, 22, is Lopez’s “protégé” and is learning the business side of running a restaurant in hopes that it will help her further her career as an event planner. Photo: Courtney Blasl.

Read Full Article Southold Local

Mattituck Strawberry Festival

Posted on June 16, 2016 by admin

CELEBRATE STRAWBERRY SEASON

This weekend, the Strawberry Festival is in full swing and we’re celebrating with house-made Strawberry and Peach Sangria

If you are out on the North Fork this weekend, visiting the Strawberry festival is most likely on your to-do list. Keep the fresh Strawberry feeling and come in for Lunch or Dinner.

Welcome to the 62nd Annual Mattituck Lions Club Strawberry Festival.

Presented by Bridgehampton National Bank

By the middle of June, the North Fork strawberry crop is reaching its peak and bursting with flavor. On Father’s Day weekend, the peak of the strawberry harvest, the Mattituck Lions Club brings the community together for a special weekend of fun and purpose. Whether you’re here year-round, are a seasonal resident or are drawn here by the Festival, you’re in for a wonderful time.

Dig into the strawberry shortcake, sample the strawberries dipped in chocolate, try the strawberries any way you like them. Head over to the rest tent to enjoy live music. Then find out what is available for sale from arts and craft vendors.

Cheer as the new Strawberry Queen is crowned. Experience the midway rides. Taste foods from around the world. The fun keeps going after the sun sets, so bring lawn chairs and enjoy the fireworks on Thursday, Friday and Saturday.
Much of the Festival fun is free, thanks to the efforts of our many volunteers. When you do spend, you help the Mattituck Lions advance their year-round community service efforts. Learn more about who benefits.

Father’s Day on the North Fork

Posted on June 16, 2016 by admin

Get Dad the gift he really wants. A bucket of beers of course.

Sunday 5 Bottles of Beer for $20
Your choice: Corona, Budweiser, Bud light, Coors light, Blue Moon
Plus, Live Music outside from 3 – 6pm

Welcome to Summer 2016!

Posted on May 24, 2016 by admin

We’re ready to take your reservations for our opening, Memorial Day Weekend.

It’s time to enjoy good food, drink and live music with friends on the Mattituck inlet.

May 14, 2016 (Mattituck, NY) – Old Mill Inn Mattituck, located at 5775 West Mill Rd. will re-open Memorial Day weekend, Thursday, May 26th. Owner, Bia Lowe is looking forward to reuniting with old friends and neighbors. “This will be an opportunity for our guests to see the-the improvements we’ve made to the building… and a chance for newcomers to discover this gem in their North Fork backyard.”

Serving from Noon to Nine

New restaurant hours introduce table service from noon to nine in the dining room and on the deck. This season launches picnic-table service on the newly enhanced “Old Mill Beach,” every day.

Music on the Inlet

Friday nights feature live music in the pub with local favorites, starting at 7 p.m. Who Are Those Guys are kicking off the season, May 27th!

Sundays on the Old Mill Beach will feature acoustic performances. Our first in the series is with Bryan Gallo, May 29th.

A New Expanded Menu

Memorial Day Weekend opens with a new menu. In addition to old favorites local clams, oysters, crab cakes and “angry mussels,” we’ll be offering a Seafood Bake and a Shrimp Boil, all with corn on the cob, potatoes and andouille sausage. We’ve tweaked our lobster roll with more lobster, lemon confit and a super soft toasted bun…the perfect pairing with cocktails on the deck.

We’ll be serving up two different steaks, a pan-roasted Pacific salmon, and a Southern sweet tea Organic Roast Chicken. As always The Old Mill features fresh farm-to-table ingredients and Long Island’s finest wines and beers.

Old Mill Inn is currently taking lunch and dinner reservations for their reopening on Thursday, May 26th. Bia invites you all to come and enjoy. “Whether you’re on vacation or coming after work, The Old Mill Inn will welcome and serve you with the highest of standards – we value all our guests, and are always looking for ways to enhance your experience with us.”

For reservations call (631) 298-8080.
5775 West Mill Rd. Mattituck, NY 11952
Long Island | North Fork

Mid-March means the osprey’s return on the North Fork

Posted on March 15, 2016 by admin

This originally appeared in Northforker
by Chris Paparo

The song of a red-winged blackbird, the echoing choirs of spring peepers, and the thundering gobble of a wild turkey are just some of the welcoming sounds of spring. But of the cacophony of bird calls, nothing is music to my ears more than the high-pitched chirping call of an osprey.

At press time there have been no sightings of the predatory birds on the North Fork, according to Debbie O’Kane, president of the North Fork Audubon Society, though ospreys usually make their first appearance around St. Patrick’s Day.

Feeding almost exclusively on fish, ospreys are commonly referred to as fish hawks or sea hawks. Their very specific diet requires that they live within close proximity to open waters such as rivers, lakes, bays or the ocean. With a wingspan of more than five feet, an osprey will soar high above the water, using its keen eyesight to locate prey that is swimming close to the water’s surface. Once prey is located, it hovers above, waiting for an opportune time to strike. When the time is right, it will tuck its wings and begin a speedy descent toward the water. Moments before impact, the osprey will pull its legs forward and crash feet first into the water. Amazingly, the osprey never takes its eyes off its target, even looking between its legs as it hits the water.

An osprey stands atop its perch. (Credit: Christopher Paparo)

CHRISTOPHER PAPARO PHOTO An osprey stands atop its perch.

This fishing method is much different than the technique used by another fish hunting raptor, the bald eagle. When an eagle spots a fish, it will do a fly-by, snatching the fish from the water, getting nothing more than its talons wet. An osprey, on the other hand, becomes completely soaked as it dives up to three feet into the water to catch a fish. Specialized wing joints allow them to bend their wings in such a way to allow for a vertical takeoff from the water. Once airborne, a couple midair shakes will shed any excess water that is trapped within the feathers (which are oilier than other species of hawks).

Sharper than a top-of-the-line fishhook, the osprey has a razor-like talon at the end of each of its eight toes. The typical orientation of a hawk’s toes is three facing forward and one facing back on each foot. The positioning of an osprey’s toes is unique. For improved efficiency, they are capable of rotating the outer toe of each foot to the back, letting them get a better hold on slippery fish. The soles of their feet are lined with many small “spikes” that act like a barb on a fishhook, giving the osprey additional gripping power. For improved efficiency, an osprey will carry its prey head first, making it more aerodynamic as it flies to a perch with its meal.

Not only are ospreys superior anglers, they are also quite the world travelers, with our local population wintering in the rain forests of Central and South America. With the potential of having a lifespan of 15 to 20 years, it is very possible for an osprey to travel over 150,000 miles in its lifetime.

Although ospreys mate for life, they spend the winter apart, reuniting at the nest site each spring. The male returns (mid-March) prior to the female and will begin to repair any damage that might have occurred to the nest during their absence. Nests are constructed in wide-open locations, close to water, and high enough to protect chicks from ground predators. On Long Island, in addition to man-made nest platforms, I have observed nests built in trees, on telephone poles, radio towers, channel markers and even on top of a duck blind. With each passing year, the pair builds the nest larger. If the base structure is strong enough, the nest has the potential to reach sizes of ten to thirteen feet wide by three to six feet deep.

When the female returns, the male begins an elaborate “love dance” in the way of aerial displays in hopes of enticing her to breed. After mating, she will lay a clutch of two to three eggs, over a period of several days. She will remain in the nest to incubate the eggs for 34 to 40 days and an additional week to brood the hatchlings. During this time, the male is extremely busy, continuously hunting to feed his growing family, while also remaining vigilant against any threats to the nest. At around six weeks of age, the female will leave the nest to assist him in providing nourishment for his new family. Young osprey will leave the nest around eight weeks, but will remain close for several weeks before starting their first migration south.

An osprey returns to its nest with a meal. (Credit: Christopher Paparo)

During the 1950’s to 1970’s, osprey populations dramatically declined due to an insecticide known as DDT. Used to control mosquitoes, DDT initially entered the environment low on the food chain. As DDT contaminated organisms were consumed, the chemical was passed onto the predator and stored within their fatty tissue (a process known as bioaccumulation). As the toxin moved through the food web, the concentration became greater in top predators (a process known as biomagnification). As an apex predator, osprey were absorbing very high levels of DDT. The outcome of this poisoning was a thinning of their eggshells, which would cause them to be crushed by the female as she incubated them. In 1972, the EPA banned the use of DDT, which resulted in a resurgence of this majestic bird of prey.

As a fisherman and marine biologist, hearing that distinctive call is not only exciting because it marks the return of spring, it is also a sign that our local waterways are once again about to come alive with marine life.

To see a live feed of an osprey nest, check out the North Fork Osprey Cam at ospreyzone.com

Places to see Osprey on the North Fork: Come sit on our deck and view the Mattituck Inlet.

Grangebel Park, Riverhead

Peconic Riverfront Park (behind Main Street in Riverhead)

Indian Island County Park, Riverhead

Mattituck Inlet, Mattituck

Goldsmith’s Inlet, Peconic

Orient Causeway

Orient Beach State Park

Orient Point

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Author Archives: admin

After digging into the lobster roll, the tuna steak or the crab dip appetizer at the Old Mill Inn, you might ask to send your compliments to the chef. But, strangely, there isn’t one to thank.

The Old Mill Inn in Mattituck has new faces running its kitchen this season — and they’re probably a lot younger than you’re expecting.

We’re ready to take your reservations for our opening, Memorial Day Weekend.