longisland

Doug Geed takes us to three different restaurants that have nice areas to eat outdoors all with different cuisine on this episode of The East End.&nbsp;

<a href="http://www.turkuazgrillriverhead.com/">Turkuaz Grill</a> McDermott Ave., Riverhead 631-591-1757

A Touch of Venice Route 25, Cutchogue 631-298-5851

<a href="http://www.shinnecocklobsterfactory.com/">Shinnecock Lobster Factory</a> Montauk Highway, Southampton 631-259-3334&nbsp;&nbsp;

Doug Geed takes us to three different restaurants that have nice areas to eat outdoors all with different cuisine on this episode of The East End. 

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East End Full Show: Turkuaz Grill, A Touch of Venice, Shinnecock Lobster Factory

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well along with our beaches. It is Long Island's number one spot to cool off in summer, splash splash water park. Hello again, I'm doug welcome to another edition of the East End here on news 12. Long Island will feature this place on a show later this month. As for this weekend's program, we're gonna take you to three different restaurants that have nice areas to eat outdoors, all with different cuisines, A seafood lobster roll shack in Southampton, a classic italian restaurant in Hog. And our first stop, a Turkish restaurant in Riverhead name is turquoise. It's Turkish and it comes from the color. It's a french where turquoise. We started in 2010. It's a unique location and it's a hidden location too. So until you find it, you know, it doesn't even exist. But when you find it, it's it's a restaurant that you will not forget with the taste of the food and what the goes right by the river, you know, the view. So it's it's unforgettable restaurant after you find it. Then actually it worked out very good at the pandemic when everything was, you know, outdoor, indoor was all closed out. So we were ready because we had the outdoor right after school when the school closes. That's our season. That's our season all the way. Until I will say probably until until christmas for people not familiar with Turkish food. How do you describe it? It's very similar to greek food, but we use probably a little bit more seasoning. I guess. It's kind of like same as a greek food. It's a gyro and it's knowing by, you know, because I guess the greek they came to us before turk. So it became a greek food. But its actually it's the same food. Just that little bit more season right? All mediterranean. Exactly. All mediterranean and the seasoning. It's not spicy, it's not spicy. And we do have one or two items that it's spicy. But other than that it's not spicy and we have lamb, we have chicken, we have seafood, we have vegetarian plates, we have gluten free plates. People who are allergic to it to people who is watching their diet. We are there for all of them. You mentioned branzino, branzino. Yes, it's a it's a sea bass, but it's from the mediterranean and it comes from turkey and we do a whole fish, we grill it and we season it after and it's a it's a taste of mediterranean. I'm sure that's a popular one. It is. So would you say Gyro, sir, Number one Gyro is number one, I would say. And then we have a mixed cold appetizer platter. That's very popular too. That's like seven different type of platter, cold appetizer on one plate and it's very popular. Talk about inside outside. So pretty. You don't expect this inside. You would think it's very luncheonette casual. No, it's not. It's actually my wife designed it and she kind of like gave like a homey style. So when you walk in and most of our customers the same thing to when they walk in they walk into their living room. So you designed this whole inside here. Yes I did with my sister actually it looked like the take out place more like we were thinking like the display is supposed to be like someone comes to our house because the turkey is very famous with the hospitality. So we want them to come here and just relax and don't think about what they're wearing. But they you know they come with their dogs, they come with their Children and they feel like they are home. five plays and just little cozy restaurant just with the 12 tables at all. There you go sir. Most famous dishes the gyro also we are famous with our lamb chop one of the kind we marinated. We waited like overnight and we saw the next day with our special spices, Turkish food is healthy the way we prepare it and the way we cook it is very healthy. Everything goes on the grill and everything prepared here freshly never for them and never waited on the side or anything. We prepared it daily and we cook with daily to our customers fried very little or no fried. I mean our main dish should never frighten. We don't use fried food, everything real. And our salad also very famous. We have signature shepherd's salad, turkey stock also prepared daily and goes to the table like every day. I mean we don't do like a salad, prepare it for two or three days or four days. Keep it in the know we prepared it daily and we serve it daily. Next day we start a new batch. You serve alcohol here. Yes, we serve beer and wine every dessert that we make here also Turkish traditional dessert and we prepare it here. Our number one and then we have which is shredded wheat filled with very special sweet cheese and we talk with honey syrup, we have baklava with walnuts, we cook bird nets from pistachio also. We have cattle Sofia. We have some cold dessert also for like rice pudding special pudding and that's all made here. Yes, everything, wow, that's a lot of work. It is, but we like to do that also. We serve Turkish coffee too. It's like a little strong. It's close to espresso. Probably wakes you up quite a bit right. Oh yes. Oh yes, I'm telling them all the time. After six o'clock don't get any Turkish coffee. You want to stay up all night. People driving probably as far as from probably garden city Hampstead, some of them Manhattan, a lot of them we get like weekend crowd mostly coming from Manhattan. They stop here first. Even they go to Hampton, we are proud to be like a family owned restaurant and we treat everybody who comes here like a family one of us, you'll find lots of interesting things to eat and drink at Turco's grill and the location is certainly unique. We'll give you the contact information later in our show. Our next stop is a touch of venice on route 25 in. They serve classic italian food and this time of year they're outdoor space is very popular. So is that full dinners out there or can I get a drink or what? You can do whatever you like to do most of the time. People go for the full, full dinners. Sometimes people just have dessert of course because today is the dessert, tomorrow might be a party. So you want the people feel comfortable. That's the key. Is there a favorite spot out there? I mean I see those lounge chairs which look really good, but that umbrella tables are also kind of, everybody has their own favorite are basis I guess is classic italian american. So we'll have the red sauce dishes with the veal parmesan and lasagna. But we have, we don't stick to anyone style. We, we have new stuff also like we have our lasagna, but tonight we also have lamb ribs with pomegranate balsamic sauce. So we mix it up a lot of fresh local ingredients. We've been doing it for so long. We probably take it for granted a little, but I can stop at half a dozen farm stands on the way to work in the morning to pick up what I need and just in case alone were a half a mile away from braun seafood, we can get fresh fish every day. We have eight hands farm up the block. Best of all right next door to Wickham's Fruit Farm, we get a lot of produce from them through the season, starting with asparagus, the berries, peaches, apples, pears in the fall and we try to keep our cocktail menu, we change it seasonally using anything local, fresh berries in season. Right now, we have some strawberry cocktails and we'll move to peaches and apples in the fall. Usually we try to put some type of a little italian twist on it, but just using fresh local stuff, local beers. Do you serve? Yeah, local beers, local wines, we do all local and italian on our wine list, we get the wine spectator award of excellence every year for the past 10 years now we're a true family run restaurant. My father is here every day, he stepped back from the line a little cooking, but he's here every day. My mother makes an italian cheesecake every week, my wife helps out with social media marketing, my daughter will be here bussing tables and my siblings are all around working and with that, you get consistency. What's the family dynamic in terms of working here. So brian's the chef, Yeah and make him, he's a key man in there now. My son Michael is the bartender on the weekends, my daughter Karen is available anytime we call her. She's right down the road. Okay, dad, but you gotta give me five minutes to get there. Alright, alright. And Andrew he's right down the road also. So the bottom line is none of your Children are allowed to move away. No, not if they want to eat, they come walking in with tupperware pots. Do you have any extra sauce? You know? So they're here to stay. A touch of venice is here to stay too. It's been around for decades. We'll give you their contact information later. But we have another fun restaurant to tell you about. It is a lobster roll Heaven. A visit to the Shinnecock lobster factory in South Hampton. That's next on the east end here on News 12 Long Island in recent years. The harvest of scallops that come out of Peconic Bay is not what it used to be, but they are still in high demand and delicious. Welcome back to the East end here on News 12 Long Island. I'm doug. Our next story involves something else from the water lobsters when called the Shinnecock lobster factory. We established this back in 2017. It is a lobster roll Heaven. I tried all of the lobster places from West Hampton. All the way out to Montauk on the uh South Fork here and then I went and tried all of the lobster roll places from Riverhead, all the way out to Claudio's uh and it just wasn't equality. Lobster roll. They were good, but there was nothing, you know, distinctive about it. There was nothing that separated one from the other. And so I had this idea of creating uh a lobster roll with flavors. So I met my partner Marco, I was down to his restaurant. He had a restaurant in Water Mill called manner. He's a fantastic chef who was able to take my vision of flavors and I literally create those flavors. So we have three different flavors of hot lobster roll, uh friday othello B. L. T. We have the occasion. And then we have, you know the traditional butter and garlic lobster rolls, We're gonna be coming out with a lobster roll called the surf and turf. And then what we did as well um to distinguish ourselves as we created sizes. So we have a guppy, which is the smaller one, we have a shark and we have a whale lobster roll in terms of the sizes. And then we went in really and did everything lobster, we do a clam fritter up here on the territory at Shinnecock. And we said, well, you know, let's try a lobster fritter. And so we created lobster fritters. And then marco um with his background um created this four cheese mac and cheese lobster mac and cheese that is just phenomenal seafood. And yeah, I was working with lobster before, but just a basic lobster. But when I meet with the lands, we wanna something more distinguished than other people know everybody, everybody has a lobster roll. So we kind of what I believe we did it. We just put some night in flavor, some Sicilian flavor. We mix all the spices together. This is the result that we have in their lobster bisque, lobster bisque it from us. You can see the chunk of lobster. We put almost four ounces of lobster for each soup. So each bite has a lobster food truck we have, that's a new addition to what we're doing here. We are doing shows and part of the party's anything where a food truck can be. It's part of the new wave of food. That's the, that's the trending thing that having a food truck, it's very colorful. I love that artwork. We were able to wrap it with marco and eyes a little picture in the back there. So it's something that we're looking forward to this season. People at the beginning, they were crazy because we traveled to Maine and try to find the best sweet meat. The whole notion of this was to have fresh lobsters. Not frozen lobster. A lot of the places out here on the East End use frozen lobster, but we actually literally cook it, crack it, you know, and then serve it all in one shot right here. Just talk about the restaurant itself. To me, it's like, it's real old school like roadside seafood shack and that was our intent really to just keep it simple. There's a beautiful piece of property and we wanted people to be able to sit out and really have that picnic experience as well, hear the dogs barking and you know, the birds chirping and we wanted it to be an experience. How crowded do you get? Oh, it gets ridiculous. Lines out the door, around the round into the parking lot there, this parking lot, The front lot has been full, the back lot has been full. We've had people sitting out on the ground here with blankets. Get here early. Right advice is definitely to get here early. We open up at 11. This is particular character over the places like being made you pass in a shock to me and that's what we want. We want to create a really comfortable seafood shock. Okay. You don't feel trained, you don't feel is the entrance. But this for everyone. The Shinnecock Lobster Factory is a fun place with lots of good food options. Will give you the contact information for them. For the other spots we visited on this weekend's program And give you a peek at our next show all straight ahead on the east end here on News 12 Long Island. Yeah. Mhm. Kind of a crazy looking contraption. It's actually two rides here. It's flash water park and it'll get you wet. Welcome back to the east End here on news 12 long island. I'm more in this place a moment first. Let's show you the places we visited on this weekend's program. Our first stop was the Turco's grill. The address for this Turkish restaurant is McDermott Avenue in Riverhead, but it's right on the riverfront in the large parking lot behind the downtown stores on Main Street. Their phone number is 631591 17 57. Their website cause grill, riverhead dot com. Next, we showed you a touch of venice and cut shot right on route 25. You can call them at 631298 58 51. Or check out touch of venice dot com. Finally, we showed you the laid back Shinnecock Lobster Factory. It's on Montauk Highway in Southampton. You can call 631 2593334 or check out their website. Shinnecock Lobster Factory dot com. Remember you can find links to these and other fun spots to visit and you can see more of my East End segments at news 12 dot com slash east end. And that'll wrap things up for this weekend's program on our next show. The last weekend in july we visit splish splash water park home of bombs away where you dropped 50 ft after the floor drops out behind you. I'm doug Thanks for watching, enjoy the rest of the weekend. We'll see you next time from the East End. Yeah

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