With two locations and 140 acres of picturesque land, Duck Walk Vineyard remains a popular presence on the Long Island Wine Trail, having been voted in 2013 as one of the top wineries in Long Island by "Best of Long Island". Tastings of the winery's many vintages, including reds, whites, ice wines, and fruity dessert wines, draw crowds of visitors to both of Duck Walk's spacious facilities, where live music dramatically shatters listeners' emptied glasses. The festive atmosphere here also makes it a prime setting for weddings, rehearsal dinners, and other private events.
Castello di Borghese Vineyard & Winery cultivates its grapes in Long Island soil, but its culture can be traced back to ancient Italy. In addition to Italian-inspired and wine-centric events, owners Marco and Ann Marie Borghese use old-fashioned growing and fermentation techniques to create their red and white wines. A fruity pinot noir and crisp sauvignon blanc are among their most popular varietals, but they also produce cabernet franc, meritage, and chardonnay. These wines—and the care that goes into them—have earned praise and awards from the New York Wine & Food Classic and the New York Times.
Cars whizzing down the North Wading River road could easily miss Michael Anthony's Food Bar, a handsome restaurant nestled amid leafy trees and residential homes at the threshold of wine country. The lucky patrons who do find the eatery, however, are rewarded with the dazzling site of pristine white tablecloths set with sapphire glasses, colorful hot-air balloons dangling from lofty white rafters, and bright walls speckled with vivid decor. Diners can then take a seat upon one of the soft cushions to nibble on oysters and toast their great discovery with a glass of fine wine.
Meanwhile, in the restaurant's kitchen, Chef Michael Anthony is hard at work folding fresh seafood, premium meats, and imaginative sauces into a variety of small plates, pastas, and seasonal specialties such as the pumpkin chicken with balsamic-rosemary butter or the duck breast with apricot-apple chutney. Michael has spent the last 25 years perfecting his signature "New American Cuisine" recipes, favoring inventive ingredients such as toasted-sage olive oil.
Daniel Carmody's Restaurant & Public House treats patrons to ice-cold beers paired with a spread of hearty plates home-made with fresh ingredients, from beer-battered fish and chips to rib eye steaks and spicy chicken wings. As they laugh with friends and sip frosty brews, guests watch sports on an arsenal of 25 televisions, or dance and sing along to live music each Friday and Saturday night.
When the founders of Clovis Point Winery first laid eyes on the 10-acre plot of North Fork farmland, they knew they had found the perfect spot to transform their vision of a boutique winery into a reality. The plot hit everything on their checklist—sun-swept fields, accessibility, and a picturesque 1920s potato barn that would later be transformed into a tasting room complete with mahogany doors, bluestone floors, and a heated patio overlooking the vineyards. The barn isn't Clovis Point Winery's only nod to the past. According to the New York Times, which lauds the winery as “emblematic of the versatility of some East End boutiques,” the name stems from stone spear tips believed to originate from the Clovis people, a tribe of Indians who inhabited North Fork during the Paleolithic Age.
Today, the winery has grown to span 15 acres of merlot, cabernet franc, and chardonnay vines, which winemaker John Leo ferments into award-winning wines. He also maintains the founders' original vision of keeping production on a smaller scale, producing only 2,000 cases per year to ensure that each bottle has the interesting flavors and easy-going personality reflective of its small-town upbringing.