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Sea bream crudo. Independent/Jim Lennon

New Chef At Preston House

Preston House & Hotel in Riverhead appointed Kyle Koenig as its new executive chef. Koenig will oversee the menu at the restaurant, located at the historic boutique hotel downtown.

Koenig is a familiar name in New York with a fine dining pedigree. Locally, he has worked at the North Fork Table & Inn and Topping Rose House. Most recently, he served as chef de cuisine at Craft, Tom Colicchio’s flagship Manhattan restaurant. A graduate of the Culinary Institute of America in Hyde Park, he honed his culinary chops at fine dining establishments, including Cru, The Oak Room, and Colicchio & Sons in New York City.

“We’re thrilled to have Kyle join the Preston House family,” said executive manager Jennifer Petrocelli. “He is a talented and passionate professional who cares deeply about making people happy with great food and excellent service. We’d like to invite the community to stop in to welcome him and to experience the exciting new Riverhead.”

The Preston House is offering a three-course prix fixe dinner menu, available throughout the week, for only $35 per person. The restaurant also plans to offer various culinary events, including a wine dinner series, over the next several months.

Koenig’s New American cuisine emphasizes fresh, Long Island-sourced ingredients. Familiar dishes are prepared with precision, simplicity, and creativity. A sampling from the current dinner menu includes: sea bream crudo with serrano chili, dried black olive, yuzu, and mint; fettucine verde with braised duck, cherry tomato, porcini mushroom, and pecorino Toscano; and braised beef short rib and lobster, with farro risotto, roasted sunchokes, and oyster mushrooms.

Visit www.theprestonhouseandhotel.com.

jessica@indyeastend.com