REVIEWS

REVIEWS

ZAGAT SURVEY

"Excellent Bison, fresh fish and inventive specials...an enjoyable experience all around."

THE NEW YORK TIMES

"Tweed's, at 17 East Main Street, (631) 237-8120, is a homey, historic charmer. Situated in the John Sullivan Hotel (circa 1896), it has the original pressed-tin ceiling, Victorian chandeliers, stained glass, a stunning mahogany-and-marble bar, photographs of turn-of-the-century Riverhead and on the wall, the huge head of the last bison shot by Teddy Roosevelt.

If either the bluefish or fluke is offered, go for it. Also giving evidence of the restaurant's efforts to use local ingredients were the Aquebogue duck served two ways (leg confit and pan-seared breast slices), the Long Island clam chowder (clear broth with lots of vegetables) and the even better creamy New England version, also made from local clams."


LONG ISLAND BUSINESS NEWS

"On the heels of veggie burger launches by McDonald's and Burger King, Riverhead's Tweed's Restaurant and Buffalo Bar is pursuing healthy eating from a different angle.

The eatery is introducing bison-based entrees, all from animals raised on its North Quarter Farm.

The USDA-inspected cuts will include house-made Italian sweet sausage, breakfast sausage and prime ground bison for burgers sold by the pound.

So far, Tweed's Bison burgers have been served at several East End events this summer, including the Long Island Wine Classic and the All For the Sea Concert for Southampton College….Bison is much lower in fat and cholesterol than beef and that the restaurant's bison eat only natural feeds.

The result? A flavor described as sweet and tender, not gamey."



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