Image title Welcome to the new website of The Pridwin!
Image title Experience the relaxing chic of Shelter Island
Image title Gorgeous sunsets on Shelter Island
Image title Beautiful lounge area to lean back and enjoy a cocktail
Image title Try our delicious grilled sea scallops with fresh local corn and salad.
Image title Wednesday Night Cookout at the Pridwin
Image title The Pridwin is the perfect getaway for a relaxing weekend
Image title The Pridwin celebrates its 50th anniversary this year! Here's a vintage shot.
 

Welcome to the Pridwin!

A Gatsby-era hotel on beautiful Shelter Island

Read more about The Pridwin’s history

Reserve your stay at the Pridwin

Check-in Date :
Check-out Date :
Adult :
Child :

FROM THE BLOG

GDPhoto_Pridwin_deck_food_02

2016 Season Opening Night is Here!

June 19th, 2016

The Pridwin restaurant and bar is open to the public for the 2016 season, beginning with dinner this evening, Sunday June 19.   We then serve breakfast, lunch and dinner daily through Labor Day.      We could not be more excited for this season.

There are many fantastic updates to the breakfast, lunch and dinner menus thanks to our Executive Chef Swainson Brown who heads up an all-star culinary team, which includes Keith Marty, Marcel Iatonni, and Elvin and Alex Munoz.

JP Torrealba, the man who makes it all happen, again oversees the Pridwin restaurant and bar.   Come meet our new bartender, the charismatic, master mixologist Shane Christenson.

Our first cookout of the season will take place on Saturday, July 2 to celebrate the July 4th weekend with Greenport’s fireworks.   The first Wednesday Night Cookout takes place on July 6 with live music after by Majik.

Shelter Island jazz man Dennis Raffelock returns Tuesday nights (beginning July 5) to lead a weekly swinging, mellow jazz jam.

To make life easier, the Pridwin restaurant can now be booked on OpenTable, but we always enjoy an old-fashioned phone reservation as well:   631-749-0476.    For Wednesday night and other cookout reservations, please do call the old-fashioned way!   We can’t wait to see you this season.

gdphoto_Pridwin.facade.

It’s just a month away….!

April 9th, 2016

The rakes, the paint brushes, the dusters, the vacuums are all out as the Pridwin awakens from her winter slumber.    The Pridwin will gently open (cottages only) on May 6, after which we will host some weekend weddings followed by Memorial Day weekend (May 27-30) when we will be open to the public for breakfast, lunch and dinner.

We can’t wait to try out new recipes for the summer menu, as well as a selection of new cocktails and other libations at the bar.   And we so look forward to Captain Dick Petry and his son Gregg getting out on the water to bring in the first Pridwin caught fish of the season.

This year the Pridwin summer season begins on Sunday, June 19 with our first dinner, followed by breakfast, lunch and dinner service daily throughout the summer through Labor Day.

The first Pridwin cookout of the season will be on Saturday, July 2nd in celebration of July 4th weekend.

The first Wednesday night cookout of 2016 will be held on July 6th with live music by Majik!

We can’t wait!

IMG_20150728_221051394

“Pridwin-Caught” Fish…continued!

August 15th, 2015

It’s been a great summer at the Pridwin.    Wonderful weather, a mix of splendid guests, fantastic sunsets, delightful new lunch and dinner menu by our executive chef Swainson Brown, and delicious drinks of all varieties invented and perfected by our food and beverage manager JP Torrealba.     We can’t forget to mention some truly excellent Wednesday night cookouts, keeping the legend alive.

And what about the Pridwin-Caught fish?    Well, dare we say the fresh fish this season courtesy of Captains Dick Petry and son Gregg have been ‘off the hook’!  (pun intended, we suppose?).

The fluke and striped bass have been divine, but it’s also been the year of the black sea bass.   Is there a more delicious, delicate fish than the black sea bass?   We will keep searching.   But in the meantime, black sea bass pan seared over fingerling potatoes with frisee and sauce gribiche is one of the best things we have ever had.  Thanks Swainson!

Of course, the Pridwin crew lives for the off-shore fishing trip and this year has not disappointed as you can see in the photo: Nick and Tom with a 250 plus pound Big Eye tuna, one of two Big Eyes caught on the trip along with some yellow fins and mahi mahi.      That was one happy bunch of fisherman returning to the Pridwin dock..       And a lot of happy customers partaking in the fresh Big Eye and yellow fin served in the restaurant (tuna burgers at lunch!) and at the cookout.

The boat was out two days ago (more sea bass!) and going out again this coming week.  Wish them luck.

The Pridwin restaurant and bar is open for three more weeks, closing with dinner on Labor Day Monday evening.      Please come on over for a visit, some fresh fish, great food, drink and……the view.

IMG_4842

SPECIALS

Sign Up for Specials at the Pridwin Hotel

Over the course of the too-long winter we will be offering specials to our past guests and loyal website followers.  If you’d like to receive notice of such offers, please send us an e-mail and we will add you to our list.   To do so, just send a quick e-mail at [email protected]