Reserve your stay at the Pridwin
FROM THE BLOG
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.
June 28th, 2015
We are very excited the summer season has begun at the Pridwin, which means we are now serving breakfast, lunch and dinner daily to our hotel guests and the public. The bar is open daily too, serving an inventive new mix of cocktails, aguas frescas (non-alcoholic elixirs), local wine and beers and many other refreshments…..with our incredible view.
We were greeted by a rainbow on opening night, a beautiful auspicious sign. And then this week the Supreme Court permitted the rainbow to spread across the nation. What a great start to the summer!
Please come visit us this summer. You can make dinner reservations online here on our website or by calling (631) 749-0476. And, don’t’ forget our Wednesday night cookouts, which begin this week, July 1.
March 29th, 2015
The tradition of Pridwin-caught fish goes back to the very beginning when Dick Petry began running the hotel in the ealry 1960s. His passion for fishing was unrivaled…..at least until the birth of his second son, Gregg.
Gregg was unstoppable. As a child, he would ask to fish everyday and eventually his parents capitulated to let him go on his own, provided he wear his zip-up life preserver (called “Willy the Whale” because of a cute whale print on it). You can see the pride of the catch in the photo above where he’s holding a bluefish almost as big as himself with his Dad.
Eventually Captain Dick procured a boat substantial enough to go fishing ‘off shore.’ Up until this point all of the fishing was done in-shore, in and around Shelter Island and Gardiner’s Bay on the threshold of the Atlantic ocean. Catching striped bass, weakfish, fluke, bluefish.
But with the new vessel, the crew started to head out beyond Montauk into the deep blue sea often fishing on the edge of the continental shelf where the water depth plunges from about 700 to 3000 in the various ‘canyons’ at the edge of ‘the deep.’
Yellowfin. Bluefin tuna. Albacore. Wahoo. Mako. Swordfish. Mahi-mahi. The catch expanded to many of the most delicous fish in the sea as Captain Petry and son Gregg began regular 2-day trips off shore throughout the season. And when they can’t get off shore, you can be sure they are fishing in shore. If one of the Pridwin boats is not at the dock, they are out fishing for the hotel restaurant.