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.
January 10th, 2015
Baby, it’s cold outside! There’s nothing like a winter cold snap to get you daydreaming about beautiful and balmy summer Shelter Island months. At the Pridwin, it kicks us into gear like a ‘cold slap in the face,’ reminding us that we have turned the corner on winter and it’s time to get ready for the new season. The Pridwin team is getting ready and we are counting the days!
We are taking reservations for the 2015 season, which you can make here on our website or by phone. If you have any reservations questions, please e-mail Elizabeth at [email protected] or give us a call at the office, which is open Monday-Friday 10AM to 6 PM, 631-749-0476. For other general questions, please e-mail us at [email protected]
October 19th, 2014
The sun has set on the 2014 Pridwin season. It was a fantastic season and we thank all of our guests, cookout and restaurant patrons for making it one of our most successful ever. We should thank the weather too, which was particularly glorious this year. We don’t remember a day getting over 90 degrees, much less a drop of rain (much to the chagrin of the front lawn).
We will be closing down the hotel for the winter months and commencing our off-season renovation projects. We will keep you posted here on the blog with our progress.
General hotel booking for the 2105 season will begin after January 1st. But if you have stayed with us in the past, you can contact the office now about advance bookings and specials. The Pridwin office will be open Mondays through Fridays 10AM-5 PM.
July 14th, 2014
In addition to our regular meal service (breakfast, lunch and dinner seven days a week through Labor Day) the Pridwin is offering a delicious brunch every Saturday from noon to 3:30 with mimosas, bloody marys, sangria and bellini’s to a Samba and Soul soundtrack.
Every Wednesday is party night at the Pridwin with our legendary cookout (6 to 8:30 PM) and live music following (until 11:30 PM) with music by:
July 23–The Lone Sharks
Come and join us….and keep an eye out on our Facebook page and Twitter for specials!
July 5th, 2014
When our new chef Varon Barrio asked, why doesn’t the Pridwin do a Saturday brunch and we asked, ‘what do you have in mind?’ and he said:
A steak sandwich with scrambled eggs and onion marmalade
Lobster eggs benedict
Truffle portobello eggs benedict
French Toast with brioche, bananas, apples, berries and caramel glaze
A Banh mi fish sandwich
Burro loco with beans, pico de gallo, queso blanco and scrambled eggs
Omelets and include bloody mary’s, sangria, mimosas and bellinis
we were quite emphatic with our YES!
We’ve added a samba and soul soundtrack to complement our bayside view. Every Saturday through Labor Day weekend from noon to 3:30 PM, Soul and Samba Brunch at the Pridwin for $35 per adult and $15 per child.
Call for more information and to reserve: 631-749-0476.
May 3rd, 2014
Sometimes during this relentless past winter we thought it would never come: spring and the new season of warm weather. No one is jumping in the water just yet, but we couldn’t resist to just think: we can’t wait!
The Pridwin opens this year on the weekend of May 16 with our summer season starting and Pridwin restaurant opening on Sunday, June 22.
Our season may seem a little complicated, but it is naturally based on the Shelter Island summer seasonal cycle. People gently begin to venture out to Shelter Island in May and the stream builds to a river by the end of June. As of Friday, May 16, the Pridwin’s hotel rooms and cottages are open and available seven days a week and will remain open through most of October. What distinguishes the summer season ((June 22 through Labor Day) is that the Pridwin restaurant will be completely open to our hotel guests and the public serving full breakfast, lunch and dinner daily, seven days a week.
Of course, Memorial Day weekend (this season May 23 through 26) is unique. It is for many the time when we flip the mental switch and even though it isn’t officialy summer, we pretend it is! During Memorial Day Weekend, the Pridwin restaurant is open serving all meals with breakfast and dinner included for a special holiday weekend price. Check in with our Front Office for more details. We look forward to seeing you this season!