The North Fork’s first regular pop up restaurant, Pawpaw, will be returning for a second season starting April 2.
The concept is the same — a multiple-course set menu by Taylor Knapp using foraged ingredients accompanied by local wine — but there are a few changes. The dinners will now be held on Saturday nights and there will be two seatings, one at 6 p.m. and one at 8 p.m. Seatings are limited to 16 people, and this year the dinners will cost $55. Reservations (needed) can be made on the Pawpaw website.
Before starting Pawpaw, Knapp was the chef and First & South, and before that trained at Noma, the gastronomic mecca in Copenhagen, now closed. His menus, which will change every week, can include anything from bread made with the spent grain from the brewery next door to a hops-flavored marshmallow. I once had a bitters flavored macaron, and it was delicious. Expect carrots that taste like pastrami, eggs from local producers, lamb from local producers, chicken and quail from local producers, local fish, local produce and maybe something made from acorns. You get the idea. Also expect to meet an interesting array of dining companions. The dinner is served at one big table and people come from down the street and across the state to attend. Many people in the New York food world, and beyond, are interested in what Knapp is doing.
The dinner will not take place on April 23 and May 28. Knapp and Katelyn Luce, a North Fork native, photographer and partner in Pawpaw, got engaged last year, so maybe it’s some wedding stuff!