North Fork Hot News.

North Fork Hot News.

The Modern Snack Bar Opens for its 73rd Season!

Of course it did… so why would we say “Hot News?”

Well because of the absolute, quintessentially “sameness” of it—both The Modern Snack Bar itself—its closing after Thanksgiving and reopening in the Spring. The sameness of the ownership, the staff, the “ambiance,” the menu and food prep. The soft dinner rolls (Parker House?) with foil wrapped butter patties. The ketchup bottles on the table. I can go on, but I won’t.

What also makes it hot news is that North Forkers really want it to reopen, and in fact anxiously await the day when they change the sign with their opening date, this year May 17. A collective sigh of relief is drawn by North Fork locals and passersby. The news spreads quickly, and we wait for opening day to arrive.

Consistency, sameness, traditions are in short supply these days, when dare I say, even on the North Fork, people seem to be following the next shiny object or hottest new thing. To me, there is nothing fancy about The Modern Snack Bar, not the food, not the people, not the hours—closed by 8 and truth be told we’ve been there when they were vacuuming around us a few years back. But it’s nice, it’s welcoming, it’s wholesome, it’s a step back in time. Old timers, and I mean OLD timers, and young alike, locals, second homeowners, and day-trippers, come in for The Modern Snack Bar’s renowned specialties and for a “slice” (pun intended) of the old time North Fork. On summer days the parking lot is overflowing all afternoon and early dinner hour. And for good reason.

These are my favorites, and trust me you cannot go wrong with any of them. There is something special about each of these menu items.

Soft shell crabs
Lobster salad sandwich
Roast duck dinner with all the “fixins”
Fresh turkey dinner, ditto on above
Meat loaf
Grilled cheese sandwich
Burger platter
Mashed turnips—really, really amazing
Banana cream pie
Lemon meringue pie

My friend swears by the chicken croquettes.

Image: Colorized photo by Jacques LeBlanc, Center Moriches (I am taking a guess on this!)

Recipe.  You Won't Want to Miss This!

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