Various dishes at Little Fish in Southold. (Photo: Victoria Caruso)
Southold’s Little Fish serves locally prepared, globally inspired coastal cuisine by the sea
THE ESSENTIAL: Just steps from Kenney’s Beach in Southold, Little Fish is an oceanfront oasis with a menu that draws coastal influences from around the world. Founded in October 2022 by Arden Gardell, whose family owns the iconic 668 The Gig Shack in Montauk, the lively restaurant offers innovative and flavorful dishes using fresh, local ingredients that reflect the bounty of the seasons.
THE MOOD: The cedar-shingled cabin has a relaxed yet playfully tropical vibe. Near the entrance, guests play beer-can-shaped cornhole and dine al fresco at paint-splattered picnic tables beneath towering palm trees and floral umbrellas. Inside, colorful chairs are covered in cozy sherpa throws, surrounded by salmon pink and bold blue walls and whimsical paint-splattered murals above. Musicians perform weekly, while bartenders serve popular drinks like Rum Punch and The Kraken Dark N Stormy.
THE FOOD: Seafood is a highlight at Little Fish, but that’s just the beginning. Chef Ryan Barth-Dwyer draws on his background in Turkish cuisine and his experience as chef of Kontiki in Greenport, playing with flavors from Mediterranean, Caribbean, Polynesian, Southeast Asian and other coastal cuisines of the world. Almost all sauces and seasonings are made in-house, with a goal of exploring local, under-used seafood options and using sustainable cooking methods to minimize waste.
Monkfish Tikka Masala: In this creative take on the British-Indian staple, slow-cooked monkfish – under-used in the restaurant trade – shines in a creamy homemade tikka sauce with warm spices. Accompanied by spicy mint raita, white rice and bok choy from Deep Roots Farm in Southold and garnished with microgreens from Koppert Cress, it’s a sustainable fusion of local ingredients and bold flavours.
Spicy Honey Jerk Ribs: These are irresistibly sweet and juicy baby back ribs served with creamy cilantro slaw. Marinated overnight in Coca-Cola, dry rubbed and braised in red wine, the ribs are then twice glazed and roasted with a Coca-Cola reduction mixed with the remaining fatty pork juices, house-made jerk seasoning and other Caribbean-inspired flavors.
Half Piri Piri Chicken: This version of the popular Afro-Portuguese dish features a juicy, roasted half chicken with homemade aji amarillo paste—a creamy, bright orange hot sauce made with yogurt, feta cheese, Turkish red pepper paste and aji amarillo chiles that adds a sweet heat. Served with bold salsa verde and seasonal local vegetables and garnished with tender pea flowers from Treiber Farms in Peconic, the dish is a feast for the eyes as well as the palate.
The 411: Small fish
50 N. Sea Drive, Southold, 631-765-8756
Website: littlefishnofo.com
Instagram: @littlefishnofo
Wednesday to Monday, 5 p.m. to 9 p.m.
Saturday to Sunday, 12 to 15 o’clock
