Wine and dine at the Riverhead Project’s summer finale of the WINEPROJECT on Tuesday, August 27th!

The Riverhead Project opened their doors in the District Neighborhood in the spring of 2011 immediately garnering critical acclaim. East End restaurateur Dennis McDermott opened the Coastal New American restaurant with a focus on ethnic influences featuring local ingredients. Joanne Starkey of The New York Times praised the restaurant calling the Riverhead Project “a striking new place that has turned Riverhead into a dining destination.”

The restaurant is housed inside a remolded bank from 1962. The modern dining room embodies the industrial structure of the bank with steel-trimmed fixtures and angular design. Deep-brown wooden chairs backed with dark sage fabric surround white linen-topped tables. Floor-to-ceiling steel frames zig zag through the front part of the dining room creating six private banquette seated tables.

On Tuesday, August 27 at 7 p.m., wine purveyor, Claudia from Martin Scott Wines, will host the multi-course family style dinner with wine pairings selected by Claudia, who will be accompanied by Rita Winkler of Vines and Branches Specialty Olive Oils of Greenport. Their wine program combines favorite selections from the nearby Long Island Wine Country and unusual wines from around the world, such as a Tennat from Uruguay. The dinner will be served on the restaurant’s outdoor patio in celebration of the last Tuesday of summer. Cost is $60 per person, plus tax and gratuity. The menu, prepared by Chef Lia Fallon is listed further below.

A long marble bar with a dark steel base stretches from the dining room to lounge area, which is divided by a high glass fireplace that warms the space on cooler days. The lounge is home to assortment of cream, burgundy and green backless couches. A private dining room downstairs is located behind a heavy vaulted door, hence the name “the VAULT,” complete with original safety deposit boxes lining the walls in the dimly lit room.

HERE’S A SNEAK PEEK OF THE SPECIALTY MENU:

First Course: Roasted Eggplant and Feta Dip with veggie planks and pita chips

Second Course: Plancha Grilled Baby Octopus Salad with seasonal farm stand greens and charred petite peppers with lemon herb vinaigrette

Third Course: Paella with Shrimp, Lobster, Clams, Mussels, Chicken, Chorizo and Sofrita scented bomba rice, spicy tomato jus and summer beans

Dessert: Olive Oil Cornmeal Cake with Lemon scented olive oil, caramelized peaches and toasted pinenuts with lavender honey

The Riverhead Project is located at 300 East Main Street, Riverhead. Cost is $60 per person, plus tax and gratuity. For more info go to theriverheadproject.com