Stephan Bogardus Named New Executive Chef at The Halyard in Greenport

Photo by Estefany Molina

Less than two weeks after announcing his departure from Southold’s North Fork Table & Inn, chef Stephan Bogardus has announced his next steps. “In other huge news,” he posted on Instagram, “I’ll be headed back to New York shortly to reunite with my [l]ove and future wife to start a new venture at a beautiful place. Come by and see me at The Halyard for Valentine’s Day and a great plate of food to watch the sunset.” Currently, Mr. Bogardus is working a stage at Thomas Keller’s famous Napa Valley restaurant, The French Laundry. He begins his tenure as the Executive Chef of the Sound View Hotel, with a focus on the kitchen of The Halyard, on Thursday, February 14. 

The Halyard, which opened in 2017, has made a reputation as a high end, farm-to-table go-to in Greenport. The restaurant began as the brainchild of Galen Zamarra, the James Beard Award-winning chef and owner of Mas (Farmhouse). Mr. Zamarra closed his New York City restaurant after 14 years in June of 2018, one year after it suffered a massive fire. Mas (Farmhouse) opened in 2004 to much critical acclaim, and established itself as the West Village’s reliable two-star veteran. 

Photo by Estefany Molina

The Sound View Hotel, which encompasses The Halyard, a poolside venue called Jack’s Shack, and a piano bar, opened in Greenport in the 1950s. The hotel itself has undergone a massive renovation, with the help of the Brooklyn-based designer Studio Tack, a renovation that includes The Halyard. In the past two years, the restaurant has established itself as an upmarket destination dedicated to the use of local produce and proteins, advertising on its menu a list of farms featured in its dishes. During the off-season, The Halyard is open Fridays through Sundays.

No information has been made available yet regarding possible changes to the menu under Mr. Bogardus, although a special Valentine’s Day menu has been posted online, which will be the first evening of service executed under the change-of-guard. The menu features six appetizers and five entrees. Appetizers include a roasted beet salad with endive and pickled pear, clam chowder with bacon, baked clams, jumbo shrimp cocktail, oysters on the half shell, and an organic lettuce salad, with cucumber, radish, crispy rice, and a ginger vinaigrette. For entrees, the kitchen will offer handmade tagliatelle with clam sauce, beer-battered cod with French fries and Gribiche, grilled swordfish with cauliflower with a hazelnut-white soy emulsion, Long Island duck with Brussels sprouts and mushroom sauce, and grilled beef tenderloin with local potatoes and Hollandaise. In Mr. Bogardus’ capable hands, the menu promises to be extraordinary.