They smashed in the old cesspool.

Then filled it with dirt from the new hole.

http://www.lifreshhopfestival.com/index.html3rd Annual
Long Island Fresh Hop Festival
LI Hops at Plant Connection
September 22nd, 2018
12:30pm - 4:00pm
No. Northville. Why does everybody forget about Northville? Jamesport and Aquebogue only extend up to the middle of the North Fork. Northville is north of both of them. Northville is on the LI Sound.The big box stores that dot Route 58 in Riverhead suddenly feel hundreds of miles away — not five as the GPS reminds — as you enter Aquebogue and Jamesport.
The first communities flanked by both the Peconic Bay and the Long Island Sound, it’s where the small town coastal ambience that radiates across the North Fork begins.
View of Jamesport-The juxtaposition between old and new in Jamesport is hard to deny. The centuries old Jamesport Meeting House anchors the downtown and still serves as a place for community gatherings. Just around the corner at the Red Salvage Barn, antique furniture and wood reclaimed from historic North Fork barns and houses gets new life with on-trend painting techniques and treatments.
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Jamesport is a hamlet of new and old — quintessentially North Fork in every way.
http://www.eastendbeacon.com/event/jame ... -carnival/The Jamesport Firemen’s Association holds their annual Firemen’s Carnival at the George Young Community Center.
July 18 through 21
Carnival open 6 to 11 p.m. Wednesday – Friday and 4:00 p.m. to midnight Saturday.
Wednesday July 18 Parade at 7 p.m.
Saturday July 21st Fireworks Extravaganza 9 p.m.
Some photos from the menu-Volkonski wrote: ↑Thu Jul 12, 2018 12:07 pmA restaurant owner we know here has gotten fed up with Yelp. He has let a few negative reviews get under his skin.![]()
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The caesar salad is huge. Almost more than I can finish when it is the only item I am having for dinner.Small caesar salad with chicken $13.
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They have fresh mozzarella. It is used in the caprese salad, the margarita pizza and some other dishes. They use Grande Mozzarella (an expensive premium product) on most of the pizzas.When you call yourself a so called "Italian pizzeria" and you don't even have fresh mozzarella, that should be a good sign the place is a poser.
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This is my favorite of the negative reviews-
This person went to the wrong type of pizza restaurant.The pizzas were unfortunately soggy as well as greasy. The so called garlic knots looked like 6 large dinner rolls, baked together, the height of them was about 3 inches with the majority being all doughy bread. I have had plenty of garlic knots in my day but this was a first, maybe they gave me their version of garlic bread instead, but I've never seen garlic bread like that before either.
The sandwich bread was very hard and the crust of the roll tough, not good overall and disappointing.![]()
I actually agree with the descriptions of the food but for me these are positives.
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As to the pizza, to someone used to pizza from Papa John's or frozen supermarket pizza, yes, the pizzas will seem perhaps "soggy" and "greasy". The round pies at this place are Brooklyn (aka New York) style. Per Wikipedia-
The pies at this place are textbook examples of New York/Brooklyn pizzas.
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New York-style pizza is traditionally hand-tossed,[5] consisting in its basic form of a light layer of tomato sauce[3] sprinkled with dry, grated, full-fat mozzarella cheese; additional toppings are placed over the cheese.[5] Pies are typically around 18 inches (45 cm) in diameter, and commonly cut into 8 slices. These large wide slices[6] are often eaten as fast food while folded in half (like one would fold a cardboard box) from the crust, as their size and flexibility can make them unwieldy to eat flat. Folding the slice also collects the abundant oil in the crease, and allows the slice to be eaten with one hand.
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