Fyr and Salt has carved out a distinctive place in the North Fork food scene by reintroducing one of the oldest cooking methods in a modern, highly personal way. Founded by local chefs Jonathan Shearman and Max Mohrmann, the private dining and catering concept centers on open fire cooking, bringing guests closer to both the food and the experience itself.
The idea for Fyr and Salt grew naturally from years spent working together in mobile catering and brick oven kitchens. Rather than opening a traditional restaurant, the chefs chose a more flexible model that allows them to focus on seasonality, craftsmanship, and connection. Meals are prepared on site over live flames, turning each event into an interactive gathering where the cooking process becomes part of the celebration.
Menus are built around locally sourced ingredients, drawing from trusted relationships with North Fork farms and producers. By working on a smaller, event based scale, Fyr and Salt is able to adapt dishes to what is freshest and most abundant, whether serving Italian street food inspired skewers, vegetables cooked over coals, or full multi course meals. The approach emphasizes sustainability, creativity, and thoughtful sourcing without the constraints of a large format restaurant.
Fyr and Salt offers several dining styles, including aperitivo inspired small plates, family style service, and chef led tasting menus. Desserts are handled in collaboration with North Fork Baker, adding another local partnership to the experience. Each event is designed through direct conversation with the client, allowing the menu to evolve based on preferences, setting, and seasonal availability.
Through private gatherings, vineyard pop ups, and curated events, Fyr and Salt continues to celebrate fire, food, and community. The concept reflects a growing appreciation for immersive dining on the North Fork, where simplicity, quality ingredients, and shared moments take center stage.
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