From a Bon Appétit magazine online review:
Immediately upon checking into one of the Sound View’s cedar-paneled rooms, all clean white sheets and sailcloth pillows and views straight out onto the beach (ALL of the rooms at the Sound View look straight out onto the beach), I felt my blood pressure slow. For lunch, we jammed lobster rolls the size of our faces into our faces by the pool. Come late afternoon, we sat on our sandswept porch drinking canned rosé and watched the sky turn gold.
For dinner at The Halyard (Sound View’s hotel-restaurant-that-decidedly-doesn’t-suck), we grabbed a corner table on the open-air deck and ate peak-season heirloom tomato gazpacho and crisply seared scallops caught just a few miles away. Afterwards, loose on Greenport IPAs, we moseyed over to the piano bar for karaoke night and performed Alanis Morissette duets for a group of drunken Scottish people (all of whom are now our best friends) late into the night. It was a perfect weekend, the kind that made summer feel as endless as it did in the good old days, back before Google calendars existed.
https://soundviewgreenport.com/
To read more: https://www.bonappetit.com/story/sound-view-hotel-north-fork
This year, the Foundation is pleased to once again partner with the Mushroom Council to host the Blended Burger Project*, which encourages chefs to create a healthier, more sustainable, and tastier burger that can be enjoyed by consumers across the country, while also educating diners about the many benefits of The Blend and the future of food. 
To read more: 
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