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23 N. Ferry Rd.
Shelter Island, NY.

(631) 749-0053

Press

National press and accolades for 18 Bay. 

 

FEBRUARY 2016 - SLOW FOOD AWARDS SNAIL OF APPROVAL TO 18 BAY RESTAURANT ON SHELTER ISLAND

Elizabeth and Adam are as passionate about how and where their food is grown and raised as they are about selecting the freshest, seasonal ingredients. The four-course, prix fixe menu at 18 Bay changes weekly and is directly inspired by Adam and Elizabeth’s daily visits to local farmers, purveyors, and markets. There is a strong Italian influence throughout the menu with an emphasis on creativity and variety. see full release >>


 

OPEN TABLE DINER'S CHOICE WINNER FOR 2016

Our seasoned diners have selected your restaurant for the OpenTable Diners' Choice Awards this month. From cocktails to dessert, they were impressed! To see what categories and geography you've won for this month, visit your restaurant's OpenTable page and look under the “Loved For” section in Ratings and Reviews. 


WNPR
The Faith 
Middleton Show

 

JUNE 2015 - FAB GRILLED TROUT, SECRET PASTA RECIPE FROM ROME, AND SPARKLING NEGRONI COCKTAILS

Listen to the podcast >>


 

SEPTEMBER 2013 - THE CURIOUS CHEFS: ELIZABETH RONZETTI & ADAM KOPELS

"Our day might start with the discovery that there are three different varieties of plums, which were just picked from the trees that morning and are still warm from the sun and fragrant. This kind of find might make us say, “Let’s make mostarda!” It’s often that spontaneous." see full article >> 


 

AUGUST 2012 - WHAT'S COOKIN' AT 18 BAY ON SHELTER ISLAND

The idea that the freshest, best quality produce can be found locally is a compelling and increasingly popular culinary concept.  But few restaurants in our area, if any, are as committed to sourcing from and supporting local farmers and producers as 18 Bay on Shelter Island. see full article >>


 

AUGUST 2013 - FARM-TO-TABLE EATERY ON SHELTER ISLAND

  • "Open for dinner only, a series of signature cocktails using organic syrups leads to choice of appetizers like soft-shell crab with lemon jam, beef short rib with braised radishes and potato grana pizette." see full article >>  

 

AUGUST 2013 - FOOD REVIEW, 18 BAY

"There have been many restaurants at 23 North Ferry Road, some of them quite good, but 18 Bay is the first great one. It offers creative cooking, superior ingredients and a skilled kitchen crew and waitstaff in an idyllic country setting." see full article >> 


 

JULY 2013 - ESCAPE TO THE HAMPTONS ON SHELTER ISLAND

"Taste the finest ingredients the East End has to offer at two-year-old 18 Bay, located in a charming 1893 farmhouse with wainscoted walls and a large porch." see full article >> 


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MAY 2013 - LOCAVORES IN LOVE

"The four-course meal is spectacular, definitely the way to go. When the antipasti (on a huge platter with four shallow compartments) come out of the kitchen, there are oohs and aahs around the room." see full article >> 


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APRIL 2013 - COOKING FROM THE EVER-SHIFTING SOURCE ON SHELTER ISLAND
"But daily change is what drives Elizabeth Ronzetti and Adam Kopels—18 Bay’s inspired chef-owner partners, husband and wife, and worshipful devotees of Long Island bounty. They aren’t interested in adhering to arbitrary rules or placating fusty comfort-zones. If they’re menu is anything, it’s a full-on love letter to everything we’ve got on eastern Long Island."  see full article>>


 

MARCH 2013 - EAST END EATS: A GEM ON 'THE ROCK' 
In tiny villages throughout France and Italy you can find little bistros and trattorias serving one menu offering whatever is seasonal and whatever the chefs found at the market that day.  It’s the same at 18 Bay... see full article>>


 

JULY 2012 - 18 BAY REVIEW
"18 Bay is a ferry tale with a very happy ending... They're closer to the farms and markets that drive their Italian-New American cuisine. And 18 Bay is sufficiently tucked away to seem..." see full article>>


 

INTERVIEW WITH DAVID PAGE
Can you share 5 top places not to miss on a holiday trip to the North Fork?  -   18 Bay on Shelter Island for dinner. In an old farmhouse on Shelter Island, the restaurant is run by a young couple, Elizabeth Ronzetti and Adam Kopels, and in my view no one else has captured local cuisine better than they have.  see full interview>>


 

JULY 2006 - BY THE SEA, BY THE SEA, BEAUTIFUL BY THE SEA - BAYVILLE RESTAURANT
Seasonal ingredients drive the menu, especially the evening specials. I visited in late spring, when the chefs were playing with seasonal treats like morels, ramps, nettles, artichokes, peas and asparagus. Strawberries, too, made an appearance, in a shortcake with both macerated and freshly sliced berries under drifts of whipped cream. see full article >>