Caci North Fork

My husband and I were out east on a site seeing drive and decided to stop by Caci because I saw the raving reviews on Unilocal.
My first observation– Although clean and clearly brand new, the décor is quite sterile. A lot of light wood furnishings, a laminate floor with minimalistic, modernistic paintings.
The menu is, well, pricey. The cheapest glass of wine that I saw was $ 14. A glass of draft beer is $ 8. Are the wines worth the prices they charge? I’m not sure–
The menu is seasonal. I decided to have the chicken with figs and my husband couldn’t decide between the gnocchi in a beef bolognais sauce or the pork shank. The waiter recommended a half order of the gnocchi for an appetizer and the pork shank as his entrée– what a great idea.
While we waited for our meals– a girl came around offering us fresh focaccia bread with rosemary. I’m not a huge focaccia fan anyway and it was exactly as I expected. My husband loved it and thought it was very fresh. Then they came around with fresh baguette bread that was seasoned with oils and put in their stove– it looked so good and when I tasted it, it was quite salty. I was surprised.
My husband loved the gnocchi– they make the pasta fresh daily on premises and you could definitely tell. He said it melted in your mouth. The full order is $ 29. His half order ended up being $ 21. When he saw the mere $ 8 price difference, i regretted him not getting the full order… In a way I wish our waiter would have told us but maybe that’s not professional? I don’t know…
My chicken was very good. I was a little fearful that the sweetness of the figs would overpower everything else but I couldn’t have been more wrong. It was a very nice pairing.
Jeff received his pork shank — it was huge. It was a little tougher and chewier than other shanks he has enjoyed but still tasty and $ 32
The dessert menu came and regular American coffee was $ 5. I decided to pass.
Part of my enjoyment of a fine meal is the value I feel that I receive from the whole experience (Décor, lighting, mood, ambiance, food, price, service, etc). Although they seem to have a loyal following, I can’t say that we will be back to Caci anytime soon.

This is a five star restaurant. Seriously. We were greeted warmly at the door and seated immediately in the open and perfectly lit dining room. When I made the reservation I noted we were celebrating a friends engagement, and they brought out beautiful glasses of champagne for us. What a special touch! The menu is heavily influenced by the chef’s home, Umbria in Italy. Since we just returned from Italy I can vouch for the authenticity of this menu! We dined on the most delicious cheeses; most memorably the burrata! It was creamy and delicious. The prosciutto was just like in Italy, sweet, delicate and flavorful (not salty at all!). For the main course, we shared the steak for two and it was amazing. Perfectly cooked and the presentation was wonderful. The Parmesan cheese and arugula were a surprising and perfect compliment to the steak. Our server was really cool, down to earth and not uptight, as you would expect in a restaurant with such high standards. He made great recommendations. Our friend ordered the ravioli, which I tasted and it literally melted in my mouth! Next up: Dessert. The tiramisu was delectable, and the apple pie was just pure goodness. The cocktail menu was wonderful as well, they made a perfect old fashioned. Caci is without a doubt, THE BEST restaurant on the north fork. (and worth every penny) Bravo Caci!

As a life long resident of the North Fork, I must say, my first experience last night at Caci was hands down the best meal I’ve ever had on the Twin Forks.
Service:
1) Attentive, wonderful server. I wish I remembered her name because she was great.
2) Nicole, the manager, came out to speak to us, along with Chef Pellegrini. They then kindly took us into the kitchen and showed us around. This made, MADE the night for us, and summed up what was already my best dining experience in recent memory.
Portions:
1) Often, you think that at more pricey restaurants, the portions will be meager, particularly during restaurant week. Not here. Fantastic portions. It was just enough, plus a little bit more. Perfect.
The quality:
1) The bread, pasta, sauces, etc., are all crafted on premises. Rosemary focaccia was so good. The olive oil on the tables is of quality.
2) First courses shared were the gnocchi bolognese and the tagiatelle amatriciani. Just incredibly done. Perfectly cooked. The gnocchi was airy, pillowly, and rich. Tagliatelle cooked PERFECTLY. Just amazing.
3) Mains: Grilled salmon with grape tomato confit and lemon basil pesto. Chicken scallopini with white wine. By. Far. The. Most. Flavorful. Dishes. I’ve. Ever. Had. Beautiful in their simplicity, yet shocking in their execution and flavor intensity. Unforgettable.
4) Dessert: Tiramisu was unreal. The top layer was just so rich, yet so light. It was between a creaminess, and the lightness you get in frothed milk. Stunning. So austere and flavorful. Nothing too BIG on your palate. The toffee gelato was stunning. Again, flavorful without being huge and sweet on the palate.
Five. Fucking. Stars.

One of the best meals I have had in a very long time. Chef Marco is a master in the kitchen.

Have been twice and both times were decent but disappointing. The waitstaff while very nice is not very professional. We were not able to sample our wine before it being fully poured and it was not returned for the table for us to finish. The bus boys were very uncomfortable clearing our plates asking «you done with that». The hostess seemed completely distracted and could not help answer some of our questions or point bring over someone who could. Some of what we ordered was excellent but other dishes were disappointed and lacked in flavor development. I hope that the staff can figure out some of its kinks. For the price you’re paying the staff should reflect that.

I have to admit, we all went into Caci with some trepidation… I heard this place was pricey and I usually equate that with small portions. Boy — was I (we) wrong !
Started with just a salad with asparagus, was awesome. Then got a pasta mix, full portion, of the veal bolognese which was exceptional. It’s was WAY to big a portion, so we all picked at it. Friend got the truffle mushroom ravioli, half portion and that was even better than my pasta ! Just outrageous !
We all ordered the steak for 2 with arugula and shaved cheese. O M G …
Better than any steak house ! Really really cooked perfectly and tasted amazing.
Service was great, all the staff was pleasant and helpful.
We were upstairs — only critisim is the noise level is very bad. Hard to have conversation when the place is full.
Other than that — can’t say enough good things and we will surely be back !!

What a great place! It had a fun little homey feeling, and the food was great. The house drinks were really tasty and we enjoyed our meals very much. The squid ink pasta was super yummy, as was the gnocchi.
If we head back to that part of the country again, we will definitely plan to have dinner there again.

Wow! What a great restaurant. Everything about this place is fantastic. I rarely gush, but I have to say everything, absolutely everything here was great. Food… knock out. Service… stellar. If you are out on the east end wine tour and looking for the perfect way to end your day, this is the pace. Don’t miss this spot.

I was there a few weeks ago on a Friday night. We didn’t have a reservation but they were very nice to accommodate to us. We had to wait a little so we had a dribk at the bar, we ended up eating at the bar. We had great service by Conrad (I thibk that was his name) who was training at the time. Also the bartender training him was great. Everything we had was excellent. The service was very good. I would def recommend this place to other people and go again.

This high end Tuscan farm to table restaurant is a must! The décor is inviting, staff is friendly and the fresh food and light as air house made pasta is to die for! You will love this place!

For the past three Labor Day weekends we’ve come down from Boston to take the ferry to Orient Point and stay at the Coffey House B&B (which is fabulous). Dinners in Greenport have been just middling so this year we tried Caci in Southold. In short, it was terrific. Breads and pastas are made fresh onsite. Décor is upscale but simple. We were lucky enough to get seated outside, which is the location to chose. Apparently it can get loud inside.
Hostess and wait staff were all very friendly and helpful. Wine list is extensive, with about ²⁄₃ of the selection being from the north fork. We both had pasta as our entrees, the gnocchi and the tagliatelle, light and delicious. Same for the complimentary cream puffs for dessert. Definitively will come again.

Came here with my girlfriends after an afternoon of wine tasting. We made reservations and highly recommend it. The food was delicious– gnocchi, ravioli, and tagliatelle. The flavor and texture was amazing. Had a bottle of wine at the waiters recommendation which was great as well. Owner came by at the end to ask about our meal and service and mini puff pastries were brought to us along with our bill. Couldn’t have been more pleased to dine here.

My wife and I stayed at the Blue Iris B&B and they recommended this restaurant, and it was a great recommendation!
The décor is nicely done, a bit farmhouse but also contemporary.
Service was very attentive and informative.
As far as the food… excellent. We started with burrata & prosciutto app with bread and olives — this was delicious. My wife ordered the mushroom ravioli and loved it (homemade pasta). I ordered the black ink spaghetti with lobster… another great dish.
I rarely give five stars, and Ive been lucky enough to have eaten at quite a few great restaurants… I will definitely eat here again if I am in the area.

Returned to Caci and it was outstanding, again. Caci has it all. The food is unique and delicious (you want to savor every bite), the service staff is attentive and helpful, and the setting is elegant yet casual — it is a refreshing addition to LI’s up-​and-​coming wine region that’s blocks from the beach.
Since our first meal at Caci last month, my daughter and I have been talking about it to anyone who will listen. Now that we are back on the North Fork, a dinner at Caci was a must. Having tasted a few of the dishes last time, we had a chance to focus on our favorites. For me, it was the ricotta ravioli with a summer black truffle sauce. Divine! My daughter’s favorite is the homemade pasta with a white veal Bolognese and my mother was delighted with her risotto with fresh local clams, shrimp and zucchini.
Everyone seemed to be enjoying their meals as much as we did. At a table nearby sat a couple who we met the last time we were there. They too have been dreaming about the place, noting that they have «yearnings for the food.» This time they returned with three friends. While the cocktail menu is fabulous — I loved the Meyer Lemon Drop Martini — one of their friends was interested in something that had a little more spice than the options on the menu. No problem, the waitress and bartender conferred and within minutes they brought out a jalapeño inspired drink that the entire table tried, raved about and ultimately ordered. There is something special about a restaurant that caters to its customers in such an individual and authentic way.
Now that summer is over, my family is coming up with excuses to return to the North Fork. A birthday? Anniversary? We certainly can’t wait a full year — especially since the menu constantly changes. What surprises await us on the fall and winter menus?

Wonderful Italian Restaurant located in Southold Long Island. Went there for a Monday night dinner. Outside looks more like a house than a restaurant, but the large sign in front is ample enough to let you know you found the place.
Inside décor has a «modern minimalist» feel to it. Place is clean, and the servers are quick and friendly.
As for the food, this is one of the best places I have eaten at. The Grilled Calamari appetizer was amazing. The calamari was so tender you could cut it with a butter knife. It was like cutting into perfectly cooked veal. Great flavors from the seasons breadcrumbs. My fiancée had the prosciutto appetizer, which was excellent, the cheese provided with it was great. For dinner I had the white bolognase with Maltagliati which was also great. Lots of flavor from the sauce, the dried ricotta and the sprinkled parmiganio. My Fiancée had the gnocci which melted in your mouth.
For dessert we shared the cheesecake with blueberry sauce, also great.
Looking forward to visiting again when we stay in the North Fork.

Wie in Italien! Sehr gute Pasta. Sehr gut zubereitetes Fleisch. Zum Apero gabs ein Stück hausgemachte Pizza gratis dazu. Grosse Weinauswahl. Gediegene Atmosphäre. Sehr freundliches Personal. Etwas teuer deshalb nicht volle Punktzahl

Yummy… That’s all I need to say. Had a very romantic dinner with some delicious drinks… The service was on point and very friendly. Jonathan the mixologist was outstanding… I would absolutely recommend this place to our friends and family… will be returning shortly to this establishment.

We’ve had numerous meals here, each time we are treated with hospitality and our food is always outstanding.
Chef Marco always makes a point to come and say hello, which is an important and respected gesture.
Thank you Caci, and welcome to the North Fork.

We went back to Caci last night and again had an outstanding meal! The clever cocktail combinations eased us into the a relaxing evening. The Manhattan Royale, Spring Thyme Martini, and Cucumber Gin Fizz were the right libations. Again, I started with the grilled calamari skewer which was so tender and just a perfect starter, the birthday boy had a ½ order of pasta as an app (Matigliati) Which is a great option. The onion bread was perfect and a nod to the gnocchi (little pillows of love xxoo) the two non meat eaters at the table were accommodated with suggestions and two great dishes Spaghetti alla Chiatarra with Fresh Seasonal Mushrooms & Saffron Risotto with Zucchini, Asparagus & Red Tuna sans the Red Tuna. I had the
Grilled Chilean Sea Bass with Lime & Basil Sauce which was to die for! The lime basil sauce was so bright and refreshing I could have drank it! The fish was moist and cooked perfect! The birthday boy ordered the Grilled New York Strip and he was more than pleased! And I quote «if I could pick this plate up and lick it, I would» our desserts Homemade Tiramisu with Hazelnut Praline, Ricotta, Orange & Chocolate Torta with Vanilla Sauce, Fior di Latte Gelato with Amarena Cherries and a flour less chocolate cake! Great, great wine and some Expresso martinis! We couldn’t stop talking about the food, the impeccable service and the casual friendly vibe! I can’t wait to go back and dine on the patio! Thanks for a great night, Chef Marco, front of the house and kitchen staff! Shout out for your teamwork!

Amazing. We loved everything about Caci. The décor is beautiful. The food is even better. We had the calamari skewers for an appetizer. They were cooked to perfection. I had the Chicken Rollatine with Apricots, Guanciale & Marsala Wine. It was really unique and delicious. My husband had the chilean sea bass which was also really good. I’m so glad we decided to order dessert, as one was better than then next. The Ricotta, Orange & Chocolate Torta with Vanilla Sauce was to die for. I also should mention that the chef sent out a few things on the house which was very nice… and each of those items were also amazing. This is definitely one of the best restaurants on the North Fork… and Long Island.

Excellent upscale Italian restaurant in Southold. We had the Valentine Day menu on a snowy night. We entered the parking lot and were greeted by the parking attendants which was a nice feature since it was snowing and there were already several inches on the ground. We arrived about 15 minutes early and were seated right away on the second floor. The restaurant is in an old house that was beautifully restored.
Our server Simona was wonderful. The atmosphere is formal but felt casual and comfortable. The entire staff was professional and friendly.
Food was exceptional. The only complaints were that the clams in the Chickpeas soup were overcooked and chewy, the scallops were not local Peconic bay scallops and the steak was chewy but each dish was nicely presented and had lots of flavors starting with the scallops in blood orange sauce, chick peas soup with proscuitto, then spagetti with porcini mushrooms, then the steak. We ended with a gelato and chocolate crostatina dessert.
Not your typical Italian restaurant. Chef Marco prepares fresh and creative dishes.