After years of patience and planning, a long-dreamed culinary vision comes to life on Fort Salonga Road
If you’ve driven along Route 25A in Northport, you’ve likely passed the old Elijah Churchill’s and wondered, “When is that place going to open?” Well, after three years of tireless work, patience, and passion, the wait is finally over. Blackfish Tavern has officially opened its doors—and it’s already making a splash in the community.
For locals who fondly remember Elijah Churchill’s, this prime spot has always inspired imagination about what could be. For owners and lifelong friends Andrew Whitcomb and James Brzustoski, it was more than daydreaming—it was destiny. The two had talked about opening a restaurant together for over 30 years. When they both realized they had the same vision for this very location, they knew it was time to turn their shared dream into reality.
A Labor of Love—From the Ground Up
When asked what took so long, Andrew and James laughed knowingly. The answer? Just about everything. The original structure was in far worse condition than expected—so much so that only the framing of the second and third floors remains. Every other part of the building was rebuilt, including plumbing, electrical systems, and even the foundation itself, which was raised to ensure another century of life.
Between architectural designs, zoning approvals, and construction delays, the process stretched out far longer than planned. But their goal was never to rush—it was to restore, respect, and reimagine the space without erasing its history.
The result? A beautifully revived tavern that feels both fresh and timeless, with an elevated nautical atmosphere that reflects the spirit of Northport’s harbor heritage while offering a modern dining experience.
Meet the Minds Behind the Menu
At the helm of the kitchen is Certified Executive Chef Andrew Whitcomb, whose impressive culinary career spans over four decades. His father founded Whitsons Culinary Group in 1978, which grew from local restaurants into one of the East Coast’s most respected food service companies. Now retired from the family business, Andrew brings his vast experience and passion back to his roots—crafting inspired, scratch-made dishes for the local community.
Joining him is fellow Certified Executive Chef Ian Jackson, ensuring that every dish is prepared with the highest standards of excellence.
For those unfamiliar, the Certified Executive Chef (CEC) designation from the American Culinary Federation represents one of the highest achievements in the culinary world—requiring not only exceptional skill and creativity but also leadership, food safety mastery, and business acumen. In short, these aren’t your average chefs.
From Scratch and From the Heart
Nothing at Blackfish Tavern is pre-made. Every element—from the freshly baked bread served with dinner to the handcrafted desserts—is made in-house using only premium ingredients.
The menu celebrates creativity and comfort in equal measure. Highlights include:
Pan-Seared Halibut – Fresh-caught halibut served with white bean cassoulet and gremolata.
Broiled Branzino – Marinated branzino with asparagus romesco and crispy smashed fingerlings.
Pork Chop Calabrese – Sautéed with Calabria chile peppers, sweet peppers, wine, and garlic.
Roast Prime Rib – A 16oz slow-roasted cut served with pan-made au jus and horseradish cream.
For heartier fare, diners rave about the Build-A-Smashburger and Roast Ribeye French Dip, both bursting with flavor and quality. Even their fries stand out—they’re cooked in beef tallow for maximum crispness and richness (vegan option available upon request).
And whatever you do, don’t skip dessert. Each sweet treat is made in-house and individually plated like a work of art. Favorites include the Basque Cheesecake, Brownie Obsession, and the Crombolini, a buttery croissant filled with pistachio cream and topped with ganache.
Growing Pains and Grateful Patrons
Opening week brought a few hiccups—a reservation system glitch caused overbookings, and diners noted the noise level upstairs. But instead of making excuses, Andrew and James immediately took action. They switched to phone-only reservations and soundproofed the second floor, proving their dedication to creating a comfortable, enjoyable dining experience for everyone.
Their responsiveness, professionalism, and humility have already earned them praise from locals eager to see this dream succeed.
A New Chapter for Northport Dining
Blackfish Tavern is not your typical seafood joint—it’s an elevated dining experience that blends exceptional craftsmanship, local flavor, and heartfelt hospitality. With its sleek nautical design, expertly crafted menu, and passionate owners, it’s poised to become one of Northport’s most beloved new dining destinations.
So the next time you find yourself driving down Fort Salonga Road, stop wondering what’s happening inside that charming building—you’re invited to find out for yourself.
Visit Blackfish Tavern
📍 Address: 1031 Fort Salonga Road, Fort Salogna
📞 Reservations: Call only (for now)
🍽️ Cuisine: Elevated New American with a nautical twist
💬 Tip: Be patient and kind—this dream has been 30 years in the making, and it’s only just begun.
Blackfish Tavern isn’t just another restaurant opening—it’s a story of friendship, perseverance, and the belief that great things are worth waiting for.
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