Dan's Papers:  Issue #47 February 27th, 2009  

"This is truly a restaurant designed to welcome people who are looking for a good value served in pleasant surroundings. Known to many as a haven for lovers of German food, now there is a new chef in charge of the kitchen and head chef, Jay Stearns has designed a menu based on Italian and good old fashioned comfort food to carry on sending out patrons replete and happy after their meal.

The restaurant is open for lunch and dinner, seven days a week, and also has a separate bar area that has built up a great reputation for its convivial atmosphere and good drinks. Certainly the traditional martini and glass of Martha Clara chardonnay that we sipped while making our dining choices hit the spot - indeed the martini was one of the best we had tasted for some time and you can never go wrong with a wine from Martha Clara.

Apart from a wide selection of appetizers on the regular menu, they always feature some daily specials and we opted for the fried lobster ravioli with a pesto sauce and the baked clams. The pesto sauce was delicious, the baked clams were moist and full of flavor and are highly recommended. The soup of the day was chicken with orzo and as we shared a bowl we agreed that this was a soup to really savor. The broth was fragrant and without any hint of greasiness and the orzo, chicken and vegetables were nicely cooked.

From the Entrées we selected the shrimp scampi and the veal marsala. The large shrimp were expertly cooked in olive oil, garlic and butter but we both agreed that they were a delight. The large plate of spaghetti that came with the dish was everything that spaghetti should be and the sweet potato fries were acclaimed as some of the best ever and very addictive!

My veal comprised of three large, thick and tender cutlets and the mushroom and marsala sauce was good. It was so nice to have perfectly al dente asparagus and oven roasted small red potatoes to accompany the veal. And based on this portion, no one ever goes away hungry from Four Doors Down.

Apart from the dishes we ate, the remainder of the menu offered something for everyone with four different homemade sauces and four different types of pasta, four shrimp, four veal dishes plus ribs, pulled pork, fish and chips and steak. Their chili, that unfortunately we just did not have room to taste, won the North Fork Environmental Council's Chili Cook-Off in 2006 and 2007. Then there are several salads, quesadillas, burgers, wraps and paninis, plus a kids menu for this really is a kid friendly restaurant.

Desserts always feature a cheesecake and a variety of pies but we selected to sample the chocolate ambrosia cake, which was a decadently rich and satisfying way to finish up.

The restaurant is also capable of taking care of up to 75 people for parties, reunions, showers or functions of all types and the sports bar has a number of TV's and the bar menu is available until late.

Appetizers are priced from $4.95 for a cup of chili to $10.95; paninis are $9.95 and dinner Entrées range from $14.95 to $23.95 and include the choice of soup or salad. The wine list is predominately Long Island and a glass of wine is only $4 to $5 and you can get a bottle from $14 and up, again a very sensible approach to pricing and allowing people to continue to go out and enjoy a restaurant meal."

Dan's Papers:  Issue #32 November 3rd, 2006   

"Why Four Doors Down?....  There has been a restaurant on this site since the 30s under various names.  (An old menu shows that in the 30s a burger was 10 cents!).  Its main claim to fame was in the 60s when a group called the “Kingsmen” from Smithtown played here regularly before they became famous with their hit song “Louie Louie.”  The exterior is still quite simple, but the interior is something very different.  The warm, charmingly decorated dining room, redesigned by Barbara, is well segregated from the very popular bar and is much more spacious than you would expect from the outside.  In fact, the two restaurant sections can seat around 100 diners with the rear seating 70, and can be closed off for private functions.      
Chef Tom Seibert was renowned for his German cooking at the Gasthaus and here he offers an eclectic blend of German, Italian and Traditional American fare. Bob and Tom are revamping and improving the appetizer offerings, but we always like baked clams and calamari, which are on the current menu, so that is what we started with. The clams were tasty without being too aggressive and the local calamari was really tender and delicate and hardly needed any of the accompanying dipping sauce.  Next we tasted the soup of the day, a split pea based soup that had a delicious velvety texture and was full of rich deep lingering tastes.      
On a night when the elements made it clear that the chills of fall are well upon us, we decided to concentrate on the German section of the menu for our main dishes. Sauerbraten is one of Stella’s all time favorites and Tom prepared a dish that really melted in the mouth.  It came with homemade potato dumplings that were feather light and the braised red cabbage with its deep long lasting taste was a perfect complement.  Veal hunter style comprised two generous cutlets of tender veal cooked with shallots and mushrooms in a rich burgundy wine sauce.  With this dish came some truly excellent mashed potatoes.  Both of these dishes were top class in their composition and execution and made us wish that we had room even to taste some of the Italian specialties that all sounded very appetizing but they will have to wait till our next visit.      
The traditional items include ribs and a meatloaf that Bob told us has acquired a great reputation and following from regular patrons.  Indeed this is a restaurant where the focus is very much on repeat clientèle and as a result, it is open for lunch and dinner, seven days a week, year round.   When it came to dessert time, it had to be apple strudel and again we were not disappointed.  The strudel pastry was thin and light and the filling generous with tasty apples and fragranced with cinnamon.  I should have had that a la mode, but even without ice cream the dish was amazing.         
Bob and Barbara’s philosophy is to provide very good quality, well-cooked food at realistic prices that encourage the repeat diner and the spur of the moment eating decision.  Certainly with appetizers from $5 to $10; main courses that come with a choice of soup or salad and vegetables from $14 to $23 and desserts only $5, they have achieved their goals.  When you add in the fact that you can drink a very acceptable, good sized glass of wine for between $4 and $6 and bottles start at $14, this really is a place where a family can come and not feel that they have to take out a second mortgage to eat well – they also have a ‘Kid’s menu’.  We didn't try one, but we understand that they mix a mean martini that carries a full seven ounces of spirits, so handle that one with care (just kidding).  Music is also becoming a regular feature on weekends.      
We were very impressed with what Bob, Barbara and Tom have accomplished here. Based on our experience the food is good, honest and well cooked, using top quality ingredients. The surroundings and staff are warm and welcoming.  I can still savor in my taste memory the dishes we ate on this visit and we have certainly put it on our list of places to return to as casual diners and not reviewers. – Roy Bradbrook"   

www.northforkweddings.com
  
"This restaurant has been rather a secret spot for those in the know on the North Fork. It is named Four Doors Down as it is part of a building that has been part of the Mattituck Scene for years and years and yes, there are four doors into it! One of the doors leads to this charming restaurant with fireplace in winter and a beautiful décor. The menu features many East End favorites, but also has a decidedly German flare. The sauerbraten is exquisite! Lunch and dinner are served and everyone will find something to suit his taste and mood. Some people like to start the evening in the Pub area (which is the third down) and then move into a more relaxing spot for their meals. There is also a large room decorated just as beautifully in the back of the building that is used for rehearsal dinners, private parties, and other social functions. You'll enjoy any meal here and you won't suffer from sticker shock either. Do visit and enjoy!"