Fifth Season Restaurant

About the Business

Specialties

We are a farm to table new american restaurant featuring local beer and wine pairings with organic and gluten free offerings.

History

Established in 2008.

The name The Fifth Season was developed to epitomize the idea of only eating the finest ingredients at the peak of their season. The menu changes seasonally showcasing food that is organically grown in the United States and harvested in ways that are ecologically sound, by people who are taking care of our land for future generations. Fifth Season is passionate about locally sourcing the most premium ingredients, such as farm raised meats and game, organic produce, fresh caught fish and seafood, and artisan cheeses. By highlighting each individual Season at it's prime, The Fifth Season is the experience itself!

Meet the Business Owner

Business owner information

John and Deborah U.

Business Owner

Chef/Owner John Urbinati, CIA graduate, early in his career staged under Executive Chef Joseph Miller at Joe's Restaurant in Venice Beach.  It was here he fell in love with the amazing bounty at the local farmer's market and his interests in sustainable farming and fishing were ignited. John's wife, Deborah, is a Long Island native that spent twelve years traveling the country, creating regional recipes for the bar.  The restaurant incorporates Chef John's knowledge of local ingredients and Deborah's knowledge of cocktails, wine and craft brews to prepare an ever-changing menu of farm-to-table cuisine. In 2006, John became Chef de Cuisine at The Fifth Season in Greenport. In 2008, the couple partnered with the owners and relocated to Port Jefferson. In 2017, John and Deborah became the sole proprietors, and are continuing to showcase fresh, local ingredients in food, cocktails, wine and craft beer.