Rosh Hashanah is not the only time smoked seafood is in high demand. There’s a niche market for gourmet smoked seafood year-round, of course, and New York’s finest restaurants, the region’s swankiest country clubs, and the most discerning Westchesterites all go to The Smokehouse of New York for the best. For two-and-a-half decades, The Smokehouse has satisfied the tri-state area’s demand for specialty fish items such as smoked salmon, smoked sturgeon, smoked trout, and smoked white fish.
Portier’s father founded the business 24 years ago. Brett took over last year, hoping to ensure that The Smokehouse maintains its position as the crème de la crème of specialty smoked-seafood purveyors.
“We supply every top restaurant in New York City,” Brett says, including Pastis and the Grand Central Oyster Bar, plus other Manhattan mainstays such as The Central Park Boathouse, Le Cirque, New York Athletic Club, Balthazar, and the St. Regis Hotel. It also supplies roughly 70 percent of the country clubs in the tri-state area.
“We’re the only smoker around that does all-natural, no preservative, hand-sliced, smoked-on-premises seafood that is fresh and never frozen,” Brett says. “We also have the best fresh seafood in Westchester.”