A homey restaurant between two towns, Greenport and Southold, on the North Fork of Long Island.

Take the Tour

Six Three One has mouthwatering offerings for every palate and is the perfect place to unwind. Swing by and check us out!

Take the Tour

Dining Room

As inviting as your own! The space is accented by high ceilings with skylights and exposed brick everywhere.


Welcome! We’re so happy you decided to join us. Let us know if there's anything we can do to make your experience even better.


An handcrafted bar topped with copper. Our cocktails and extensive wine and beer collection can be as casual or fancy as you'd like to be!


The not-so-secret laboratory where all the magic happens! We're always busy creating new specials and updating our menu.


Interested in having a party or catered event? Six Three One is the perfect place for it! Give us a call or send us a message to schedule an event with us today.

Our food, our atmosphere, and our service lends itself well to creating the most memorable occasion for you and your guests.

About Us

Excellent food, great service, and an atmosphere where diners can unwind.

The Brothers Dellaportas provide meticulous attention to detail in all aspects of dining. Six Three One is the perfect place to be taken care of.

About the Chefs:

Peter Dellaportas

Peter has been working alongside his father since he was eight years old. “I still fondly remember being in the basement of the Westway Diner in the city and helping my father make palmiers, knead dough, and decorate cakes!” With life lessons from his father and a formal education at the French Culinary Institute, Peter is constantly trying new things and is a huge fan of experimentation in the kitchen. While Peter’s natural lean is towards baking, his signature dish is Pulled Pork that “just falls apart right in your mouth!” Braised or smoked, he prepares it perfectly over a matter of hours with his specialty rub.

Kal Dellaportas

Kal similarly grew up his entire life around the food industry. Even before attending the French Culinary Institute in Manhattan, Kal’s father taught him how to bake cakes and make soups for dinner. “The blend of speed, efficiency and cost from my father and the precision and elegance of the French style of cooking really define me as a chef!” An homage to his culinary background and ethnic background, Kal’s signature dish is a Roasted Lamb Sandwich with Homemade Feta, Kalamata Olive Tapenade, and Vine Ripened Tomatoes on a charred pita. The Feta is made with fresh milk over two days. The Tapenade is made with a mortar and pestle and the sandwich is then put together and drizzled with olive oil.


see on Google Maps


We are located directly across from the Port of Egypt.


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