Suffering through a fire can keep you out of the public eye for a long time, unless the thing burnt to a crisp is your career, in which case the public eye can see you in reruns and on The Violent Torpedo of Truth tour. Back from a conflagration with a fire in their belly to stuff yours: Southfork Kitchen.

Closed for months after their short-lived October opening, the team at Southfork's finally back in business with a fresh summer menu to go with a rustic interior loaded with recycled hemlock floors, ceiling rafters cut from beams pulled from a Brooklyn warehouse, exposed sprinklers & duct work, and a bar made from 90% recycled material, so you'd think they'd be (Dane) cooking there instead of serving drinks. Sourcing produce, cheese, honey, and herbs from local farmers and an onsite garden, the menu includes Block Island Squid "a la Plancha" (w/ smoky romesco & cured meats), pate made using East Hampton chicken livers, Jurgielewicz Farm smoked duck salad, and sustainably harvested seafood from Montauk Point bluefish (done au poivre) to crispy Mediterranean sardines, all of which're cooked up by a former Trump exec chef, so he's doubly good at firing things. Maintaining the overall local theme, bar snacks run from North Shore oysters to a Mecox Bay Dairy cheese plate, while quaffs include LI-made vodka, NY-based brews, and loads of nearby vinos, from a tap-dispensed Paumanok Chardonnay, to Channing Daughters Blaufrankisch, to Grapes of Roth Merlot, best appreciated from a Stein.

You can also incorporate just about anything on the day's menu into a prix fixe, or prix fixes, if you eat like two and a half men.

_{Beer photo by Chris Koszyk}