The Lin Beach House

Boutique Eco Retreat

Early 2000s Williamsburg, with fishers and farmers instead of artists and musicians

The outskirts of Greenport village, steps from the Long Island Sound

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A sea of ornamental grass with graceful arching leaves and feathery silver plumes welcomes guests to the large Victorian house. There’s an instant laid-back vibe that makes you want to drop your bags, find a glass of something cold, and post up in one of the bar’s shiplap alcoves or out in the garden. I took a short walk to the end of the block, where the road stops at the edge of a dramatic cliff that plunges to a rocky, windswept beach on the Long Island Sound.

Virtually everything served at The Lin Beach House is grown or sourced on the North Fork. The property operates its own pound trap, a passed-down tradition from Long Island’s Algonquin-speaking nations, who created this sustainable fishing method thousands of years ago. It’s a zero-bykill method that eliminates the destructive ecological impacts of modern commercial fishing. The fresh catch of the day fuels meals at the hotel, plus the local fish market and partner restaurant, Minnow at the Galley Ho, creating something of a sustainable local supply chain.

Lo-fi and soft lounge

2018

Leslie Merinoff Kwasnieski

Start the day with nature’s cold plunge: a dip in the Long Island Sound. A slow-paced weekend focuses on fresh-from-the-earth nourishment and immersion in the natural world. Merinoff Kwasnieski believes in the principle of Occam’s razor, that the simplest path is usually the best one, and has designed the weekend accordingly.

Hands-on days start and end with professional cooking by a rotation of chefs, such as Blake Lieberman, a Blue Hill at Stone Barns alum, who prepares communal meals in the otherworldly garden, centered on the fresh catch of the day and produce from North Fork farms.

Count on a fully stocked hotel bar from Merinoff Kwasnieski, VinePair’s 2025 “Distiller of the Year,” who owns and serves as the master distiller of Greenport’s Matchbook Distilling Co. Sample Matchbook spirits (gin, vodka, rum, whiskey, amaro, and aperitifs) known for their agricultural explorations, like unique distillates made from local heirloom melons, sunchokes, and squash. PAWPAW, a pop-up restaurant by chef Taylor Knapp, hosts a five-course tasting menu on Saturday evenings at the hotel dedicated to (you guessed it) ingredients farmed, fished, and foraged on the North Fork.

Shop the full range of Matchbook Distilling Co. products from the hotel’s retail shop. Guests also enjoy a selection in their room, such as Matchbook’s Day Trip Strawberry Amaro, a bottle of Coca-Cola, and a Lin Beach House-branded bottle opener to create a refreshing highball riff.

The hotel is wheelchair-accessible.

Pets are not permitted.

Children are not permitted. Guests must be at least 21 years of age.

$2,000 for a two-night stay for two guests, including all activities and meals. Additional nights are available for $150/night.

+1 (631) 853-4802

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