Work begins on New Suffolk Waterfront backed by Louis Bacon

Initial work to restore the New Suffolk Waterfront has begun thanks to support from hedge fund manager and philanthropist, Louis Bacon.

An old restaurant damaged by Hurricane Sandy has finally been moved to enable work to allow a new cafe to be built in the first steps towards restoring the area.

The renovation of the area is being funded by a series of fundraisers held by the Waterfront residents who have managed to raise $1.5 million, along with a state grant of $400,000, to purchase the parcel of land and the building.

Crucial additional funds will be raised through the sale of an acre of the southern part of the property to Louis Moore Bacon, owner of Robins Island and head of Robins Island Holdings, LLC.

Bacon is a renowned environmentalist who has fought for conversational projects for years through his charity the Moore foundation and also in a personal capacity.

He proposes to use the land to create a maritime grassland preserve with a portion for seasonal parking and the addition of a small boat shed to an existing building on the property.

The moving of the old Galley Ho building is the crucial first action in the process of redevelopment after the Southold Town zoning board of appeals recently approved a cafe use on the property. Once the building is redeveloped it will be moved to a new permanent home.

 Barbara Schnitzler, chair of the New Suffolk Waterfront Fund, said: "It took awhile but we’re really happy with the outcome, it's the best outcome we could have hoped for.

“This won’t increase traffic or density, and it allows us to finish the acquisition and preserve the viewshed. It's a really good resolution and we're thankful."

To restore the landmark building, fundraisers will be held throughout the year. Among them are a direct donation appeal, a chowder fest, a house tour in New Suffolk and an oyster and champagne cocktail party with an art auction.

The new cafe replacing the old restaurant aims to have the same feeling as the old restaurant, but on a smaller scale, with 66 seats instead of 95 and an outdoor deck.

Schnitzler added: "We want to make it a very relaxed place but maintain the character and the atmosphere of what was there."