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The interior of The Shelter Island Tavern. (Credit: Facebook)

While a number of Shelter Island eateries have shut down for the season, two are offering something new for diners this fall.

Marie Eiffel at Reddings market will offer gourmet takeout on Friday night for commuters and SALT’s Keith Bavaro and Ali Bevilacqua have closed their popular eatery at The Island Boatyard & Marina for the season, but relocated to La Maison Blanche inn to operate The Shelter Island Tavern.

It’s a cozy space, that originally served bar food.

Customers are filling both The Shelter Island Tavern and SALT Facebook pages with praise for the food and atmosphere.

“Is there a rating higher than 5 stars??? Wish there was, Keith & Ali have created a menu, service and ambiance that supersedes a mere five,” is what one customer posted. Others have been equally effusive in their praise.

Whether it’s soup, sandwiches, salad or a more complete meal, this talented pair have clearly done right by Islanders this season.

The menu is on the Tavern’s Facebook page and you can call the restaurant at (631) 749-5659.

At Reddings, Eiffel, who has run the business since 2013, heard from her customers that when they drive out from New York City on a Friday, they’re tired and don’t always want to cook or, for some, even go out to a restaurant. But they do want a delicious hot meal.

“A lot of people from New York have been telling me they’re desperate to pick up food and don’t want to sit in a restaurant,” she said.

Her staff will prepare that gourmet meal to go and have it ready for you if you let her know when you’ll be passing by en route to your Shelter Island retreat. You can reach Redding’s at (631) 749-0003.

The menu will change from week to week and may even expand to other nights if it works well, Eiffel said.

A recent Friday night menu included stuffed portabello mushroom gratine with goat cheese, fresh tomato sauce and basil; asparagus wrapped in prosciutto with Parmesan crisp and balsamic glaze; roasted crusted salmon with green onions and cilantro sauce; or Navarin d’Agneau (lamb stew) with veggies and — of course — dessert. She’s also offering 13-inch pizza to go.