Two Sag Harbor restaurants — Lil’ Birdie and Sen — are teaming to offer a Sunday Supper Series on May 15.
The event will pair Kye Vatash and Alexis Krisel of Lil’ Birdie with Sen’s Ryunosuke Jesse Matsuoka. The trio will come together at Sen to showcase their culinary skills in a 6-course dinner paired with six premium sakes selected by Matsuoka, who is a sake sommelier.
The dinner is $95 (plus tax and gratuity) and while the offerings won’t be revealed until the day of event, diners can be sure it will incorporate traditional Japanese techniques and innovative flavors — and ramen made with homemade noodles will definitely be on the menu.
Sen is located at 23 Main Street in Sag Harbor. For more information on the event, contact Sen at senrestaurant.com or 631-725-1774 or Lil’ Birdie at lilbirdieny.com or 631-808-3013.
On Friday, May 14, from 6 to 8 p.m., the Parrish Art Museum Business Council hosts “Two Forks and a Cork,” an evening of local wine and spirits tastings, hors d’oeuvres, live music and gallery exploration in an ideal setting for socializing and networking.
The event features a selection of white, rosé, and red wines from premiere East End vineyards, flavored moonshine and vodka from a local craft distillery, plus tastings from local artisanal cheese shops and bakeries, caterers, renowned chefs, and popular restaurants. Admission for Two Forks and a Cork, open to attendees 21 and older, is $75 ($55 for Parrish members).
Guests will enjoy live music throughout the event, as they sample a variety of select wines from Channing Daughters Winery, Kontokosta Winery, Macari Vineyards & Winery, Palmer Vineyards, Paumanok Vineyards, and RG | NY; plus spirits from Twin Stills Moonshine. Wine and spirit producers will be on hand to discuss their processes and products. Special hors d’oeuvres and snacks are provided by A La Mode, Cheese Shoppe, Chef Peter Ambrose, East End Food Institute, Elegant Affairs Caterers, Erica’s Rugelach & Baking Co., and Lunch Lobster Roll.
Guests at Two Forks and a Cork are invited to visit the exhibition “An Art of Changes: Jasper Johns Prints, 1960 – 2018.” An illuminating survey of the seminal artist’s six-decade printmaking practice with more than 90 works, it follows Johns through the years as he revises and recycles key motifs—including the American flag, numerals, and the alphabet.
This event requires all attendees to show proof of full vaccination. Mask-wearing is not required but encouraged when not eating or drinking. For details and tickets, visit parrishart.org. The Parrish Art Museum is at 279 Montauk Highway in Water Mill.
Bostwick’s on the Harbor has announced a welcome addition to the kitchen — Harbor Bistro’s chef/owner Damien O’Donnell. Many people in the community were saddened to hear that the lease at Harbor Bistro was not renewed which meant the end of an era. However Bostwick’s owners Chris Eggert and Kevin Boles are thrilled to add O’Donnell to the culinary team for the 2022 season. Think of it as “the perfect seafood union” where two seafood masters in the kitchen will be churning out even more delicious dishes.
Celebrating its 30th year in business, the owners kicked off the season at Bostwick’s on the Harbor on May 5. Bostwick’s is now serving delicious cocktails and tasty seafood inspired fare with a backdrop of epic sunsets. Menu items for the season include yellowfin tuna poke, calamari, baked stuffed clams, local fish tacos, Mongolian BBQ ribs, Montauk Ale battered fish and chips, Tajin spiced crab cakes, hibachi style salmon and Korean BBQ duck burrito. Bostwick’s on the Harbor, located at 39 Gann Road in East Hampton, is open for dinner Thursday through Sunday from 5 to 10 p.m. No reservations, first come first served. For more information, call 631-324-1150 or visit bostwicksontheharbor.com.
It’s official! You can now get bagels on Shelter Island!
The Eccentric Bagel is the island’s first-ever bagel store and the business’s soft opening in early April was met with great enthusiasm with lines out the door as customers waited to try Darryn Weinstein’s unique bagel recipe.
Over 4,000 bagels were made for the opening, and all were sold out. Favorites of the day were classic everything, unique za’atar and jalapeno cheddar bagels. Weinstein created on-the-spot bagel dogs that sold out within five minutes of putting them out. Also on the menu were a number of house-made cream cheeses, with artichoke cheddar, and bacon scallion being some of the newest creations.
Customers seated outside offered reviews. “This is the best bagel I ever had, and I live in New York City,” one said.
Darryn Weinstein and wife Amy have owned a home on Shelter Island for almost seven years. A Manhattan native, he has always felt the island needed a bagel store. He decided to pair his 30 years of hospitality knowledge with his wife’s design experience and bring to the island not just a bagel store, but a gastronomic experience.
Amy Weinstein is the founder and CEO of Smash Entertainment, a firm that has provided entertainment services for everyone from Beyoncé to Barack Obama. Her specialty is cultivating an experience and with The Eccentric Bagel she has set out to do just that. The store’s handmade visual experience was created with the help of local artist Ricky Teevee.
“We are blown away by the response we are getting,” wrote Amy Weinstein in an email. “We are in a whirlwind right now.”
The Eccentric Bagel is located at 25 West Neck Road on Shelter Island and is open Tuesday through Sunday from 7 a.m. to 3 p.m. For more information, visit eccentricbagel.com or call 631-749-5363.
After seeing tremendous success during the winter months, East End Food Market, a project of East End Food Institute, will open the doors of its Riverhead store year-round to provide the public with expanded access to local food. Starting in May, the market will be open Wednesday and Friday evenings from 3 to 7 p.m. throughout the spring and summer seasons.
East End Food Market, located at 139 Main Road, Riverhead, provides an important retail outlet for local farm, food and craft businesses, where vendors can connect with customers and foster relationships. With a huge variety of products ranging from fresh produce and seafood to art and personal care items, the market is a complement to the farm stands that pop up during the growing season, allowing residents and visitors greater opportunities to shop local and support small businesses.
Rachel Stephens, owner of the North Fork’s Sweet Woodland Farm and former manager of the Riverhead Farmers Market, appreciates the convenience and visibility of the new market location and believes the new market days will continue to allow her business to grow.
“East End Food Market has given me the opportunity to offer my farm-grown herbs and handcrafted herbal products year-round,” said Stephens. “The location is central, connecting both forks and is a short drive from my farm which allows me to easily get my medicinal herbs and herbal remedies to the market.”
Each week, the market will host a variety of offerings and entertainment including more than 40 local farms and food businesses, wine tastings from a rotating list of wineries sponsored by Long Island Wine Country, educational opportunities from area nonprofits, craft vendors, local art, and live music. Customers can preorder local goods at eastendfood.org and pick up at the market every weekend, or shop in-person. Additionally, the market will continue to offer Double Up Food Bucks, a program designed to help SNAP-enrolled customers stretch their dollars to purchase fresh, locally grown food.
“We’re so thrilled to see the public’s support for East End Food Market,” says Kate Fullam, Executive Director of the nonprofit East End Food Institute, which is based at the Stony Brook University Southampton campus. “Each week, hundreds of people from across the East End and farther west visit the market to stock up on local goods. It’s an economic boost for small business owners, and customers enjoy weekly access to their favorite foods and products. We see the year-round market as win-win for everyone.”
East End Food Market is accepting rolling vendor applications for the spring and summer seasons. Interested applicants should apply online at riverhead.market.org.
Jason Weiner, executive chef and co-owner of Almond Restaurant, will be the featured chef at this year’s Outstanding in the Field. This will be Weiner’s 15th year as the featured chef of this epic dining event. To be held on Labor Day, September 5, Outstanding in the Field will take place at Fosters Farm in Sagaponack, featuring Foster’s potatoes and a tasting of the family’s locally made Sagaponack vodka. Tickets are now on sale at outstandinginthefield.com.
Almond debuted on the East End restaurant scene in spring 2001. The affordable French bistro quickly became one of the top spots for locals, celebrities and tourists. Chef Jason Weiner quickly established himself in the Hamptons as top toque and over the years has established a very strong commitment to using locally farmed products and local produce in order to support the local community. Fast-forward 10 years and the iconic Hamptons French bistro now enters a new phase with a new spot for their popular concept.
Almond Restaurant is at 1 Ocean Road in Bridgehampton. For more information, visit almondrestaurant.com or call 631-537-5665.
The high season is on the horizon, and local restaurants are gearing up for summer. Here are a few:
The Beacon, Sag Harbor’s summertime mainstay, opened for its 24th season on May 11. Dinner service begins at 5:30 p.m. and reservations are available. A two course minimum at $75 per person is in place for dine in, while the regular a la carte menu will be available for takeout. This is not a prix fixe menu, just a minimum charge due to less seating. The menu will feature old school favorites, as well as specials. Reservations and take-out orders can be made at 631-725-7088. The Beacon is at 8 West Water Street, Sag Harbor. Visit beaconsagharbor.com for details.
Bostwick’s Chowder House has new items on the menu for the 2022 season , including local fluke Milanese ($29.95), tuna poke bowl ($23.95), teriyaki salmon ($24.95), BBQ chicken ($19.95) and Portobello mushroom served with rice and quinoa blend ($19.95). The restaurant is currently open Thursday through Sunday beginning at 11:30 a.m. Bostwick’s Chowder House is at 277 Pantigo Road, East Hampton. For more information, call 631-324-1111 or visit bostwickschowderhouse.com.
The Restaurant at Baron’s Cove has launched its new spring menu. Under direction of executive chef Nicholas Vogel, the new offerings feature locally sourced ingredients from the East End and beyond. Highlights from the new menu include local broiled oysters with chili butter and fennel breadcrumbs; local seared scallops with charred radicchio, citrus segments, cauliflower puree, pistachio crumble and chive oil; a pan-seared duck breast with sautéed cabbage with whole grain mustard, carrot puree and Treiber Farms blackberry sauce; roasted chicken breast with sautéed spinach, buttered radish, pickled mushrooms; and a spring onion and bucatini pasta with sugar snap and shelled peas, basil and farm pesto. The Restaurant at Baron’s Cove is located at 31 Water Street, Sag Harbor. For more information, visit baronscove.com or call 631-725-2100.
The Lobster Roll on the Napeague stretch of Amagansett is a legendary roadside eatery that is a perennial must-visit for seafood lovers near and far. The restaurant officially reopened for its 56th season on May 6. So get ready, summer is on its way!
The Lobster Roll is at 1980 Montauk Highway in Amagansett. Visit lobsterroll.com or call 631-267-3740 for more information.
Astro’s Pizza in Amagansett has announced that New York City chef and owner PJ Calapa is taking over the space and plans to open for the 2022 season on Memorial Day Weekend. Calapa, who also owns Scampi and The Spaniard, both located in New York City, is reopening the space alongside investor Ben Leventhal, who is also one of the founders of Resy. Guests can expect to see his take on traditional Italian dishes and pizza classics, complete with a full bar and family style meals to go. Appetizers will range from $17 to $25, entrées will cost $17 to $31 and desserts will be $6 to $11. The restaurant will be open year-round. A selection of menu items includes Sicilian “sashimi,” eggplant parmigiana, mezzaluna amatriciana, Chicken parmigiana, chicken piccata and Caesar salad. Astro’s Pizza is at 237 Main Street in Amagansett. For more information, visit astrospizza.com or call 631-267-8300.
EHP Resort & Marina’s Mediterranean-inspired restaurant, Sí Sí, is officially open for the summer season and on April 21, the restaurant launched a brand-new happy hour offering: the Local Sunset Time Specialty Menu, which includes 50 percent off shareable plates and specialty cocktails, and 20 percent off wine bottles costing more than $200. Available at the Sí Sí Bar every Thursday to Sunday from 5:30 to 7 p.m., the menu will feature a selection of guest favorites — from crispy olives and mezze, charred octopus and seafood fritto misto, za’atar roasted cauliflower, and black garlic smoked lamb ribs and crispy duck and melon. With views of Three Mile Harbor and inspired by coastal Mediterranean dining experiences, Sí Sí, or “yes yes,” in both Italian and Spanish, creates food that celebrates vibrant, seasonal and local ingredients that elevate traditional dishes like paella, roasted striped bass or bucatini verde with lobster. Sí Sí is located at 295 Three Mile Harbor Road in East Hampton. Check out the menu at ehpresort.com/sisimenus2022.
Navy Beach, which is overlooks Fort Pond Bay in Montauk, has reopened for its 13th season. The restaurant serves dinner Friday through Sunday and lunch on weekends until May 19, when Thursday dinner will be added. Lunch and dinner will be served seven days a week starting June 16.
Navy Beach offers beachfront outdoor dining as well as indoor dining. For yachting clientele, the restaurant’s “Torpedo” service will be back this season offering a launch running weekends from Memorial Day weekend through Labor Day.
Navy Beach is at 16 Navy Road in Montauk. For more information, visit navybeach.com or call 631-668-6868.