Feed Me

The dish on Long Island's restaurant and food scene.

OK,  you didn't get to El Bulli in 2009. And you're lamenting the announcement that the Spanish restaurant will close for two years. But this isn't  foam and jelly season, anyway.

So,  go east. Nick & Toni's, the East Hampton hot spot known for its fine Italian and New American cooking, takes a Spanish turn this winter. The eatery is offering a four-course, Basque-style menu. The cost: $38. It's available  Wednesday, Thursday and Friday nights; and on Saturday night from 6 p.m. to 7 p.m.

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The menu include dishes such as potato, leek and salt-cod soup; broiled mushrooms and walnuts; lamb stew with savoy cabbage; cod with piquillo peppers, cured ham and garlic; and a cake with figs and chestnuts, plus almond gelato.

Nick & Toni's currently is open Wednesday to Sunday, from 6 p.m. The restaurant is at 136 N. Main St., East Hampton; 631-324-3550.

A warm evening at Nick & Toni's. Photo by Gordon M. Grant