The dish on Long Island's restaurant and food scene.
In this weeks Newsday, Lauren Chattman reviews Fresh Hamptons in Bridgehampton, Todd Jacobs' casual, vegetable-focused new restaurant that takes over the soaring, rustic space that used to house the short-lived Southfork Kitchen. With the name Fresh Hamptons, Chattman writes, Jacobs promises something new, and he delivers in a variety of ways. A thriving vegetable garden out front is a preview of the menu, which focuses on produce, lightly handled to allow its freshness to shine.
Joan Reminick visits Uva Rossa in Malverne, a wine bar (Uva Rossa means red grape in Italian) that specializes in Italianate small plates. Though the room is noisy, she writes, chef-owner Antonio Bove's kitchen seems to know what its about.