The dish on Long Island's restaurant and food scene.
Adam Pitre, the chef who earned a high rating for his ambitious take on tapas and bigger plates at Five.Five2 in St. James, has resigned.
The kitchen now is overseen by Alberto Marinato, who has cooked at Osteria Salina in Bridgehampton. Veteran restaurateur Timothy Gaglio, who runs the Bridgehampton spot, now is a partner in Five.Five2.
Gaglio said the restaurant's menu would be revised and the ingredients streamlined.
Separately, Gaglio said that he planned to open a family-style restaurant in the Water Mill space formerly occupied by the relocated Muse and the closed Foody's.
Under Pitre, Five.Five2 received a two-and-one-half star rating in Newsday in February, 2013. It was named one of the top 10 new fine-dining restaurants of the year.
His fare included Catapano Dairy Farm ricotta gnocchi in a braised pork ragu, peekytoe crabcakes with a piquillo-pepper coulis, Wagyu beef sliders on brioche with caramelized onions and manchego cheese, seared swordfish with caponata, Kurobuta pork chop with sage risotto and maitake-mushroom brodino, and a caramelized apple tart with cinnamon gelato and almond "pesto."
Five.Five2, 552 North Country Rd., St. James; 631-584-4600.
Osteria Salina, 95 School St., Bridgehampton; 631-613-6469.