The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
Valentine's Day is big at restaurants on Long Island and almost everywhere else. Here are some that are offering specials for the festivities, especially for dessert.
After the Chateaubriand or steamed lobster for two, decide among the Valrhona chocolate bombe, vanilla cheesecake, mocha creme brulee, or chocolate-covered strawberries at View in Oakdale.
After the coriander-crusted pork...Read more »
Justin Finney, a veteran of Nick & Toni's, is now co-chef at Rowdy Hall in East Hampton. He joins chef Ed Lightcap, who has been at the bistro-pub hybrid for 12 years.
The restaurant also is introducing a new snack menu. The additions include chipotle-deviled eggs, steamed pork buns, smoked pork sliders, candied bacon with blue cheese dressing, crisp eggplant fries, grilled andouille sausage,...Read more »
The Living Room becomes La Salle de Sejour for the evening of Nov. 1.
The three-star restaurant at c/o The Maidstone hosts "France Uncorked," a five-course wine-pairing dinner highlighting French wines. The event is co-sponsored by Park Place Wines & Liquors of East Hampton. The cost: $145 per person. Reservations are necessary for the 20 seats. Dinner will start at 7:30...Read more »
Before meeting Bruce Dern and Helena Bonham Carter or seeing "August: Osage County," you'll need some food.
Here are three restaurants near the 21st Hamptons International Film Festival, which opens Thursday. They know how to put on a show.
Rowdy Hall has become a local landmark. And on this dreary night, the onion soup, New England clam chowder and steak frites look especially...Read more »
Attention, hungry boaters.
East Hampton Point, the restaurant overlooking Three Mile Harbor, has started offering dockside dining along with a discount for boaters for lunch and dinner.
Dockage is free during lunch and dinner at the East Hampton Point Marina. Diners will get a 10 percent discount on their entire check at the restaurant.
Dockage, of course, is based on availability.
East...Read more »
Smokin’ Wolf BBQ & More, which opened last year in the former East Hampton digs of Turtle Crossing, has now relocated a couple of doors west. The place is mainly a takeout offering seating at outdoor picnic tables. Chef-owner Arthur Wolf — who was also the chef for Turtle Crossing — said he's seeking approval for 16 indoor seats as well as a beer and wine license.
The barbecue spot...Read more »
To the seasonal shake-up of East End chefs, add two big ones.
James Carpenter, who earned three stars from Newsday for The Living Room restaurant in East Hampton, is the new chef at East Hampton Point.
East Hampton Point is a restaurant and resort with an eye-catching perch on Three Mile Harbor. The cuisine is New American with local emphases. Look for East End crudo of fluke,...Read more »
As diners go, East Hampton’s Highway Diner & Bar is about as beachy-chic as they come. Lots of white and blue and pale polished wood floors — in short, the colors of sand and sea. Even so, this is a true diner, serving up breakfast, lunch and dinner daily. If it's 8 p.m. and you've got a yen for pancakes, you can get them here.
It was midday when I stopped in with the burning...Read more »
Michael Rozzi, who led the kitchen at the departed Della Femina restaurant, is the new chef at The 1770 House in East Hampton.
Rozzi succeeds Matt Birnstill. Kevin Penner continues as executive chef at The 1770 House, where he earned the restaurant a three-star rating in Newsday. The 1770 House also is an historic inn.
Earlier, Rozzi cooked at Le Chef in Southampton and the Inn at Quogue....Read more »
Anyone distraught over the current closing for renovation of Nick & Toni's in East Hampton can head to Florida. Chef Joseph Realmuto will be cooking there this week.
Realmuto is participating in the South Beach Wine and Food Festival. George Hirsch, former restaurateur on Long Island, TV host and author, also will take part in the festivities, which start tomorrow.
Realmuto is executive...Read more »