News & Events
(631) 537-8885 in Bridgehampton has reopened from vacation. While closed the place was spruced up and a few menu items were added including: crisp pork belly with lentils de puy, banguls vinegar and cranberry mustard, classic fondue, and grilled wild shrimp with winter squash-pancetta risotto, winter truffles and frizzled leeks.
Want to learn how to cook like a pro? Almoncello’s
(631) 537-6066 executive chef Jason Weiner will be giving a cooking demonstration on Saturday, March 15th from 12-2 p.m. at Loaves & Fishes in Bridgehampton. There is no charge for this demonstration.
Looking for a great place for lunch or brunch? Besito
(516) 484-3001 in Roslyn is now open for lunch from 12 – 3 p.m., seven days a week. Tacos de pescado, enchiladas rancheras and huevos rancheros are some sample items.
Besito in Roslyn
Go Greek at Cávo
(718) 721–1001 in Astoria, Queens. It’s Greek night every Wednesday night starting at 8:30 p.m. with live musical performance by Aphrodite Daniel & Panos Chrysovergis, plus guest singers, along with Greek specials on the menu. There is no cost for the performance and dinner reservations are recommended.
Head over to Corey Creek Vineyards
(631) 765-4168 in Southold where they are hosting homemade jelly tastings every weekend, from 11-5 p.m. Come and taste a variety of jams and jellies made from all natural products, and homegrown flavor with sophisticated taste. Pair your jams and jellies with Corey Creek wines for a tasting fee of $5.
Corey Creek Vineyards
The George Martin Group is pleased to announce the opening of their first Queens restaurant this month. George Martin
(718) 224-2898 in Douglaston will feature signature menu items from George Martin The Original such as sesame-crusted ahi tuna, Saint Peter’s fish “Piccata style,” and George Martin’s brownie sundae.
Hurry and make your reservations at participating “Hamptons Restaurant Week ” restaurants! The eight-day event kicks off Sunday, March 30th. Participating restaurants will offer a three-course prix fixe for $21.95 all night, except Saturday when it will only be offered until 7 p.m. Check out www.hamptonsrestaurantweek.com
for a full list of participating restaurants, vineyards and lodging properties.
Despite its proximity to the Big Apple, Long Island restaurant H2O Seafood Grill
(631) 361-6464 is giving pears primo attention lately, and the nation’s largest fresh pear marketing association is taking note. Pear Bureau Northwest is honoring H2O’s Executive Chef Scott Szekretar for his exceptional “flair with the pear” by featuring him on their website,www.PearPanache.com
throughout the month of March. Szekretar is the first New York chef to be recognized by the program, and is among just seven chefs nationwide to be selected from a pool of hundreds of nominees. The winning recipe is porcini dusted scallops with poached Bosc pear diamonds and vanilla riesling butter is an ideal springtime entrée, utilizing a pear variety that is in season through May.
Szekretar"s winning recipe
Jedediah Hawkins Inn
(631) 722-2900 is hosting a four-course Thursday night “casual wine” dinner with Bedell Cellars
on Thursday, March 27 from 5:00 to 9:30 p.m. The cost is $60 pp.
(631) 549-5300 in Huntington will serve lunch beginning Tuesday, March 18th. Lunch will be available Monday through Friday from 11:30 a.m. to 2 p.m. The menu featuring signature appetizers and steaks as well as a selection of wraps, salads and sandwiches. Try the braised shortribs or the Porterhouse!
(631) 584-5999 in St. James is offering a five-course wine and game dinner on Wednesday, March 19th beginning at 6 p.m. Wines in the Cote De Rhone style accompany each course. The cost is $95 pp. Menu items include: honey-soy glazed squab beast, leg confit, potato and truffle “Millefeuille” and wild boar and pecan sausage, leek-scented creamy polenta, fried sweet onion ring.
MUSE Restaurant & Aquatic Lounge
(631) 726-2606 in Water Mill now offers “Bar Bites” from Chef Matthew Guiffrida. Sample items include bucket o’ buffalo style chicken wings, “fish and chips” and crispy cajun crusted calamari.
MUSE Restaurant & Aquatic Lounge
Who doesn’t love beer? Rowdy Hall
(631) 324-8555 in East Hampton will be having a beer dinner on Thursday, March 13th starting 6:30 p.m. World-renowned brew master, Garrett Oliver from the Brooklyn Brewery will be matching his beers with Rowdy Hall’s Chef Ed Lightcap’s cuisine. Everyone will receive a gift bag that will include a commemorative T-shirt; there will also be free raffles throughout the night. The cost of the event is $75 pp.
Dinner and a show at 1789 Restaurant at the Maine Maid Inn
(516) 935-6400 in Jericho. They present a Mediterranean inspired four-course wine dinner and dance show with performances by Roni Yaari on Thursday, March 13th from 7 to 9 p.m. The cost is $45 pp.
* Hot Spot of the Month *
Send us your suggestions and we will most certainly check it out! Email us at firstname.lastname@example.org
This month"s hot spot: City Cellar Wine Bar & Grill
(516) 693-5400 in Westbury prides itself on serving high quality, innovative, approachable food in a fun, casual and urban setting. The most notable feature is the lavish bar backed by a 25-foot-high glass-enclosed wine cellar showcasing over 4,000 bottles. Executive Chef Chris Randell has created a menu featuring inventive dishes emphasizing the flavors and spices that make cuisine so compelling. Sample menu items include: calamari fritto misto with poblano, crispy lemon, spicy tomato sauce and aioli; crabmeat crusted Chilean sea bass served pan roasted with Yukon Gold potato cake, vegetable fricassee and a lemon herb butter sauce; lamb shank, braised in two wines with potato puree, fried parsnips, and natural sauce. And for dessert, banana cream doughnuts with vanilla bean gelato and warm chocolate sauce. City Cellar serves lunch and dinner. Lunch is served everyday from 11 a.m. – 2:30 p.m.; Dinner is served everyday from 5 p.m. – 11 p.m.
That’s it for now until next month, Bon Appetit!