News for Foodies: 05.03.12

Local Food News

    Jennifer Meadows, the chef at Fishbar in Montauk, which is at the Gone Fishing marina on East Lake Drive, is back in the kitchen for another season, and serving dinner from 5 to 9 p.m. Thursday through Sunday. A mention here of another chef being added to the Fishbar roster was incorrect.
    Fishbar is offering Montauk residents, who can produce ID showing a local address, a 10 percent discount. On Sunday nights, four entrees are offered at 50 percent off.
    Ms. Meadows’s second restaurant, Bliss Kitchen, is to open soon in downtown Montauk. It will serve fish tacos, burritos, specialty sandwiches and pannini, ceviche, and other specials.

Harbor Bistro
    The Harbor Bistro, which sits in a prime sunset spot on Three Mile Harbor, opens for the season tonight. The restaurant will once again offer two prix fixe deals. A $19 special menu changes nightly and features a choice of soup or salad to start followed by a pasta, fish, or meat entree, and dessert.  A $29 special that includes a choice of three courses, or two courses with a glass of wine, is available all night at the bar, or from 5 to 6 p.m. in the dining room, Thursday through Sunday.

New Chef
    East Hampton Point, a neighbor of the Harbor Bistro, reopens after its winter break on Friday, May 11, with a new executive chef at the helm. Richard Pims, who most recently cooked at Stanton Social in New York City, holds a culinary arts degree from Johnson and Wales University and fine-tuned his skills at Chez Josephine as well as at Lahiere’s, a 90-year-old French restaurant, and the Park Avenue Cafe.

The Hideaway
    Another Montauk eatery, the Hideaway, is also now open. A casual Mexican place housed at the Diamond Cove Marina on West Lake Drive, it is serving dinner from Friday through Sunday and lunch on Saturday and Sunday. For Cinco de Mayo, which falls on Saturday, there will be holiday specials.
    Also open for the season in Montauk is 668 the Gig Shack, on Main Street.

More Cinco de Mayo
    Cinco de Mayo will bring food and drink specials from noon to 5 p.m. at Navy Beach restaurant on Saturday. Three fish tacos will be offered, with a Corona beer, for $15, or with a margarita for $20. Navy Beach, which opened for the season last weekend, will add another night to its dinner service, offering dinner next Thursday, continuing through Sunday, as well as weekend lunch.
    At the Hampton Coffee Company in Water Mill, the Cinco de Mayo celebration continues through Sunday, with a menu of Mexican specialties such as chicken tamales, chile rellenos, tortas, and caramel flan. Anyone who purchases a Mexican menu item may choose a Mexican soda, including Jarritos, for free.

Conscious Cuisine
    Stefanie Sacks, a culinary nutritionist, will host a “conscious cuisine” dinner next Thursday at Rowdy Hall in East Hampton. The evening will begin with a reception at 6, featuring hors d’oeuvres and cocktails. Then a healthy and nutritious three-course dinner, prepared by the restaurant’s chefs, Joe Realmuto and Ed Lightcap, will be served, paired with wines.
    Entrees will include a choice of local sea scallops served with Israeli cous-cous, mint, asparagus, and English peas with a basil-infused olive oil, or all-natural chicken with local honey-glazed baby carrots and grilled artichoke served over a spring vegetable red quinoa salad. Dessert will be a dark chocolate walnut tart with strawberries.
    Ms. Sacks will lead a round-table discussion on making conscious food choices whether dining in or eating out. The cost of the dinner is $65 per person plus tax and gratuity. Reservations have been recommended.

Taste of Two Forks
    Tickets went on sale on Tuesday for Dan’s Taste of Two Forks, a July event sponsored by Dan’s Papers that features food from dozens of East End restaurants and local wines. It will take place at Sayre Park in Bridgehampton on July 14. Additional information is available at the event Web site, www.tasteof­, where general admission tickets, at $150, or V.I.P. tickets, at $225, can be ordered.