Santa will be sitting by the fire at Rowdy Hall in East Hampton on Saturday morning from 10 to noon, posing for pictures with children of all ages and adding their gift requests to his list. The Living Room restaurant at c/o the Maidstone is celebrating the holiday season with special offers for two-legged and four-legged patrons. Throughout...
Roman Roth’s Grapes of Roth merlot has been placed on the Wine Spectator list of the top wines of 2015, ranked 64 out of 100 wines that made the list. This wine is from his personal label, using grapes sourced from the North Fork.
Ryunosuke Jesse Matsuoka is the general manager and a partner at the Sag Harbor restaurant. He is also one of the very few kikizakeshi, or sake sommeliers, in New York, quite possibly the only one on Long Island. Who knew sake was so varied, so complicated, so complex?
Orders for pies and cheese platters by Lucy’s Whey can be placed through Monday, for pickup by Wednesday, at the Amagansett Farmers Market. Have Thanksgiving dinner out at the American Hotel in Sag Harbor. Service will begin at 1 p.m. next Thursday, with the last seating at 8:30 p.m.
The Amagansett Food Institute, which operates the Amagansett Farmers Market, is taking orders for Thanksgiving foods. The Gulf Coast Kitchen restaurant, in Montauk at the Montauk Yacht Club, will have a Thanksgiving buffet from 11 a.m. to 6 p.m. on the holiday. Thanksgiving at the 1770 House in East Hampton will offer a holiday meal featuring...
Amy Goldman will present and sign copies of her “Heirloom Harvest” book of daguerrotypes at Marders in Bridgehampton on Saturday from 2 to 4 p.m. Artisanal pizza made with organic vegetables and ingredients will be served.
Cittanuova in East Hampton is now offering a lineup of nightly specials on Tuesday, Wednesday, and Thursday. The well-known painter and sculptor Eric Fischl will host the next artists and writers night at Almond in Bridgehampton. The event will begin at 7 p.m. on Tuesday.
Here it is, early November, and the farmer’s market in Sag Harbor this past weekend still had peppers, corn, lettuce, and other greens, along with the usual suspects of winter squash, potatoes, apples, onions, garlic, and more.
The first time I reviewed the Topping Rose House I recall coming to the conclusion that it wasn’t so much a place you pop into for a good meal but rather a place for a dining experience, a special occasion. I returned two years ago and it was empty.