Food

    There are a couple of springtime treats in our waters right now, often only available in spring and fall as the water temperature changes. Weakfish, also known as sea trout and by their Native American name “squeateague...

    If David Burke, a well-known restaurateur, were to have a precocious baby chef it would be Matthew Guiffrida. His new Muse in the Harbor echoes the whimsy and quirkiness of Burke’s signature dishes: various foods shaped...

    As the spring season marches forward, more restaurant chefs are striding back into their kitchens to man their stations for the season.
    In Montauk, the Clam and Chowder House on West Lake Drive has...

    In Montauk, Fishbar has reopened for the season. The restaurant is on East Lake Drive, overlooking Montauk Harbor, and has a new chef, Shawn Christman. For now, Fishbar is serving dinner from 5 to 9 p.m. on Thursday and...

Amazing Sorrel Soup
    This recipe is adapted from Patricia Wells’s “At Home in Provence.”
    Serves four to six.
3 oz. fresh sorrel leaves, stemmed, washed...

   Other than the lack of rain, this spring has been beautiful. But what has amazed me the most are the hardy little herbs that survived the entire winter and are now going gangbusters in the garden.

   Those looking to prepare a meal with fresh spring color, as well as the comfort and warmth of rice and spice, might enjoy one of the most popular entrees served by the Seafood Shop in Wainscott.
    The new...

New at Montauk Harbor
    Sam Joyce, a longtime chef at Gosman’s restaurant in Montauk, is opening his own place not far away on West Lake Drive. Calling it Sammy’s, he is taking over the spot...

    The Palm restaurant in East Hampton is offering a three-course prix fixe dinner for Easter for $58.90 per person, plus tax and tip. The meal will begin with a choice of salad or lobster bisque, followed by filet mignon served...