News for Foodies: 03.01.12

New Muse
    Muse in the Harbor will open today on Sag Harbor’s Main Street. Matthew Guiffrida, the chef and owner, who opened Muse Restaurant and Aquatic Lounge in Water Mill in 2007, has closed that location and will turn his attention to the new eatery, which is in the building that formerly housed the JLX Bistro.
    The space has been redone, with driftwood floors and light blue and silver-gray colors, and includes a Muse “signature design element”: a lighted, 8-foot-by-4-foot fish tank filled with tropical fish.
    Mr. Guiffrida, who has been invited several times to cook at the James Beard House in New York City, will continue to offer “new American” dishes, including favorites from the former Muse menu, and new items. In addition to dinner, the restaurant will serve breakfast during the summer season, year-round brunch, and a late-night bar menu to accompany music by bands or a D.J. until 2 a.m. A “build your own” three-course prix fixe will be available for $29.95.  The hours for now are 5 to 10 p.m. on Wednesday through Sunday, with brunch served from 10 a.m. to 3 p.m. Friday through Sunday.

Posh Pies
    Posh Pies, a new local business, is offering handmade gourmet sweet and savory pies, tarts, and cobblers. Deb Braun, who has run Consuming Passion Catering here for 20 years and is the executive chef at Hain Celestial Group in Melville, has teamed up with her son, Miles Braun, to cook up the goodies, which are now available at the Seafood Shop in Wainscott. They will soon also be sold at Provisions in Sag Harbor, and the Brauns will be frequenting the farmers markets when that season starts. Items can also be ordered directly by sending an e-mail to compassion@opt­online.net.
    Among the savory varieties of pie, which can be made in individual, 6 or 12-serving, or party sizes, are a seafood pot pie with potato crust, Moroccan lamb, Thai chicken, Jamaican jerk chicken, salmon pie, and lamb or beef shepherd’s cottage pie. Dessert pies come in a host of varieties such as mixed berry, apple cinnamon, brandy caramel, strawberry rhubarb, and Key lime.

New Waterfront
    David Loewenberg and Sam McClel­and, co-owners of the Beacon restaurant in Sag Harbor, are taking over the restaurant at the Mill Creek Marina in Noyac. The year-round seafood eatery will be called the Anchor, and will open in May.

1770 House
     At the 1770 House in East Hampton, a three-course prix fixe is offered for $35 on Sunday through Thursday. The restaurant is open seven days a week for dinner.

Heritage Ranch Burger
    Rowdy Hall in East Hampton has begun using Heritage Ranch beef for its burgers. The choice to use beef from a source verified to be high-quality and natural is part of the restaurant’s commitment to using prime ingredients, including local produce and seafood.