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 where Clemente’s used to be. The menu includes appetizers such as Montauk oysters, tuna sashimi, “Irish nachos,” which feature homemade potato chips with traditional nacho toppings, and lobster salad tacos.
Along with soups and salads, there will be sandwiches such as a shrimp po’boy and a Wimpie burger, and dishes that can be ordered tapas or entree size, such as walnut-glazed chicken, pork tenderloin pot stickers, tempura Montauk fluke, stuffed portobellos, and grilled rib-eye lettuce wraps. The new restaurant will have a soft opening this weekend, and will be fully open for business next week.
New Seafood Stop
The Hampton Seafood Company has opened on Race Lane in East Hampton where Claws on Wheels used to be. Fresh fish and shellfish can be purchased for cooking at home or broiled, baked, or grilled for $5 and served with fries and coleslaw. There is also a “hot to go” menu, including fish tacos, grilled shrimp, Asian-spiced tuna burgers, and a pulled chicken sandwich — as well as two-pound servings of steamed mussels, clams, or Little Necks. Salads, pasta, and wraps are also on the menu, as are daily lunch and dinner specials.
Empanadas To Go
Gula Gula Empanadas is selling its treats at the Sag Harbor farmers market, held Saturdays at the parking lot at Bay Burger on the Bridgehampton-Sag Harbor Turnpike. The empanadas come in many flavors, including buffalo, and can be purchased frozen for baking at home or ready to eat. Those who send an e-mail by Wednesday of each week to firstname.lastname@example.org can pick up orders at the market.
Spring Hors d’Oeuvres
Ashley Foster of Water Mill, the owner of Tasty Bites Catering, will discuss “memorable spring hors d’oeuvres” at an Everyday Cooks program at the Rogers Memorial Library in Southampton on Wednesday at noon. Reservations are required and can be made by calling the library or at www.myrml.org.
Estia in Darien
Colin Ambrose, the chef and owner of Estia’s Little Kitchen in Sag Harbor, has opened Estia’s American in Darien, Conn.
The eatery will offer cafe-style breakfast and lunch, with a juice bar, and shift into another mode for dinner and bar service. The menu will reflect Mr. Ambrose’s commitment to local and seasonal produce.
Carissa Waechter, a co-founder of the Amagansett Food Institute who had been producing and selling breads through a business called Carissa’s Breads, will work in the kitchen at the new restaurant. She began her culinary career at Mondrian Pastry in New York City and worked as part of a pastry team under the chef and restaurateur Daniel Boulud, as well as several other places, before finding her way to Amagansett.
Wine Dinner at Almond
The wines of Paumanok Vineyards will be featured at Almond restaurant in Bridgehampton next Thursday at a dinner beginning at 7 p.m. Jason Weiner, the restaurant’s co-owner and chef, will present a three-course meal, along with passed hors d’oeuvres and dessert, all paired with Paumanok selections. The menu will include striped bass with baby artichoke and an entree of leg of lamb with fava beans, chickpeas, baby carrots, and wilted greens. The cost is $65 per person plus tax and gratuity.
Brunch in Sag
Beginning this weekend, Muse in the Harbor will offer brunch each Saturday and Sunday, with a menu featuring dishes on the “lunch side” or “breakfast side.” It will be served from 9 a.m. to 3 p.m.
New at Nick & Toni’s
Nick & Toni’s in East Hampton has added some new dishes for springtime. Serving dinner from 6 p.m. Wednesday through Sunday, the restaurant now offers an antipasto of warm asparagus and crab with pea greens, orange aioli, and slivered red onions, a first course of ricotta gnocchi with fontina, spring peas, and straw mushrooms, and, for entrees, grilled lamb tenderloins with snap peas, baby carrots, and mint, among other choices.
A free cooking demonstration at the Loaves and Fishes Cookshop in Bridgehampton on Saturday from noon to 2 p.m. will feature the preparation of sweet pea crostini.