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 reopened, and is serving dinner on Thursday through Sunday, and lunch also on Saturday and Sunday.
Gosman’s Dock reopens tomorrow night. Lunch and dinner will be served daily, except Tuesday, at the restaurant perched at the mouth of Montauk Harbor. Drinks are served till midnight.
The folks at Navy Beach will have their seasonal opening tomorrow evening at 5, at the restaurant’s site on Fort Pond Bay. A “preview menu” to be offered through late May will feature signature dishes such as crispy calamari salad, buttermilk fried chicken, Montauk clam and corn chowder, and truffled mac and cheese, as well as new dishes in a “raw and ceviche” section, and new salads.
From now through May 7, Navy Beach will serve dinner on Friday through Sunday starting at 5:30 p.m., and lunch on weekends starting at noon.
Bagels for Montauk
News that Goldberg’s will be opening a bagel shop in Montauk this summer will undoubtedly be welcomed by bagel lovers and others. The easternmost outpost of the bagelry that has shops in East Hampton as well as points west will be downtown, near the junction of South Edison Street and South Etna Avenue.
The Lobster Roll, known as Lunch for the sign on the building on Napeague, will begin its new season on Friday, May 4. New this year will be a full menu of gluten-free items. The restaurant’s Web site, lobsterroll.com, will have information about operating hours.
Bostwick’s reopens at lunchtime today for the 20th season. The restaurant, which specializes in seafood, started out on Three Mile Harbor and is now on Montauk Highway in East Hampton. For now, they will be serving lunch and dinner, from 11:30 a.m., on Thursday through Sunday.
A Northern Italian eatery, Sotto Sopra, has opened in the Main Street, Amagansett, space that for many years housed Gordon’s. Owned by several of the partners involved in Bobby Van’s, the restaurant features salads, antipasto, and pasta dishes, along with a selection of fish and meat entrees, including some classic steakhouse selections. Wood-oven pizzas are served on Sunday through Thursday nights. Josh Savi, a two-star Michelin chef who was recruited from Ireland, is the chef.
For now, the restaurant is serving dinner on Wednesday through Sunday nights. Outdoor seating on a back patio will be offered in the weeks to come.
At the western edge of Amagansett, La Fondita opens its doors tomorrow after a winter break. Until Memorial Day, Fondita will offer its Mexican takeout on Wednesday and Sunday from 11:30 a.m. to 8 p.m., and on Friday and Saturday from 11:30 a.m. to 9 p.m.
A N.Y.C. Newcomer
Beaumarchais, a brunch and dinner spot in Manhattan’s Meatpacking district, will open for the summer on Three Mile Harbor Road in East Hampton.
Dinner service will start on May 18, and brunch will be added as of Memorial Day weekend.
A recipe for a fresh tuna salad, which could also be made using halibut or bluefish, will be demonstrated at the Loaves and Fishes Cookshop in Bridgehampton on Saturday between noon and 2 p.m.