News for Foodies: 04.25.13

Local Food News

Navy Beach to Open
    Navy Beach restaurant on Montauk’s Fort Pond Bay will open for the season tomorrow night at 5 p.m. A new menu will feature new dishes such as, for starters, conch fritters with habanero aioli, a grilled Caesar salad, and salmon tartare, and, as entrees lemon-crab spaghetti, lobster salad, and the catch of the day. Old favorites including the Montauk clam and corn chowder, buttermilk fried chicken, and four-cheese truffled macaroni will also be available.
    For the next two weekends, Navy Beach will serve dinner on Friday through Sunday, and weekend lunch. It will add dinner service on Thursdays on May 9.

Restaurant Week Redux
    Following Hamptons Restaurant Week earlier this month, a Long Island-wide week of restaurant specials begins on Sunday and continues through May 5. Participating restaurants will offer a three-course prix fixe for $27.95 all night, every night they are open except Saturday, when the menu may only be offered until 7 p.m. The special will include a choice among at least three appetizers, entrees, and desserts. A full list of participants can be found at longisland­
    According to Steve Haweeli of WordHampton Public Relations in East Hampton, Hamptons Restaurant Week featured 40 participating restaurants and raised $500 in contributions from them for Project MOST, an East Hampton after-school program.

Golf and Fare
    At Montauk Downs, the new restaurant, called 360 East, is offering dining packages for groups of golfers visiting the links, ranging from a continental breakfast to lunch — featuring barbecued items or a charcuterie buffet — a two-hour cocktail and hors d’oeuvres reception, and a buffet dinner.

Madison and Main
    A new “American fish and seafood tavern,” called Madison and Main, has opened on Sag Harbor’s Main Street in the space formerly occupied by the Paradise Cafe.
    The focus is on locally produced food. “If a fish doesn’t swim within 100 miles of here, we won’t be serving it,” Eric Miller, the chef and co-owner, said in a press release.
    Mr. Miller, also a co-owner of Food & Co. catering and the Millers’ BBQ in East Hampton, is a member of the Slow Food organization. His partner in the new restaurant is Michael Gluckman, a restaurateur whose past places include Bamboo, the Beach House, the Boat­house, and the Lodge. The restaurant will be open year-round and serve brunch, lunch, and dinner.

Italian Cooking Classes
    A cooking class on Saturday at the Bridgehampton Inn will center on the cuisine of Sicily. The menu will include green olive tapenade with homemade bread, rice balls filled with cheese and sweet pea ragu, swordfish with tomatoes, capers, and pine nuts, and handmade cannoli with chocolate sauce.
    The session is part of a series on regional Italian cooking, which continues with a focus on the food of Venice on May 11 and a Sardinian menu on May 25. Each of the classes, which are sponsored by the Loaves and Fishes Cookshop, costs $165.