News for Foodies: 05.16.13

Local Food News

News for Foodies
    Fresh is the new restaurant this season in the spot on Bridgehampton Turnpike in Bridgehampton where South Fork Kitchen used to be. Todd Jacobs, who was the chef at Sag Harbor’s American Hotel before moving to Tierra Mar in Westhampton Beach, has opened a “farm-to-table” eatery billed as family-friendly as well as “affordable and accessible.” The menu includes organic, raw, gluten-free, and vegetarian options, with most dishes available in different-size portions, including, for entrees,  quarter-pound, half-pound, and one-pound servings.
    Among the “small plates” choices are a raw summer roll, fried calamari, and raw bar selections. Entrees include hemp-flour-crusted flounder with organic carrot butter infused with ginger and lemongrass, and braised boneless beef short ribs with Merlot wine sauce. A bar menu is served late, and there is a juice bar and a children’s menu. Take-out is available.
    Fresh is open for dinner Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m. Lunch will be served Monday through Friday from 11 a.m. to 4 p.m., and brunch on Saturday and Sunday from 10 a.m. to 4 p.m.

Barbecue in East Hampton
    The Smokin’ Wolf barbecue folks have a new location this year on Pantigo Road in East Hampton, at the store that formerly housed Pumpernickel’s deli and then Fish 27, just a bit west of where Smokin’ Wolf was found last year. There will be counter service for takeout meals at lunch and dinnertime seven days a week, and catering will be available.

At Almond
    Juan Carlos Landazuri is the new chef de cuisine at Almond in Bridgehampton, working alongside Jason Weiner, the restaurant’s co-owner and executive chef. Mr. Landazuri spent the last 10 years cooking at several New York City restaurants, including Opia French Bistro, Tao, Delicatessen, Tavern on the Green, Lugo Caffe, and Veritas Restaurant. Most recently he worked alongside the noted restaurateur Alison Price Becker at Alison Eighteen, and was invited to cook at the James Beard House.

Seasonal Openings
    In Montauk, Dave’s Grill will be opening for the season tonight, serving dinner from Thursdays through Sundays.
    OSO reopened on Saturday at the Southampton Inn and is serving breakfast, lunch, and supper from 7 a.m. to 7 p.m. daily. A new pastry chef at the restaurant this summer will prepare desserts as well as tea sandwiches, petit quiches, and Parisian-style pastries.

Farmers Markets
    The Sag Harbor Farmers Market will begin seasonal sales on Saturday from 9 a.m. to 1 p.m. from its location on Bay Street in that village.
    In East Hampton, the farmers market will have its opening day on North Main Street on Friday, May 24. Sales will continue weekly from 9 a.m. to 1 p.m.

Summer Players
    BLT Steak will open a pop-up restaurant next Thursday at the Capri Hotel and Bathing Club in Southampton, where Nobu was the previous seasonal visitor. The newcomer will offer a traditional menu as well as poolside fare during the day on weekends and appetizers in the evening at the outdoor bar and lounge areas. Dinner hours until the July 4 weekend will be Wednesdays through Sundays beginning at 5:30 p.m., with service until midnight on Fridays and Saturdays.
    In East Hampton, Sienna Restaurant and Ultralounge will take the place of last year’s Beaumarchais on Three Mile Harbor Road. The spot will combine several concepts and offerings: “Sienna Restaurant by T-Bar,” based on Tony Fortuna’s T-Bar, which was previously housed at Savanna’s in Southampton, and a nightlife program, with DJs every Saturday, offered by Pink Elephant and its promoters, David Sarner and Robert Montwaid.
    The restaurant, a joint venture by Mr. Fortuna and Jonathan Rapillo, the restaurateur behind Beaumarchais and Rocco’s a la Playa, which was in Sag Harbor, will serve eclectic American fare from Wednesdays through Sundays as well as “festive brunch parties” on Saturdays and “a more serene brunch” on Sundays, according to a press release. Ben Zwicker is the executive chef.