Bite of the Irish
In honor of St. Patrick’s Day on Monday, Fresh Hamptons restaurant in Bridgehampton will offer a small plate of corned beef, cabbage, and potatoes, for $6 on its bar menu from 4 to 8 p.m. There will also be the usual daily happy hour specials on drinks (half price for house wines, tap beer, and other drinks), and bar food.
At Rowdy Hall in East Hampton, St. Patrick’s-inspired a la carte lunch specials, a prix fix dinner, and drink specials will begin on Saturday and run through Monday, the holiday, and be offered again on March 23, which is the day of Montauk’s St. Patrick’s Day parade.
A two-course $25 dinner special will include an appetizer and entrée, or an entrée and dessert, with main course choices to include corned beef and cabbage, bangers and mash, or shepherd’s pie. Desserts will be an Irish whiskey chocolate cake, or an “Irish car bomb float,” which is house-made whiskey ice cream floated in Guinness.
Sammy’s restaurant in Montauk is reopening for the season tomorrow. In the St. Patrick’s Day spirit, the folks at the restaurant have offered congratulations to Paul Monte, who will be the grand marshal of the St. Patrick’s Day parade in Montauk, and will offer an Irish prix fixe all week, with 20 percent of the proceeds from each dinner donated to the Friends of Erin.
And It Begins
The coming season will bring, as it does annually in the East End food and restaurant biz, some new ventures. One of the first to be announced is Bay Kitchen Bar, a restaurant set to open on Memorial Day weekend in the space overlooking Three Mile Harbor that formerly housed Bostwick’s, and, most recently, Andrra.
Eric Miller, a chef and restaurateur whose credits here include Miller’s BBQ, Madison and Main, and Hampton Clam Bake, has partnered with Richard Silver, and will serve as executive chef. His son, Adam Miller, will be general manager, and Keith Rennie, formerly of Madison and Main, will be the chef de cuisine. The eatery will focus on local seafood and include a raw bar. The menu will offer small plates, “salads and bowls,” a “Crisp” section, and meat, poultry, fish, and shellfish dishes.
According to a release, a series of public events is planned, such as clambakes and barbecues featuring roasts made in Mr. Miller’s barbecue smoker. Guest slips at the Harbor Marina will be available for diners who choose to arrive by boat.
The restaurant, which its creators hope will be the flagship of several Bay Kitchen Bar locations regionally, will be open daily for lunch and dinner service from Memorial Day to Labor Day.
Tickets are on sale for an April 6 cocktail party and dinner sponsored by the Josh Levine Memorial Foundation and Slow Food East End, to raise money for a master-farmer program and to provide grants to benefit school gardens on the East End.
Tickets to the cocktail party, which will take place from 5 to 7 p.m. at the Dodds & Eder store in Sag Harbor, will include hors d’oeuvres and an online and live silent auction. The dinner will be held at the American Hotel, also in Sag Harbor. Dinner tickets, which include the cocktail party as well, are $175 per person, or $150 for Slow Food members. Reservations may be made at slowfoodeastend.org or at joshualevinefoundation.org.
Wider Range of Wines
At Pierre’s restaurant in Bridgehampton, winter down time was put to use in expanding the wine list to include 50 Italian wines, and installing an Enomatic dispenser behind the bar that enables numerous vintages to be served by the glass, or by the half-glass for tasting. Pierre’s is serving breakfast, lunch, and dinner daily.