Fans of the Lester and Snyder families’ prepared food and fresh fish and produce will be pleased to learn of Round Swamp Farm’s new Bridgehampton market and bake shop, which will open on Friday, May 16. The location is 97 School Street, more or less behind the Candy Kitchen and across the way from the Bridgehampton Community House.
The space is Round Swamp’s first foray away from its Three Mile Harbor Road, East Hampton, location (which is now open Thursday through Sunday). It will be open every day except Tuesday at 8 a.m., closing at 6 p.m. most days and at 2 p.m. on Sunday.
Pierre’s “Melting Volcano”
Pierre’s in Bridgehampton has a few additions to its May menu. There is a classic gazpacho, a reworked tuna tartare with wasabi dressing, white asparagus, soft-shell crab, and whole, deboned dorade Provencal. For dessert, a “melting volcano” of a dulce de leche will entice those with a very sweet tooth. Pierre’s is taking reservations for Mother’s Day brunch.
Reservations are being taken for a June 1 cooking demonstration at Temple Adas Israel in Sag Harbor by Kim Kushner, the author of “The Modern Menu.” Ms. Kushner cooks kosher, using contemporary techniques and local ingredients. Copies of her book will be on sale following the 10:30 a.m. demonstration, which will include light refreshments. Sign-ups by phone are with the temple office.
Gosman’s Open for the Season
Gosman’s Restaurant is open for the season from noon to 10 p.m. every day except Tuesday until May 27, and seven days thereafter. The bar is open until midnight.
Slow Food East End has announced a June 19 shellfish festival at the Montauk Lake Club. Starting at 6:30 p.m., chef and student teams will compete in an oyster and clam cook-off to benefit the organization’s Chefs to Schools program. The cost is $40, $35 for Slow Food East End and Dock to Dish members. The event is co-sponsored by Stirring the Pot Radio, which features Stephanie Sacks on WPPB-FM on Thursdays and Saturdays. Tickets are on sale at slowfoodeastend.org.
Mother’s Day Specials
Mother’s Day is Sunday, and a number of South Fork restaurants have announced special menus and other inducements for those looking to make Mom happy.
East Hampton’s Living Room at c/o the Maidstone is offering a Mother’s Day fixed price, three-course menu for $69 from 11:30 a.m. to 8:30 p.m. Choices will include starters of oysters, roasted fennel and lemon soup, and tarte flambe. For the main course, there will be a choice of open-faced lasagna, grilled rib eye, whole roasted poussin, spring vegetable omelette, or a seafood skewer over bouillabaisse. Items from the regular menu will be served from 5:30 p.m. Reservations have been suggested.
Brunch specials at Nick & Toni’s in East Hampton include starters of house-cured salmon and local pea vines with poached egg, and a main course of soft-shell crab and pea-and-potato hash. Mothers get a free Sagaponack Spritz, a cocktail of Channing Daughters Vervino, lemon juice, Bitterman’s Orange Cream Citrate, and club soda or sparkling wine with strawberry puree.
Harbor Bistro on Three Mile Harbor Road in Springs has a $25 brunch on Sunday from 11 a.m. to 2 p.m. There will be omelettes, eggs Benedict, prime rib, and a watermelon and feta salad.
Just up the road at Harbor Grill, Mother’s Day guests can dig into a “bottomless” brunch for $14.95 per person from 10 a.m. Starting at noon, $3 mimosas and Bloody Marys will be available.
At Almond in Bridgehampton, the $40 Mother’s Day brunch menu includes pork chop Milanese, house-made chicken sausage and eggs, nicoise salad, and eggs Benedict. The brunch will be from 11 a.m. to 3 p.m.
Mom gets a free Bloody Mary or mimosa at Navy Beach in Montauk’s noon to 4 p.m. lunch on Sunday. The cost will be $40 for a choice of chowders or beet and arugula salad, an entrée of salmon, pasta, or burger, and dessert.
Mother’s Day specials at Indian Wells Tavern in Amagansett include shrimp cocktail, mushroom ravioli, cod over lemon beurre blanc, shrimp scampi, roast duck, and a surf and turf of shrimp and a half-pound filet mignon. Indian Wells is open from 11:30 a.m. to 10 p.m. all week.
Rowdy Hall restaurant in East Hampton has announced several additions to its menu. They include salads with arugula, orange, almonds, and feta; a classic wedge of iceberg lettuce, boiled egg, bacon, and Russian dressing, and kale with golden beets, wheat berries, and avocado-honey dressing. New entrees are hangar steak bordelaise or au poivre, duck breast with Israeli cous-cous with mint and peas, and salmon with peas, baby carrots, and asparagus with mint aioli.