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  • “From Lens to Eye to Hand: Photorealism 1969 to Today” at the Parrish Art Museum has taken a critical hit in some quarters, some of it deserved and some less so.
  • For those who would rather dine out on Christmas Day, Baron’s Cove in Sag Harbor will offer a traditional three-course dinner. The Highway Restaurant and Bar in East Hampton will serve an a la carte menu with holiday specials on Christmas Eve.
  • There is no official theme to the grouping of paintings by Perry Burns, Cara Enteles, and Anne Raymond at the Sara Nightingale Gallery in Sag Harbor, but the bright cheery colors and loosely abstract and floral themes are welcoming and cheerful.
  • The Hamptons International Film Festival and Guild Hall are collaborating on a series of film screenings, beginning on Saturday nights this month.
  • Liz Garbus and her father, Martin Garbus, discussed her film “Shouting Fire: Stories From the Edge of Free Speech” during the Hamptons Take 2 Film Festival gala.
  • Guild Hall shook up traditional Giving Tuesday appeals by staging a 12-hour old style telethon with interviews, art projects, wine and beer tastings, and a dancing banana.
  • Jeff Lincoln's Southampton gallery feels more Meatpacking District warehouse than Bridgehampton potato barn.
  • A photo archive of rock stars, such as Neil Young, Deborah Harry, Bob Marley, Sid Vicious, and Sting, has become the basis for a new artistic path for Steve Joester.
  • If the pieces on view in Guild Hall’s “Recollections” exhibition look distantly familiar, it may be because they have been on the road for much of the past decade.
  • Some last-minute ideas for Thanksgiving dinner include the Maidstone Hotel in East Hampton, where a four-course prix fixe meal is being served up for $85, $40 for children under 12, from 11 a.m. to 8 p.m. In Southampton, Tutto Il Giorno will also be open on Thanksgiving with a prix fixe menu for $65 that includes a choice of baby kale Caesar salad or a baby artichoke appetizer, wild mushroom tortelli or roasted turkey pastilla as an entree, and carmelized pear crostata or pumpkin semifreddo for dessert.

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