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Articles by this author:

  • The Hamptons Greek Festival was held last weekend in Southampton at the Greek Orthodox Church of the Hamptons.
  • These recipes are from Maria Loi and Sarah Toland’s “The Greek Diet.” The beet dip is delicious with toasted whole grain pita chips or zucchini croquettes.
  • There is a time and a place for everything, and maybe this just wasn’t the year for the upscale, Upper East Side, jet set boîte Le Bilboquet to open on Long Wharf in Sag Harbor. No offense to the ladies who lunch, but if we have an urge for saumon au fumé avec avocat or terrine de foie gras maison, we can waddle in our Ferragamos over to the American Hotel.
  • Gone are the days of tenderloin of rabbit, white tablecloths, and a $60,000 winking snowy owl art installation by the bar. Goodbye Tom Colicchio, hello Jean-Georges Vongerichten. Goodbye lobster mushroom gnocchi, hello . . . hamburgers and spaghetti? Whaaaat?
  • Twenty years ago, on the fourth of July, Breadzilla opened its doors. Well, it was about to open its doors, but the owners realized 20 minutes before that they forgot to get screen door handles. So Brad Thompson, co-owner, co-chef, and friendly ex-husband of Nancy Hollister, co-owner, co-chef, and friendly ex-wife, grabbed a drill and some nails and some forks and spoons he found in the basement and .created some bent utensil door handles. They remain in place today as just another quirky and charming element to this bakery and takeout shop.
  • Breadzilla Is Going Strong
  • Some call it preppy food. I call it WASP soul food. For those not familiar with this acronym, it stands for white Anglo-Saxon Protestant. As an Irish Catholic with a good dose of Norwegian from my grandmother’s side, I am clearly not a member of this tribe. But many of my schoolmates and lifelong friends certainly are. As a result of this, I have become extremely familiar with WASP “cuisine.”
  • White Bread and Sherbet
  • Having never been to this location when it was Ciao by the Beach, I can’t tell you how extensive the renovation has been at what is now Arbor in Montauk. I can tell you that the space is absolutely beautiful.
  • At the ripe young age of 23, Jay Astafa is an accomplished vegan chef, owner of his own catering and event company, a consultant for Surf Lodge’s vegan menu, and will be providing the food for the Wellness Foundation’s summer benefit on June 18 at the Mulford Farm in East Hampton.

Blogs by this author:

  • The following is excerpted from Laura Donnelly's restaurant review in this week's Star. More ideas for meals on the go can be found in the Star's Restaurant Guide:

    It's Columbus Day weekend AND the Hamptons International Film Festival is on the East End so I know all of you ladies and gentlemen and black-clad cinephiles want to know where to eat. With movies being shown in 6 locations from Southampton to Montauk your dining options are plentiful.