News for Foodies: 01.17.13

    The Montauk Brewing Company, begun by three young local men, is gaining recognition as more and more people sample its signature Driftwood Ale. The beer is now available at the Corner Bar in Sag Harbor, which can fill a pint or a growler to take home. The brewers’ tap room, out in Montauk across from Lions Field, is open on Saturdays and Sundays from noon to 5 p.m.

Reopening

    After a short break, the Bell and Anchor in Noyac is reopening this evening for 2013. The restaurant, co-owned by David Loewenberg and Sam McCleland, the executive chef, debuted in May. Among the favorites on the menu is a “tuna bowl” appetizer. Other starters are pork belly with local oysters and kimchi, and guava baby back ribs, served with or without fries. On the entree list are lobster thermidor, and a grilled sirloin burger. Brunch items include a crispy portobello mushroom with roasted red peppers, smoked mozzarella, and lemon-caper butter, duck hash, lobster benedict, and French toast.

    Another of Mr. Loewenberg’s endeavors, little/red in Southampton, has a new menu and new hours for the winter. The restaurant is serving dinner on Sunday through Thursday from 5:30 to 10 p.m., with dinner hours extended to 11 p.m. on Friday and Saturday. Lunch is served on Friday through Sunday from 11:30 a.m. to 3 p.m., and an “in-between” menu is offered on those afternoons from 3 to 5.

    The lunch menu includes fried calamari and zucchini with spicy tomato sauce, lobster and corn quesadillas, lobster salad, a vegetarian burger, and a bacon and grilled cheese sandwich with tomato. On the dinner menu are appetizers such as prosciutto and fig with arugula, shaved Manchego cheese, and honey-balsamic dressing, tuna tartare, and chilled poached shrimp and smoked salmon with dill, cherry tomatoes, and Dijon vinaigrette. Entree choices include pan-seared scallops with mashed cauliflower, sauteed shaved brussels sprouts, and bacon beurre blanc, braised lamb shank with pasta and winter vegetables, and rigatoni served with sweet and hot sausage, peas, and tomato sauce with a touch of cream.

Last Chance Before Break

    Fans of the cheeses and other goodies at Lucy’s Whey in East Hampton may want to take advantage of a 30-percent-off sale this weekend, as the store will be closing until spring after Saturday. Hours are 10 a.m. to 6 p.m. tomorrow and Saturday.