News for Foodies: 01.23.14

Midweek Lobster

    Wednesday is now lobster night at the Bell & Anchor in Sag Harbor, when several options for a three-course lobster meal will be offered at prices ranging from $35 to $45. Along with a choice of chowder or salad for a starter, and dessert, the special will include lobster garganelli, butter-poached lobster claws with filet mignon, or a steamed 1 1/2-pound lobster. Raw bar specials on Montauk Pearl oysters and littleneck clams will be offered as well, at $1 each.

Prix Fixes

    At Little/Red in Southampton, a $19.95 special is offered from Monday through Thursday, with a different entrée each night. Monday’s is duck grilled cheese; Wednesday, veal Milanese; Thursday, hanger steak frites, and on Tuesday, the chef’s choice. Burgers are also on special at Little/Red on Wednesdays, with a bistro burger platter — a burger with French fries, lettuce, tomato, Vidalia onion, and spicy bread-and-butter pickles — for $10. Add-ons include avocado, black truffle mousse, and cheeses.

    In East Hampton, Fresno’s prix fixe, two courses for $30 or three for $35, plus tax and gratuity, is served all night on Sundays, Wednesdays, and Thursdays, and from 5:30 to 6:30 p.m. Fridays and Saturdays. It offers a choice among such appetizers as smoky chipotle hummus with grilled flatbread and marinated olives, chicken liver pate with pickled beets and rye toast points, salads, and soup, and entrees such as steamed mussels with fries, orecchiette with sausage, broccoli rabe, and white beans, chicken Milanese, burgers, and Scottish salmon.

At Fresh

    Fresh restaurant in Bridgehampton has new winter hours. Lunch is served daily from noon to 4, and brunch on Saturday and Sunday. Dinner hours run from 5 to 8 p.m. Sunday through Thursday, and from 5 to 10 p.m. on Friday and Saturday.

Now on Tap

    New beverages are on tap at Townline BBQ in Sagaponack, which has installed a custom system featuring two taps reserved for wines and another for a seasonal cocktail. The keg wines, a white and a red, are provided by the Gotham Project in New York City, with varieties changed according to season and availability. One beer tap will pour a pilsner from the Czech Republic. The restaurant’s food and beverage director, Richard Scoffier, is developing a recipe for a Manhattan that will be served from the tap.