News for Foodies 04.07.16

Bostwick’s Reopens

Tonight is the night that Bostwick’s Chowder House in East Hampton reopens for the season. The popular eatery’s seafood-centric menu includes favorites such as baked stuffed clams, seared tuna, grilled fish tacos, seafood pasta, and oyster po’boys. Bostwick’s will be serving from 11:30 a.m. through evening dinner hours from Thursdays through Sundays until the hours expand a bit later in the spring.

Superfoods on Menu

The East Hampton inn c/o the Maidstone is including dishes made with a variety of “superfood” ingredients on its menu this month. The inn has launched the first East End outpost of Lulitonix, a New York City-based juice company, and juices and other menu items include nutrient-dense foods such as cashews, chia seeds, spinach, coconut, cayenne, aloe, matcha, and activated charcoal.

The Living Room restaurant at the inn serves breakfast, high tea, lunch, and dinner, with seasonal prix fixes and vegan and gluten-free selections. 

Healthy Kids’ Cafe

At the Golden Pear Cafe, there is a new Healthy Kids breakfast and lunch menu designed to entice the younger set to eat well. The cafe has locations in Southampton, Sag Harbor, Bridgehampton, and East Hampton. 

New Chinese

Stratis Morfogen, a Manhattan restaurateur, is opening a branch of the Jue Lan Club, his Chelsea Chinese restaurant, on Elm Street in Southampton later this month. The new eatery will occupy the space that once held Savannah and that last year was the home base for the Hamptons version of Circo.

International Brunches

The Watermill Center arts foundation in Water Mill will sponsor an international brunch series this spring, beginning at noon on April 17, highlighting the cuisine of the countries from which its visiting artists hail: Chile, Cuba, Germany, Mexico, and the United States. Brunches will also be prepared by local chefs, using foods from local farm stands, on May 22 and June 12. Admission is $75. Advance registration is required; menus will be posted one week before each brunch.  

Fermentation Instruction

Nadia Ernestus of Hamptons Brine will present “Fermentation 101: What, Why, and How?” at the Hayground School at 3 p.m. on April 24. The workshop will include a discussion of fermentation’s role through history and of the health benefits of eating probiotic-rich fermented foods. Ms. Ernestus will also demonstrate foolproof methods for fermenting vegetables, and provide tastings. Admission is $25.