News For Foodies: 04.23.15

Winston’s Opens

Winston’s Bar and Grill in East Hampton, housed where Nichol’s restaurant used to be, is open and is serving lunch and dinner from noon to 9 p.m. seven days a week. Breakfast service will be added in mid-May.

The restaurant is a new venture by Winston Lyons, a chef whose local resume includes Bostwick’s, East Hampton Grill, and Turtle Crossing. The menu features a number of dishes with a Caribbean flavor, including seafood and steak.

At Smokin’ Wolf

Also in East Hampton, though at the eastern edge of Pantigo Road heading toward Amagansett, Smokin’ Wolf, the takeout barbecue place, has opened its ice cream bar, and is serving lunch specials for $7.75 on Wednesdays through Fridays.

Another Restaurant Week

Prix fixes will be $27.95 at numerous restaurants across Long Island from Sunday through May 3, during Long Island Restaurant Week. The special will be offered all night each night except Saturday, when it will be available until 7 p.m. A list of participating eateries may be found at longislandrestaurantweek. com.

Poetry, Dinner

Julie Sheehan, a poet who directs the M.F.A. program in creative writing and literature at Stony Brook Southampton, where she is an assistant professor, will be the speaker at the next Artists and Writers Night at Almond restaurant in Bridgehampton.

It begins at 7 p.m. on Tuesday and features a family-style, three-course meal for $45, which includes a glass of wine or craft beer as well as tax and a gratuity. Ms. Sheehan, the author of several poetry collections, is the recipient of a Whiting Writers Award and a New York Foundation for the Arts poetry fellowship. Reservations are required.

Bar Bites

Bar bites at the Harbor Grill in East Hampton are $6 and $8, depending on one’s choice, from 5 to 6:30 p.m. on Mondays through Saturdays, and on Sundays starting at noon. Menu choices include corn fritters, cheese quesadillas, zucchini sticks, gravy cheese fries, chicken wings, baked clams, and grilled cheese.

Opening on Fort Pond Bay

Navy Beach restaurant in Montauk reopens for the season tomorrow at 5 p.m. and will serve dinner through Sunday and lunch on the weekend days.

This year the restaurant is offering a launch service for guests who come to the waterfront spot by boat. Using a 13-foot, vintage 1967 Boston Whaler, it will pick up those who anchor offshore. The service begins Memorial Day weekend. Also new this year will be a number of menu items, and an expanded rosé wine list.

Montauk Beer Dinner

A dinner featuring dishes paired with brews by the Montauk Brewing Company will take place tomorrow night at the Harvest on Fort Pond.

For $65, diners will get seven courses paired with five different beers, and a live musical performance. Reservations have been suggested.

Brooklyn Brewery Beer

Edible East End magazine is co-sponsoring a launch of the Brooklyn Brewery’s latest concoction, a beer called I Wanna Rye-it, at the Bell and Anchor in Sag Harbor next Thursday from 6 to 8 p.m. The event will also include pickles by Divine Brine, bites by Le Fusion, and tastes of Joe and Liza’s Ice Cream, a Sag Harbor brand. Advance reservations are required. They may be made, and $5 tickets reserved, at edibleeastend.com. The event, called the Quarterly Carousal, is free for magazine subscribers.

Taste of Tuckahoe

A fund-raiser for the Tuckahoe School in Southampton tomorrow night will be held at 230 Elm restaurant, also in Southampton, from 7 to 10 p.m. and include food from a number of East End restaurants, food and beverage producers, and chefs. Among them are the Blue Duck Bakery Cafe, Edgewater, Old School Favorites, Palmer Vineyards, Townline BBQ, and Tully’s Seafood Market. There will also be a D.J. spinning music, and a silent auction. Tickets are $35 in advance and may be purchased at Southrifty Drug in Southampton, or online at TasteofTuckahoe.com. They will cost $40 at the door.

New this year is a 6 p.m. V.I.P. hour featuring a cooking demonstration by Maurizio Marfoglia, the executive chef and a partner at Tutto Il Giorno in Sag Harbor and by Alexander Apparu, a Southampton chef de cuisine.