News for Foodies: 04.27.17
Lulu Kitchen & Bar opens tomorrow in Sag Harbor, in the Main Street space once occupied by the Paradise and most recently by Doppio Artisan Bistro. The restaurant is the newest offering from Marc Rowan, whose Montauk collection includes Arbor and Duryea’s Lobster Deck. The Sag Harbor spot is to be open year round, according to a release, featuring an open kitchen where food will be prepared in a wood-burning oven and on a grill using wood.
The chef, Phillippe Corbet, was most recently at the helm at Arbor. Lulu Kitchen & Bar will serve lunch, dinner, and a late-night menu centered on local products, including wood-fired pizzas. Its managing director, Steven Jauffrineau, has worked at Sunset Beach on Shelter Island as well as at Duryea’s and Arbor. The restaurant will be open Mondays through Saturdays from noon to midnight, and from 11:30 a.m. to 10:30 p.m. on Sundays.
Harbor Bistro is Back
The Harbor Bistro on Three Mile Harbor in East Hampton opened for the season last Thursday, with dinner served Thursdays through Sundays beginning at 5 p.m. Sunset happy hour will feature $6 cocktails and $8 appetizers.
Plant-Based Dining
“Beyond Twigs, Sticks, and Berries,” a dining experience focused on plant-based ingredients, will hold an event next Thursday night in Sag Harbor. It will begin at 5:30 p.m. at the restaurant Sen, with cocktails, shiitake rolls, and edamame, and continue on Long Wharf for an outdoor meditation session. That will be followed by a five-course plant-based meal at Sen and a cooking demonstration on how to make a miso-based broth used for a vegetable ramen noodle soup.
The evening will include a discussion of the nutritional value of plant-based eating. Tickets are $59 each, including tax and tip, and can be ordered at eventbrite.com.
Food Lab Conference
Tickets are on sale for Stony Brook University’s third annual Food Lab conference, to be held on its Southampton campus on June 9 and 10. This year’s theme is “Food in America: Fifty Years of Change.” Leaders in food businesses, media, and policy will participate in a discussion of healthful regional food systems at the conference, which is sponsored by the Amagansett Food Institute and Edible East End.
Slow Food Fish Dinner
Noah’s restaurant in Greenport will host a Slow Food East End dinner on Sunday focused on “slow fish,” or local and sustainable seafood. The menu will include three types of local oysters, served different ways, seared sea scallops, and pan-roasted sea robin, along with a variety of passed appetizers, and dessert. Noah Schwartz, the chef, will prepare four courses, each paired with wine.
The event begins with a cocktail reception at 5:30 p.m. Tickets are $110, $95 per person for Slow Food East End members. Advance reservations are required.
Navy Beach Opens
Out in Montauk on Fort Pond Bay, Navy Beach will reopen for the season, weekends only until June, tomorrow at 5 p.m. Dinner will be served Friday through Sunday, as well as lunch Saturdays and Sundays.
The weekend schedule, which may vary over the next several weeks, can be found at the restaurant’s website, navybeach.com.
La Fondita Specials
Springtime daily specials at La Fondita in Amagansett are as follows: On Wednesdays, there is a choice of quesadillas, tacos, and tostadas; Thursday’s specials are gorditas with chorizo or chicharrones, and sopes; Friday it’s chiles rellenos, with several fillings to choose from, and the Saturday specials are chicken taquito with tomatillo consommé and mushroom quesadillas.
La Fondita is currently open Sundays through Thursdays from 11:30 a.m. to 8 p.m., and on Fridays and Saturdays until 9 p.m.