News for Foodies: 06.21.18

Marley and Lennon Ficalora, brothers from Montauk, lifelong vegetarians, and the owners of the urban beachwear retailer Wampum in Bridgehampton, will open a vegan cafe called the Plant Based Coffee Shop inside their store later this month. 

The cafe’s menu has been created by Marley Ficalora, the founder of the Produce Section Challenge, a series of videos and a cookbook that champion a diet of fruits, vegetables, nuts, grains, and legumes. The menu will feature items such as a curried cauliflower bowl, bahn mi with baked tofu, falafel, and sesame noodles. Kombucha and cold brew coffee will be available on tap and served with plant-based creamers and milks made from hemp, oat, chia, and flax seeds.

The food will be prepared daily by Simply Sublime, a health food takeout spot in East Hampton. Upon the cafe’s arrival, which is currently targeted for the end of June, it will be open from 10 a.m. to 4 p.m. every day.

Mac and Cheese?

Calissa in Water Mill will hold a “mac and cheese” dinner this evening, featuring pairings of Macallan Scotch whiskeys and various cheeses. The food items include an arugula and Kayseri cheese salad, lamb keftedes with kafteri cheese, and lemon ricotta doughnuts. The dinner is $95 per person, not including tip and tax. Reservations are via Open Table and adding a note declaring interest in participating in the dinner.

Italian in Water Mill

Culaccino, a new restaurant specializing in modern Italian fare, will open in Water Mill Square on Saturday. Featuring an outdoor bar and dining area, it will offer three seatings each evening, at 5:30, 7:30, and 9:30. Entrees include a wild boar chop with Amarone sauce, and sea scallops with teardrop tomatoes, avocado oil, prosecco, and Calabrian chili.