Highway for Hermanson
Highway Restaurant and Bar will wheel up its Autostrada pizza truck to Stony Brook Southampton Hospital on Thursday from 11 a.m. to 2 p.m. to raise money for the Ellen Hermanson Breast Center in honor of Breast Cancer Awareness Month. The restaurant will offer a choice of four pizzas, each priced at $30 to benefit the center.
Sausage Is Made
Karina Forrest (Karina Fengler, the manager of Loaves and Fishes, with a new married name -- best wishes!), has made sausage from the Ludlow family's Bridgehampton-based Mecox Bay Dairy pasture raised pork. Using her own recipes, she has produced Italian and breakfast sausages available at Loaves and Fishes while supplies last.
Otono at Coche
Coche Comedor has new menu items for fall, based on what is in season on the South Fork.
The Amagansett restaurant's chef, Juan Juarez, has added a black kale salad with Balsam Farms produce; shaved brussels sprouts in a Mexican-style Caesar salad; local catch ceviche; a local yellowfin tuna appetizer, and skirt steak with Balsam Farms stewed kabocha squash and hand-pressed tortillas. Other options are swordfish, grilled tuna, chile braised mushroom quesadillas, huevos rancheros, and Mexican rice with shellfish, local seafood, and chorizo.
Pizza Time
Nick and Toni's in East Hampton is throwing dough once again with the return of individual pizzas to its fall menu. The Italian-themed eatery is offering options such as margherita with house-made mozzarella; funghi with mushrooms, ricotta, fontina, and a Nick and Toni's egg; a spicy salsiccia with Italian sausage, provolone, broccoli rabe pesto, and cherry bomb peppers, as well as a pepperoni pizza with hot honey.
New Stove Pub
In the fine, and sometimes uneven, tradition of South Fork eateries moving west to the big city, Joey DeCristofaro (who was born and raised in Southampton) will try his luck with an outpost of Sagaponack's Old Stove Pub in Manhattan.
It opens Thursday on First Avenue at 59th Street and will keep its Mediterranean steakhouse vibe, also offering specialty cocktails, including a long list of house martinis, and 20 wines by the glass. Its happy hour, beginning at 4 p.m., will feature a bar menu and drink specials. Plans for a Saturday and Sunday brunch should take shape by the end of the month.
Losing Jobs
Jobs Lane Ristorante, which has stood at the corner of Jobs Lane and Windmill Lane in various guises but with the same ownership for 19 years, announced last week that it was closing its doors for good.
In a letter posted on the front door and on the restaurant's Instagram account, William Oster, the executive chef and owner of the space, said he is transitioning into restaurant consulting and private event catering. A 45-year veteran of the restaurant business, he will offer kitchen and menu design services as well as consulting on front and back of the house problems. He will also offer home cooking classes in addition to catering.
In his letter, he stated that the restaurant had planned to stay open until the end of October, but the staff members found placement elsewhere sooner than expected. Mr. Oster can be reached through his website executivechefwilliamo.com.
