Navy Beach Reopens
Navy Beach in Montauk will open Friday for its 15th season, offering beachfront outdoor dining as well as dining indoors. Its new menu items will include steak tartare, shrimp ceviche, lobster hand rolls, moules-frites, tuna crudo Nicoise, a chopped Asian chicken salad, ratatouille pasta, roasted Moroccan carrots, and grilled broccolini.
The restaurant will be open on weekends through mid-May, aside from special events. It will shift to seven days starting June 14. D.J.s will provide music on Fridays throughout July and August, and live local music will happen on Saturdays.
Harvest Farm Pop-Up
Share the Harvest Farm will pop up with a spring market at St. Luke's Church in East Hampton on Saturday from 10 a.m. to 2 p.m. More than 20 local vendors will participate, live music will be provided by Chris Kline, and 10 percent of all proceeds will benefit the farm's mission to grow and donate produce and herbs to local food pantries and people in need.
Fierro's Pizza to Expand
Fierro’s Pizza, a longtime East Hampton Village staple, announced this week that it would open a location in Montauk next month. The Fierro's team is taking over the space that had been home to Blade + Salt, across from the Little League field and a few doors down from the Montauk Brewing Co.
Burgers from Hampton Eats
Hampton Eats, the food court-style market in East Hampton, is now serving hamburgers. Options, subject to change, are a cowboy burger, topped with grilled mushrooms, onions, bacon, and Monterey Jack cheese; pepperoni pizza burgers, with pepperoni, mozzarella cheese, and pizza sauce; Reuben burgers, with Swiss cheese, Thousand Island dressing, and coleslaw, as well as blue moon burgers, spicy burgers, and Tex-Mex burgers.
Natural Wines
Up next in the series of wine classes at Park Place Wines and Liquors in East Hampton is Demystifying the Trendy: Untamed World of Natural Wines, set for next Thursday at 6 p.m. For those curious about orange wines and funky cloudy Prosecco, Via Wohl of NatOutEast will lead a tasting session that will explore the exciting and divisive world of natural wines.
Tickets, which are not refundable, are $40. The shop requests that ticket holders unable to attend notify them so they can open the spot to someone else.
Wines of the Rhone
The series of wine dinners at Nick and Toni's will conclude next Thursday at 6:30 p.m. with France: Tour de Terroir -- Rhone Zone. Wines from both the northern and southern appellations of the Rhone will be paired with traditional regional dishes.
A five-course tasting menu will be prepared by Courtney Sypher Barylski, the chef de cuisine, and Kelsey Roden, the pastry chef. Wines new to the United States will be selected by Chimene Macnaughton, the beverage director of Honest Man Hospitality, which owns the restaurant and several others in the area.
The price is $135, excluding tax and gratuity. The complete menu and wine selections are on the restaurant's website.
Bake-Off With a Cause
South Fork Bakery's eighth birthday will be celebrated on May 5 with the second annual East End Bake-Off: Competition With a Cause Birthday Cupcake Extravaganza.
The bake-off pits established East End bakers, restaurants, and caterers against one another in a contest to create the most delicious birthday cupcake ever sampled on the East End. Loaves and Fishes, last year's winner, will defend its title against Sen restaurant, Dopo La Spiaggia, Jerri's Cakery and Confections, and others.
Andrea H. Schiavoni, Billy Baldwin, and Jason Belkin will judge the competition and select the grand prize winner. Attendees will vote for their favorite entry in the People's Choice Award. The event will also feature live music, face painting, and a photo booth.
South Fork Bakery is a nonprofit that provides paid employment to disabled adults in its kitchen in Amagansett.
Tickets, which can be purchased at southforkbakery.org, are $75; those under 12 can attend for free.
Greek Easter Feast
Elaia Estiatorio in Bridgehampton will celebrate Greek Easter with a special prix fixe menu on May 5 starting at 2:30 p.m.
The meal will start with a fava and melitzanosalata spread and grilled pita for the table. First course options will include stuffed grape leaves, fried zucchini chips, spinach pie, grilled Greek pork sausage, and a Greek salad. The main courses are grass-fed lamb on a spit, roasted leg of lamb, and roasted organic chicken, and will be served with a choice of two sides. A choice of desserts will conclude the meal.
The price is $95 plus tax and gratuity. The complete menu is on the restaurant's website.
