Pizza and Pasta Special
Nick and Toni’s in East Hampton is now offering its two-course pizza and pasta fixed price dinner starting at 5:30 every Sunday, Monday, Wednesday, and Thursday, except for holiday weekends. The cost is $32 plus tax and gratuity.
The appetizer options are a romaine salad with garlic croutons, Grana Padano, and Caesar dressing, or a wild arugula and shaved fennel salad with Pecorino Romano and red wine vinaigrette.
The entree choices are a wood-fired margherita pizza with pomodoro, house-made mozzarella, and basil, or homemade lumache (snail shape) pasta with cacio e pepe and lemon zest. For the pizza, a selection of toppings are available for a supplemental charge.
Quartinos of prosecco, white, rosé, and red wine, and a spirit-free “phony Negroni” are available for $11.
Bostwick’s Is Back
Bostwick’s Chowder House on Pantigo Road in East Hampton opens for the season on Thursday. The menu includes appetizers of baked stuffed clams, seared tuna, and a raw bar sampler. Soups include New England and Manhattan clam chowder, lobster bisque, and corn chowder.
Among the main courses are fish and chips with Block Island cod and tartar sauce; seafood pasta with lobster, shrimp, scallops, penne, and sundried tomato cream sauce; sautéed crab cakes with remoulade sauce, vegetables, and rice or potato; lobster roll with choice of coleslaw, fries, potato salad, or potato chips, and blackened fish tacos with Cajun spiced mahi and fresh mango salsa.
Spring hours are Thursday through Sunday beginning at 11:30 a.m.
Napa vs. Bordeaux
The winter wine classes at Park Place Wines and Liquors in East Hampton will conclude next Thursday with Clash of the Titans: Napa vs. Bordeaux. The shop notes that both regions have a rich heritage and produce wines that are crafted with passion and precision.
Oenophiles might recall what is known colloquially as the Judgment of Paris, a 1976 competition that pitted wines from Bordeaux against cabernet sauvignon wines from California. Napa’s Stag’s Leap Wine Cellars cabernet took first prize, edging a 1970 Chateau Mouton-Rothschild. The same event judged California chardonnays and white Burgundies.
Wines will be paired with light bites from the Cookery in East Hampton. Tickets are $60 and not refundable.
Elaia Specials
Elaia Estiatorio in Bridgehampton has reopened and has a three-course $49 prix fixe menu, “Opa” happy hour at the bar from daily from 5 to 6:30, and half-off selected bottles of wine on Wednesdays.
The prix fixe menu consists of small plates, main courses, and sweets. First course choices include avgolemono soup with organic chicken, orzo, carrots, celery, onion, Greek olive oil, egg yolk, and lemon, and horiatiki, a salad of tomatoes, cucumber, green pepper, red onions, feta, capers, Kalamata olives, and house dressing.
Mains include kotopoulo souvlaki, which is a grilled chicken skewer with onions, red peppers, Greek olive oil-fried potatoes, grilled pita, and tzatziki, and manitaria saganaki, a blend of oyster, shiitake, and lion’s mane mushrooms, feta, Ouzo, tomato sauce, grape leaf, and rice.
The dessert trio includes small pieces of baklava, kormos, and apple cake.
Seafood Trail
The New York State Department of Agriculture and Markets Commissioner will join Cornell Cooperative Extension of Suffolk County, local restaurant owners, aquaculture and seafood industry representatives, and a number of other special guests to launch the first-ever Long Island Seafood Cuisine Trail on Wednesday at 2 p.m. at the Snapper Inn restaurant, 500 Shore Drive, in Oakdale.
The South Shore Trail will include 20 locations from Bay Shore to Montauk to spotlight New York’s seafood industry and drive visitors to locations that serve and sell locally harvested fish and shellfish. Among the spots highlighted on the South Fork are Clamman in Southampton, Almond in Bridgehampton, the Bell and Anchor in Noyac, the Seafood Shop in Wainscott, Nick and Toni’s and Bostwick’s Seafood Market in East Hampton, the Montauk Seafood Company, and Inlet Seafood restaurant. More information about the trail can be found online at bit.ly/4hCzhEs.
