Long Island Restaurant Week
One of the highlights of the off-season is the triannual Long Island Restaurant Week, which is returning Sunday for an eight-day run. Restaurants can offer a $24 two-course prix fixe lunch, and three-course prix fixe dinners priced at $29, $39, or $46. Participating eateries are required to offer three options per course (appetizer, entree, dessert) for dinner. The prix fixe dinners must be available all night every night from Sunday to Sunday, except for Saturday, when the cut-off time is 7.
Participants on the South Fork include Cove Hollow Tavern, Nick and Toni’s, the Palm, and LDV at the Maidstone in East Hampton, Baron’s Cove and Page in Sag Harbor, Il Buco al Mare in Amagansett, Bistro Ete and Calissa in Water Mill, the Bridgehampton Inn and Restaurant, Ocean Club Montauk, and Shippy’s in Southampton.
A complete list of participants can be found at longislandrestaurantweek.com. The website is also the place where diners can access a gift card giveaway for a chance to win one of three gift cards to be redeemed at a participating restaurant of their choice. To enter, diners can visit the website between now and May 5 at 11:59 p.m. and input their information.
Wine Dinner
The 1770 House in East Hampton will host a four-course winemaker dinner with Wölffer Estate Vineyard of Sagaponack next Thursday in the main dining room. It will be led by Roman Roth, the Wölffer Estate winemaker and partner, along with the team at the restaurant: Carol Covell, the general manager, Michael Cohen, the wine director, and Michael Rozzi, chef.
The meal will begin with a canapé of sweet pea mousse, air-dried Alpine beef, Mecox Gruyere, and a rye tartelette, accompanied by the winery’s Noblesse Oblige 2020. The first course will be sea scallop with Osetra caviar, fennel emulsion, blood orange, and marjoram, served with a 2024 chenin blanc.
A 2021 Grapes of Roth Riesling will accompany a second course of swordfish katsu, heirloom carrot curry, black garlic molasses, and crisp enoki. The third course will be porchetta Abruzzese with salsa verde, roasted root vegetables, cipollini, and jus. It will be served with the winery’s 2020 Caya cabernet franc and its 2021 Claletto cabernet sauvignon.
Dessert will be a Balsam Farm lavender financier, with orange blossom honey, apricot, and panna gelato, accompanied by a 2022 Diosa late harvest wine.
Village Bistro 2.0
The Village Bistro, which opened last May in the space previously home to Rowdy Hall, started out with a French-leaning menu of bistro classics, such as French onion soup and steak frites.
Nothing against France, but the restaurant has revamped its menu with American bistro favorites, an expanded cocktail list, and a happy hour from 4 to 6 at the bar every day with $10 margaritas, $10 glasses of white wine, and half off all starter plates.
While such classics as the village burger and roasted cauliflower remain, new menu items include clams casino, lobster roll, spicy vodka pasta, shrimp tacos, fish and chips, and ribs. The restaurant also has a private dining room that seats 25, and a selection of nonalcoholic cocktails and wines, including an elderflower spritz mocktail.
Spring hours are Wednesday through Sunday, beginning at 4.
Navy Beach Reopens
Navy Beach in Montauk will reopen for its 16th season Friday at 5 p.m. Among the new menu items are shrimp tempura hand rolls, tuna crudo lettuce wraps, mussels scampi-style, everything-bagel-crusted salmon, and, in a nod to the past, bucatini pomodoro, for which a lobster tail is optional. New vegetarian sides are roasted cauliflower with whipped tofu and chimichurri and asparagus with a miso aioli and toasted sesame.
Several spirit-free and low-alcohol selections have been added to the beverage menu, as well as several new cocktails, including the Misty Mule and Grapefruit Coast G&T, which can be ordered as individual cocktails or pitchers for larger groups.
Aside from private events, the restaurant will be open Fridays through Sundays through mid-May. A Mother’s Day prix fixe will be offered on May 11.
Pizza on the Move
Motorino Pizzeria Napoletana, which has three locations in New York City and others in Hong Kong, Manila, Singapore, Dubai, and Kuala Lumpur, will add the East End to its locations for the second summer.
Motorino Mobile offers a full on-site pizza station, complete with refrigeration, tent, and lights for on-demand pizza parties. The chef, Mathieu Palombino, who previously cooked at Bouley and Cello, has expanded his offerings to include pasta parties, which will feature a four-foot pasta pan that can serve up to 100 guests. Motorino Rosticceria can also arrive with a French rotisserie for roasting organic chickens.
More information can be found at motorinopizza.com.
Spring Menu
The Art of Eating in Bridgehampton has announced its spring menu, for which orders must be placed on its website by Monday for pickup Thursday through Sunday.
Among the offerings from the extensive menu are chicken tortellini soup with Parmesan chicken consommé, tortellini, and spring greens; poussin Provencal, two small birds with roasted tomatoes, rosemary, thyme, and garlic; paella with mussels, clams, shrimp, chicken, and chorizo, and a deconstructed spring vegetable pot pie with woodland mushrooms, pearl onions, peas, carrots, tiny potatoes, and artichokes.
Golden Pear Turns 38
Now entering its 38th season on the East End, the Golden Pear has announced updates for the coming year. The restaurant offers breakfast, lunch, limited dinner, and catering, with online ordering available via ChowNow and delivery by Uber Eats.
Among the new menu items are breakfast protein bowls served with eggs to order, black beans, avocado, roasted sweet potatoes, tomato, and grains, and a summer latte featuring espresso, almond milk, all-natural vanilla syrup, and cinnamon on the rocks.
The venue’s Hamptons Tropical Iced Tea is now available for purchase to brew at home. It is a blend of black tea with essences of papaya, mango, pineapple, vanilla, sprinkles of marigold flowers, and thistle and rose petals.
The restaurant also offers catering platters to go seven days a week from Westhampton to Montauk.
Small Bites
Mavericks Montauk, the waterfront restaurant with Jeremy Blutstein as executive chef, Vanessa Price as managing partner, and Rémy Ertaud as the executive sous chef, will reopen for the season next Thursday at 5 p.m. Spring hours are Wednesday, Thursday, and Sunday, 5 to 9 p.m., and Friday and Saturday, 5 to 10.
