News for Foodies - 05.12.11

Primed Beachhouse
    The Beachhouse opened in East Hampton last weekend in the Montauk Highway space formerly occupied by Prime 103. Described as a “creative American steakhouse and sea grill,” its specialty dishes include, as appetizers, lobster-glazed seared local sea scallops over truffled sweet creamed corn, and a red and yellow beet and goat cheese terrine, using cheese from the North Fork’s Catapano Dairy. On the entree list are bucatini pasta with Maine sea urchin, pan-roasted tilefish, and dry-aged prime steaks. The restaurant has a raw bar, a patio for alfresco dining, and a mahogany bar with three TVs. Beachhouse is serving dinner seven nights a week.

New Mexican?
    The Bridgehampton building that Almond restaurant vacated last year, before settling down at the other end of the hamlet at the corner of Montauk Highway and Ocean Road, is reportedly to become the home of a Mexican restaurant called Agave.

Cooking Demonstration
    A free demonstration at the Loaves and Fishes Cookshop in Bridgehampton on Saturday from noon to 2 p.m. will feature a selection from “The Splendid Grain” by Rebecca Wood, a winner of the International Association of Culinary Professionals and James Beard Awards.

    The Backyard Restaurant at Solé East resort in Montauk reopens for the season tonight. The menu, prepared by Larry Kolar, the executive chef, centers around fresh fish from Montauk’s waters and seasonal produce from local farms and the Backyard’s herb garden. It includes dishes with Mediterranean and South American influences.
    Appetizer choices include fluke ceviche prepared with red onions, lime, and jalapeno chile and Long Island duck confit with celery root and micro watercress. Among the entrees are grilled monkfish, scallops, skirt steak, a half natural chicken, and barbecued pork short ribs paired with sides such as mashed potatoes, bok choy, escarole, and French fries or rapini, and items such as baked cannelloni or cavatelli with pulled pork, oven-dried tomatoes, white beans, and broccoli rabe. Signature desserts include lavender cheesecake, chocolate espresso torte, and homemade jelly doughnuts.
    On Sundays, there is an $18 brunch served along with live jazz and bossa nova music, and on Mondays, the Backyard is planning to offer specials on Mexican food and drinks.

New at Pierre’s
    There are some new dishes on the menu for spring at Pierre’s restaurant in Bridgehampton. They include chilled pea soup with mint and rosemary, shrimp and scallop ceviche served with a passion fruit concoction and avocado, hanger steak with béarnaise sauce and arugula, soft-shell crab with a mild red pepper sauce, and linguine with shrimp and grilled artichokes.