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News for Foodies: 01.16.20

Tue, 01/14/2020 - 15:10

Restaurant Week Coming

Mark your calendars, Foodies: Long Island Restaurant Week will begin on Jan. 26 and continue through Feb. 2. Participating restaurants on the East End and beyond will offer three-course prix fixe dinner menus for $29.95 every night they are open. On Saturday, the menu may only be available until 7 p.m.

As of now, the South Fork restaurants offering the deal include Bobby Van’s, Topping Rose House, and Elaia Estiatorio in Bridgehampton, and Page at 63 Main in Sag Harbor, but others may soon be added. A full list of participating restaurants, including Stone Creek Inn in East Quogue, is on the Long Island Restaurant Week website.

 

On the North Fork

For those who venture to the North Fork to dine out there is good news and not so good this month. First the good: Basso, the wine bar and salumeria that formerly shared the Stirling Square off Greenport Main Street with the 1943 Pizza Bar and American Beech, has opened in a new location in the village at 407 Main Street. A launch party was held last weekend.

Now the not so good news: The North Fork Table and Inn in Southold, which has stayed open in the off season in past years, is closed until summer. What’s more — and this will come as no surprise to those who follow the acclaimed restaurant on social media — the place has been sold.

On Dec. 26, the restaurant posted an announcement on social media that it would “be closing its doors after dinner service on New Year’s Eve,” and urged fans to “stay tuned for news and updates about the exciting next chapter for the restaurant and our North Fork Table family.” The post was quickly removed, and the restaurant’s representatives refused to elaborate until last week.

According to Edible East End, the new owners are the chef John Fraser, his Manhattan hospitality group, JF Restaurants, “and unnamed local investors.” Edible reports that Claudia Fleming, the pastry chef who founded the Table and Inn with Jerry Hayden, her late husband, will stay on, as will the restaurant’s executive chef, Brian Wilson.

With Reporting By Carissa Katz


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