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News for Foodies 11.04.21

Tue, 11/02/2021 - 08:03
A rainbow of agua frescas at Rita Cantina, which is having a Day of the Dead celebration on Friday.
Eric Striffler Photography

Day of Dead Continues
Rita Cantina in Springs will have a Day of the Dead Celebration Friday with a happy hour offering of $1 oysters and $10 house margaritas. Happy hour is from 5 to 7 p.m. Thursday through Sunday, when the restaurant is open. New fall dining hours are 5 to 9, with the bar open later.

Fixing Prices
A poll of United States adults found that 65 percent are ready to go out to dinner in a restaurant. To help make those visits easier on the wallet in the region, Long Island Restaurant Week returns on Sunday with prix fixe menus for lunch and dinners through Nov. 14.

Participating restaurants will offer a $20 set price lunch and dinners of three courses at the $25, $35, and $42 levels. Each establishment can choose one or all options. Three options will be provided for each dinner, which consist of appetizer, entree, and dessert. The prix fixe dinner menus will be available all night except Saturdays when they can end at 7 p.m. According to the organizers, many restaurants will be offering the promotion for takeout as well as for limited indoor and outdoor dining.

Participating restaurants on the South Fork include East Hampton's Cove Hollow Tavern (offering a $35 menu), Sag Harbor's Page at 63 Main (a $42 menu), and Southampton's Union Sushi and Steak (a $42 menu). There are also some North Fork restaurants and a few in Riverhead that are offering the deal.

A full list of participants can be found at

Chow-dah Bub
The Springs Community Church and Springs Food Pantry are partnering on a chowder cook-off to benefit the pantry and Share the Harvest Farm, both of which help feed local families.

Chowder of all stripes: clam, fish, corn, potato, and others -- will be served up in take-home containers from a drive-through set up at the church on Saturday from 1 to 4 p.m. A $40 ticket will provide a choice of four 12-ounce servings of chowder, a Springs Brewery beer, rolls from Newlight Breadworks, a reusable insulated bag, utensils, and napkins.

Participating restaurants and food purveyors include Almond, the Amagansett Seafood Store, Baron's Cove, Darren Boyle, the Chequit, the Clam Bar, East Hampton Sportsmen's Alliance, a Kitchen for Liam, One Stop Market, Pepperoni's, Town Line BBQ, Wolffer Kitchen, the Seafood Shop, Sen, Silver Spoon Specialties, Smokin' Wolf BBQ, the South Fork Country Club, and the Springs General Store.

Tickets can be purchased on the Share the Harvest Farm website and purchase ahead of the event is recommended.

Krushing Thanksgiving
Organic Krush, which has an Amagansett outpost, is offering a Thanksgiving catering menu that should please most if not all family members. An organic brined and slow-cooked turkey serving eight to 10 people is $140. Sides, which include gluten-free and vegan options and range in price from $16 to $65, are cornbread stuffing, roasted vegetables, a fennel, pear, and mulberry salad, cranberry sauce, gravy, cornbread, sweet pecan mashed potatoes, and brown rice pilaf. Dessert options, priced from $35 to $48, are a paleo-diet-friendly pumpkin pie, pumpkin spiced donuts, and a vegan coffee cake.

Orders should be placed by Nov. 21 at 4 p.m. for Nov. 24 pickup and can be made by phone at 631-759-9536 or emailing [email protected].

Turkey a la Lulu
Lulu Kitchen and Bar will serve Thanksgiving dinner on Nov. 25 from noon to 8 p.m. In addition to the a la carte regular menu, the Sag Harbor restaurant will serve a traditional dinner of roast turkey served with cranberry sauce, stuffing, sweet potatoes, Brussels sprouts, and gravy. The cost of the dinner is $96 for two, plus tax and gratuity, and at least two people at a table must order. Smaller portions of the turkey entree will be available at half price for children. Reservations are recommended and can be made by calling the restaurant at 631-725-0900.

Lulu will also offer a takeout turkey dinner with the same side dishes plus a green salad, baguette, and apple tart tatin. The cost is $140 for two and $275 for four. Add-ons include lobster, a whole roast chicken, skirt steak, lobster pasta, cowboy ribeye, whole snapper, rack of lamb, tuna tartare, roasted beets and goat cheese, heirloom tomato and fresh mozzarella, cauliflower skewers, mini grilled cheese sandwiches with tomato confit, octopus skewers, mini crab cakes, seared tuna, and marinated shrimp cocktail. Orders may be placed in advance by calling the restaurant.

Farming and Foraging
Almond Restaurant in Bridgehampton will offer an autumn dinner on Nov. 15 with the guest chef Jack Formica, who is also a farmer and forager. The menu will be plant-based.

The chef calls it "true East End cuisine" with 98 percent of the meal locally sourced. "This event is as much of an education as it is an eating event as so many people do not realize how many native plants are out here and can find their way to your plate," he said in a release.

The cost for the full meal is $95, plus tax and tip. The six-course menu includes ocean salt potatoes, wild allium and smoked potato soup, hen of the woods mushroom and corn tostada, golden beet salad, a confit of chicken of the woods, and acorn plus maple cookies with dream tea. It will be served from 5 to 9 p.m. Reservations are required via phone at 631-537-5665.

Bake Your Own
Nick and Toni's restaurant in East Hampton has brought back the D.I.Y. pizza with its kits for two this fall.

Everything you need to make a Nick and Toni's pizza dinner is included --fresh dough, pomodoro sauce, fresh mozzarella, and instructions -- as is a Caesar salad. The $36 kits are available Thursdays through Sundays only, starting Thursday, and can be ordered online at the restaurant's website. They can be picked up any time after 5 p.m.

Manna Mondays
Manna at Lobster Inn restaurant will continue its Manna Mondays discussion series this week with Mike Meeker, the first certified organic finfish farmer in North America, and Michael Chambers, a marine aquaculture specialist at the University of New Hampshire who invented the Storm Safe Submersible Net Pen.

The free talks begin at 6; the restaurant is open for dinner after the sessions.

A Correction
A feature on Lil' Birdie that appeared in the Oct. 28 issue of The Star described the take-out eatery's founding incorrectly. Alexis Krisel is the founder, and in the pandemic moved from New York City to a house he owns in Southampton. Kye Vatash, Mr. Krisel's close friend and fellow restaurant industry veteran, had returned from a cross-country trip to move in with his father and help Mr. Krisel get Lil' Birdie off the ground.


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