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News for Foodies 03.11.21

Wed, 03/10/2021 - 09:40

For Passover
The Art of Eating in Bridgehampton has a Passover menu of appetizers, entrees, side dishes, and desserts. The appetizers include chopped chicken liver with red onion and thyme marmalade for $14 per half pint, six potato pancakes for $19, chicken soup with matzoh balls for $18 per quart, and gefilte fish with carrots and red horseradish for $17 per pound. The entrees include a whole roasted chicken au jus with root vegetables that feeds three to six for $72, braised brisket with orange and preserved lemon gremolata for $33 per pound with a two-pound minimum, and roasted salmon with cracked pepper and lime on red onion marmalade for $29 per portion with a minimum order of two portions, or $175 for a whole side. A noodle kugel side dish for two is $16, and one that feeds four to six is $36, and honey-glazed carrots with dill are $26 per quart and $79 for a half pan. The desserts include 12 chocolate-dipped strawberries for $48, a creme brulee cheesecake for 8 to 10 for $53, and a kiwi and berry pavlova for four for $39. Orders must be placed by March 21 for pick up or delivery on March 27. A full menu can be found on the company's website. 

Promise of Summer
The 2020 vintage of Wolffer Estate Vineyard's Summer in a Bottle rose is available for pre-order for $26 a bottle. Case purchases are discounted 10 percent for one case, 15 percent for two, and 20 percent for 3 to 9. Shipping is free for purchases over $100. Orders can be placed via the winery's website. 

Popping Up, Opening Up
Pineneck Pizza, a restaurant that offers pizza, salads, wings, and more has opened a pop-up at M.J. Dowlings Steakhouse and Tavern in Noyac. A 12-inch pizza is $13.99, a 16-inch one is $17.99, and an 18-inch one is $19.99. There is an additional cost for toppings, which include sausage, shrimp, pepperoni, bacon, meatballs, broccoli, spinach, fried eggplant, and grilled chicken. The full menu is online at

The Clam Bar at Napeague announced that will reopen for the 2021 season, its 40th year in business, on March 26. Takeout and table service will be available Friday through Sunday on a weather-dependent basis starting at 11:30 a.m., until after Easter when it will be open daily.

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