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News for Foodies 01.20.22

Tue, 01/18/2022 - 07:25
Calissa restaurant in Water Mill, whose grilled branzino dish is shown above, is participating in Winter Long Island Restaurant Week.

Winter Break
East End restaurant diners will enjoy a price break on prix fixe menus from Sunday through Jan. 30 as part of Winter Long Island Restaurant Week.

The prix fixe menus offered are $20 for a two-course lunch or a three-course dinner for either $25, $35, or $42, not including beverage or tax and tip. Restaurants may provide one or more of the price options and are required to have three choices for each dinner course -- appetizer, entree, and dessert -- for dinner. The specials are available all night, except for Saturday, when eateries may stop serving the Restaurant Week specials after 7 p.m.

Participants on the South Fork are the Southampton Publick House (a $35 dinner menu), Manna at the Lobster Inn (offering all four prix fixe menus), and Union Steak and Sushi (a $42 dinner menu), all in Southampton, Calissa in Water Mill (a $35 and $42 dinner menu), and Elaia Estiatorio (a $42 dinner menu). Farther afield are Riverhead's Bistro 72 ($20 lunch and $35 dinner menus) and Farm Country Kitchen (a $35 dinner menu). On the North Fork, Aquebogue's on the Docks (a $35 dinner menu) and Legends (a $42 dinner menu) in New Suffolk will take part. Some 80 restaurants in Suffolk and Nassau Counties have joined the promotion as of this writing.

Carissa's Opens and Shuts
The Carissa's Bakery on Pantigo Road in East Hampton new hours are Friday to Monday from 8:30 a.m. to 3 p.m. Both the Pantigo and Newtown Lane bakeries will close for winter break from Feb. 14 to March 3. The bakery plans to open a third location at 3 Bay Street in Sag Harbor this year.

This week, it will began taking online orders of bread, jams, and other prepared foods for shipment on Mondays to those out of the area.

The End for Brunch
As popular as brunch is as a weekend meal choice in the region, not many South Fork restaurants offer it, particularly in Montauk and definitely in the winter. Gurney's Montauk seeks to address this lack, offering a new brunch menu on weekends from 11 a.m. to 3 p.m.

The executive chef, Doug Forgione, has devised a seasonal menu with dishes such as chicory salad and cauliflower carbonara, along with stepped up brunch classics like bananas foster French toast and steak and eggs. Those who want something both healthy and exotic can try the Happy Egg Co. shakshuka.

The extensive menu also has raw bar items like oysters, shrimp cocktail, and tuna tartare. Burgers, lobster rolls, frittatas, and plain old eggs, bacon, potatoes, and toast are some of the other options. Specialty cocktails and live music contribute to a festive atmosphere.

Reservations can be made at the Scarpetta restaurant page on the Gurney's website.

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