A Super Love
February is coming next week and with it young men's fancies turn to . . . football? Yes, although Valentine's Day is around the corner, Townline BBQ is distinguishing itself with what it is offering on Feb. 13, i.e. Super Bowl Sunday.
A hub for all things tailgate-related year round, Townline takes it up a level for the big game. The restaurant and its bar will be open from noon to 10 p.m. that day. In addition, its kitchen will offer take-home snacks and dinners such as double-smoked bacon French onion dip with house-made potato chips and trays of hot honey chili glazed pork burnt ends or nachos with pulled pork, pulled chicken, or a vegetarian option made with jack fruit. Pulled pork sandwich kits come with pork, bread or buns, coleslaw, pickles, baked beans, and chips and serve four or eight people. The chicken and rib dinners have smoked chicken and pork ribs served with coleslaw, pickles, baked beans, and cornbread to serve four or eight. The Townline Extravaganza delivers a smorgasbord of pork ribs, brisket, pulled pork, and smoked chicken served with collard greens, baked beans, cornbread, and pickles for four or eight people.
Orders for Super Bowl Sunday can be placed in advance by calling 631-537-BBQ1. For those who plan to enjoy the game on site, free raffle tickets will be given with every bar purchase on Super Bowl Sunday for a chance to win several prizes.
Smokin' Wolf, a barbecue takeout spot in East Hampton, will also be open on Super Bowl Sunday and is taking orders in advance. Its menu for the big game includes such things as 24 bite-size pork, chicken, or brisket sliders with pickles and onions for $42 or bite-size cheesburgers for $48; nachos to feed 10 topped with a choice of brisket, chicken chili, or black beans for $39; a 50-piece bucket of wings with fixings for $80; a slab of ribs for $35, and things like chili by the quart, guacamole, salsa, stuffed potato skins, and quesadillas. For every $90 spent, Smokin' Wolf throws in a 12-pack of beer. Orders can be placed by phone at 631-604-6470.
The Salt of Montauk
Sel Rrose, the East End outpost of the Manhattan oyster bar, is open all year for dinner (every night but Tuesday) and brunch at Elmwood Avenue in Montauk.
The raw bar menu features a variety of Northeastern oysters along with Alaskan king crab legs, shrimp cocktail, and little neck clams. There is $2 oyster happy hour from 4 to 7 p.m. from Monday through Thursday.
The dinner menu has a number of soups, salads, and appetizers to start, featuring Thai coconut curry mussels, oysters Rockefeller, shrimp shumai, and hamachi crudo. Mains highlight seafood, such as a catch of the day served with whipped potatoes and broccoli rabe; shrimp and scallop pasta in a light cream sauce, crispy skin salmon with a Mediterranean couscous salad, and linguine and clam sauce. There are also chicken, beef, pork, and burger options. Entrees range in price from $24 to $48. An extensive dessert menu features key lime pie, blueberry cobbler, a variety of cakes, creme brulee, and warm chocolate chip cookies.
Brunch ($14-$26), served on Sunday from noon to 4 p.m., has an "endless boozy" option for $42 with two mimosa options, three Bellini choices, or Bloody Marys. In addition to the raw bar menu, there are three eggs Benedict options (classic, Norwegian with salmon, and Southern with fried chicken), shrimp and grits, French toast, Greek yogurt and granola, a burger, soups and salads. Sides include truffle fries, house-made sausage, and grits.
An "A" for the Bees
Mary Woltz and her Bees' Needs honey have once again won "most outstanding honey" in the East Region by the Good Food Foundation in San Francisco. This year marks the sixth time in eight years that her honey has won the distinction.
Her black locust honey was "vetted for taste, sustainability, and social responsibility." It came from one of a dozen bee yards she manages over the East End. While she remains victorious, she warned that "The past several years have been among our most difficult in terms of colony losses and consequent shortage of honey available for sale." She said given those circumstances and the need to import Vermont bees to supplement her hives, "we are pleased that our quality has clearly not suffered."
"This is the first time we imported bees in our 15-year history. Mounting pressures on bees caused by parasites, pathogens, pesticides, and loss of wild forage called for a more aggressive response," she said in a release. "We're hopeful these and other measures will allow us to provide a reliable quantity of honey once again for our local customers."
Back in Bridge and Sagg
The Bridgehampton Inn on Main Street in Bridgehampton and Loaves and Fishes in Sagaponack will reopen on Wednesday after a winter break.
