The Springs Tavern and Grill will open under new ownership on July 1. The popular Fort Pond Boulevard location has been taken over by Alex Rossi, a Springs resident with family ties to the restaurant industry.
His father owned the Upper East Side Italian restaurant Parioli Romanissimo for many years. It earned one of the rare four-star reviews from The New York Times.
The new restaurant will have a new decor and menu, although it will skew more toward its neighborhood with a casual outdoor area and lounge and a "welcoming atmosphere," according to the management. Plans are for the eatery to stay open year-round with an affordable menu designed by Fabian Rodas that includes some standards from the Parioli menu.
Starters will include Balsam Farms beets and arugula and Cobb salads, along with burrata and grilled endive and crispy calamari. There will be a simple grilled protein option, such as salmon and New York strip, served with a choice of one side.
The tavern menu will offer French onion soup, a burger and fries, crispy chicken sandwich, and fish and chips. A pan-seared salmon will also be an entree option, along with a rigatoni Bolognese and chicken Milanese.
The restaurant is not taking reservations but has a phone number for questions, 631-604-6944.
Hideaway Going Illegal
Bar Ilegal is taking its pop-up tour to the Hideaway on West Lake Drive in Montauk. It is inspired by Cafe No Se, a famous Guatemalan bar and music hub where Ilegal Mezcal came to be. The Hideaway event on Saturday will supply specialty drinks, music by SUSU, tattoo artists, and an introduction to mezcal for those uninitiated. The festivities begin at 7 p.m.
The Watermill Center's Artists' Table brunch series is returning on June 25 with Ryan McNamara speaking and Jason Weiner in the kitchen from noon to 2:30 p.m.
Mr. McNamara is in residency at the center as a featured artist in partnership with Works and Process LaunchPAD. Dance, theater, and history are mixed in his work, which is known to be collaborative. His performances and exhibitions have been presented by The Kitchen, Barbara Gladstone Gallery, Lehmann Maupin, the Whitney Museum of American Art, and many more.
Mr. Weiner is the owner and chef at Bridgehampton's Almond Restaurant. Tickets range from $100 to $250.
A Duryea's Rosé
Duryea's, which has restaurants in Montauk and Orient Point, has released a private label 2021 rosé blend from Chateau Saint-Maur in Provence. The color is salmon and the scent and taste have notes of strawberries. It is available only at the Duryea's restaurants and Lulu Kitchen and Bar in Sag Harbor.
A Hampton Brunch
Hampton Water, a rose wine marketed by Jon Bon Jovi, and Main Street Tavern in Amagansett are partners in presenting a series of D.J. brunches at the tavern on Sundays. Guy Wilson will spin and the chef Guo Ho Pang will whip up the tavern's extensive brunch menu with rotating food and drink specials. Those who purchase the Hampton Water wine will be entered into a raffle for prizes. Hours are 11:30 a.m. to 3 p.m.; reservations are not required.
The restaurant is also offering Industry Nights on Mondays with food and drink specials and late-night bar service and Taco Tuesdays.
It's time to think about what to do for Father's Day. Restaurants such as Rita Cantina and Elaia Estiatorio will offer their regular menus. For a memorable experience, Ten Homakase will also come to you with a private Japanese meal based in sushi, but expandable to uni, wagyu, and sake tastings, with other add-ons available.
RGNY winery in Riverhead offers a chance to be a winemaker with its blending kit and experience. In the onsite experience, a wine expert will lead a blending session with artisanal snacks. A bottle of the favorite blended wine will be provided to take home. The kit is for an at-home experience for two people. A booklet and video offer guidance and are provided along with a beaker, four bottles of wine to blend and taste, glasses, placemats, and more.
At North Fork Table and Inn, dads will be celebrated with barbecue. From 11:30 a.m. to 3 p.m., the food truck will serve barbecue options with frozen Maker's Mark Arnold Palmers. A more formal barbecue dinner will be served in the restaurant with its own specialty cocktail made with the bourbon. Reservations are recommended and can be made through Resy.