It's time for another Long Island Restaurant Week, and after a few ho-hum outings, the fall version is back with a broader list of South Fork participants in addition to some tempting restaurants farther west, in Riverhead, and on the North Fork.
Running Sunday through Nov. 5, it will include prix fixe three-course dinner menus in one or more of three price points: $29, $39, and $46. Given the regular prices at most of the South Fork restaurants, it is a safe assumption that their menus will be at the $46 level. Some have their menus on the Long Island Restaurant Week website, but many did not as of this writing. Each participant must offer three options per course: appetizer, entree, and dessert.
Two restaurants in Southampton, the Southampton Publick House and Saaz Indian Restaurant, will offer menus at the lowest price point and the two-course lunch option at $24. Saaz also plans to offer selections at the other price points for dinner. LUNCH/Lobster Roll will have a $39 menu.
East Hampton's Cove Hollow Tavern is participating at the $39 level and noted that it offers a $39 prix fixe menu year round, except for holiday weekends.
Other South Fork participants include the Clubhouse in East Hampton, Bridgehampton's Bobby Van's, the Bridgehampton Inn, Elaia Estiatorio, and Jean Georges at Topping Rose House; Page 63 at Main in Sag Harbor, and Calissa and Bistro Ete in Water Mill.
Anyone up for a longer drive might find Stone Creek Inn in East Quogue or Leon on Shelter Island worth the trip. Stone Creek offers a $45 prix fixe menu year round as well.
Reserve tables as you would normally for these places, and check the restaurant week website for up-to-date lists of participants and menus.
In addition to its participation in Long Island Restaurant Week with a $46 three-course menu, Elaia Estiatorio has D.J. Sava of Mylos Entertainment on Saturday and continues its Opa Happy Hour specials at the bar on Tuesdays through Sundays from 5 to 6:30 p.m. A regular weekly two-course menu is being offered this fall for $39 in the same time period, with Greek house wines at $12 per glass.
New fall menu items are a Greek beer battered fried cod with mashed potatoes and garlic spread, along with dressed beets; Greek fisherman soup with monkfish, manila clams, jumbo shrimp, garlic, leeks, carrots, potatoes, saffron, in an Ouzo-scented tomato broth, and a special salad featuring figs. The restaurant is also taking bookings for holiday parties.
If the leaves changing color, the bite in the air, and spooky decorations going up everywhere were not enough warning, Halloween is coming and there are places on the East End to celebrate before and after the holiday, which is on Tuesday.
Rosie's restaurant in Amagansett will begin the celebration Friday at 8 p.m. with cocktail and menu specials and costume contests that continue through Saturday night, when a D.J. starts at 10. Costume prizes are a $150 gift card on Friday and a $200 gift card on Saturday. On Tuesday night, join them for an early Dia de los Muertos celebration with neon calacas-themed costumes recommended and a $250 prize. The party begins at 8.
At Calissa in Water Mill, Saturday will be a night of "eerie delights" featuring D.J. Hugo and an optional open bar package from 9 to 11. The $50 fee per person will include house wines, beer, standard liquor, and some specialty cocktails. Dinner will also be available.
Sparkling Pointe Winery in Southold has a Hallo-Wine happening on Sunday, with tastings of three of its Cuvee Carnaval sparkling wines paired with Disset Chocolate truffles and s'mores-style treats. The tastings will be held from 11 a.m. to 4:30 p.m. and are $35 per person. Reservations should be made in advance on Resy.
Following Halloween on Wednesday is Dia de los Muertos, and La Fondita and Coche Comedor in Amagansett will have special a la carte Mexican dishes to celebrate. Coche's specials are a bread soup with tomatoes, shredded pork, and chile guajillo; wood roasted turkey with mole negro and braised Swiss chard, and a double-layer carrot cake with cream cheese frosting for dessert.
La Fondita's menu for the day will include a selection of tamales filled with chicken, pork, or cheese, each in a special sauce with different preparations. Churros with warm Mexican chocolate sauce and champurrado, a warm drink made from corn flour, milk, Mexican chocolate, and cinnamon, will be available for dessert.
Wine and Dine
Nick and Toni's wine dinners return for the off season beginning next Thursday, with destination-focused wine tastings and pairings with dishes inspired by the chosen region. Chimene Macnaughton, the East Hampton restaurant's beverage director, and Jacques Franey of Domaine Franey Wines and Spirits of East Hampton produce the evenings.
The first dinner will be "a tale of two Tuscanies" and will feature Kevin Russell, the Italian portfolio manager for David Bowler Wine, who will serve as the evening's guide through the region's "classico" and "super" wine varieties.
Courtney Sypher-Barylski, the restaurant's chef de cuisine, and Kelsey Roden, its executive pastry chef, have devised and will prepare four courses to match the wines presented. A reception prior to the dinner provides a light welcoming quaff and passed appetizers. The appetizers will include stuffed olives, a warm fried dough with anchovy and sea salt, crispy zucchini blossoms, an artichoke frittata, chicken liver crostini, and a mixed meat and cheese platter. The wine to be served is a carignan rose.
During the first course of local squid, tomato, and Swiss chard, a vermentino will be poured. Chestnut gnocchi with rabbit ragu and pecorino will be served with wines made from sangiovese and syrah for the second course. The third course is wood-roasted pork belly and cannellini beans with cabernet sauvignon and sangiovese wines. Dessert is a rich dark chocolate cake with bitter cocoa and an almond cookie paired with a verduzzo friulano.
Tickets, which must be purchased in advance on Resy, are $165. Special event pricing on the wines served during dinner will be available through Domaine Franey the night of the dinner only.
Turkeys Are Nervous
It is not too early to be thinking about Thanksgiving, and Loaves and Fishes in Sagaponack is already taking orders for its oven-ready whole turkeys and turkey breasts. With soups, stuffing, potatoes, cornbread, cranberry sauce, and vegetable options to reheat, the holiday meal can be ready with minimal mess and effort. Pies, cakes, gluten-free options, and turkey cookies can be ordered from the bakery.
This column has been updated, and differs from the print edition, to include some late announcements.