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News for Foodies 03.30.23

Tue, 03/28/2023 - 08:42
Deviled eggs are part of the spring menu at Bridgehampton's L&W Market, where both Passover and Easter items are available to take home.

Seasonal Menu
Loaves and Fishes in Sagaponack will have a spring menu featuring Easter and Passover items from next Thursday through April 9. Brisket, potato pancakes, chicken soup with matzo balls, baked ham, lamb stew, coconut macaroons, and Easter cookies are some of the options, along with a strawberry cake for dessert. Orders must be placed a day ahead of pickup in person or by calling the store at 631-537-0555 or emailing [email protected]

Rabbit, Rabbit 
As part of its annual Easter celebration, the 1770 House in East Hampton will have a chocolate bunny raffle to benefit the Flying Point Foundation for Autism. Autism Awareness Day is Sunday. A raffle ticket costs $5; a package of five costs $20. The winner, who will be announced on April 9, receives a two-foot-high, 10-pound milk chocolate bunny.

The restaurant will also serve its new spring menu for Easter dinner beginning at 5 p.m. on April 9. Two courses cost $59. Highlights include lollo rosa and snap pea salad, chilled white asparagus with tarragon remoulade, a South Fork razor clam soup, striped bass and spring fricassee, and Long Island duck breast. For Easter, a rack of Australian lamb chops special is included for an extra fee. There are several additional items for an added charge: table shares like oysters and a prosciutto and artichoke flatbread, starters like spicy fluke tartare and foie gras, and dessert.

The menu, which can be seen in its entirety on the website, is also available to take home.

A Rowdy Passover
Rowdy Hall will serve Passover specials beginning next Thursday. Matzo ball soup, red-wine-braised brisket with sweet potato puree and baby root vegetables, and a plate of six chocolate-dipped macaroons for dessert will be available until the East Hampton pub runs out of each item.

L&W Seder Options
Bridgehampton's L&W Market has special Passover items for takeout, with orders required to be placed by Monday on the website for pickup Wednesday. 

There are appetizers such as smoked bluefish dip, chopped liver, crudites, deviled eggs, a cheese board, matzo ball soup, and charoset. Main courses are braised brisket in large and small sizes and a seasoned chicken. Available sides are local sauteed greens, baby carrots, and roasted rosemary fingerlings. Chocolate and almond macaroons and olive oil lemon cake are for dessert.

Passover a la Carte
Nick and Toni's restaurant in East Hampton will have an a la carte Passover menu on Wednesday and next Thursday for both dining in and taking out. Expect matzo ball soup with carrots and dill from the greenhouse, arugula and Halsey Farm apple salad, wine-braised brisket with apricots, roasted fingerlings, and baby carrots, with a chocolate macaroon cake for dessert.

A takeout Passover dinner for two costs $160 and consists of the menu items listed above with a choice of entrees: brisket for two or a roasted whole chicken. Orders for takeout meals must be made by Saturday. Reservations and orders can be placed on the restaurant's website.

Carissa's Holidays
Carissa's Bakery locations in East Hampton and Sag Harbor have spring and holiday-inspired menus for Passover and Easter to pre-order. Matzo ball or asparagus and leek soups or a seasonal market salad are the options for starters. Roast chicken with rainbow fingerlings or salmon and couscous are the mains, with a side of braised greens available for an extra charge. A rainbow of sorbets as well as coconut macaroons, meringue flourless chocolate cake, regular flourless chocolate cake, and polenta shortbread end the meal. Carissa's usual bread options are also available. 

The Passover meal pickup hours are 9 a.m. to noon on Wednesday. Easter pickups are April 9 from 10 a.m. to 2 p.m.

Coming Soon
On April 21, Mavericks Montauk will finally open after over a year of false starts. The restaurant, which is helmed by Jeremy Blutstein, executive chef, and Vanessa Price, managing partner, will highlight the best of local ingredients and products from farmers, baymen, cheesemongers, beekeepers, foragers, wineries, and brewers. The theme is surf and turf, highlighting steak cuts like porterhouse and Montauk black sea bass, along with maitake mushroom steak for diners looking for a plant-based main.

Appetizers will include lobster bisque, stuffed mushrooms, Parker House rolls, fluke crudo, grilled oysters, a Wagyu tiradito (an Asian carpaccio), smoked bluefish rillettes, a cheese board, salads, and caviar service. A raw bar offers individual plates as well as a tower. Entree choices are bountiful, including the three mentioned above with multiple steak cuts and additions like bearnaise and au poivre sauces, foie gras, and bone marrow; several seafood options, lamb, chicken, and pastas. 

Even the sides menu is extensive, with greens, snap peas, and potato gratin from Amagansett, carrots, asparagus, and baked potato from Sagaponack, mushrooms from Southampton, and a kimchi fried rice. 

Remy Ertaud is the sous chef and pastry chef.

To start off, the restaurant will be open on weekends only, with lunch from noon to 3 p.m., an apres beach interlude from 3 to 5, and dinner from 5 to 10 p.m. on Friday and Saturday, closing at 9 p.m. on Sundays. The restaurant is in the old East by Northeast space on South Edgemere Street.

Seaside Open
Seaside House Bar, a sushi takeout spot with outside tables on Flamingo Avenue in Montauk, has reopened for the season. Sushi, sashimi, rolls, appetizers, salads, poke bowls, and other options highlight locally caught fish and are featured on the menu. Party trays and catering are also available. Spring hours are Thursday through Sunday from 11:45 a.m. to 8:30 p.m. Orders can be placed by phone at 631-238-5353 or on the restaurant's website.

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