New Name, Same Space
East Hampton's Dopo La Spiaggia has changed names and been rebranded as Buttero for the summer of 2023. The new theme is contemporary Italian steakhouse, but the ownership and management remains the same.
Although Italy is known for pasta, it is also famous for beef, especially the Tuscan specialty bistecca alla Fiorentina or Florentine steak. Buttero will have prime cuts of meat, seafood, and pasta. Instead of Florentine beef, the restaurant will serve Wagyu steak and cuts like filet, New York strip, bone-in ribeye, and a Porterhouse for two.
There is a large selection of side dishes with vegetables like sauteed or creamed spinach, broccoli rabe, shaved brussels sprouts, and a variety of potatoes from mashed, fried, and roasted, along with mac and cheese. There are also Italian-style desserts such as tiramisu and panna cotta.
It's open daily from 5:30 p.m.
Fisher's Opens
Fisher's restaurant, a bright space with blond wood, white paint, and a lot of windows, has opened on West Lake Drive in Montauk. According to the website, the culinary theme is the Swedish west coast with the flavor and traditions of the owners' homeland. Expect familiar menu items punctuated with herbs like dill and accents like lingonberries and fresh horseradish.
On the appetizer list, toasts with shrimp salad or mixed mushrooms and cream join oysters, a Caesar salad, mussels, grilled langoustines, and steak tartare. Main dishes are crispy cod, pan-seared salmon, veal patty, sirloin steak, plus market fish and bone-in ribeye for two.
Dinner is served from 6 to 11 p.m. from Wednesday through Sunday.
Happy at Bostwick's
Bostwick's has introduced a new happy hour menu served weekdays from 5 to 6:30 p.m. There are drink specials like $6 draft beer, $10 house wine, and $12 cocktails such as the Bostwick's breeze, Lily Pond lemonade, grapefruit nirvana, pearfect mule, and traditional and blood orange margaritas.
Small plates will also be served, with shrimp cocktail, oysters, little neck clams, yellowfin tuna poke, New England clam chowder, chicken potstickers, goat cheese croquettes, lobster roll, and truffle fries on the menu.
Catering at the Clam
The Clam Bar has platters for takeout for families and small parties that will be available for delivery within a limited distance from the Napeague roadside eatery.
Some of the individual meal options are lobster roll platters, a raw bar sampler, a "seacuterie board" of smoked seafood with crudite and antipasti, clam bakes, and lobster dinners. The available platters for groups include bite-size lobster rolls, "baked cakes" of crab or other shellfish, the "seacuterie" board, "the seafood barge" of raw and cooked shellfish, fried stuffed sushi rolls with salmon tartar and sauces, and crawfish grilled cheese.
Requests for quotes and orders, placed two to five days ahead, should be made on the website.
Under the Wire
Loulou Petit Bistro in Chelsea will open an East Hampton location in the Maidstone Hotel on Thursday that will continue through the summer.
Mathias Van Leyden and Mino Habib will call this outpost Loulou la Plage. Evan Bergman will interpret its signature French dishes as executive chef. Dinner will be served every night, with a late night menu on Thursdays through Saturday from midnight to 2 a.m. Brunch will be served on weekends.
