Shippy's Returns
A renovation shuttered Shippy's in Southampton for many months, but it opened last week with a new front window and facade, garden seating, and a clean spare look to its bar and dining area, which was previously darkly paneled and featured red plaid carpeting.
The restaurant has been a staple on Windmill Lane since 1954. It was purchased last year by John Betts, a former chief executive officer of McDonald's in Canada, who grew up in North Sea and worked his first job at the Southampton McDonald's back in 1970.
Shippy's changed hands once before -- in 1978 when a German-born restaurateur introduced dishes from his native land to the menu. His son bought the business after that and was the one who sold it to Mr. Betts.
Earlier this year, a survey was offered to patrons following the developments to see which menu staples they most wanted to remain and what might be added to the menu. The result is a mix of Shippy's classics, like chicken schnitzel and steaks, as well as new options including a smash burger and a Coopers Beach fish sandwich. Other classics will be rotated into the menu, as the restaurant shifts to using more local suppliers and seasonal ingredients. Early reaction on Open Table has been positive.
The restaurant is open for dinner from 4:30 to 10 p.m. A website will be up shortly and reservations can be made through Open Table.
Special Birds
Bird on the Roof, which is celebrating its second year in business under new ownership in Montauk, has some special offerings for the season. Martini Mondays bring $15 top-shelf martinis, which include a chocolate martini, Dirtie Birdie, espresso martini, and espresso martini Jello shots. The all-day cafe has French Toast Fridays, and on Sundays bottles of wine are half off regular prices.
The restaurant is on Elmwood Street across from the Albatross Inn. The inn and cafe were originally linked businesses, and after decades of the Daunt family owning only the inn, Leo Daunt, a grandson of the original owners, has brought the two properties together again.
The breakfast menu has items such as egg sandwiches, a soft scramble toast, pancakes, and smoked salmon toast. Lunch options are a market salad, warm grain bowl, roasted veggie sandwich, local fish tacos, and shakshuka. Dinner has appetizers like scallop crudo, plato del pulpo, tempura oyster mushrooms, and mussels, with entrees such as fish of the day, a tofu or scallop green curry, smoked half chicken, New York strip steak, and homemade gnocchi. A smash burger is available for either lunch or dinner.
The restaurant is open seven days, and reservations can be made on its website.
Amber Waves of Brain
Amber Waves is offering summer workshops in pasta making, flower harvesting and arranging, and making alcohol-free botanical cocktails.
The pasta making workshops happen on Wednesdays and feature wheat grown at Amber Waves. The classes are $60 and take place from 6 to 7:30 p.m. Participants will learn how to make fresh dough and how to shape it using different devices. They will harvest herbs in the fields for the sauce and have a tasting as well as their own pasta to bring home.
The flower workshops are on Fridays and vary in content. This week's class on designing floral centerpieces costs $90. It takes place from 5 to 6:30 p.m. Next week's class is on arrangements and costs $75. The classes include a tour of the farm, a chance to harvest flowers for the arrangement, and the instruction needed to put together a centerpiece or arrangement. The resulting bouquets can then be taken home.
The mocktail classes, at $60 each, are scheduled for July 28 and Aug. 10 from 6 to 7:30 p.m. They feature alcohol-free "liquors" sold in Boisson stores and vegetables, flowers, fruits, and herbs from the Amber Waves fields. Three different cocktails will be demonstrated.
Tickets, which include light refreshments or snacks, are non-refundable and the cost will benefit the nonprofit farm's programs and farming apprenticeships. They can be purchased on the Amber Waves website.
Summer of the Tomato
Tomato Girl Summer has taken over social media, and restaurants and bars have taken note. At the Pridwin Hotel on Shelter Island, its Terrace Bar manager, Gillian Georges, has developed a tomato cocktail to celebrate the trend.
Called Not Your Everyday Caprese, it consists of roughly chopped and muddled ripe tomatoes, muddled basil, London dry gin, lemon juice, Demerara syrup, and sherry vinegar. It is shaken and poured over ice and topped with bitters and a splash of soda. Muddled basil, a cherry tomato, and the vinegar are the garnish. The bar is open every day beginning at 11 a.m.
