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News for Foodies 07.20.23

Mon, 07/17/2023 - 15:53
El Verano has opened in Southampton for next level Mexican cuisine served with a view of Agawam Park.
Jennifer Landes

Summer Has Arrived
El Verano, part of Julian Medina's dynasty of Mexican restaurants, opened last week in Southampton at the prominent corner of Jobs and Windmill Lanes, overlooking Agawam Park. Mr. Medina owns several restaurants in New York City, including Toloache, Coppelia, Tacuba Mexican Cantina, Kuxe, and La Chula Taqueria. 

His focus is on refined Mexican cuisine, honed by a childhood in his father and grandfather's kitchens in Mexico City, professional training there, and then further study at the French Culinary Institute in New York. His restaurants have been well reviewed by The New York Times and the New Yorker magazine and many food blogs and online magazines. He has also competed on television's "Iron Chef."

In addition to standards like guacamole, his salads have twists such as "zucchini three ways" with local corn, or with a mint avocado dressing. Quesadillas can be traditional or have summer black truffles. Tacos might have a fluke hash with a shrimp consomme, lobster, or ribeye. There are baked clams with chorizo, roasted oysters with chipotle tomato chutney, and tuna belly taquitos. A raw bar features ceviche, lobster salad tostada, and the usual clams and oysters. Main courses continue the theme of more sophisticated takes on tradition with chile relleno, enchiladas, roasted chicken, shrimp, branzino, roasted whole lobster, duck carnitas, and carne asada, all receiving his unique treatment. Sides include the ever popular elote, or Mexican street corn, a creamy local corn and tomato rice, rice and beans, smashed potatoes, crispy sugar snap peas, and more. Entree prices range from $34 to $69.

A variety of margaritas join an extensive cocktail menu, several beer varieties, and a wine list featuring selections from Mexico, Spain, Argentina, Italy, France, and the United States.

The restaurant is open seven days, serving dinner beginning at 5 p.m.

Come Lounge
The Bridgehampton Inn has a new bar lounge featuring comfy chairs and cocktail tables, the better to sip artisanal cocktails with. Lighting furthers the relaxed yet stylish vibe. Kyle Fengler is behind the bar and Alejandro Osorio has designed a menu of small bites to enjoy there, with selections like local oysters, crispy gaufrette potatoes with garlic aioli, and summer peach salad. 

A Stirring Event
Jonathan Waxman will be the special guest at Nick and Toni's in East Hampton for a "Stirring the Pot" talk on July 30 hosted by Florence Fabricant. Ms. Fabricant, a New York Times food writer, will interview Mr. Waxman along with Toni Ross, an owner of the restaurant, and Joe Realmuto, the restaurant's chef. 

Mr. Waxman has had a cult following ever since he was the opening chef of Michael's restaurant in Santa Monica and then Jams in New York in the mid-1980s. He helped usher in the style of cooking using sophisticated techniques to prepare dishes with the freshest local ingredients, still revered and in common use today. 

In 1988, Ms. Ross opened Nick and Toni's with Jeff Salaway, her husband and the "Nick" in the restaurant's name, after both worked at Jams with Mr. Waxman. Their vision was to bring this food revolution to the South Fork, where the local bounty was plentiful. Mr. Salaway died in 2001.

The event will be presented in partnership with Guild Hall and will be followed by a brunch reception featuring drinks and specialties such as zucchini chips, penne alla vecchia bettola, and wood-fired pizza. Tickets cost $180 and $160 for Guild Hall members and are available on the Guild Hall website.

Field Day
Jason Weiner will be the featured chef at the Sept. 10 Outstanding in the Field event at Fireplace Farm in Springs. The Sept. 9 dinner, to be handled by Elaia Estiatorio, has already sold out, but has a waiting list. The following night's meal, on a Sunday, is still open. The farm is set on Gardiner's Bay with a view of the water. Tickets can be purchased on the Outstanding in the Field website


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