Skip to main content

News for Foodies 03.28.24

Mon, 03/25/2024 - 11:43
As part of Baron's Cove's opening weekend festivities, the Easter Bunny will host an Easter egg hunt and a holiday brunch, and dinner will be served on Sunday.

Rain Date
The Share the Harvest Farm's Spring Pop-Up Market has been rescheduled to April 27. Saturday's date was postponed because of inclement weather and flooding forecasts.

Last-Minute Easter
The Easter Bunny will be busy this weekend visiting restaurants and inns such as Topping Rose (see last week's issue for a list of more restaurants, markets, and caterers with Easter meals planned) and now Baron's Cove Inn in Sag Harbor, which will also mark its season opening on Friday.

Loaves and Fishes
The Sagaponack food store will have regular hours Friday and Saturday and will be open from 9 a.m. to 2 p.m. on Easter Sunday. Prepared entrees for the holiday, such as baked Virginia ham and spring veal and vegetable stew, can be accompanied by side dishes like roasted artichokes, roasted asparagus, mashed potatoes, rhubarb compote, and popovers. Dessert options are strawberry cake, raspberry pavlova, lemon meringue pie, and Easter egg cookies. 

The full menu is on the website and orders can be placed in the store, by calling 631-537-0555, or emailing [email protected].

Baron's Cove
The Sag Harbor restaurant will serve its usual dinner menu Friday and Saturday, but will have Easter brunch and Easter dinner specials, all served a la carte. An Easter egg hunt happens at 1 p.m. Brunch is served beginning at 11:30 and dinner all three days begins at 7 p.m.

The brunch menu has French onion dip and doughnuts, deviled eggs with crab, tenderloin, and smoked salmon, and a yellowtail crudo to start. The main course specials are stuffed French toast, chicken and waffle, and a Berkshire pork chop and sweet potato gratin. Desserts are pineapple upside-down cake and a three layer carrot cake with cream cheese frosting. There are also themed and brunch cocktails as part of the celebration, such as a Buzzed Bunny, Peeptini, and a Bunny Mary (made with carrot juice) as well as other assorted takes on the standard Bloody Mary.

The dinner specials are much the same with the apps unchanged. Grilled monkfish and rack of lamb replace the more breakfast-y items for dinner, and the pork chop remains. The dessert and drink specials are also the same. 

Calissa in Water Mill is having a double Easter celebration with dinners and brunches on Sunday and Greek Easter on May 5. 

The restaurant has a bottomless brunch option for rose and sparkling wine for two hours. Rose wine, mimosas, Bellinis, or sparkling wine are $45 and French champagne is $65. An a la carte brunch features a mezze platter with Mediterranean dips and bites. Featured appetizers are an arugula salad or grilled octopus, and some main course options are French toast with Nutella and strawberries, olive oil pancakes, or roast leg of lamb. There are also desserts like baklava to enjoy.

The Cookery
East Hampton's Cookery market has some takeaway items for Easter dinner such as sliced leg of lamb, Virginia ham, grilled salmon, and a seasonal vegetable lasagna. There are also sides such as sauteed asparagus, grilled heirloom carrots, and sauteed spinach. The Easter dessert choices are a coconut and lemon curd rolled cake, a lemon pistachio cheesecake, and hummingbird lavender cupcakes. 

In addition to Baron's Cove, we hear that Highway Restaurant and Bar in East Hampton is also offering brunch on Easter, but details have been scant as of this writing.

Changing Hands
The Maidstone Hotel has looked awfully quiet lately, and with good reason. It changed hands during the off-season and will reopen in June under the management of LDV Hospitality.

In addition to a renovated lobby and renewal of its rooms, the restaurant will be reborn as an Italian summer ristorante with food under the direction of Jorge Espinoza, who previously worked at Scarpetta in New York City. Expect dishes such as spaghetti with fried zucchini and provolone, and squid ink linguine with crab, uni, chili, and lemon. A cocktail hour featuring the restaurant's craft cocktails and wines will take place in the garden daily from 3 to 6 p.m.

The hotel will continue its tradition as a boutique luxury inn with Frette linens and Santa Maria Novella toiletries, and rooms decked out in the colors of sand, ocean, and sky. 

News for Foodies 4.11.24

A distillery tasting in Sagg, new cider from Wolffer, wine classes at Park Place, Passover specials, a new menu from the Cookery, and more.

Apr 10, 2024

Quail Hill Announces Summer C.S.A.

Summer shares are now available from Quail Hill Farm, one of the country's original community-supported agriculture farms. Family shares, for households of two or more people, and single-person shares as well, run from early June through Halloween, with picking two days a week, including unlimited flowers.

Apr 3, 2024

News for Foodies 04.04.24

New ice cream flavor from Loaves and Fishes, a pizzeria on wheels heading to the Hamptons, and Quail Hill's summer C.S.A. opens up.

Apr 3, 2024

Chili for a Cause in Springs

The Springs Food Pantry's Chili Chowdown To-Go is set for Saturday from noon to 2 at the Springs Presbyterian Church.

Apr 1, 2024

Your support for The East Hampton Star helps us deliver the news, arts, and community information you need. Whether you are an online subscriber, get the paper in the mail, delivered to your door in Manhattan, or are just passing through, every reader counts. We value you for being part of The Star family.

Your subscription to The Star does more than get you great arts, news, sports, and outdoors stories. It makes everything we do possible.