Goodbye Cove Hollow
Cove Hollow Tavern, which has been across the highway from the Red Horse Market in East Hampton since 2017, has announced that it will be closing its doors. Saturday, the final night of service, will feature a special menu. Some of the restaurant’s classics will reappear at Vine Street Cafe on Shelter Island, which is under the same ownership.
The space will be taken over by Lucky’s Steakhouse, which has locations in Montecito, Malibu, and SoHo, all of which focus on steaks, chops, and seafood.
Sharing the Harvest
Share the Harvest Farm has opened for the season at 55 Long Lane in East Hampton. The nonprofit farm is open Thursday through Sunday and features a variety of fresh vegetables, herbs, and flowers, as well as small-batch goods from local vendors, including hand-made jams, breads, and seasonal treats.
All proceeds from sales help fund the farm’s mission of fighting food insecurity by growing and donating tens of thousands of pounds of produce each year to local food pantries, community organizations, and families in need.
Wine Dinner at Almond
Almond restaurant in Bridgehampton will partner with Channing Daughters Winery to host a five-course prix fixe dinner next Thursday. The $125 menu will pair rosés from the winery with each course.
An opening reception with passed hors d’oeuvres will be accompanied by Rosato di Franconia. The second course will feature herbed ricotta toast with radishes, pea shoots, and smoked trout roe, served with a 2023 Lagrein. A 2022 Rosato cabernet sauvignon will accompany asparagus a la plancha with ramp pesto, cured duck breast, and “crunchy crunch.”
The entree will be green-garlic-crusted striped bass with last year’s pomodoro, “spring-e-strone,” and yellow-eye beans, paired with a 2021 Rosato Merlot from a three-liter bottle. The meal will conclude with a rhubarb cornmeal pound cake with crema, fermented rhubarb, and honey, accompanied by a 2023 Rosato Merlot/Lagrein Petillant Naturel.
Duryea’s on the Bay
Duryea’s is now open for the season overlooking Montauk’s Fort Pond Bay. Menu items range from grilled or steamed lobster, lobster rolls, lobster Cobb salad, and locally caught fish to whole grilled octopus with olives and green romesco, mussels marinieres, and grilled skirt steak.
New to the menu this year are tomato, cucumber, and stracciatella salad and a steam pot with lobster, king crab, snow-crab claws, head-on shrimp, top neck clams, and mussels in a tomato seafood broth with a side of garlic confit tartar sauce.
The restaurant is open Monday through Friday from noon to 10 and Saturday and Sunday from 11 to 10. Reservations are not accepted.
New East End Food Hub
East End Food has announced a $5 million grant that will allow it to purchase the building and surrounding property for its future Food Hub, which will be located on a four-acre property in Riverhead.
The Food Hub will provide a centralized facility for processing, storing, and distributing local food; a space to support farmers, fishermen, and food producers with infrastructure they need to grow, and a hub for nutrition education, farm-to-school programs, and public access to fresh, local ingredients.
“Eastern Long Island is home to incredible agricultural talent, but too often, local food doesn’t make it into our schools,” said Marci Moreau, East End Food’s executive director. “This hub changes that. And this grant ensures it finally becomes reality.”
