Coming to Sag Harbor
Michael Nolan, a Sag Harbor native and co-founder of Fresno restaurant in East Hampton and Miracle Bar and Grill in Manhattan, has announced a homecoming of sorts, with his latest restaurant, Miracle, set to open in early May at 29 Main Street in Sag Harbor, the space formerly occupied by Vin Sur Vingt.
The restaurant promises “a polished interpretation blending modern American cuisine and thoughtful innovation.” The menu will be crafted by Jesus Gonzales, the chef at Fresno, and the design of the venue will be led by Helen Gifford of HelenBilt, a Sag Harbor interior design firm.
St. Patrick’s Fortnight
Rowdy Hall in Amagansett will celebrate the Feast of Saint Patrick with food and drink specials at the bar and in the dining room from Tuesday through March 31.
The main course specials are corned beef and cabbage, with green cabbage, carrots, potatoes, and mustard, or bangers and mash, featuring Irish sausage, mashed potatoes, and onion-brown gravy. Both come with Irish soda bread.
As for drink specials, pints or half pints of Guinness, Smithwick’s, or Harp Lager will be available at a discount, as will pitchers of Smithwick’s or Harp. A shot of Jameson and a pint of Guinness can be had for $12, and all shots of Irish whiskey will be reduced by $5.
Feast and Fiddle
The 1770 House restaurant will celebrate St. Patrick’s Day next Thursday from 6 to 9 p.m. with a feast and fiddle event. The McLean Avenue Duo will bring the fiddles for an evening of traditional Irish tunes and other fiddle favorites.
The restaurant has also devised a two-course prix fixe dinner, priced at $75, excluding beverage, tax, and gratuity.
The appetizers are a pub salad of baby greens, blue cheese, cucumber, boiled egg, pickled beans, and tarragon dressing, or seafood chowder with cod, salmon, mussels, clams, aromatic vegetables, and creamy chervil broth.
Main course options are a traditional Irish rib roast with goose-fat-roasted potatoes, colcannon, brussels sprouts, and glazed carrots; slow-braised lamb shoulder shepherd’s pie with split peas, mashed Yukon Gold and sweet potatoes, and 1770 House Tavern meatloaf with potato purée, spinach, and roasted garlic sauce.
All diners will receive soda bread with currant and caraway and sunflower-honey butter.
