Mark Smith Talks New Menu Items and Redesign at Nick & Toni’s
April 29, 2013
Famed East End eatery Nick and Toni's has undergone a major makeover in honor of its 25th anniversary. We spoke with co-owner Mark Smith about what patrons can expect from the revamped interior and menu.
What are the major changes that longtime diners will notice at the “new” Nick and Toni’s?
MARK SMITH: The layout has remained the same and that is about it. The entryway is completely new. The middle and back dining rooms now have banquettes. The bar area is completely new and we added four new bar tables. All the lighting fixtures are new. All of the new tables are made from black walnut.
What have you added to the menu?
MS: Since our reopening we rolled out some new dishes: grilled sardines with romesco and charred scallions; fritto misto di terra [with] pork belly, chicken liver, sweetbreads, shiitakes, and rosemary aioli; hand-cut tagliatelle with lamb ragu and mint ricotta; wood roasted Gardiner’s Bay striped bass with seared artichokes, lemon, and capers; and zuppa di pesce with monkfish, mussels, rock shrimp and Meyer lemon compote.
With so many hot spots coming and going, what do you think it is about Nick and Toni's that makes it endure?
MS: I think it's a combination of the food, the service, and making our customers feel welcome, as well of course there is that un-definable element that all restaurants that endure for many years possess—sort of like umami.
What are you most looking forward to this summer season?
MS: A safe and prosperous season with good weather.
—SHARON FEIEREISEN
Get 22 Weeks of Fresh Veggies from Amagansett’s New CSA, Bhumi Farm
March 27, 2013
Bhumi Farm owner Farmer Frank
Even though it still feels a bit wintry out, we’re officially one week into spring, and there are just two months left until the start of the East End summer season. If like me, you made a resolution to be healthier this year, so why not plan ahead for a greener summer by joining the Hamptons’ newest organic community supported agriculture, Bhumi Farm? Through the end of March, the Amagansett organic farm's CSA family shares and half shares are ten percent off. Then, throughout April, those who join with a friend will get a week of complimentary delivery or cut flowers as a thank you. A full family share will feed four to six people two vegetable servings a day, but if that’s too much, you can start with a half share.
How does it all work? It’s really pretty simple:
1. You decide you (and your family) want to be healthier.
2. You realize you might not have enough time (or talent) to plant, nurture, grow, and harvest your own veggies.
3. You join Bhumi Farm.
4. You pick up your weekly veggie basket in Amagansett or at various Farmers’ Markets, or pay $25 to have it delivered.
If you’re a year-round resident, you may want to opt for “The Whole Enchilada,” a 22-week share that runs from Memorial Day through October 20 ($540, half share; $1,080, full share). If you’re renting for the season, the Memorial Day through Labor Day option might be best ($450, half share; $900, family share). Primetime summer renters can go for a six-week August through Labor Day full share ($405). And, if you decide to extend through the fall, you can always add on mid-September through October ($270, full share). But hurry, the ten percent off special ends on March 31.
—LEYLA MARCHETTO
The Perfect Winter Wine
December 03, 2012
Bridgehampton's Channing Daughters recently debuted its 2010 Clones ($29), which promises a rich taste that stands up to plates such as clam pie, roasted chicken, and mushroom risotto. Comprised primarily of Chardonnay and featuring a minor blend of Gewürztraminer, Tocai Friulano, and Pinot Grigio, Clones is granted a long, complex finish. “It is a wonderful fall and winter wine, as it is barrel-fermented Chardonnay with a twist and pairs well with cold-weather dishes,” says general manager and partner Allison Dubin. Even the packaging serves as a reminder of the wine’s seasonal attraction, as a charming photograph of a snow-covered Channing Daughters vineyard surrounds each bottle. 1927 Scuttlehole Road, Bridgehampton, 537-7224
The Gift of Tate's Bake Shop
November 19, 2012
Consumer Reports gave Tate’s Bake Shop its highest honors for its chocolate chip cookies, culinary delights that amazingly originated from the Nestlé Toll House cookie recipe. The thinness and crispiness along with its “caramelized, salty flavor makes them addictive,” says Tate’s founder and owner Kathleen King. “There really are no secrets; it’s about quality ingredients, consistency, and integrity.” For fall, the bakeshop also produces pumpkin bread pudding, pumpkin tea loaves, and pumpkin pie, while the winter season brings about ginger cookies, Yule logs, pies, cobblers, and more. The Southampton staple also recently reintroduced Crutchley’s donut holes to the region. “These donut holes were a mainstay in the Hamptons until Mr. and Mrs. Crutchley retired in the early 1980s,” explains King. Tate’s bakes the “local treasure” on Wednesdays and Sundays. 43 North Sea Road, Southampton, 283-9830
PHOTOGRAPHY BY REBECCA SAHN
Andrea Correale's Holiday Party Tips
November 16, 2012
Savory pumpkin-walnut bread with roasted tomato chutney from Elegant Affairs
“It’s all about creating a memorable impact,” explains Andrea Correale, president of Elegant Affairs. “The goal is to tantalize the senses and create an experience.” Correale recommends using rosemary, sage, and thyme for standout flavor in dishes “synonymous with the season,” such as seasonal root vegetables, beef tenderloin, and lamb. The elite caterer, who created menus for exclusive Hamptons events such as Ricky Lauren’s book launch party and Billy Joel’s July 4th fête, also favors creating “a beautiful grazing table” for holiday parties with a variety of serving bowls, platters, and dishes for a visually stunning and functional spread. “Put out foods that are easy to grab and go,” she says. “Foods that allow guests to move freely to mix and mingle.” 324-9825
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