May 29, 2013 | by BETH LANDMAN
House-cured bacon and egg burger and truffle fries at The Cuddy (Image via)
Previously the home of Phao, a dimly lit Thai restaurant, the space at 29 Main Street in Sag Harbor has been transformed into an airy gastropub called The Cuddy. In addition to a menu of modern comfort food, the restaurant boasts a light yet rustic design, with reclaimed barn wood from the Wainscott Historical Society, chic gray banquettes, and an acid-washed cement bar.
May 29, 2013
Octopus salad prepared by chef Steve Fried for Kitchensurfing.
The innovative new catering service Kitchensurfing, an online site that matches up personal chefs with private events, has made its way to the East End this season. “When I think about the Hamptons, I think about the beach, and I think about friends and families sitting around the table enjoying food and wine together,” says president Ben Leventhal. “If we can elevate the food while getting you more time on the beach, I think we’re onto something.” Leventhal’s company provides more than 15 private chefs with different specialties—such as farm-to-table, barbecue, and Mediterranean soul food—that are available at different price points and offer dining options from light catering to upscale cooking classes or a multi-coursed, sit-down meal.
May 28, 2013
Chef Roy Wohlars takes the reins at The Riverhead Project
New Chef at The Riverhead Project: Changing chefs can be risky, but The Riverhead Project’s decision to tap chef Roy Wohlars as its executive chef is a smart one. He’s worked with Zak Pelaccio’s new restaurant Fish & Game and knows his way around seafood. Promising dishes from his new American-themed menu include a five spice Crescent farm duck breast with king oyster mushrooms, sorrel yogurt, and oyster sauce, as well as a smoked bluefish pierogi with pickeled ramps, fresh crema, and dill. 300 East Main St., Riverhead, 284-9300
Navy Seal Foundation Cocktail Party at Navy Beach: A cocktail party with local wines, Brooklyn Brewery beers, and light bites will serve as the kick off to a month-long fundraiser for The Navy Seal Foundation at Navy Beach. Taking place on June 1 from 4 to 6 p.m., the event will also include live music by Nancy Atlas. Tickets are $35 and the restaurant will open for regular dinner service following the event (reservations recommended). 16 Navy Road, Montauk, 668-6868
May 28, 2013
Brunch: Sunflower greens, pea leaves, and micro purple radish with shallot vinaigrette. Topping Rose House Restaurant, 1 Bridgehampton Sag–Harbor Tpk., 537-0870
Entrée: Pan-roasted chicken breast with porcini mushrooms, Swiss chard risotto, and rosemary jus. The North Fork Table & Inn, 57225 Main Road, Southold, 765-0177
Dessert: White-chocolate mousse with fresh berries and lavender-infused cream in a chocolate cup. Southampton Social Club, 256 Elm St., Southampton, 287-1400
Drink: Swedish Storm made with Swedish Mackmyra whiskey, Angostura Bitters, elderflower syrup, fresh ginger, and muddled lemon. The Living Room Restaurant at c/o The Maidstone, 207 Main St., East Hampton, 324-5006
May 24, 2013
A trio of the best North Fork wineries will be release top-notch wines this year.
Whether you’re planning a beachside picnic or sipping at sunset, the North Fork has served as the Hamptons’ de facto destination for wines for any occasion. It’s no surprise, then, that the region’s wineries are releasing an ample bounty of new bottlings for the start of another summer season.
Bedell Cellars’ 2009 Merlot sold out immediately upon news that it would be served at President Barack Obama’s second inauguration in January, the first time a New York wine has been served at the historic event. But don’t despair: the 2010 vintage—from a historic harvest that many feel has produced Long Island’s greatest grapes—will be available this summer. The 2010 Merlot also commemorates Bedell’s 30th anniversary and features a special label created by local artist Eric Fischl. “Merlot is what helped put Long Island wines on the map in the 1980s and ’90s,” says Bedell CEO Trent Preszler. “It has been an important variety for us, and this wine is from some of our oldest vines—in fact, some of the oldest vines on the North Fork.