May 23, 2013
Chef Sam Talbot
Those missing the quintessential Hamptons dishes whipped up by chef Sam Talbot, who left The Surf Lodge in 2011, now have a new Montauk venue to get their fill. The cookbook author and Top Chef fan favorite is partnering with Zach Lynd of Turf. Talbot and Lynd began working closely in late 2012 while collaborating on a food truck that served meals to those displaced by Hurricane Sandy in Rockaway. This summer expect Turf’s 1967 Airstream to serve breakfast items such as cold-pressed juices—think green juice or a surfer-inspired pineapple–coconut water–chia seed blend—and yogurt with seasonal vegetables in addition to the famous lobster rolls and salads. “People on the beach have been really asking for breakfast and fresh juices,” says Lynd. “It’s amazing that I get to do that with somebody like Sam, who has an understanding of food that’s really fresh and healthy.” Near Ditch Plains Beach, Montauk
May 23, 2013 | by April Walloga
In the former La Bodega space on Montauk Highway, the team behind Manhattan's Tacombi at Fonda Nolita has opened a sister restaurant, La Brisa. Much like its city predecessor, La Brisa (Spanish for “the breeze”) serves Sonoran-style tacos (similar to Baja-style) with housemade corn tortillas and fillings like fried fish, chicken, beef, seared Veracruzana fish, and tender pork. Each taco is served atop two shells, which, given the heaping portions of meat and fish, come in handy.
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.
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?
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