Brunch Plans: Beaumarchais East Hampton
May 31, 2012
Brasserie Beaumarchais East Hampton
Weekend warriors summering in the Hamptons will be happy to hear that Meatpacking District standard Brasserie Beaumarchais now has an East End sibling. Beaumarchais East Hampton “à la plage” has opened its doors in the space that formerly housed Philippe, just down the road from Nick & Toni’s.
Reservations always required, Beaumarchais is open for dinner on Friday, Saturday, and Sunday nights. (Thursday to Monday dinner service begins July 4) Expect the usual from its popular, Champagne-soaked Beau Brunches on Saturday and Sunday: DJs spinning St. Tropez beats, jeroboams being passed around like bread baskets, and everything else a day clubbing Hamptonite a could wish for.
Tuna tartare with avocado and homemade plaintain chips
The newly renovated space features both indoor and outdoor dining, with bistro chairs on the patio and orange leather banquettes in the dining room. The menu is stacked with signature dishes like the tuna tartare with avocado and homemade plantain chips, the truffled roasted chicken with baby carrots and haricots verts, as well as new creations like the local fluke ceviche with wasabi peas and candied ginger and the Provençale-style panzanella salad with marinated bread and tomatoes, sweet piquillo peppers, sun-dried tomatoes, black olives, cucumbers, blue cheese, and garlic croutons. 44 Three Mile Harbor Road, East Hampton, 212-675-2400
—LEYLA MARCHETTO
Top Shelf: Almond’s Number One Cocktail
May 31, 2012
Fire in the Hole cocktail at Almond
Almond Restaurant in Bridgehampton is a winner for fine dining. The French-leaning menu includes everything from escargot to rack of lamb, with a vegetarian prix fixe offered on Mondays. But today, we’re turning our attention to the bar, where things are really heating up.
Though the mixologists here make a fine Manhattan and dry martini, that’s not what loyal summer clientele clamor for. The signature, and most popular, summer drink at Almond is the hot and spicy Fire in the Hole, concocted with house-made jalapeño purée and sour mix, Milagro Silver Tequila, and Cointreau.
Served margarita-style in a salt-rimmed glass, the fiery drink might require a chaser of ice-cold water, if your spice tolerance is low. Non-spicy palates can also opt for the gentler Ruby Kiss, made with Ruby Red Absolut, grapefruit, lime, and cranberry juices, St. Germain, and a dash of simple syrup. It’s fruity, floral, and strikes the perfect balance between sweet and tart. One Ocean Drive, Bridgehampton, 537-5665
—MARCIA FROST
East End Sweets: Make-Shift Milk Bar Slings Crack Pie and Stumptown Coffee
May 29, 2012
Momofuku Milk Bar pastry chef Christina Tosi at Make-Shift Milk Bar in Montauk
One of the most surprising and welcome Memorial Day weekend foodie headlines was the Montauk opening of Make-Shift Milk Bar, Momofuku Milk Bar’s first foray outside NYC. The outdoor patio/bakery is adjacent to Cynthia Rowley’s boutique.
Rowley initially invited Milk Bar to sell cookies at the boutique, but the idea of a pop-up proved irresistible to pastry chef Christina Tosi. Thank goodness for overachievers. Now, there’s no need to trek back to the city for Tosi's buttery, toasted oat hit of crack pie, gooey cookies (blueberry cream, cornflake marshmallow, compost), and birthday cake truffles. Cute and completely addictive, cake truffles are two-bite orbs of compressed vanilla confetti cake doused in white chocolate glaze and cake crumbs.
To wash it all down, Make-Shift Milk Bar is serving slushies in three flavors, cereal milk, Arnold Palmer, and Stumptown coffee. You can also skip the slush and order a Stumptown coldbrew straight up. Open 9 AM to 9 PM daily. 696 Montauk Hwy., Montauk
—KATHY YL CHAN
Chef’s Choice: Eat Like Chef James Carpenter
May 29, 2012
As executive chef at The Living Room at c/o The Maidstone, James Carpenter knows a thing or two about where to eat on the East End. Here, he recommends a few choice picks.
It is rare that I have a night off during high season in the Hamptons but, when I do, I have some favorite spots that I like to visit. Sometimes I enjoy eating at the bar—catching up with the bartender on the latest trends. Other times I head out with friends and enjoy a lively meal in the dining room. There are so many talented chefs using fresh, local products on the East End, and these are usually the ones I gravitate towards.
For Catch of the Day: Almond
The duo of Jason Weiner and Eric Lemonides at Almond is a winning combination. Eric is a phenomenal and gracious host, while Jason presents fresh, clean food with a French influence. I usually order the fish of the day—whether its cod, fluke, or whatever is in season—and Jason always prepares it perfectly. One Ocean Road, Bridgehampton, 537-5665
For a Power Breakfast: The Fairway Restaurant at Poxabogue
This is my go-to spot for a simple, consistent, and affordable breakfast. I always order eggs, home fries, and sausage—with coffee, of course. 3556 Montauk Hwy., Sagaponack, 537-7195
For Tacos: La Fondita
Whether for lunch or dinner, I love La Fondita’s carnitas tacos with a Mexican beer. Their homemade salsas are great. I usually top my tacos with the smoked chipotle salsa. 74 Montauk Hwy., Amagansett, 267-8800
For Italian Alfresco: CittaNuova
I also enjoy dining al fresco on the patio at CittaNuova, for people watching and simple, fresh Italian food. I usually order the garganelli bolognese, or the orecchiette with sausage and broccoli rabe, both great pasta dishes. 29 Newtown Lane, East Hampton, 324-6300
For Sushi: Sen
Sen is a great spot for sushi, which I never cook, so it’s a treat for me. I order the special roll of the day—as the chef always comes up with great combinations—paired with the sake martini. 23 Main St., Sag Harbor, 725-1774
New Local Chocolates Pack Pop Rocks and Potato Chips
May 28, 2012
Miche Bacher and Nanao Anton, co-owners of Mali B., debut their set of East End–themed chocolates this season. The bars, each named for a different village, reflect the personality and history of their regions through the chocolate’s texture and ingredients. “It is really about the heart and soul of the flavor profile that hopefully reflects the heart and soul of the place,” says Bacher. “The bars are telling a story.” Using local ingredients and wrappers designed by artist Katie Fischer Cohen, Bacher and Anton portray surfer haven Montauk with the inclusion of homemade granola, and Shelter Island, known as “the rock,” by integrating the candy Pop Rocks into the bar. 130 Front St., Greenport, 477-6762
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