Philippe East Hampton
In its second season, Philippe East Hampton - frequented by such names as Paul McCartney
, Leighton Meester, Russell Simmons
, Brooklyn Decker
, Jeff Gordon
, Eric E. Schmidt, Jeff Zucker
, Stavros Niarchos, Vito Schnabel and Dennis Basso
- has returned to play host to the East End's VIP and celebrity scene. Headed by Executive Chef Philippe Chow, Philippe East Hampton is the most recent outpost (with sister eateries in New York City
, Los Angeles, Miami and Mexico City) of this culinary empire. This summer, East End-gourmands have reason to extend their weekend jaunts with a $29 three-course prix-fixe dinner menu, Sunday through Thursday. Chicly modern design meets with a signature color palette of black, white and red in the dining room and outdoor lounge. Plush banquettes lend an air of opulence, as the glow from glittering chandeliers and overhead skylights set the tone for a luxe dining experience. An haute flair on classic Chinoise cuisine, Chef Philippe has crafted a menu complete with signature-favorites. Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event, at your home, boat or on the beach; in addition, Philippe East Hampton can cater events for up-to-500 guests. Located at 44 Three Mile Harbor Road, East Hampton, www.philippechow.com.
Philippe East Hampton. (Rob Rich)
Southfork Kitchen (203 Sag Harbor Turnpike, Bridgehampton, www.southforkkitchen.com) will open its doors in mid-July as a sustainable seafood restaurant serving fish from local waters and produce from nearby farms and dairies. On tap will be wine from the North and South Forks, draft beer from New York State and an in-house filtration system. All of this, plus an elegant, environmentally friendly and rustic design, is part of owner Bruce Buschel's
locavore vision. The Bridgehampton resident of 30 years, a board member of the East End Community Organic Farm, creates a warm and honest year-round dining experince. Southfork Kitchen showcases its respect for local bounty. It is named in part for the self-sustaining geographic region it is at the heart of, the South Fork of Long Island's East End, while retaining its own identity with a unified spelling. Its name also pays tribute to the role of the kitchen as a critical conduit in the sea-and-farm-to-kitchen-to-table dynamic. Award-winning, sustainable seafood chef Joe Isidori is in the kitchen. Prices for appetizers will range from $9 to $19; entrees from $24 to $39; and desserts from $9 to $12. The footprint of Southfork Kitchen honors its predecessor, a restaurant known to locals as The Wild Rose. On the roof, a first for any Hamptons restaurant, is solar paneling from Green Logic to provide a renewable source of electricity. The atmosphere inside is cozy with a single-room dining area, complete with hearth, surfaced in reclaimed woods. A 12 foot square dumspter steel bar is composed of 90 percent recycled material, forged locally by Liberty Iron Works. Southfork Kitchen will serve dinner nightly year-round beginning mid-July 2010.
Bedell Cellars offering Father's Day specials.
Bedell Cellars (36225 Main Road, Cutchogue, 631-734-7537, www.bedellcellars.com) presents a Father's Day celebration featuring live music, cigars and special musical entertainment on Sunday, June 20 from 1 p.m. to 5 p.m. The NoFo Oyster Bar will be on site featuring local raw oyster, clam, shrimp, and chowder bar. There is no charge for the performances, but there are separate wine tasting fees ranging from $5 to $15.
Corey Creek (Main Road, Route 25, Southold, 631-765-4168) presents Moonlight Monday featuring live music on Monday, June 21 from 6 p.m. to 9 p.m. The performer will be Mark Anderson
whose musical style can be described as jazz. There is no charge for the performances, but there are separate wine tasting fees ranging from $5 to $15.
Muse Restaurant & Aquatic Lounge
Muse Restaurant & Aquatic Lounge (760 Montauk Highway, Water Mill Shopping Center, Suite 5A, Water Mill, 631-726-2606) celebrates Dads this Father's Day with a $39.95 prime porterhouse special, complimentary cigars for each Dad and its $29.95 three-course "Build Your Own" prix fixe on Sunday, June 20 beginning at 5:30 p.m.
Rowdy Hall (10 Main Street in the Parrish Mews, East Hampton, 631-324-8555 www.rowdyhall.com) is celebrating the 2010 World Cup with a contest for "the ultimate fan." Show your team spirit and take home an official USA soccer jersey. Summer hours are seven days a week serving lunch from 11:30 a.m. to 3:30 p.m.; mid-day menu from 3 p.m. to 5 p.m.; dinner Sunday through Thursday from 5 p.m. to 10 p.m. and Friday and Saturday from 5 p.m. to 11 p.m.
Navy Beach (16 Navy Road, Montauk, www.navybeach.com, 631-668-6868) will toast dads on Father's Day on June 20 with a complimentary Bloody Mary or Budweiser beer with their meal for all dads available during lunch and dinner. Navy Beach is currently serving dinner nightly beginning at 6 p.m. and the bar is open at 4 p.m. daily. Lunch is served Friday through Sunday beginning at 12 noon.
Turtle Crossing (221 Pantigo Road., East Hampton, 631-324-7166) is now featuring a new special every Thursday night from 6 p.m. to 8 p.m., a BBQ sandwich special for $7 - choose from BBQ pork, brisket or pulled chicken with choice of one fixin'. Hours are Monday through Thursday from 5 p.m. to 9 p.m., Friday 5 p.m. to 11 p.m., Saturday 12 noon to 11 p.m. and Sunday 12 noon to 10 p.m. Employee night is offered on Thursday with drink specials from 6 p.m. to 8 p.m. including $4 beers, $6 frozen drinks and $6 glasses of wine. Live music from Mama Lee & Friends is on Friday from 6 p.m. to 8 p.m. with $4 Dos Equis. On Sunday they will also host an afternoon happy hour featuring live music from Feed the Need from 4 p.m. to 6 p.m. featuring bar specials of $4 beers, $6 frozen drinks and $6 glasses of wine.
Fresno (8 Fresno Place, East Hampton, 631-324 8700, www.fresnorestaurant.com) hosts Brazilian Night each Thursday from 7 p.m. with Ludmilla
& Marcello, a Brazilian singer and acoustic guitar duo, performing bossa nova classics. In keeping with the spirit of the evening, Brazil's national cocktail, the caipirihna, will be served. Alongside music and drinks will be specials by Chef Gretchen Menser
who cooks with a European, keeping flavors exciting and clean and working with as local a product as possible. This philosophy aligns with Fresno's tradition to offer a spectrum of new American fare and local bounty emphasizing simple yet sophisticated preparation. Fresno is wine-friendly with a series of wine maker dinners and monthly wine tastings. Dining deals include a $29 three-course, and $26 two-course, prix fixe through summer. The prix fixe dinners are offered Sunday to Thursday all night
(except Tuesday when the restaurant is closed); Thursday, Friday and Saturday until 6:30 p.m. and always at the bar.
Stonewalls Restaurant (967 Reeves Avenue, Riverhead, 631-506-0777, ext. 4, www.stonewalls-restaurant.com) now offers a three-course lunch prix fixe Monday through Saturday from 11:30 a.m. to 3:30 p.m. The cost is $19.50 per person plus tax and gratuity.
Ever So Saucy Foods LLC
Chef Frank Tramontano.
Ever So Saucy Foods LLC, headed up by acclaimed East End chef Frank Tramontano
has signed a 10 year lease for 8,000 square feet of manufacturing space from internationally known Pete's Fruit & Produce Company in Yaphank. The La Varrenne trained culinary master is building a plant for the manufacturing of a variety of specialty food products. The new business will employ between 15 to 20 full time employees. Ever So Saucy Foods LLC will be located at 52 Old Dock Road Suite B, The Sills Industrial Park in Yaphank. A native of East Hampton, Chef Tramontano is well known throughout the region. He created the critically acclaimed Q Restaurant in Quogue and The Church Street House in East Hampton and the East Hampton Culinary Clinic. A Grand Diplome graduate of the prestigious La Varrenne Culinary School in Paris, Tramontano's distinguished career includes helming fine dining restaurants in Palm Beach, New York City and on Long Island's East End. He is currently featured with Giada De Laurentiis
in the Food Network
's popular series "Behind the Bash." Tramontano was aided in the process by New York State Assemblyman Dean Murray who noted, "I am absolutely thrilled that a native Long Islander, Frank Tramontano, decided to locate his successful business in our community. In the midst of a recession that has hit Suffolk County particularly hard, job creation is especially welcome. Frank's Ever So Saucy Foods will help our tax base, but most importantly, it will put Long Islanders to work. I am hopeful that his next pursuit will follow his history of successful business ventures." Tramontano's new business has been assisted by The Empire Zone program which is designed to stimulate economic growth in the most distressed areas of New York State. By offering wide-ranging financial incentives and community-based workforce enhancement, the program has become a catalyst for new business development, existing business expansion and job creation. During the past five years, the program has expanded throughout the state and now provides a greater variety of incentives to foster economic growth. For the last several years, he has created a line of sauces and pasta products as a sideline and will now focus exclusively on the development of new products for both the consumer and institutional markets. His newest product line - "Tasty Tents", unique basting systems utilizing fine wines and herbs will be released in July, 2010. For more information call 631-714-5990,or go to www.EverSoSaucyFoods.com.
The quintessential summer restaurant, South Edison opens its doors in Montauk. Chef Todd Mitgang, of Manhattan's three-star Cascabel Taqueria and formerly of Crave Ceviche Bar and Kittichai, serves an Americana menu devoted to homemade summertime classics and served in the ideal locale - two blocks North of the beach and two blocks South of Montauk village. South Edison's extensive raw bar menu captures what every surfer and beach-goer craves post sun. "Kick back. And keep eating" is the message Mitgang sends in labeling the rest of the menu simply "Everything Else." General Manager Jason Steinthal and Mitgang joined forces to create a beverage program that is best summed up as beach-inspired, local, artisanal and cool. Beers on tap represent New York, from Brooklyn to Long Island, in full with Southampton Double White Ale, Sixpoint Sweet Action Ale, Blue Point Toasted Lager, Brooklyn Brewery
Brown Ale, Ithaca Beer Company's Apricot Wheat, Captain Lawrence's Kolch. Also on draft are 21st Amendment's Brew Free or Die! and Pabsts Blue Ribbon. The wine list is marked by rustic and soft French and Italian Old World wines. With the most expensive wine by the bottle at just $100 and a majority of the wines priced at $40. A few signature cocktails include the Dirty Sandbox with Weihenstephan Hefe-weiss beer and fresh lemon soda, the Meyer Margarita with Milagro tequila
, agave, fresh meyer lemon and lime and the Greenacres Hendricks Gin, cucumber, watermelon, and lemon. South Edison is located at 17 South Edison Street, Montauk New York 11954. For more information call 631-668-4200 or go to www.southedison.com. Bar and raw bar open at 3 p.m., Dinner Monday through Wednesday; 6 p.m. to 10 p.m. Thursday through Saturday, 6 p.m. to 11 p.m. Sunday, 5:30 p.m. to 9:30 p.m. Reservations for Bike Room only.
Michael Lynne co-chairs Silver Spoons: 25 years of Chefs and Celebrations.
Bedell Cellars owner Michael Lynne
and his wife Ninah co-chaired an event in Rockefeller Center on Monday June 14. The event, "Silver Spoons: 25 years of Chefs and Celebrations," commemorated 25 years of bringing chefs out of the kitchen and into the spotlight. Celebrity chefs at the event included: Wolfgang Puck
, Charlie Palmer, Jonathan Waxman
, Daniel Boulud
Matsuhisa and restauranteur Drew Nieporent
, to name a few. The event honored James Beard
and benefited Citymeals-on-Wheels.