News for Foodies 04.14.22 | The East Hampton Star

2022-04-25 07:44:52 By : Ms. Panda mirror

This weekend will see the harmonic convergence of two holidays naturally associated with food and gatherings. Passover begins on Friday and Easter is on Sunday. Many restaurants and gourmet emporiums are offering meals to be served on site or at-home feasts to serve as sole provisions or to complement homemade courses.

Passover In Carissa's Bakery in East Hampton is offering a number of mains, vegetables, sides, and bakery items for Passover. Staples such as matzo ball soup, and haroset offer a prelude to whole roasted free-range chicken, roasted salmon, and smoked and braised brisket as entrees. Roasted carrots and potatoes, broccolini with shallots, and a salad of shaved root vegetables round out the vegetable sides. There are also tahini, hummus, and whitefish salad offered by the half pint. Chocolate-dipped macaroons, a pavlova with blood orange and Meyer lemon curd and berries, and a flourless chocolate cake are the featured desserts. Orders can be placed through Toast or on the website.

Bridgehampton's L&W Market has a number of holiday a la carte special items. They consist of appetizers such as smoked bluefish dip, chopped liver, deviled eggs, a Passover cheese board with matzo crackers, matzo ball soup, and haroset. Main courses are wine-braised brisket and seasoned chicken to roast at home with sides such as sauteed greens, baby carrots, and roasted fingerlings. Chocolate and almond macaroons and olive oil lemon cake are the dessert options. Pick up is Friday or Saturday between 2 and 4 p.m. Orders can be placed through the website or by calling 631-537-1123.

Easter In and Out Additionally L&W has Easter holiday specials to take home that must be ordered by Friday at noon for pickup on Saturday from 2 to 4 p.m. or Sunday from 11 a.m. to 1 p.m. Deviled eggs, charcuterie, shrimp cocktail, and antipasto, are some the Easter-themed appetizers. The main courses are honey glazed ham and roasted rack of lamb with roasted beets, English and snap peas with spring onions, roasted asparagus, and Parker House rolls. A chocolate croissant bread pudding is the special dessert.

On the way to pick up dinner, celebrants can stop by the Bridgehampton Inn, which is serving an Easter morning crepe breakfast from 8 to 10:30 a.m. Reservations are recommended by calling 631-537-3660 or emailing [email protected] .

Nick and Toni's in East Hampton has prix fixe menus for Easter brunch ($75) and dinner ($95) on Sunday. Brunch highlights include a sweet sourdough strata, an asparagus and truffle frittata, polenta with mushrooms and egg, a number of pastas with vegetarian and lamb sauce options, roasted halibut, arctic char, and pork Milanese. Dinner mains replace the breakfast themed options with asparagus risotto, free range chicken, and Wagyu New York strip steak. The first course is a choice of several salads, including a seafood salad, and Wagyu beef carpaccio. Sheep's milk ricotta pudding, chocolate truffle torta, biscotti, and gelato and sorbet are desserts. A children's menu at brunch for those under the age of 10 is available for $24. Menus and reservations can be found on the restaurant's website. 

Bell and Anchor in Noyac is serving an a la carte Easter brunch menu from 11:30 a.m. to 2:30 p.m. It includes raw bar offerings like oysters and little necks, appetizers like brandade, fritto misto, tuna poke, and traditional salads as starters. Brunch options are eggs and lobster Benedict, duck hash, a smoked salmon plate, and French toast. Main course highlights are bouillabaisse, petit filet mignon, a vegan no-pasta lasagna, along with the restaurant's land and sea staples. There are also a number of desserts that celebrate the holiday and local ingredients, including a brownie sundae with Dreamy Coffee ice cream and Milk Pail apple bread pudding. 

Sag Harbor's K Pasa will serve Easter breakfast with seasonally inspired tacos, toasts, bowls, and scrambles. There are also Mexican-inspired plates such as Miguel's breakfast tacos, chilaquiles, Sag Hash, huevos rancheros, b'bread (a house specialty), and French toast. Guests can reserve a table at

Southampton's Lobster Roll restaurant, also known as Lunch, will be open on Easter and serving its regular menu. The restaurant will open its original location on Napeague on May 6.

North Fork Table and Inn will offer a $68 set Easter menu. It will feature shared starters such as deviled eggs, spring onion tempura, and seasonal fruit, plus entrees like olive oil pancakes with  berries, vanilla chantilly, and warm maple, pea and nettle agnolotti, and Hudson Valley steelhead trout. Family style desserts to share include coconut and egg custards, double fudge bon bons, and macarons. Bookings can be made on its website.

New Restaurant News Jeremy Blutstein has announced that his new steakhouse in Montauk opening this spring is now hiring. Mavericks on South Edgemere Street will feature "hardcore localism" and a beverage program headed up by Jarhn Blutstein, his wife. Vanessa Price, the wine editor of Whalebone magazine, will direct the wine program.

Also progressing is Dopo il Ponte in Bridgehampton, the latest offering from the folks from Dopo la Spiaggia in Sag Harbor and East Hampton, and Dopo Argento in Southampton, which recently posted an image on Instagram of the new restaurant's just-completed concrete bar. The restaurant will open in the next few weeks in the old World Pie location on Montauk Highway.

Openings BuddhaBerry, a frozen yogurt, waffle, and coffee bar has reopened in Sag Harbor. Its hours are noon to 10 p.m. daily. In Southampton, Hen of the Woods gourmet market reopened last weekend. Its spring hours are Thursday through Sunday, 10 a.m. to 6 p.m.  

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