food & dining
danshamptons.com
Simple (Continued from previous page.)
March 29, 2013 Page 69
Dining in Style
*Frozen fresh, raw no-cook pasta squares are available in most supermarkets. SAUTÉED SPINACH WITH GARLIC AND HOT PEPPER Spinach can be used interchangeably with Swiss chard. Serves 6 2 pounds fresh loose spinach 2 tablespoons extra-virgin olive oil 2 large cloves garlic cut into slivers or crushed whole Pinch hot pepper flakes, optional Kosher salt and freshly ground pepper 2 to 3 teaspoons breadcrumbs 1. Remove heavy stems from spinach and discard any blemished leaves. Rinse spinach leaves thoroughly in several changes of lukewarm water to get rid of sand and grit. Drain, leaving some of the water that clings to its leaves and coarsely chop leaves on a board. 2. Heat oil in a large non-stick skillet and add the garlic and optional pepper flakes. Sauté for 40 to 50 seconds or just until garlic is a light golden brown. Put in the spinach and season with salt and pepper to taste if not using the flakes. Toss the leaves to coat in the pan and cook for 3 to 4 minutes until slightly wilted. Sprinkle over breadcrumbs; give the leaves another toss to absorb the excess liquid in pan and serve hot. Visit Silvia’s website at savoringthehamptons.com to read her blogs and more recipes.
By aji jones
Mercado Mexican Grill and Tequila Bar in Bridgehampton serves dinner daily from 5 p.m. Specialties may include slow-roasted pork tacos with pickled red onions, cotija cheese with habanero, pineapple and mango salsa ($15); chipotle pasta with spiced chicken breast and chipotle cream sauce with red pepper, tomatoes and onions topped with cotija cheese and cilantro ($18); and lobster quesadilla with jalapeno-cilantro butter and guava with black bean purée and chipotle salsa ($20). 631-237-1334 Legends in New Suffolk serves dinner seven days beginning at 5 p.m. Menu offerings may include quinoa primavera with zucchini fettuccine, carrots, onion, pine nuts, mozzarella, cheddar and roasted red pepper and tomato sauce ($16); Chilean sea bass with lobster and mushrooms ($39); and grilled sixbone rack of lamb with warm Mediterranean salad and charred tomatoes ($35). 631-734-5123 La Plage in Wading River serves dinner Wednesday through Sunday from 4 p.m. to 9 p.m. and until 10 p.m. on Friday and Saturday. Menu selections may include black angus filet mignon with wild mushrooms, Yukon gold potato purée and demi-glace ($36); pan seared yellow fin tuna with Parisienne gnocchi, baby spinach, fresh chives and black truffle maitake bouillon ($29); and duck leg confit with fresh chive risotto, truffle essence and exotic mushrooms ($25). 631-744-9200 Red|Bar Brasserie in Southampton is open for dinner Wednesday through Sunday from 6 to 10 p.m.
Stacy Dermont
bake for 15 to 20 minutes longer. Serve hot.
Bottle Hampton, Southampton
Entrée items include bucatini with Dungeness crab, blistered shishito peppers, lemon, garlic, parsley and mint ($29); grilled filet mignon with mashed potatoes, asparagus, Roquefort cheese and port wine reduction ($42); and sautéed branzino with long stem artichokes and French beans in barigoule ($33). 631-283-0704 Almond in Bridgehampton serves dinner daily beginning at 5 p.m. Menu offerings include grilled Loch Duart salmon with cauliflower three ways ($29); Berkshire pork chop Milanese with gigante bean ragout and broccoli rabé ($28); and goat cheese ravioli with dried fruit and toasted curry ($14/28). 631-537-5665 Hamptons Restaurant Week begins Sunday, April 7 and runs to Sunday, April 14. Participating restaurants will offer three-course prix fixe menus for $19.95 and/ or $27.95 each night, except Saturday when it may only be offered until 7 p.m. Participants include Almond in Bridgehampton, Fresno in East Hampton, Stone Creek Inn in East Quogue, Southampton Social Club in Southampton and The North Fork Table and Inn in Southold. The full list of participants may be viewed online at hamptonsrestaurantweek.com. 631-329-2111
S avo r i n g The hampTonS by Silvia Lehrer
22711
A Chef Matthew Guiffrida Production
OPEN WED-SUN DINNER - 5:30pm
Make Reservations for
EASTER BRUNCH 10 AM - 3 PM
Back from Vacation re-opening april 4th
Bar Menu Available Every Night
celebrates the bounty of the farms and the character of the string of villages of more than 250 recipes is accompanied by stories and photos of local wineries, farmers, fisherman and restauranteurs to create a Hampton mosaic like no other.
open for dinner....Thursday thru Sunday
availavble at Books and Books, BookHampton, Barnes & Noble Amazon.com and savoringthehamptons.com
631.726.4444 Water Mill Square, 670 Montauk Hwy
24627
24396
for our 30th Season
www.mirkosrestaurant.com
LIVE MUSIC
THURSDAY 7-10pm
16 Main Street . Sag Harbor nY 631.899.4810 www.museintheharbor.com
22023
Savoring the hamptonS
EASTER SPECIAL AND $30 THREE-COURSE PRIX FIXE SUNDAY