food & dining
Page 52 April 19, 2013
danshamptons.com
Simple (Continued from page 50)
Why Stay Home? By aji jones
Bostwick’s Chowder House in East Hampton has re-opened for the 2013 season. Entrée choices include panseared Montauk sea scallops with garlic, lemon, wine and butter, served with vegetables and rice or potato; crab-stuffed flounder with lemon buerre blanc served with vegetables and rice or a potato; and lobster roll with coleslaw and fries, potato salad or potato chips. 631-324-1111 Noah’s in Greenport serves brunch Saturday and Sunday from 11:30 a.m. to 3 p.m. Select menu items may include sautéed rock shrimp with smoked cheddar grits and a poached egg; vanilla bean French toast with fresh berries, whipped crème fraîche and maple syrup; and duck confit fingerling potato hash with wild mushrooms, green onions and poached egg. 631-477-6720 Rumba Inspired Island Cuisine and Rum Bar in Hampton Bays is open for lunch and dinner Monday and Tuesday and Thursday through Sunday from noon to 10 p.m. The restaurant is closed Wednesdays. Main course selections may include jerk chicken platter with coconut risotto and mango papaya honey salsa; soy and sugarcane salmon with coconut risotto and veggie of the day; and Dominican ribs with a sweet chili ginger soy glaze and roasted sweet potatoes. 631-594-3544. See review on page 49. Southampton Social Club in Southampton
serves dinner every night beginning at 5 p.m. Menu selections may include charred vegetable Napoleon with grilled summer squash, zucchini, chanterelle mushrooms, eggplant and tomato, layered and served with organic red quinoa and heirloom tomato reduction; spiced rum pork tenderloin with a mango chutney, sweet potato purée and roasted Brussels sprouts; and grilled sweet Thai tuna with almond risotto and stir-fry vegetables. 631-287-1400 THE PRINCESS DINER in Southampton has revamped its menu. Look for lots of healthy options at 32 Montauk Highway. 631-283-4255 The Clam Bar in Napeague is now open for the 2013 season, currently Friday through Sunday at noon. Full service resumes May 1, open seven days. Menu items include spicy crab and sweet corn chowder; fried soft shell crab sandwich; and fried oysters with fries. 631-267-6348 Hampton Coffee company is expanding! Our source tells us that HCC has outgrown its flagship Water Mill digs—which used to be an old auto garage—and will move the roasting room to the old Mini dealership on Montauk Highway in Southampton (sensing a theme?), expanding café seating in Water Mill. The Southampton location will be a full-blown, upscale coffee shop, with roastery tours, specialty drinks and seating. The new location is expected to mimic the scene in college towns—live music, late hours, tables to sit and get work done… In essence, it will be glorious. Hampton Coffee Company is located at 869 Montauk Highway (next to The Green Thumb Farmstand) in Water Mill. Call 631-726-2633 or visit hamptoncoffeecompany.com to learn more (and find info about their Westhampton Beach location).
2 tablespoons hoisin sauce 1/2 teaspoon dark sesame oil 1 tablespoon cornstarch mixed with 1/4 cup water For the vegetables 3 tablespoons canola or peanut oil 1/3 pound shiitake mushrooms, stemmed, rinsed and cut into 1/4-inch slices 1 red bell pepper, cleaned and sliced into thin strips 3 to 4 large scallions, trimmed and cut into 1 1/2inch pieces on the diagonal Kosher salt Aromatics 2 cloves garlic, finely chopped 2 teaspoons grated ginger 1. Toss fish in a bowl with salt, sugar and cornstarch and set aside. Combine ingredients for sauce mixture; stir to mix and set aside. 2. Heat 2 tablespoons oil in a wok and when hot add the vegetables and stir-fry for 3 to 4 minutes until tender. Season with salt, toss to mix and transfer to a side dish. 3. Add remaining tablespoon of oil to wok, swirl the wok to coat with oil and when hot add the seasoned fish. Stir-fry the fish chunks a few at a time, until opaque. Add the garlic and ginger and stir-fry for 30 seconds longer. Add the sauce mixture and toss to mix. Add the vegetables and toss everything together to warm through. Serve hot over fluffy white or brown rice. Visit Silvia’s website at savoringthehamptons.com to read her blogs and more recipes.
S avo r i n g The hampTonS by Silvia Lehrer
Celebrating Our 30th Season
don’t miss any of your favorite hamptons stories this summer...
631.726.4444
24396
open for dinner....Thursday thru Sunday
Water Mill Square, 670 Montauk Hwy
Get
www.mirkosrestaurant.com
delivered riGht to your door every week! Call 631.537.0500
Savoring the hamptonS
22711
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. available at Books and Books, BookHampton, Barnes & Noble Amazon.com and savoringthehamptons.com 25137
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