Dining Out
By The Independent Newspaper
i n dy e a s t e n d . c o m
the Independent
August 16
Prime Full Service Butcher Supplying the East End’s Finest Restaurants
Fresh Daily Produce, Irish & English Goods, Ice-Cold Beer-Soda Full Catering Menu • Try our Famous Fried Chicken Serving Breakfast, Lunch and Dinner Every Day Pick up your Wine & Spirits at Noyac Liquors 3354 Noyac Rd.
3500 NOYAC ROAD SAG HARBOR 11963 PHONE: 725-9004 B-2
2017
i n dy e a s t e n d . c o m
the Independent
August 16
2017
DINING AT GURNEY’S corso c offe e
Gurney’s multiple dining venues deliver spectacular ocean views and expansive menu options. Enjoy fresh seafood and signature Italian classics at Scarpetta Beach, on-beach cocktails and light fare at The Beach Club, and seasonally driven comfort food at Tillie’s. The Regent Cocktail Club and Fire Pit serves delicious cocktails with entertainment on the weekends. Fresh brewed
For more information, call 631-668-2345 or visit gurneysmontauk.com
GURNEY ’S MONTAUK RESORT & SEAWAT ER SPA
290 OLD MONTAUK HIGHWAY MONTAUK, NEW YORK 11954
(631) 668-2345 | Gurneysmontauk.com
B-3
i n dy e a s t e n d . c o m
the Independent
August 16
2017
Dining Out
Florence Fabricant Is Stirring The Pot
By Jessica Mackin-Cipro
tell me?’ I can’t tell them a thing.”
Food and conversation are two of life’s magnificent gifts. Florence Fabricant -- a celebrated food and wine reporter for The New York Times, and the interviewer for the annual Guild Hall series Stirring The Pot: Conversations with Culinary Celebrities – provides insightful conversations about food and the restaurant business with world-renowned chefs and culinary personalities throughout the month of August. Since its inception in 2011 the series has been a success with East End foodies. “Last Sunday with Jacques Pépin was sold out. There were some disappointed people,” stated Fabricant in an interview with The Independent last week.
The first year garnered some of the same results. “We had Bobby Flay and people were hanging off the rafters for him. Line out the door for getting books signed,” she remembered.
The series was proposed to Fabricant by Guild Hall, and the rest is history. “My initial feeling was ‘I wonder if they’ll get an audience for this? But let’s give it a try,’” she said.
This August the series features four acclaimed chefs. The first was Pépin, the world-renowned French chef. Andrew Zimmern, the TV personality, chef, and food writer, was the guest last Sunday. Still to come in the series are chef and TV personality Michael Symon this Sunday, and Eleven Madison Park chef Daniel Humm on August 27.
Most of the featured chefs in the series have some sort of connection to the East End. Humm opened the pop up EMP Summer House in East Hampton this summer and Symon has a house in The Hamptons. His stepson also owns Grindstone, the doughnut shop in Sag Harbor, mentioned Fabricant.
A meet and greet with the chefs takes place before each conversation. Those who attend mingle with the chef while enjoying a continental breakfast. Over the past few years a handful B-4
Hamptons Dining There’s no question that the landscape of Hamptons dining has changed over the years, with the influx of pop up restaurants, seasonal locales staying open later in the season, and celebrity chefs opening year-round establishments. The dining choices for East Enders are plentiful. But like they say, history has a tendency to repeat itself.
Independent/ Patrick McMullan via Getty Images
Florence Fabricant and Richard Fabricant at the Guild Hall Summer Gala.
of the world’s famed chefs have sat across from Fabricant on the stage at Guild Hall to discuss their lives and love of all things food. This has led to some standout moments in the series.
“One of my favorites was Anthony Bourdain. I think I asked him one question and he was off and running. He was unstoppable, he was funny, he was outrageous, and it was just amazing. Jacques Pépin I know has a great wit and he is very funny and self-deprecating -- he was every bit of that last Sunday,” Fabricant recalled. “The one that really stands out in my mind, though, is Lidia Bastianich who told about her childhood, growing up on the wrong side of the border between Yugoslavia and Italy and her family actually escaping, and whether her father would get out, and being chased by dogs ... It was breathtaking to hear her discuss that. Aspects of their personal lives come out in these talks. I try for that. Those are the kinds of things you don’t get in the introduction to a cookbook or TV show,” she continued.
With the rise of the celebrity chef it is no wonder the series has been such a success. “Today, finding food personalities, you don’t have to do a huge amount of searching,” stated Fabricant.
A Love Of Food It’s no doubt that Fabricant is an expert on all things culinary. Her passion started at an early age. “I grew up loving food. My parents were foodies at a time when that term didn’t exist. My mother was a great cook. I cooked alongside her. As a child, and a young woman, I grew up going to top restaurants all over the city because that’s what my parents did, and took us along. I’ve always had this passion for it,” she recalled.
Even with a passion for the culinary arts, her career as one of the nation’s top food writers was what one might call a happy accident. “I was kind of between jobs and I seemed to be the one person in our circle that people turned to for ‘How do we make this?’ or ‘Who’s got the best tomatoes?’ or ‘Where can I buy good coleslaw?’ I was the one dispensing this advice. I suggested a food column to Everett Rattray at The East Hampton Star. That started it, and within six months I was getting assignments from The Times,” she said.
Now with droves of young writers trying to break into the field, it’s a very different feat from when she started. “Believe you me, I did not grow up wanting to be a food writer. What was a food writer anyway?” she recalled. “They ask me ‘Well, how do I get started? What can you
As the population of the East End and year-round weekend crowds grow, “They want to eat out, and so you have more restaurants,” said Fabricant. “Now, in terms of what The Hamptons represents for restaurants -- if you cycle back 40, even 50, years The Hamptons was a magnet for great chefs. East Hampton in particular. You had Henri Soulé at The Hedges. You had Michael Field and then Tom Cowman at The Maidstone. I mean, these were great names at the time when the only thing you could buy from a farm was corn or potatoes. You didn’t have farms growing arugula and the like. So it’s sort of like a plus ça change, plus c’est la même chose [the more things change, the more they stay the same]. You’ve kind of cycled back to an area that is attracting some top chefs,” she noted about the new resurgence of celebrated chefs on the East End. “The fact that Topping Rose was able to attract Jean-Georges, I think is fabulous,” Fabricant opined. As for the pop ups, “The pop up phenomenon, that’s a little newer. It’s occurring everywhere. It’s global,” she said.
One cuisine Fabricant would like to see more of in The Hamptons is Asian. “If you look at the New York restaurant scene, Asian is everywhere. I’m hoping that at some point there will be an influx of Thai, Vietnamese, Chinese, and different kinds of Japanese from just sushi arriving. I think there should be a market for that.” For more information and tickets to Stirring the Pot, visit www. guildhall.org.
the Independent
i n dy e a s t e n d . c o m
August 16
2017
Dining Out
Guest Worthy Recipe: Chef Meredith Haaz
matchsticks
Fresh mint and cilantro leaves Black sesame seeds
8 sheets of brown rice paper Peanut Sauce By Zachary Weiss
WHO: Chef Meredith Haaz, The Ranch Malibu INSTAGRAM: @TheRanchMalibu
Summer Rolls WHY? Summer rolls are perfect to make this time of year because they require no cooking at all! They are filling, refreshing, and make for a beautiful presentation because of
all of the colorful veggies. They can also be made ahead of time which is always great when entertaining. INGREDIENTS:
1/2 c light coconut milk
1/4 c peanut butter (or almond or sunbutter) 1 clove garlic
2 tsp maple syrup
(Makes 8 )
Juice of 1 lime
1 head romaine lettuce, leaves separated, washed and dried
2 Tbsp coconut aminos
1 package kelp noodles
1 hothouse cucumber, peeled and cut into matchsticks 1 carrot, peeled and cut into matchsticks 1 avocado, cut into wedges
1/4 head of purple cabbage, thinly shredded 1 mango, peeled and cut into
1/4 tsp cayenne pepper (or more if you like spicy) Water, as needed to blend Salt and pepper
DIRECTIONS: Drain the kelp noodles and place in a large bowl and cover with hot water. Set aside for 30 minutes while you prep all of the vegetables.
To make the sauce, combine all of the ingredients, except water, in the blender and puree on high until creamy. Add water if needed to get the right consistency and season to taste with salt and pepper.
To assemble the rolls, drain the kelp noodles and fill a shallow dish with warm water. Place one rice paper wrap into the shallow dish for about 20 seconds until pliable. Carefully remove to a work surface, gently spread out the wrap, and pat with a dish towel to remove excess water. Start by layering a lettuce leaf on the bottom half of the rice paper (closest to you). Add some kelp noodles on top of the lettuce and begin layering a few pieces each of carrot, cucumber, mango, and avocado. Top with a small amount of cabbage, the herbs, and a sprinkle of sesame seeds. Carefully roll up, like a burrito, folding in the sides. Set aside and cover with a damp towel while finishing the rest of the rolls. Cut rolls in half and serve with the peanut sauce. B-5
the Independent
i n dy e a s t e n d . c o m
August 16
2017
Dining Out
SagTown, Dobra Tea & More: Where to Get Your Caffeine Fix In Sag Harbor
By Nicole Teitler
offers a Bohemian tea room.
After eight months of rebuilding from a fire that devastated Sag Harbor in December 2016, SagTown reopened its doors on August 5 with a new wave of business.
“While I attended UVM in Burlington, Vermont, I spent many hours at the wonderful tea room off of Church Street called Dobra Tea and I thought it would be a good place to start,” owner of Harbor Books, Taylor Berry, stated.
“I finished the construction that Friday night at midnight and we opened Saturday morning 6 AM,” owner Shane Dyckman detailed. “Good things always come out of bad. It’s a great feeling being so welcomed back.”
Now with two entrances, one directly on Main Street, SagTown is welcoming new customers who may have missed the former back-alley access to this local coffee shop. The new construction seamlessly flows and calls attention to Dyckman’s passion for the ocean with nautical ropes at every turn, creating a beachy vibe.
After sitting down with the partners of Dobra, Berry spent six months traveling back and forth to Burlington for immersive and intensive tea training. Construction began the last week of April with an official re-opening of the store, and tea counter, the first week of May. Harbor Books presents Dobra Tea.
Dyckman introduces a Draft Latte on tap by La Colombe Coffee Roasters. A condensed espresso fused with frothy milk, this
Visit Cliff’s Rendezvous August for
10, 24, 31 5pm-9:30pm cludes
u In Special Men
ick Steak on a St Pulled Pork Sandwiches Claws Jumbo Crab
Live Music
Outdoor Bar
Cliff’s Rendezvous
313 East Main Street • Riverhead, NY (631) 727-6880 cliffsrendezvous.com B-6
Independent/ Jennifer Satinsky of Satinsky Photo
delicious caffeine fix settles like a Guinness. It’s a java lover’s dream and Dyckman’s personal favorite morning jolt. Want more than a Draft Latte? Order the Black and Tan, which is cold brew half way topped with a Draft Latte. Suddenly “on tap” has a whole new meaning. More than coffee beans, SagTown offers a new food component, run by Ian Lowell, including salads, gourmet eight-inch pizzas, acai bowls, and avocado toast (a menu expected to change with the seasons).
“Whether there’s a blizzard, whether Santa came or not, we’re open Christmas morning and 365 days a year at 6 AM. This place is for the community, it’s more of that than anything else. After the fire and everything I feel like they want to be part of the rebuilding,” Dyckman explained.
His dedication to the community, including roles as a volunteer firefighter and owner of Flying Point Surf School, now pans to company merchandise. Hats, drawstring bags, t-shirts, and more: customers can take SagTown with them wherever they go. A few doors down sees a vibe of a different kind. A literati’s dream combination, Harbor Books now
Nestled in one of Harbor Books’s cozy couches with a novel in one hand and your choice of tea or tisane in another (32 different kinds to be exact), as one of the store’s felines lay alongside you. Stop in for a Forest Dragon, which is iced matcha, rice milk, and jasmine tea. Berry is excited for customers to sip and savor with seasonal specials throughout the year -- hot or chilled, bubble or regular. SagTown Coffee is located at 78 Main Street, call 631-725-8696.
Harbor Books and Dobra Tea is located at 20 Main Street, call 631808-3401. Need to fuel your addiction more? Other localized places to grab your caffeine fix in Sag Harbor:
Sylvester & Co located at 103 Main Street, call 631-725-5012. Shop home décor whilst enjoying a snack and brew. Grindstone Coffee and Donuts located at 7 Main Street, call 631808-3370. Come for the coffee, leave with a box of donuts. Jack’s Stir Brew Coffee located at 51 Division Street, call 631-8083420. Understated but far from overrated.
Many beverages were enjoyed while creating this article. You can follow more from Nicole Teitler on Facebook and Instagram @ Nikki on the Daily.
i n dy e a s t e n d . c o m
the Independent
August 16
2017
Dining Out
Independent/Courtesy Around the Fire Catering
Around The Fire With Chef Adam Kelinson By Jessica Mackin-Cipro
Adam Kelinson is the chef and creator of Around the Fire Catering and author of the book The Athlete’s Plate: Real Food for High Performance. Based in East Hampton, Around the Fire creates memorable, organic, open-fire events for weddings, private parties, dinners, and festivals. Each event features a wood-fired pizza oven on wheels, complete with a nine-foot chimney. From salt-roasted fish to lobsters, local vegetables grilled on a wood rack, succotash and chowders, to handmade pizzas, Kelinson honors the way food was cooked ages ago.
Tell us a little about Around the Fire Catering.
Around the Fire brings together my culinary and nutritional training into an event-based format. I wanted to take a new approach to catering, so we focus on wood-fired cuisine and open-fire cooking, with pizza being one of our offerings. When did you know you wanted to become a chef? Describe what influenced you. Being a chef found me more then I found it, really. I’ve always had a love for food that traces back to helping my mother in the kitchen
at an early age. It’s the interaction between food and people, that is rooted in some place and time, that I find really adventurous. Do you have a favorite dish from your childhood?
simple elegance of a cucumber and tomato salad with fresh herbs, flat bread off the grill with some chutney, and a whole black sea bass, porgy, or tilefish, on the back deck, goes a long way to ease the summer workload.
I really have so many food memories it’s hard to say. I guess I could say pizza. It’s why I bought my mobile wood-fired oven to make it. It makes me feel like a kid!
What are some of your favorite places to go in The Hamptons (beaches, shops, restaurants)?
What are some of your favorite summer dishes?
I generally have so little time in the summer that, for me, my favorite place is in our garden with my daughter.
We eat really seasonally and locally in our home, so the summer is full of fresh flavors and tastes. The
For more info visit www. aroundthefirecatering.com.
B-7
the Independent
i n dy e a s t e n d . c o m
August 16
2017
Dining Out
Recipe of the Week by Joe Cipro
Salmon Roe & Corn Purée Cucumber Wheel With Shiitake Mushroom INGREDIENTS (serves 10 to 15)
2 English cucumbers (washed and cut into 1/4 inch rounds) 8 ears of corn (shucked & corn kernels removed from the cob) 4 sprigs of thyme 1 bay leaf
1/2 lb cream cheese
1 4 oz jar of salmon roe
1 oz package of micro bok choy
1 oz corn starch
10 oz shiitake mushroom (stems removed) Sea salt for garnish
Olive oil for garnish METHOD Begin by removing the stems from the mushrooms. Dehydrating the mushrooms will be the most time consuming task in this recipe,
47 Montauk Highway, East Hampton, NY (631) 604-5585
Leave at least 10 hours to properly dehydrate the mushroom caps. To do this, place the caps of the mushrooms on the racks of your dehydrator and set it to medium heat for about 8 to 10 hours. If you do not have a dehydrator you can spread the mushroom caps evenly over a sheet tray and place them in an oven set to 150 degrees. Be sure to use the convection fan if it is available on your oven.
While this is happening, place the corn cobs (kernels removed and set aside) in a large stock pot and fill with enough water to cover the corn cob. Add the thyme and bay leaf and let simmer for about three hours to really infuse the corn flavor into your stock.
Featuring all your favorite dishes & items. The best Japanese food in town!
Purée the entire mixture then strain it through a fine sieve. Return the hot corn purée to the stock pot. Make a cornstarch slurry with 1/4 cup of water and an ounce of corn starch. Whisk the slurry into the warm corn purée over medium low heat. Whisk until the purée begins to thicken, then fold in the cream cheese and season to your liking with salt. When the mixture becomes thick, transfer it to a shallow cooling dish. Cover and cool in the fridge for at least three hours. When the mushrooms are dried, grind them into a fine powder using a spice grinder and set aside until you are ready to assemble.
To assemble take one of the cucumber wheels, squeeze some corn purée on top, then add the salmon roe, a bit of sea salt, a drizzle of olive oil. Finish with the micro bok choy and some shiitake powder.
Zokkon Sushi available at Hampton Market Place
Happy Hour Mon.-Thurs. 5-7pm
Serving Dinner 7 Nights
B-8
After three hours strain the stock. Warm the corn kernels in the hot strained stock. Bring to a simmer and cook for 10 minutes.
18 Park Place East Hampton 324-5400 Breakfast - Lunch - Dinner Take Out Orders
i n dy e a s t e n d . c o m
the Independent
August 16
2017
Dining Out
Mark Addison’s Over-The-Top Cocktails By Zachary Weiss
Award-winning designer and producer Mark Addison is one of the few talented barmen daring to shake up the classics with bigger and bolder elements. He’s lifted the veil on his tasty cocktail creations in his newly-released collection of recipes, Cocktail Chameleon, which debuted recently from Assouline Publishing. Here, Addison gives us a sneak peek into one of his favorite over-the-top libations. To purchase your own copy of Cocktail Chameleon visit www. CocktailChameleon.com.
Provence Champagne Cocktail “This cocktail is fit for the most elegant occasions and glamorous celebrations, including a royal wedding. The traditional bitters are replaced with the floral complexity of lavender syrup. The distinct flavor and fragrance of lavender are also reputed to have a wonderfully calming effect.” Glassware 8-oz flute
Ingredients Yield: 6 1/2 oz, serves 1
2 tsp Lavender Syrup*
2 tsp fresh lemon juice
1 oz gin, chilled in the freezer 5 oz brut champagne, chilled
Garnish: Fresh lavender sprig *Lavender Syrup Yield: 5 oz
1/2 cup water 1/2 cup sugar
2 Tbsp dried lavender flowers
In a small saucepan, boil the water and sugar, stirring until the sugar completely dissolves. Stir in the lavender flowers, pushing them under the surface with a spoon, and immediately remove the pan from the heat. Cover and steep for 20 minutes. Strain through a finemesh sieve, pressing down firmly on the herbs with the back of the spoon to extract any remaining syrup. Funnel into a 5-oz bottle and refrigerate. Directions Combine the syrup, lemon juice, and gin in the flute and top with champagne. Garnish with the lavender sprig.
B-9
i n dy e a s t e n d . c o m
the Independent
OPEN YEAR ROUND 7 days a week
AVAILABLE FOR PRIVATE PARTIES
B-10
August 16
2017
the Independent
i n dy e a s t e n d . c o m
August 16
2017
256 Elm Street Southampton, NY 631-287-1400
B-11
the Independent
i n dy e a s t e n d . c o m
August 16
2017
Dining Out
Haweeli: Restaurant Week And Beyond
By Bridget LeRoy
Room, dressed in our tuxes, and people were like, ‘Word who?’” he remembered.
When you think of the guy who started the nationally top-rated PR firm WordHampton, who invented East End Restaurant Week and then developed Long Island Restaurant Week, who is the new president of the East Hampton Chamber of Commerce, and hosts the LTV show “FoodTALK,” you don’t think of him working out of a modest office in deep Springs. And yet that’s where you can find Steve Haweeli – whose company turned 25 in February -- when he’s not zooming from Montauk to Manhattan and back, tweeting about his favorite new eateries (most of whom are his clients). “We’re just about to have our 25th anniversary party,” he said. “We’re just getting around to it -- we’ve been busy this year.”
Similar to the popular model in other cities and towns, the restaurants offer a prix-fixe, threecourse menu all week, offering “an opportunity for diners and foodies with a limited budget to go out and try these places, and it brings in new customers during a slower period,” Haweeli said. “It’s a win-win for everyone. Most restaurateurs believe in their product. They believe if they can just get people through the door initially, those people will return and become customers. So you have to give a little to get a little – that’s the reason for the discount dining.” His show, “FoodTALK,” is also a natural branch from his business. “I know so many chefs and restaurant owners,” he said. “It was Elly’s idea, really.” Ellen Watson is the show’s producer and used to be married to Haweeli as well. “We also wanted to bring in local producers – farmers, brewing companies, other local food people – and keep it light and humorous and exciting.” Guests like Claudia Fleming, Todd Jacobs, and other hallowed names from the food industry keep the audience engaged.
When he started WordHampton, he was still bartending at Nick & Toni’s. “Food has always been part of the equation,” he said. “But we have clients in real estate, nonprofits, retail.”
Hamptons Restaurant Week – now East End Restaurant Week – really came about “at the suggestion, if not insistence, of Jerry Della Femina,” Haweeli said with a smile. Haweeli had been running WordHampton for about 10 years – with a variety of clients from all sectors -- when Della Femina casually mentioned that Steve should look into starting a Hamptons restaurant week, similar to the one in New York City, during the off-season.
“I didn’t think he was serious,” Haweeli recalled. “I mean, who was going to do all the work? So I left and sort of forgot about it. Then about a month later I got a call from Walter Struble, the maître d’ and manager at Della Femina, and he said, ‘Jerry wants to know how restaurant week is coming,’” Haweeli said, laughing. That first year, five restaurants participated – Nick & Toni’s, Almond, Red Bar, Plaza Café, and,
B-12
Steve Haweeli
of course, Della Femina.
Even with only five participants, Haweeli saw the opportunity for growth. “We said if we’re going to do this, we have to do it right. We have to own this,” he said. “It evolved from there.” Now it encompasses lodging options, wineries, retail discounts, and more. Many clients from up the Island wanted to participate as well, and reached out to Haweeli, who initiated Long Island Restaurant Week in the fall of 2008. “That first year, we had over 250 restaurants participate,” he said. Now about 30 participate on the East End, with Long Island
Independent / Eric Striffler
Restaurant Week garnering approximately 200 participating dining spots for each of its weeks. It’s become so successful that WordHampton has branched off into a subsidiary, the Long Island Restaurant and Hospitality Group. There is even talk of a possible week in the fall to match the springtime event. Long Island Restaurant Week is holding its second event this year from October 29 to November 5. “It’s become a big deal,” he said. One of his proudest accolades was receiving the Public Relations Society of America’s Big Apple award over some pretty heavyhitters. “We went to the Rainbow
As if all that weren’t enough, Haweeli is also the new president of the East Hampton Chamber of Commerce, “a great honor and responsibility.” He is also a successful artist, with paintings hanging in local galleries and collections.
Haweeli credits his reputation as the go-to PR guy for restaurants with the growth of dining options on the East End. “I was in the right place at the right time when this restaurant explosion happened,” he said. And why the growth in the first place? “Just more people living out here, working out here, who wanted better and more varied choices.” For more information, visit www. WordHampton.com.
i n dy e a s t e n d . c o m
the Independent
August 16
2017
Dining Out
Great Food Truck Derby Photos by Nicole Teitler
The sixth annual Great Food Truck Derby was held last Friday at Hayground School in Bridgehampton. Trucks from Manhattan to Montauk provided an early evening of mobile eats, local wine, craft beer, and more. B-13
the Independent
i n dy e a s t e n d . c o m
August 16
2017
Dining Out
SummerFest Food And Wine Festival
Sant Ambroeus, Topping Rose House, Tutto Il Giorno, Saaz, Oreya, Clamman Seafood Market, Golden Pear, Kalamazoo Outdoor Gormet, Kozu, Paul’s Italian Restaurant, Red Bar, Seasons of Southampton, and Union Cantina.
By Jessica Mackin-Cipro
Southampton Arts Center will host its annual culinary arts celebration, SummerFest Food and Wine Festival, on Thursday, August 31. SummerFest will feature a selection of dishes from celebrated restaurants and chefs throughout the East End. Being honored with the Champion of the Arts Award is visionary cochair Simone Levinson. Levinson and her husband David are part of the original Founders Circle, and she has served as a founding board co-chair for the past seven years. There will also be special tribute to Mark Epley. “It is because of the creativity and unrelenting dedication of
individuals like Simone that Southampton Arts Center is thriving today for all of us to enjoy,” said board co-chair, J. Whitney Stevens. Guests will also enjoy the exhibition, “About Face: Contemporary Portraiture,” presented with New York
Tues-Industry Night Wed-Surf & Turf Thurs-Ladies Night A/C Dining Room
B-14
Academy of Art, as well as music and dancing to the sounds of DJ Karin Ward. The event takes place from 6 to 10 PM. Participating chefs and restaurants include EMP Summer House, BOA Thai Asian Fusion, Cantena’s Market, Le Charlot, Little Red,
The event supports the center’s mission: to provide the highest quality programming to the entire community through partnerships with a diverse slate of world-class artists, performers, educators, and cultural institutions.
Tickets are $500 for individuals with VIP tables starting at $10,000. You can purchase tickets by calling Southampton Arts Center at 631283-0967, by email at mbishop@ southamptoncenter.org, or online at southamptonartscenter.org.
i n dy e A s t e n d . c o m
the Independent
August 16
2017
We are open Tuesday - Sunday We accept Visa & Mastercard $10.00 Minimum on all cards
103 Main Street, Sag Harbor
631-725-3167 B-15
the Independent
i n dy e a s t e n d . c o m
August 16
2017
Dining Out
Where To Wine by Elizabeth Vespe Lieb Cellars Friday is locals’ night. Show your ID for 20 percent off glasses and bottles. Noah’s food truck will be on hand serving up awesome tacos while Mother Nature delivers sweet sunsets. 4 to 7 PM. On Sunday, enjoy live music from Julia King from 1 to 3 PM. www.liebcellars. com.
the artwork of Andres Gonzalez. Meet the artist from 2 to 5 PM. www.marthaclaravineyards.com Raphael Wine Barely Acoustic will take the stage at Raphael Wine from 1 to 4 PM on Sunday. Tours of the winery are available year-round by reservation. Visit their website to reserve a spot. www.raphaelwine.com.
Martha Clara Vineyards
Clovis Point Vineyard and Winery
Every Wednesday is Wine Down Wednesday at Martha Clara Vineyards. There will be wine, music, and a food truck on hand. The event is from 6 to 9 PM all summer long.Come to the tasting room pavilion on Saturday to see
Fresh local oysters from Ketcham’s Seafarm located in the Great Peconic Bay will be available at Clovis Point Vineyard and Winery this Saturday from 1 to 5 PM. Call the tasting room for pricing and to reserve a table at 631-722-4222.
Live music from TJ Brown will happen from 1:30 to 5:30 PM on Saturday.Clovis Point welcomes live music by Bob Blatchley on Sunday from 1:30 to 5:30 PM. www.clovispointwines.com. Shinn Estate Vineyards Shinn Estate Vineyards hosts self–guided vineyard walks all weekend from 10:30 AM to 3 PM. Reservations are required. www. shinnestatevineyards.com. Castello di Borghese Vineyard There will be a winemaker’s walk, vineyard tour, and wine tastings every Saturday at 1 PM. $20 entrance fee. Call to reserve your spot or sign up online. www. castellodiborghese.com. Baiting Hollow Farm Vineyard Baiting Hollow Farm Vineyard presents live music by Craig Rose from 11:30 AM to 1:30 PM and Spectrum from 2 to 6 PM on Saturday. On Sunday, from 2 to 6
PM, it’s the Denice Given Band. www.baitinghollowfarmvineyard. com. Wölffer Estate Vineyard Stop by for Twilight Thursday every week from 5 to 8 PM in the Tasting Room. This week’s performer is Jeff Leblanc. Sunset Fridays and Saturdays at the Wine Stand continue this weekend with music from 5 PM till sunset. On Friday, it’s Hopefully Forgiven. www.wolffer.com Sannino Bella Vita Vineyard Group wine tours are available from 11 AM to 2 PM daily. Be sure to reserve as soon as possible on their website because spots book up quickly. www.sanninovineyard.com Pugliese Vineyards Stop by on Saturday for live music by Alyson Faith from 2 to 6 PM. George Barry will take the stage on Sunday from 1 to 5 PM. www. pugliesevineyards.com
Food & Beverage
Japanese RestauRant and sushi BaR
by Jessica Mackin-Cipro Deadline for submissions is Thursday at noon. Email to jessica@indyeastend. com.
Fine Dining Specializing in Japanese Cuisine & Sushi Offering Lunch & Dinner Menus and Exotic Cocktails We also have a Tatami Room
The Money Fight Indian Wells Tavern in Amagansett will host “The Money Fight” on Saturday, August 26, featuring Floyd Mayweather v. Conor McGregor at 10 PM. The prefight festivities will begin at 9 PM.
Open 7 Days for Lunch & Dinner
631-267-7600 40 Montauk Highway Amagansett, NY B-16
Wholesale 725-9087 Retail 725-9004
There will be a $50 cover charge. The first 50 people will receive a free goodie bag filled with swag. There will be drink specials and giveaways throughout the match. The fight will be displayed on five HD televisions and a 10-foot screen in the main dining room. For further information call Indian Wells Tavern at 631267-0400.
Prime Meats • Groceries Produce • Take-Out Fried Chicken • BBQ Ribs Sandwiches • Salads Party Platters and 6ft. Heroes Beer, Ice, Soda
Open 7 Days a Week
the Independent
i n dy e a s t e n d . c o m
August 16
2017
Cliff’s Appetizers
Jumbo Shrimp Cocktail........................................................10.95 Clams Casino ......................................................................10.95 Raw Clams on the Half Shell* .........1/2 doz. 10.95 1 doz. 13.95 Steamed Mussels ..................................................................12.95 Kickin’ Oysters.....................................................................11.95 Pierogi w/sauteed onion..........................................................8.95 Fried Clams...........................................................................9.95 Raw Oysters on the Half Shell* .............................................12.95 Our Own Baked Clams .........................................................8.95 High tide Trio 3 Clams, 2 Oysters, 2 Jumbo Shrimps .............12.95
Fried Pickles ..........................................................................6.95 Baked Artichoke & Swiss Dip .................................................9.95 Fijita Nachos.........................................................................9.95 add steak, shrimp or chicken .................................................12.95 Mozzarella Sticks ...................................................................7.95 Fried Calamari....................................................................10.95 Zucchini Sticks ......................................................................7.95 Onion Rings ..........................................................................7.95 Breaded Mushrooms...............................................................7.95 Broccoli Cheddar Poppers .......................................................8.95
Chicken Wings (Plain or Hot Sauce) .............................................................................................................1/2 doz. 7.95 1 doz. 12.95 Extra Salad .............................................................................................................................................3.95 Blue Cheese 50 cents extra Chowder Always Homemade Long Island Clam Chowder (Red) or New England Clam Chowder (White) Cup 5.95 Bowl 6.95
Steaks
Marinated in Cliff’s Special Sauce and then Broiled to your Taste* New York Shell Steak* ......................................................................................................................................................................32.95 Porterhouse Steak*............................................................................................................................................................................34.95 Filet Mignon* ..................................................................................................................................................................................37.95 Petite Filet* .....................................................................................................................................................................................28.95 Cliff’s Steakhouse Sandwich* Sliced Filet Mignon, garlic, mushroom whiskey sauce w/mozzarella cheese on toasted kaiser roll ........................................................21.95
How do you like your Steaks?
Black & Blue...Charred outside, Red cold center Rare: Red Cool Center Medium Rare...Red Warm Center Medium...Pink Hot Center Medium Well...Broiled throughout Well done...Charred outside, broiled throughout inside...Not responsible for Steaks Ordered Well Done
All Dinners served with French Fries or Baked Potato, Salad, Rolls and Butter Children’s menu Available (12 yrs and under) $5.00 Extra Plate Charge—No Substitutions Baked Sweet Potato .75 cents extra w/entrée...Vegetable Ala Carte...4.00 Homemade Creamed Spinach, Mashed Cauliflower or Seasonal Vegetables
Entrées Surf and Turf* ..............................................................................................................................................40.95 Lobster Tail and Filet Mignon* (Plain or Marinated—Broiled to your taste) Broiled Lobster Tail Fluffy White and Bursting From Their Shells, Served With Drawn Butter...........................26.95 Twin Lobster Tail Fluffy White and Bursting From Their Shells, Served With Drawn Butter .............................40.95 Broiled Bay Scallops in Light Wine Butter Sauce .............................................................................................24.95 Fried Bay Scallops Breaded and Cooked to a Golden Brown.............................................................................24.95 Fried Soft Shell Crabs Tender & Breaded, Just the way you like them ................................................................29.95 Fried Jumbo Shrimp Breaded and Served with Tartar Sauce & Lemon Wedge ...................................................23.95 Baked Jumbo Shrimp Scampi Swimming in a Delicious Sauce with Touch of Garlic .........................................23.95 Fried Filet of Flounder Breaded Served with Tartar Sauce and Lemon Wedge....................................................23.95 Broiled Filet off Flounder Broiled in a Light Butter Sauce................................................................................23.95 Fried Seafood Platter—Soft Shell Crab, Scallops, Flounder, Shrimp and Baked Clams.......................................31.95 Broiled Seafood Platter—Lobster Tail, Scallops, Flounder and Shrimp..............................................................35.95 Elbow Room Grilled Chicken Breast, Roasted Red Peppers and Goat Cheese......................................................20.95 Cliff’s Favorite Pasta ...........Grilled Chicken Breast, Fressh Mozzarella, Tomatoes, Basil, Garlic & Roasted Red Peppers tossed with Penne (Grilled Shrimp may be substitued) .....................................................19.95 Half Roasted Duck served w/Raspberry Merlot Reduction.................................................................................25.95 *Consuming Raw or Uncooked Meats, Shellfish, or Fresh Shell Eggs may Increase your risk of food borne illness, especially if you have certain medical conditions.
Cliff’s Elbow Room 1549 Main Road, Jamesport 631-722-3292 www.elbowroomli.com
Cliff’s Rendezvous 313 East Main Street • Riverhead 631-727-6880 cliffsrendezvous.com
Cliff’s Elbow Too! 1085 Franklinville Road, Laurel 631-298-3262 LIKE US ON FACEBOOK facebook.com/cliffselbowroom
B-17
i n dy e a s t e n d . c o m
the Independent
August 16
2017
Dining Out
Off Season Dining:
A Local’s Guide To South Fork Eats
By Nicole Teitler
Summer is weeks away from over, and we’re holding on to every last sunrise! But when the beach days go from bikini tops and board shorts to jackets and sweatpants, as businesses begin to fade into winter
hours, many are left pondering where to dine. Locals know better than anyone where to partake in a meal when the last tourist of the season drives west on Route 27. Here’s a list of some East Ender favorites for a special night out.
Montauk: Harvest on Fort Pond Located at 11 S. Emery Street, Harvest serves up family style Italian cuisine by executive chef Jake Williams. More than fresh
seafood and an upscale bar/lounge area, guests will feast their eyes on beautiful sunset views over the pond. The restaurant even has its own vegetable and herb garden. Visit www.harvestonfortpond.com or call 631-668-5574 East Hampton: East Hampton Grill Located at 99 N. Main Street, The Grill’s menu is comfort food at its finest. Rosemary buttermilk biscuits, fried chicken, ribs, prime rib, and more. There are healthier options such as salads and seafood, but is that really what you went for? Visit www.easthamptongrill.com or call 631-329-6666. Sag Harbor: Sen Located at 23 Main Street, Sen retains the atmosphere of Manhattan while in a quiet town. As the only Japanese and sushi restaurant in Sag Harbor, the menu is expansive. Steamed buns (try the smoked duck), double pork ramen soups, teriyaki entrees, and an extensive list of rolls only a true sushi addict can dream up.Visit www.senrestaurant.com or call 631725-1774. Sag Harbor: Wölffer Kitchen Located at 29 Main Street, some good things never come to an end, like the palatable influence of the Wölffer family. With a modern American cuisine, the kitchen retains a Mediterranean influence focusing on local, seasonal, and, of course, wine-friendly fare (with a wine list both local and global). As the first winery-owned restaurant in The Hamptons, the atmosphere is brightly accented. It may not be summer when you visit but you can always enjoy summer in a bottle with your eggs Benedict, avocado toast, Littleneck clams, risotto, and more.Visit www.sagharbor. wolfferkitchen.com or call 631725-0101. Continued On Page B-19.
B-18
i n dy e a s t e n d . c o m
Off Season Dining Continued From Page B-18.
Hampton Bays: Edgewater
Located at 295 E. Montauk Highway, Edgewater provides views of Shinnecock Bay as it serves Italian plates. Open for dinner seven days a week, it also hosts a Sunday brunch 11:30 AM to 3:30 PM. Bottomless Mimosas, Aperol spritzes, and Bloody Marys for only $20 per person, debunking the myth that the best boozy brunches are in NYC. Choices include lobster eggs Benedict, blueberry waffles, caponata focaccia, sliced pear and Gorgonzola salad, and additional tastes to indulge in. Cheers to that!Visit www. edgewaterrestaurant.com or call 631-723-2323. East Quogue: Stone Creek Inn Located at 405 Montauk Highway, Stone Creek established itself in 1996 and has been satisfying ever since. You can order from their a-la-carte menu or indulge in a $30 two-course prix fixe menu during the evenings. Choose from light salads such as a peach, watermelon, heirloom cherry tomatoes, and feta cheese salad, entrees like the braised rabbit with Castelvatrano olives and polenta. Based on the cooking style called cuisine du marche, this local gem is guaranteed not to disappoint.Visit www. stonecreekinn.com or call 631-6536770.
the Independent
August 16
2017
Dining Out
award-winning Executive Chef Scott Kampf, who has been featured on Food Network’s “Iron Chefs of America,” the trio continues to bring innovative Mexican cuisine to Southampton throughout the year.Visit www. unioncantina.net or call 631-3773500.
E
ASTPORT LIQUORS Monday 9-6, Tuesday-Thursday Friday• &•Closed Saturday 9-9, 12-6 Open 12pm 6pm onSunday Monday OpenSunday Sunday 12pm-9-8, - 6pm Monday 12-7pm
Senior Discount Tuesday
Tastings Every Sat. 3-7 pm
Jam
Whether you’re a local or just visiting for the weekend, these spots are open year round. Come hungry, leave satisified.
You can follow more from Nicole Teitler on Facebook and Instagram @ Nikki on the Daily.
All Cards AllMajor Major Credit Credit Cards & DebitAccepted Cards Accepted $
1.00 Off 10.00 Purchase $
Not to be combined with other offers.
Gift Wrapping LOTTO IN STORE
$
2.00 Off 20.00 Purchase $
Not to be combined with other offers.
15 Eastport Manor Road • Eastport • 325-1388 • Open 9 am (In the Eastport Shopping Center, next to King Kullen)
Hampton
Company
Montauk: Scarpetta Beach Scarpetta Beach, located at Gurney’s Montauk, is where downtown Manhattan meets the East End. Open nightly year-round, the Italian hotspot offers signature classics and seasonal dishes. Every table has a view of the ocean. Visit www. gurneysresorts.com or call 631668-1771. Southampton: Union Cantina This popular eatery, designed by Southampton Social Club owners Ian Duke and David Hilty, sits in the iconic Bowden Square and is open all year-round. With Duke and Hilty working alongside
Visit us at the Havens Farmers Market on Shelter Island every Saturday from 9AM - 12:30PM
www.hamptonjam.com B-19
i n dy e a s t e n d . c o m
B-20
the Independent
August 16
2017