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DAN'S PAPERS, August 27, 2010 Page 89


The Small Deal

(continued from page 87)

the meat falls off the bone, creating a rich, mellow broth, heady with the essence of the oxtail. The pine nuts are lightly toasted to bring them to life, and scattered over the top. Chef Decker’s combination of ingredients elevated the dish to a whole different level of good taste. It is a rich dish, and coats your palate with flavor – I can imagine coming back to Annona during the winter months craving this dish. For our main courses (as if all of the above wasn’t enough) my dining partner and I enjoyed Annona’s Ribeye steak and Australian Lamb chops. The Ribeye, served Tuscan style with giant steak fries, was HUGE and meltingly delicious. We devoured it. The lamb was so tender and flavorful, hands down the tastiest lamb I’ve ever had the pleasure of eating. There’s always room for dessert, so we tried Annona’s Tiramisu, with layers of pastry cream and ladyfingers laced with espresso and some whipped cream. We also sampled the Panna Cotta, a wonderful concoction of sweet cream, milk and sugar that’s cooked in small ramekins. It melts in the mouth like a sweet cloud, and it was good to the last bite – like everything else I sampled at Annona. Dining at Annona is moderately expensive, and after eating a meal there you’ll know why. Appetizers range from $10-$20, first course plates $16-$30, and entrees range from $30-$38. Annona does offer two prix fixe options, a four course dinner for $65, and a six course dinner for $85. Annona is located at 112 Riverhead Rd in Westhampton Beach, and is open for dinner Wednesday-Saturday, 5-11 p.m., Sunday, noon to 5 p.m. For more information, visit or call 631-288-7766.

By Stacy Dermont What’s the small deal? It’s a noticeable trend here on the East End and across the country. With the recognition that fresh is best and local is THE way to go, Americans are also considering their daily intake. Those crazy French with their fatty foods, wines and low rates of disease have long accused us Colonials of overeating. Now the proof is in the obesity rates. What’s a foodie to do? Our local food producers can help. When you shop at a farmers market you can get whatever amount of goods you like – just two ears of corn, a sliver of cheese, 4 oz. of Flounder? No problem.

There’s also a trend in local food outlets toward human-size portions. The new cupcake place in Water Mill is a prime example, a cupcake never killed anyone. Plus they use organic ingredients! “Gadgeteers” can also embrace this trend of “less is more better.” Need a shot of really fresh juice – get a juicer. Fresh coffee? You need a tiny, hand-held grinder. My husband has been happily grinding his morning beans in the same, tiny electric grinder for about 14 years. What’s in season right now for discerning consumers? Melons! Also, A is for summer Apples and B is for Beans, Beets, Blueberries, Blackberries, Broccoli and Brussels Sprouts! Yum.

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Dan's Papers Aug. 27, 2010  

Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...

Dan's Papers Aug. 27, 2010  

Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...