Page 68

Dan’s Papers November 25, 2011 food & dining Page 51

Brunch at Giorgio’s in Baiting Hollow

S. Dermont

By Stacy Dermont After a pleasant Sunday drive through North Fork horse country we arrived at Giorgio’s at Fox Hill Golf and Country Club. Owned by George Regini, Sr. and run largely by his son George Regini Jr., everything about brunch at Giorgio’s is big – the welcome, the rooms, the buffet, the plates – everything but the piano, a quaint little upright situated in a passageway. You’ll hear snippets of many an old chestnut played by Daniel Costanzo with unique, indelible style. Of course we went for the food. Sunday brunch at Giorgio’s is served from 10:30 a.m. to 2:30 p.m. Four hours is just about enough time to wade through all the choices. It all starts with a Bloody Mary or Mimosa or Champagne. My husband and I each enjoyed a fresh, horseradishy Bloody Mary before settling in. The view over the golf course is breathtaking. We caught the changing of the leaves – it must make for a lovely winter wonderland view too. When the weather is warm, you can sit out on the deck like a king surveying his kingdom. Just listing the categories of foods on offer for brunch is taxing: pastas, raw bar, carving board, breads and bagels, antipasto, desserts, more desserts, chocolate fountain, soup, tossed salads, omelette station….I’m sure I’ve forgotten something – oh yeah, the SUNDAE BAR! Did I mention the big chafing dish full of cherry blintzes? No wonder Giorgio’s is so popular for weddings

The view from Giorgio’s!

and parties – they have it all. Add the courteous and attentive staff and everything about event planning becomes effortless. We each picked up a plate and forged ahead. At Maitre d’ Brian Wendelken’s suggestion I made a point of trying the Butternut Squash soup. It was smooth and quite sweet. I filled my plate with a grand smattering – tomato and mozzarella salad, very garlicky pickled mushrooms, shrimp salad, satisfying sliced potatoes, fresh cucumber and carrot slices, unctuous pork sausages, thinly sliced, warm ham, pasta salads – I much preferred the flavor of the green (pesto) to the red (sun dried tomato?) pasta salad. I didn’t cover the entire plateful with the creamy bleu cheese dressing, I swear. With all of this at hand I never did make it to the omelet te station or carving board. I did pick up a sampling of desserts but ended up eating a full cup of the rice pudding. It’s a simple, classic rice pudding of just the right consistency, with just the right hint of

HHoliday arties oliday P Parties

vanilla, dusted with nutmeg. Brian insisted I also try the bread pudding with warm raspberry sauce. It’s not your mother’s bread pudding – it’s more posh, but slightly crispy outside/gooey within, just as it should be. Husband’s plate held cold salmon, which we agreed was good, bacon, fresh fruit, calamari salad rich with black olives, smoked fish, which he approved of, green bean antipasto, chicken with rice and olives (Chicken Sevilla?), mussels (Seafood Fra Diavolo?), smoked salmon, jardiniere and a ham and cheese omelette. More labeling of the buffet items on offer would be helpful. Husband’s comments as he wolfed down his omelette included, “nice” and “good.” He also enjoyed coffee, which our server Karen kept fresh and hot. He found it “good, mild.” Desserts at Giorgio’s include everything from Jell-O to sugar-free apple pie to chocolate mousse. The chocolate fountain is surrounded by slices of fresh fruit, marshmallows and pretzel rods. I suppose you could dip other items in the flowing chocolate but I’d stay away from the seafood in this area of exploration. We were stuffed and passed on enjoying a Cappuccino or espresso. We begged the parking valet to allow us to walk to our car for exercise. From the setting to the food on offer to the staff, Georgio’s is over the top! Giorgio’s, 100 Fox Hill Drive, Baiting Hollow. 631727-6076.

H oliday PPB arties oliday arties FFH or e very B udget or e very udget For every Budget

F e PBarties H oliday Beautiful Room H oliday P arties BeautifulBar Bar -- Private Private Room oliday arties H P FLarge BBudget Parties Large and Welcome For eevery Parties and Small Small Welcome or




Beautiful Bar - Private Room Beautiful Bar Private Room Parties and- Small Welcome or Large very udget



Parties Large and Smalludget Welcome or very Dinner Seven NightsRoom Beautiful Bar - Private Beautiful Bar Private Room $25 Prix Fixe Seven Nights PartiesDinner Large and Small Welcome Beautiful Bar - Private Room Dinner Thursday thru Tuesday Every Night from 5-7 p.m.



Dinner Seven Nights Dinner Seven Nights Parties Large and Welcome oliday arties $25 PrixSmall Fixe Parties Large and Small Welcome Two-Course Business Lunch Special Every Night from 5-7 p.m.

— ope n 7 days —

Restaurant & Aquatic Lounge

open — ope n77 days days — BReakfast lunch and dinneR

a Chef matthew guiffrida production

Dinner Seven Nights F$25 or ePrix very udget $12 B Prix Fixe $25 Fixe

Prix Fixe

Holiday Parties

IX FIXE $ 25 Two Courses $24.00 P| RThree Courses $28.00

on and off premise Catering available Monday-Friday 11:30 am –Lunch 4 pm Two-Course Business Special Dinner Seven Nights $25 Prix Fixe from 5-7 p.m. Every Night from 5-7 p.m. Beautiful Bar -for Private Room Every Night from 5-7 p.m. Dinner Seven Nights Holiday Parties Every Budget $12 Every Night from 5-7 p.m. Closed Wednesday Parties Large and Small Welcome open thurs-sunday at 5:30pm F or e very BFixe udget $25 Prix Monday-Friday 11:30 am – 4 pm Two-Course Business Lunch Special $25 Prix Fixe Two-Course Business Lunch Special Bring Family – Bring Friends – Leave Happy Every Night from 5-7 p.m. Two-Course Business Lunch Special Beautiful Bar -from Private Room Holiday Parties for Every Budget Every Night 5-7 p.m. p.m. Dinner Seven Every Night from Nights 5-7 $12 $12 PartiesMonday-Friday Large and11:30 Small Welcome Special Live entertainment Two-Course Business $12 am –Lunch 4 pm $25 Prix Fixe Monday-Friday 11:30 am – 4 pm Special thurs: 7-10:00pm Two-Course Business Lunch

sundayP R Ito X F I X Eth $ 2 5ur sday 5 to 7 seRved sunday-thuRsday all night. sunday to thsday ur sday al 5 to we dne l 7n6:30pm ight fRiday & satuRday we dne sday al l until night

monday sea scallops and sea bass Monday: Clams, mussels, shrimp, monday OUILLABAISSE $21 poached in a Bsaffron and pastis broth 24

B Otue U I Lsday LABAISSE $21


BringMonday-Friday Family –Every Bring Friends from 5-7 p.m. – Leave Happy $12 SteakSNight  Seafood  SpiritS 11:30 am Budget – 4 pm Holiday Parties for Every Dinner Seven Nights $12 Monday-Friday 11:30 am – 4 pm Two-Course Business Lunch Special Holiday Parties for Every Budget 103 Montauk Hwy. • East Hampton • 631-324-1663 $25 Prix Fixe Monday-Friday 11:30 am – 4 pm Monday-Friday 11:30 am – 4 pm $12 Holiday Parties for Every Budget Every NightFriends from 5-7Every p.m. Bring Family – Bring – Leave Happy Holiday Parties for Budget Monday-Friday 11:30 am – 4 pm SteakS  Seafood  SpiritS Special Two-Course Business Lunch Holiday Parties for Every Budget

FILET MIGNON $22 Tuesday: steamed mussels prepared with shallots and white tue we dne sdaysday wine. served with 24 2 L B LFrench O B S T E R Ffries R I C A Sand S E E $mayonnaise 22


we dne sday flambé with wednesday: 2 lb Maine lobster fricassée, Cognac and tarragon. French fries 2 L B L Oserved B S T E Rwith FRIC ASSEE $ 2 232

3 Course prix Fixe

28.95 beachhouse every night...aLL night Bring Family – Bring Friends – Leave Happy thurs - sunday 103Family Montauk–Hwy. • EastFriends Hampton–• 631-324-1663 Bring Bring Leave Happy beachhouse BringBring Family – Bring – Leave Happy Family – Bring Friends Friends – Leave Happy

b runc h •salmon lunc hwith lentil du Thursday: *Pan seared d i nne r and • pat i s se ri24 e • bar Puy bacon h om e made i c e c ream

Holiday Parties for Every Budget


Monday-Friday 11:30 am – 4 pm

Bring Family – Bring Friends – Leave Happy Holiday Parties for Every SteakS  Seafood  SpiritSBudget

beachhouse beachhouse beachhouse

103 Montauk Hwy. • EastFriends Hampton • 631-324-1663 Bring Family – Bring – Leave Happy beachhouse SteakS  Seafood  SpiritS SteakSSeafood Seafood  SpiritS SteakS  SpiritS

beachhouse beachhouse

103 Montauk SteakS Hwy. • East Hampton • 631-324-1663 Seafood  SpiritS SteakS Seafood SpiritS

Friday: Paëlla Valenciana with shrimp, sea scallops, mussels, chorizo and chicken 30

and our soon to be Famous $25 Wine List

b runc h

menus and more info Go to

103 MontaukHwy. Hwy. Hampton • 631-324-1663 SteakS East Seafood  SpiritS 103103 Montauk •••East Hampton • 631-324-1663 103 Montauk Hwy. • East Hampton Hampton • 631-324-1663 Montauk Hwy. East • 631-324-1663 631-726-2606 760 montauk highway, Water mill, n.y. next to Citarella 03 Montauk Hwy. • East Hampton • 631-324-1663

lunc h

2 4 8 6 M A I Nsalmon S T R E E T . with BRIDGE H A M P Tspinach. O N , N Y 1 1 9served 32 saturday: *Grilled baby with R E S E RVAT I O N S : 6 3 1 . 5 3 7 . 5 1 1 0 i s se i nne r • pat lemon olive oil d and lemongrass dressing 30ri e • bar w w w. p i e r r e s b r i d g e h a m p t o n . c o m

h om e made i cBéarnaise e c ream sunday: *Grilled hanger steak with sauce, watercress and French fries 24

ReseRvations: 631.537.5110 ReseRvations: 631.537.5110 2468 main stReet . BRidgehampton, ny 11932 2 4 8 6 MAIN STR ET . BRIDGEHAMPTO N , 11932 NY 11932 2468 main stReet . EBRidgehampton, ny R E S E RVAT I O N S : 6 3 1 . 5 3 7 . 5 1 1 0 w w w. p i e r r e s b r i d g e h a m p t o n . c o m




SteakS  Seafood  SpiritS

Dan's Papers November 25, 2011  

Dan's Papers November 25, 2011 Issue

Dan's Papers November 25, 2011  

Dan's Papers November 25, 2011 Issue