1 Photo
Wolffer Estate Vineyard's new Cellar Series of wines.
Le Chef, 75 Jobs Lane in Southampton, has opened for curbside pickup Thursday and Friday, from 4 to 8:30 p.m. and Saturday and Sunday, from 1 to 8:30 p.m. The celebrated French restaurant is offering a full a la carte menu as well as many seafood specials, steak, chicken and pasta to-go. Entrees include lump crab cakes, fresh lobster rolls, sauteed local flounder with lemon and capers, Mediterranean seafood pasta, chicken Francaise, the Le Chef prime steak burger with fries and a 12-ounce Prime New York Strip Steak Au Jus. Dessert options icnlude Miguel's lemon mouse and the Le Chef cheesecake, with beer and Patrick's quart-size concoctions available from the bar.
For more information, and to view a full menu, visit lechefbistro.com or call 631-283-8581.
In the coming months, Wölffer Estate Vineyard is launching the Cellar Series collection including small batch releases of new artisanal wines. As a boutique winery Wölffer, led by winemaker Roman Roth, has the ability to be experimental — creating new products in smaller quantities in a test kitchen style. This allows Wölffer to try new varieties not currently in its portfolio such as Trebbiano (release date June 1), Pinot Gris (release date in July), Gewurztraminer (release date mid-June), Malbec (release date sometime this summer) and Semillon (expected release date 2021) among others.
A few highlights include a wine made from the Italian grape Trebbiano, with lively acidity and classic flintiness in clean fruit and white peach note — perfect to pair with oysters or seafood. The series will also include a Pinot Gris, with a nice interlaced creamy character and a long, dry finish that is utterly delicious and a Gewürztraminer, with delicate tannins from the sun-drenched golden grapes, perfect to be enjoyed on its own or with big bold food flavors and spicy dishes as well.
Wölffer Estate Vineyards has produced premium, distinctive wines, ciders and spirits for over 30 years. The estate spans approximately 170 acres, including the acclaimed 55 acre sustainably farmed estate vineyard located in Sagaponack. The location’s unique combination of Bridgehampton loam soil and ocean breezes from the Atlantic, only 2.6 miles away, provide Bordeaux-like conditions, perfect to achieve the balance of ripeness and acidity of Wölffer’s signature style: European elegance paired with the distinct typicity of Long Island terroir.
For more information about Wölffer’s newest wines, visit wolffer.com.
The Montauk eatery Nick’s on the Beach opened over Memorial Day Weekend with health department safety protocols in place, a management team dedicated to preserving Nick’s beach and a grab and go menu to keep the flow from the kitchen out to socially distanced customers easy and efficient.
With quesadillas and burgers to wraps and lobster rolls, Nick’s is also offering frozen specialties like the BBC (Banana, Baileys, Colada), The Froze (frozen Rosé), Lava Flow and Miami Vice, as well as mini-wine bottles paired with charcuterie platters. There will also be a variety of freshly scooped ice creams and root beer floats.
“We’re keeping the menu simple, and have window service in place from two sides of the building, with lots of distancing markers,” explained Jeff Capri, who manages the venue “We love Montauk and are working hard to keep our operations safe and keep Nick’s Beach clean.”
To kick off the season, the restaurant’s management team is donating $10,000 to the Montauk Food Pantry. Additionally, there will be an opportunity for anyone purchasing food or beverages from Nick’s to make a donation to the pantry — and all donations will be matched up to an additional $10,000, potentially raising $30,000 for the pantry.
“I continue to be moved by the generosity of our community,” said Alice Houseknecht, the director of the Montauk Food Pantry. “The number of families we serve has tripled, this really assist people who need help.”
Free masks will be available for customers throughout the season. Nick’s plans to open at 11:30 a.m. daily, and will stay open during the evening. Nick’s on the Beach is located at 148 South Emerson Avenue in Montauk. Hours can be found on the website, nicksonthebeachmtk.com, and will be updated as the season evolves.
Beginning Junie 6, the annual Havens Farmers’ Market on the grounds of the Shelter Island History Center returns for its 10th season. The market will be held, rain or shine, every Saturday this summer from 9 a.m. to 12:30 p.m. with fruits, vegetables, flowers, cheese, fish, meat, bread and everyone’s favorite pickles all available for purchase.
This year, the market will operate with social distancing and sanitation procedures in place: Shoppers must wear a face covering and bring their own shopping bags; no pets are permitted, only service animals; the use of credit/debit cards is encouraged; no restroom facilities will be available; and there will be no sampling of products.
The Shelter Island History Center is at 16 South Ferry Road, Shelter Island.
And speaking of Shelter Island, Duryea’s Lobster Deck (65 Tuthill Rd, Montauk, 631-668-2410, duryealobsters.com) has launched a marine delivery service for the summer of 2020 to Shelter Island’s Crescent Beach.
“We want to serve our boating clientele this summer in as many of the East End waters that we can and with RideShore we are able to do that,” said Steven Jauffrineau of Duryea’s.
Every weekend throughout the summer Duryea’s will deliver select meal packages to vessls anchored off Crescent Beach. In partnership with RideShore, the deliveries will be made at 2 p.m. and 6 p.m. Friday through Sunday.
“During this difficult time, RideShore is making an effort to support local restaurants, while also serving RideShore's boating and charter clientele,” added John D. Eicher of RideShore.
The menu includes a $355 Lobster Roll Picnic for three people which includes flatbread, hummus, crudités, tuna tartare, lobster cobb salad, lobster rolls, carrot and chickpea salad, roasted beets salad and cctopus salad. Also available is Seafood Tower for $395 and a Surf & Turf menu for five at $525.
Orders must be placed at least one day in advance online at rideshore.com/duryeas. Select bottles of wines will also be available to go.
Staff Writer on May 24, 2020