The Clam Bar in Amagansett will be open every day from noon until dark, weather permitting, for the summer season. Call 267-6348 for more information.
This Memorial Day weekend, Wildthyme Restaurant’s executive chef, Jeffery Slade, formerly of Daniel, Bernardin and Alain Ducasse, will prepare two additions to the standard menu at the Southampton eatery: an appetizer of sautéed prawns with frisee salad with a Parmesan and truffle vinaigrette and a tilefish piccata entrée with caper berries and preserved lemon. Reservations are strongly suggested, call 204-0007.
The Hampton Coffee Company’s Water Mill Café will celebrate Memorial Day weekend by launching a new menu featuring beer battered fish and chips platter, enchiladas a la Mexicana, grilled chicken and whole wheat quesadillas, mango-pineapple multigrain french toast and a “choose two” special. The café is open from 5:30 a.m. to 8 p.m. daily. For more information, call 726-COFE.
At the Westhampton Beach Hampton Coffee Company Café, Gloria’s famous shrimp salad is back on the menu on weekends Memorial Day through Labor Day. The shop is open from 6 a.m. to 8 p.m. daily. Call 288-4480.
A new restaurant called the Surf Shack opens this week in Amagansett. The brainchild of “Bar Czar” Alex Gordon, known for his Manhattan hot spots Bamboo Bernie’s, Bourbon St., Zoo Bar, Big Al’s and A.J. Gordon’s Brewing Co., the Surf Shack, promises a laid-back, fun, high-energy retreat to enjoy drink concoctions and casual seafood prepared by Executive Chef Paul Nelson, formerly of Jeremy Marshall’s Aqua Grill. The property features a large indoor space, which seats 100, a working fireplace and a large bar with three 50-inch plasma TVs streaming surfing movies and old Elvis beach movies. The outdoor space seats 100 plus, offering casual seating with an ocean breeze and a great sunset view. There will be live music on weekends with no cover charge. The Surf Shack will serve lunch and dinner daily. For more information, call 267-6980.
Annona Restaurant in Westhampton Beach is now open seven days a week for dinner. Weekday hours are 5:30 to 10 p.m., or until 10:30 p.m. on Friday and Saturday. Sunday hours are 5 to 9:30 p.m. A three-course prix fixe dinner is available Sunday through Wednesday with half-price bottles of wine each Monday. Two-for-one drinks will be offered every Friday until 7:30 p.m. Visit www.annona.com to view the menu, or call 288-7766 for information or reservations.
Rosemary’s in Hampton Bays is now offering breakfast, lunch and dinner. For more information about the menu, call 723-3412.
The Saltwater Grill on Dune Road in Westhampton Beach is under new ownership and will open for business this weekend. The dinner menu features seafood, steak, chicken and salads. Live music will play on the ocean deck and a full 30-seat outdoor bar is also available. For more information, or to make reservations, call 288-1485.
Fondue Night at Muse
Wednesdays at Muse in Water Mill are fondue and half price wine nights. A large selection of vino, hot bubbling Gruyere fondue and a selection of other appetizers will be served from 6 to 10 p.m. every Wednesday.
The Patio at 54 Main in Westhampton Beach is offering a special three-course chef’s tasting prix fixe dinner for $25. The menu changes weekly and is available for dinner Sunday through Thursday from 5 to 7 p.m., except Wednesdays, when the restaurant is closed. Tax and gratuity are not included.
For reservations, call 288-0100, or visit www.opentable.com.
The Lodge in East Hampton will offer free mini burgers at the bar every Wednesday and Friday from 5 to 8 p.m. Sunday evening is lobster and Alaskan king crab night: two pounds of lobster or two pounds of king crab is available all night for $25. For more information, call 324-5022.
Jedediah’s in Jamesport is offering a lunch prix fixe with a 10-percent discount to local workers when they present their employee ID.
Lunch is served Monday through Saturday from 11:30 a.m. to 2:30 p.m. The price before the discount is $20.08 per person, plus tax and gratuity.
The menu includes daily soup; Satur Farms mixed lettuces with organic flowers, 12-hour tomatoes, white balsamic, EVOO, and sea salt; handmade ricotta gnocchi, olives, capers, tomato, basil, chilis and reggiano; roasted chicken, parsnips, green beans, and “jus de poulet” with truffle butter; penne, rock shrimp, American prosciutto, tomatoes, garlic with fresh herbs; and chocolate mousse, crème anglaise, chocolate sauce and puff pastry.
For more information or reservations, call 722-2900.
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