Foodstuffs: A French Pop-Up, Chowder On The Horizon And Easter Take Out

On Friday, March 19, VIP Holdings and Luna Lair LLC, the management team behind the newly renovated Hamlet Green in Hampton Bays are opening The Cottage On The Hamlet Green, a new pop-up French restaurant that will be operating in the space through Memorial Day Weekend 2021.

The Cottage On The Hamlet Green Restaurant will be a collaborative effort on the part of the chef de cuisine Jean Jadou, sous chef Guillaume Aubert and pastry chef Fatima Yasin formerly of Les Amis, Les Deux Lapins, Ivo & LuLu in Manhattan and BarBú on Miami Beach, with local executive chef Karl McDermott of Sag Harbor, formerly chef de partie at Manhattan’s Union Square Café and Tocqueville from the 1990s through 2000s.

The menu will feature classic French dishes with North African and French Antilles influences, and will use all-natural ingredients with an emphasis on sustainable practices, such as sugarcane tableware and glassware and flatware produced from recycled materials. The owners plan for the décor to use up cycled and reclaimed objets d’art to create a rustic bohemian feel in homage to the classic gazebo on the center of The Hamlet Green.

The Cottage On The Hamlet Green is at 105 West Montauk Highway in Hampton Bays. The restaurant will be open for dinner on Friday and Saturday from 5 to 9 p.m. and will serve brunch on Saturday and Sunday from 10 a.m. to 2 p.m. Seating is limited due to social distancing requirements and reservations are requested at 631-440-2240. To see the menu, visit thehamletgreen.com.

Bostwick’s Chowder House (277 Pantigo Road, East Hampton, 631-324-1111, bostwickschowderhouse.com) will reopen for the 2021 season on Thursday, March 25. Business hours, leading into the summer, will be Thursday through Sunday beginning at 11:30 a.m. Takeout will also be available and orders can be placed by visiting the website or calling 631-324-1111. Bostwick’s classic menu will return with crowd favorites including appetizers like baked stuffed clams, coconut shrimp spring rolls and a raw bar sampler. Soups include New England, Manhattan and corn chowder, plus lobster bisque. Entrée offerings include fish and chips, seafood pasta, crab cakes and tuna poke fish tacos, blackened fish tacos, lobster rolls and a flounder sandwich.

L&W Market Offers Easter Menu To Go

L&W Market (2493 Montauk Highway, Bridgehampton, 631-537-1123, landwmarket.com) is cooking up Easter specials for takeout. All orders must be placed by Thursday, April 1, at noon with pick up on Saturday, April 3, from 3 to 5 p.m. or Sunday, April 4, from 11 a.m. to 1 p.m. The menu includes Easter appetizers and platters like deviled eggs, charcuterie or cheese boards, antipasto, crudité platters and shrimp cocktail. For main courses, choose from honey mustard glazed ham ($55 small, $110 large) or roast rack of lamb. Sides include roasted beets, snap peas, roasted asparagus, creamed kale, roasted purple potatoes, almond mac n’cheese and more. For dessert, try apple cranberry cobbler, chocolate croissant bread pudding or carrot cake.

Art Of Eating (264 Butter Lane, Bridgehampton, 631-267 2411, hamptonartofeating.com) has specials to stock your freezer, along with Passover offerings. The deadline for all Passover orders is Sunday, March 21. Call or email info@hamptonsartofeating.com to place an order.

Stock your freezer now with pot pies (beef, chicken, vegetable or lobster and shrimp), baked clams, soups, shepherd’s pie (both meat and vegetarian versions), eggplant Parmesan or pizza.

For Passover, Art of Eating offers a Seder plate for $42 (roasted lamb bone, egg, haroset, parsley, horseradish), plus potato pancakes, all beef franks in a blanket, chopped liver, gefilte fish, matzoh ball soup, and, for main courses, organic chicken, slow braised brisket or roasted organic salmon, plus sides, like noodle kugel, and whole line-up of desserts including cinnamon “matzoh” cookies and white chocolate drizzled brown butter Rice Krispy treats (gluten free!).