Foodstuffs: Dinner In The Vines, New Cookshop And Omakase To Go - 27 East

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Foodstuffs: Dinner In The Vines, New Cookshop And Omakase To Go

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The interior of the new Wishbone Farms in Southampton.

The interior of the new Wishbone Farms in Southampton.

Kissaki’s menu offers its signature premium omakase boxes, specialty rolls and more.

Kissaki’s menu offers its signature premium omakase boxes, specialty rolls and more. COURTESY BEN HON

Outdoor dining at Kissaki.

Outdoor dining at Kissaki. COURTESY BEN HON

Stacy Dermont signs copes of

Stacy Dermont signs copes of "The Hamptons Kitchen" at Marilee Foster’s farmstand on July 3.

Interior of The Hamptons Aristocrat Westhampton Cookshop.

Interior of The Hamptons Aristocrat Westhampton Cookshop. SEAN ZANNI

Dining with a view from the upper porch of Baron's Cove.

Dining with a view from the upper porch of Baron's Cove. COURTESY BARON'S COVE

Baron's Cove scallops.

Baron's Cove scallops. COURTESY BARON'S COVE

A dinner in the vines on June 25 to celebrate Wölffer's new Own Rooted Merlot Rosé.

A dinner in the vines on June 25 to celebrate Wölffer's new Own Rooted Merlot Rosé. VALERIE FRASER

authorStaff Writer on Jun 29, 2021

Dinner in the Vines

On the evening of Friday, June 25, Joey Wölffer hosted a celebratory event for the launch of Wölffer Estate Vineyards Cellar Series Own Rooted Merlot Rosé. Guests reserved tickets for their own intimate groups and indulged in a socially distanced 3-course dinner on the remote grounds within the vines of Wölffer Estate in Sagaponack. The whimsical picnic-style dinner atmosphere adorned with magical decorative elements was curated by Destination Haus.

In addition to the food, guests enjoyed Wölffer’s world-class wines, including the newest Own Rooted Rosé, a unique and rare taste of a pure Vitis Vinifera wine that is not grown on a grafted vine. The rosé provides a beautiful bright copper color. The aroma is delicate with fine floral notes with hints of ripe berries, mint, and some chalky icing. There is also a classic earthy undertone. The mouth-feel shows fresh Merlot fruit flavors in the mid-palate before beautiful acidity and a slight “barely” ripe strawberry note. To check out the wine for yourself, visit

Wishbone Farms Sets Up Shop

Wishbone Farms, a new farm-to-fridge market and grocery concept developed by restaurateur Josh Lebowitz, has just opened in the heart of Southampton.

With a variety of curated dishes and prepared foods by Executive Chef Eva Pesantez using all locally sourced ingredients, the market is a one-stop-shop for groceries, fresh produce, veggies, rotisserie chicken, breads, gourmet platters, brownies, grab and go salads and a variety of sides.

And don’t miss out on the baked goods served at the coffee bar with fresh iced coffees, lattes and more. Wishbone Farms will also have a selection of last minute gifts so you don’t show up to a dinner party empty handed. There is also seating in the back garden.

Wishbone Farms is at 54 Hampton Road in Southampton. For more information call 631-259-5333.

Farmer’s Market in Riverhead

Spirit’s Promise Equine Rescue in Riverhead will host a Farmer’s Market on Saturday, July 3, from 10 a.m. to 2 p.m. Guests will have the opportunity to support local businesses, shop vendors and take a tour of the farm, meet the animals and learn more about Spirit’s Promise Equine Rescue. A two-hour line dancing class with DJ Lady T will also be available.

Cost is $5 for entry or $15 per person for entry and tour, children 2 and under are free. Members of Spirit’s Promise Rescue pay $5 for entry and the tour. The line dancing class is an additional $10 for all. To register, visit Spirit’s Promise Equine Rescue is at 2746 Sound Avenue in Riverhead.

A One-Stop Cookshop

New this season in Westhampton Beach is the Hamptons Aristocrat Cookshop, a one-stop shop for hyper-local cuisine this summer. The store is stocked with fresh and local-inspired prepared foods by the pound. The market features weekly specials highlighting hyperlocal farm produce. Order online and choose from an array of specialties like ricotta and lemon homemade tortellini salad, Wagyu whiskey braised pastrami brisket, Old Bay poached shrimp, and desserts like apple galette pie and celebration-ready cakes.

Also available are party-ready packages like the “Sunset Fete” complete with sliced steak and a lobster bake, the “Starboard Brunch” with bagels, smoked salmon, deviled eggs, caprese salad and more, a “Cheese & Crudité” board, and many other offerings.

Items are available for curbside pickup, or delivery throughout Long Island. Visit for more information. The Hamptons Aristocrat Westhampton Cookshop is located at 87 Sunset Avenue, Westhampton Beach.

Ruschmeyer’s Reopens

Ruschmeyer’s in Montauk officially reopened its restaurant for the season on June 18. A Montauk staple for more than 50 years, Ruschmeyer’s has come under new ownership, offering guests an upgraded experience in a refurbished space and with a brand new, elevated menu.

The restaurant’s menu consists of world coastal dishes made with fresh local ingredients, led by Executive Chef Salavtore Olivella, a highly-innovative chef with more than 20 years of international experience and a specialty in Mediterranean Italian cuisine and authentic Italian pizza. The menu features Neapolitan pizza from Ruschmeyer’s wood-burning oven and a spread of seafood-focused Mediterranean specialties, from fresh tuna crudo to linguine and seafood pasta. Fan favorites include farm-fresh chicken and a warm lobster roll.

The restaurant itself has undergone a makeover — the indoor open-concept space is now adorned with bright white banquettes optimal for groups and a brand new, wood paneled bar as an anchor. The 10,000 square-foot outdoor dining spans across the restaurant’s lawn featuring an outdoor fire pit and 15-foot wide umbrellas for shelter in case of rain.

Ruschmeyer’s is at 161 Second House Road in Montauk. For more information, visit

Dermont Signs At The Farmstand

On Saturday, July 3, from noon to 4 p.m., Sag Harbor author Stacy Dermont will return to Marilee Foster’s farmstand at 698 Sagg Main Street in Sagaponack to sign copies of her cookbook, “The Hamptons Kitchen,” (Norton). Dermont and her son, Bo, have worked the farmstand in years past, selling everything from rhubarb to peppers to pumpkins, and offering cooking advice.

Farmer Marilee Foster’s various crops — grown on this commercial potato farm — were an inspiration for “The Hamptons Kitchen,” which Dermont co-wrote with Bridgehampton’s Hillary Davis. “The Hamptons Kitchen” features the photographs of Barbara Lassen, including a shot of one of Marilee Foster’s famous heirloom tomatoes.

“We like having Stacy around. If the stand gets busy, we know she’ll pitch in,” said Foster. Marilee’s Farmstand is currently open Fridays and Saturdays. Call 631-537-0070 for more information. “The Hamptons Kitchen” is also available from area bookstores and major online booksellers in both print and digital formats.

Omakase In Water Mill

Kissaki, a culinary experience honoring Japanese tradition, has opened in Water Mill. Located at 670 Montauk Hwy in Water Mill, the restaurant began offering delivery on June 18, followed by outdoor dining on June 30. Kissaki’s menu offers its signature premium omakase boxes, specialty rolls and more from Executive Chef Mark Garcia. To ensure safety, Kissaki’s two robots, their Maki Maker and Nigiri Maker, will be used for delivery and take-out orders.

Starting as a downtown Manhattan hotspot, Kissaki’s premium quality sushi delivery experience quickly grew in popularity, prompting the opening of a second Manhattan outpost in Midtown East at Nerai to better serve nearly all of Manhattan. Water Mill will be the growing brand’s third location.

Garcia started his journey in sushi-making with a decade-long mentorship with Chef Kaze Chan of Sushi-san, who has a 30-year history of opening innovative sushi restaurants such as the Heat, Mirai Sushi, Kaze Sushi and Macku Sushi. Garcia has worked in numerous restaurant and hotel kitchens over his career and in 2016, debuted his modern omakase at Gaijin in Astoria, Queens. The fitting name “Gaijin” translates to “outsider” in Japanese, as Garcia considers himself an outsider whose deep appreciation of the culture and craft ultimately led him to open his own restaurant. The term “outsider” is also a nod to his experience overcoming external doubts about his place in the sushi world. Rather than giving into those doubts, Garcia has embraced his role as an outsider and used the doubt as motivation to get him to where he is today.

Kissaki’s premium omakase boxes are offered in several sizes: primi ($35), midi ($64), maxi ($108) and luxe ($140). Other menu items include futomaki (fat rolled sushi), nigiri, maki and more. Dessert options include Kissaki’s delicate chiffon layer cakes available in a variety of flavors ranging from black tea boba to black sesame yuzu and more. Also available is Kissaki black caviar 125g ($125) and more. Kissaki is at 670 Montauk Highway, Suite E, Water Mill. For information, visit

Seasonal Eating At Baron’s Cove

Just in time for the start of summer, Baron’s Cove’s Executive Chef Nicholas Vogel has launched new seasonal menus (breakfast, brunch, lunch, pool, and dinner menus) highlighting regional ingredients and featuring classic summer favorites.

Inspired by the restaurant’s impressive harbor views, dinner highlights include starters such as a seafood plateau with oysters, clams, shrimp cocktail, house-made smoked fish dip and tuna tartare; steamed mussels with Montauk IPA, fennel, and sopressata; crispy artichokes with lemon and caper aioli; tuna tartare with ponzu sauce, radish, and avocado. Main courses include dishes such as seared scallops with lobster sauce and braised fennel; lobster roll with butter poached lobster and French fries; grilled swordfish with cannellini beans, chiles and kale; filet mignon with grilled asparagus and black garlic jus.

Barons Cove is at 31 West Water Street, Sag Harbor. For menus, restaurant times, reservations, or additional information visit

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