Baron's Cove in Sag Harbor is offering Easter dining specials.
Rocking chairs on the front porch of Baron's Cove. COURTESY OF BARON'S COVE
Socially distanced dining at Baron's Cove. COURTESY OF BARON'S COVE
Ed's Lobster bar is offering an Easter brunch prix-fixe. COURTESY ED'S LOBSTER BAR
Ed's Lobster Bar East is offering an Easter brunch prix-fixe. COURTESY ED'S LOBSTER BAR
The interior of Highway Restaurant & Bar COURTESY HIGHWAY RESTAURANT & BAR
Split roast chicken at Highway Restaurant & Bar COURTESY HIGHWAY RESTAURANT & BAR
Chef Eberhard Müller contributed several recipes to the May volume of the Loaves & Fishes Farm Series. CONOR HARRIGAN
Sybille van Kempen and co-author Licia Kassim Householder. CONOR HARRIGAN
Beginning this weekend, Spirit’s Promise Equine Rescue (2746 Sound Avenue, Riverhead, 631-875-0433, spiritspromiserescue.org) will host a farmers market on the first Saturday of every month from 10 a.m. to 2 p.m. The first market will be on April 3 and 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 what Spirit’s Promise Equine Rescue is all about. The cost is $5 for entry or $15 for entry and tour. Children ages 2 and under are free.
The spring trio of cookbooks in the Loaves & Fishes Farm Series is available for preorder now at loavesandfishes.us and will be available at the Loaves & Fishes Foodstore at 50 Sagg Main Road in Sagaponack, or the Loaves & Fishes Cookshop at 2266 Montauk Highway in Bridgehampton.
The spring trio is the fourth and final release in the farm-to-table cookbook series. Sybille van Kempen and co-author Licia Kassim Householder published their series of 12 cookbooks in just nine months. The mission of the series is to support and highlight local farmers and small, family-run food businesses on Long Island, and to encourage families to cook and gather around the table together. However, these messages became even more important as the series was released amid the pandemic.
March - Paumanok Vineyards (Aquebogue). Recipes to pair, cook and bake using Paumanok’s wines for Loaves & Fishes’ favorite comfort food recipes of the spring season.
April - Braun Seafood (Cutchogue). Featuring all new recipes using Braun’s fish and shellfish including clams, oysters, scallops, lobster, tuna, swordfish, and more.
May - Satur Farms (Cutchogue). Renowned chef Eberhard Müller, who opened Le Bernardin in New York, has been at Satur Farms for over 20 years. Müller and Paulette Satur continue to take on the challenge of growing produce and supplying other chefs with the raw ingredients that he found difficult to procure at a freshness level that met his exacting standards when he worked in restaurants. Müller contributed several exclusive recipes to the volume.
Ed’s Lobster Bar East in Sag Harbor (1742 Bridgehampton-Sag Harbor Turnpike, lobsterbarnyc.com, 631-725-1131) is offering an Easter brunch prix fixe menu from 11:30 a.m. to 3 p.m. on Sunday, April 4. The cost is $50 ($25 for kids ages 4 to 12, free for ages 4 and under) and the menu includes a first- course choice of New England clam chowder, fried calamari, fruit salad with granola and yogurt, and a main course of fish or chicken tacos, lobster and cheese omelet or Ed’s signature lobster roll. The brunch menu will also include two specialty cucumber bloody Mary’s and there will be live music by Jack Morelli.
Baron’s Cove in Sag Harbor (31 West Water Street, caperesorts.com/barons-cove/dining, 844-227-6672) will offer Easter brunch with chef Nicholas Vogel and the culinary team preparing a list of specials that will be offered alongside the restaurant’s menu of Long Island classics highlighting locally sourced ingredients. Specials include lobster Benedict served with home fries, roasted asparagus tart and a citrus and almond French toast with blood orange marmalade and whipped cream. Visit the website for menus and to make an online reservation or call. Outdoor dining options are available.
The Bell & Anchor in Sag Harbor (3253 Noyac Road, thebellandanchor.com, 631-725-3400) will serve brunch on Easter Sunday, April 4. In-house brunch offerings include classic eggs Benedict, lobster Benedict, duck hash, house-smoked salmon plate and French toast. Also available will be a la carte specials for takeout and preorders, which must be placed by Saturday, April 3. Offerings include Dijon-crusted rack of lamb, potato-crusted halibut, steamed lobster and lobster thermidor. Pickups will take place on Sunday, April 4, from 11:30 a.m. to 5 p.m. To place orders and make your reservations, call the restaurant.
Highway Restaurant & Bar in East Hampton (290 Montauk Highway, highwayrestaurant.com, 631-527-5372) will be open for brunch on Sunday, April 4, from 11 a.m. to 2 p.m. The restaurant will be serving up a special a la carte brunch menu, including highlights like the frittata with asparagus, mushrooms and goat cheese, French toast with berries and maple syrup and a classic cheeseburger with fries.
Elaia Estiatorio in Bridgehampton (95 School Street, elaiaestiatorio.com, 631-613-6469) is offering an authentic Greek Easter special menu from Friday, April 2 through Sunday, April 4. The specials, available a la carte or as prix fixe at $79 per person, include traditional Greek seafood dishes like grilled sardines, Greek-style baked red snapper and a rhubarb-vanilla pie for dessert. Elaia Estiatorio is open Friday and Saturday from 5 to 10 p.m. and Sunday from 5 to 9 p.m.
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