Foodstuffs: Rhone Wine Dinner and Seasonal Openings

Nick & Toni’s 
Heads to the Rhône Zone

Nick & Toni’s will host the last in its spring series of wine dinners Thursday, May 2, beginning at 6:30 p.m. Guests will escape to France’s Rhône Valley, tasting indigenous grape varieties from both the northern and southern appellations of the Rhône, paired with traditional, regional dishes. The progressive five-course menu crafted by Chef de Cuisine Courtney Sypher Barylski and Pastry Chef Kelsey Roden, features wines new to the U.S. market selected by Honest Man Hospitality’s Beverage Director Chimene Macnaughton. Diners will experience these producers’ stories guided by the wines’ importer, Lyle Railsback. The cost is $135 per person, plus tax and gratuity, for the five-course dinner. Wines from the menu will be available with special event pricing preorder directly through Jacques Franey of Domaine Franey on the night of the event.

“Getaway Thursday evenings are designed to be a bit of a departure for all of us ... last spring’s ‘France: Tour de Terroir’ escape was our best-attended Getaway of 2023, stitching courses together by their common terroir, we joined up with the winemakers we dubbed the ‘Limestone Cowboys.’” said Macnaughton. “May 2, we’re bringing back the French fun, finishing with fromage, mais oui! We’ll taste indigenous grape varieties in their best light; from the best barely pink-kissed Bandol rosé you’ve never tasted, to a syrah so profound, it’s clear we’re discovering the next great Saint-Joseph producer together — these one night only experiences have inspired some real-life wine travels and we’re already looking forward to November’s Getaway!”

For reservations, go to nickandtonis.com or call 631-324-3550. Nick & Toni’s is at 136 North Main Street, East Hampton.

Navy Beach 
Reopens for the 2024 Season

Navy Beach in Montauk welcomes in the 15th season on Friday, April 26, at 5 p.m. The beachfront restaurant located on a 200-foot stretch of beach on Fort Pond Bay, offers beachfront outdoor dining as well as indoor dining.

For the 2024 season, reservations for dining will be available via Resy or by calling the restaurant up to two weeks in advance, walk ins are also welcome for both lunch and dinner. Yachting clientele will be happy to hear that the beachfront restaurant’s popular “Torpedo” service will be back this season offering a launch running weekends from Memorial Day weekend through Labor Day.

Navy Beach will roll out some new menu items this season including: steak tartare, shrimp ceviche, lobster hand rolls, moules-frites and tuna crudo nicoise. Also offered are more vegetarian friendly and health-conscious options this season such as: chopped Asian chicken salad, ratatouille pasta, roasted Moroccan carrots, grilled broccolini and back on the menu will be the popular Buddha bowl and the grilled artichoke.

On the beverage front look for new options in the no alcohol category including Hop Water, a Hoppy Seltzer with adaptogens and nootropics, as well as the return of the no alcohol versions of the Painkiller and Ginger Thomas. Navy Beach’s popular Sunset Margarita made with fresh watermelon juice and green chile liqueur will be back while new cocktails to the lineup will include a Rum Old Fashioned and a Reposado Pamplemousse Margarita.

Entertainment is back at Navy Beach this season with a regular lineup of DJs on Fridays throughout July and August featuring DJ CK Beats and Spin Diesel. Look for live local music on Saturdays such as Rum Punch Mafia and up and comer Lina Maxine.

Navy Beach will continue to support the Navy SEAL Foundation with its 12th annual dine + donate program from Memorial Day through Labor Day, with $1 added to each dining check. Guests will also be able to donate additional funds to the organization. Since beginning to fundraise for the organization in 2013, the restaurant has raised over $190,000 for the Navy SEAL Foundation. In addition, the restaurant’s local East Hampton High School scholarship program continues for a fourth year which will award four $500 scholarships to 2024 graduates.

Navy Beach will be open on weekends through mid-May aside from special events. The restaurant will be open seven days starting June 14. Visit navybeach.com to view the compete calendar for private event closing dates.

Navy Beach is at 16 Navy Road in Montauk. For information, visit navybeach.com or call 631-668-6868.

N’AMO Arrives in Montauk

This summer, get hooked at N’AMO Seafood & Raw bar in Montauk, where the essence of modern Italian cuisine meets the spirit of the far east in a casual and lively dining escape. The restaurant marks a collaboration between NDT Development and NSN Hospitality, scheduled for a May 24 opening. N’AMO is ready to introduce a new way of enjoying Montauk’s dining landscape.

The name, N’AMO, is inspired by the allure of the sea and the hook that draws in the freshest catch, symbolizing the team’s commitment to the ocean’s bounty and sustainable culinary practices. N’AMO is a haven for seafood enthusiasts and gastronomes alike, offering a menu that is a tribute to simplicity, quality and sustainability.

“We pride ourselves on seafood sourced both locally and from the finest waters worldwide, ensuring that every dish not only tastes extraordinary but also honors the environment,” said N’AMO’s owners in a press release. “Our ‘Catch of the Day’ invites diners to explore the ocean’s endless flavors, presented with minimalistic preparation to showcase the ingredients’ true essence.”

The strong modern Italian cooking extends beyond the sea, with an array of handmade pastas, such as Dungeness crab ravioli and garmigne verde with Romagna sausage ragu. The beverage program features terroir-driven wines and handcrafted cocktails.

Boaters can dock and dine on N’AMO’s marina deck, making it the perfect spot for a leisurely lunch or a spectacular dinner by the water.

N’AMO is at 474 West Lake Drive in Montauk. For details, visit namoseafood.com.