Foodstuffs: New Springs Tavern, Drinks For Dad, Greek Cooking, Pizza In Amagansett And Dine And Donate

New Life For Springs Tavern

The Springs Tavern and Grill has a new name, new ownership and a new life and will open for the season on Friday, July 1. The new regime is spearheaded by Alex Rossi who resides in Springs with his family and grew up in the restaurant business in New York City — his father Rubrio Rossi owned the highly acclaimed Parioli Romanissimo on the Upper East Side.

At the Springs Tavern and Grill, Rossi envisions a year-round eatery with affordable prices and a welcoming atmosphere. Look for a revamped ambiance in the completely renovated interior and a beachy and inviting upgraded outdoor dining area and lounge. Rossi has partnered with Raul Rodas, a veteran professional of such East End restaurants as Indian Wells Tavern, 1770 House and Coche Comedor, who will manage the day-to-day operations. Chef Fabian Rodas will be at the helm.

The menu will feature starters, salads, mains and Tavern favorites, along with a grilled selection where diners can pick a protein and side to enjoy. As a treat, Springs Tavern and Grill will also have some classic Parioli dishes for diners to savor. The restaurant will not take reservations and takeout will be available. A selection of menu items will include starts like crispy calamari with Siracha mayo and marinara sauce, blistered shishito peppers burrata and grilled endive, Balsam Farms beets and arugula with spiced pecans, stilton and balsamic vinaigrette, and Cobb salad. Grilled options include grass-fed New York strip steak, wild caught salmon, Atlantic tuna and prawns, as well as Tavern favorites like onion soup au gratin, Tavern burger, crispy chicken sandwich and fish and chips. For mains, choose from pan-seared salmon, Parioli’s signature Bolognese sauce or chicken Milanese.

Springs Tavern and Grill is at 15 Fort Pond Blvd., East Hampton. For details visit springstavernandgrill.com or call 631-604-6944.

Drinks And Dining With Dad

North Fork Table & Inn will be celebrating dads this Sunday, June 19, with a BBQ at the Food Truck from 11:30 a.m. to 3 p.m., as well as a more formal BBQ dinner option at the restaurant, offering delectable summer eats. North Fork Table & Inn will be partnering with Maker’s Mark, offering the Frozen Bourbon Arnold Palmer at the Food Truck, and the Same Grain at the restaurant. Additionally, the restaurant is hosting a glass dipping station with Maker’s Mark from 1 to 3 p.m. where guests can decoratively dip bottles and glasses with red wax — complimentary with the purchase of a Frozen Bourbon Arnold Palmer from the Food Truck.

The North Fork Table and Inn is at 57225 Main Road, Southold.

Same Grain (Offered At North Fork Table & Inn)

¾ oz. Maker’s Mark

1/4 oz. Nixta Maize

1/4 oz. Yellow Chartreuse

1/4 oz. D.O.M. Benedictine

¾ oz. lemon

Stir, strain over large cube into snifter, garnish with cornflower.

A Greek Season Starter

On May 22, Bridgehampton’s Elaia Estiatorio teamed up with husband-and-wife duo Jenny and Freddie Cipoletti to serve an exclusive Greek lunch. Guests mingled over crisp Greek wine before sitting at a floral adorned table of exquisite, family-style Greek plates and dessert. Co-owner Sofia Crokos had each individual introduce themselves around the table, sharing personal passions and mutual interests, both out East and globally. The event also showcased Sofia Crokos and Jenny Cipoletti’s talent for aesthetics and event planning.

Crokos and Freddie Cipoletti crafted a locally-sourced Lythrini Skaras, the “Freddie Cipoletti Special” (whole grilled red snapper with herbs, lemon, Greek oregano, latholemono), highlighting Elaia’s Greek tastes and Cipoletti’s creative twists. This collaborative dish now lives on the Elaia menu as a special.

Elaia Estiatorio is at 95 School Street in Bridgehampton.

Lythrini Skaras “Freddie Cipoletti Special” (whole grilled red snapper with herbs, lemon, Greek oregano, latholemono)

1 whole red snapper (scaled, gutted, cleaned)

10 cloves of garlic

2 bulbs of garlic

1/8 cup fresh parsley

1/4 cup olive oil

2 tablespoons sweet basil

1 cup of mixed microgreens

1 1/2 lemons thinly sliced

2 red onions

2 white onions

Salt and pepper to taste

Preparation

Slice on an angle 4 cuts on each side of the fish (8 total).

In a mortar and pestle mix 6 cloves of garlic, 1/8 cup fresh parsley, 1/4 cup olive oil, and 2 tablespoons sweet basil. Once you crush and mash the mixture to a silky consistency, spread in between the slices and the outside of the fish.

Stuff fish with 1 cup of mixed microgreens that include cilantro, 6 cloves crushed garlic and 1 1/2 lemons thinly sliced. Drizzle inside with olive oil and sprinkle 2 tablespoons of salt (save some microgreens for garnish).

Sprinkle fish with 2 tablespoons of salt on each side.

Drizzle with olive oil on both sides about 1/4 cup total.

Before placing on the grill, make sure the grill has been preheated to max heat and brush the grate with oil.

Grill fish over high heat uncovered until lightly charred and it releases easily from the grate for about 10 minutes. Turn fish over and cook another 10 minutes.

Transfer fish to a platter and let stand for 10 minutes. Drizzle with oil, and lightly salt.

Use leftover microgreens as garnish along with 2 lemons cut in half and grilled face down until slightly brown and grill marks are present.

Cut 2 bulbs of garlic, 2 red and 2 white onions in half coated in olive oil and seasoned with salt and pepper, grilled face down for 10 minutes until grill marks are present.

High Season At The 1770 House

The 1770 House Restaurant & Inn kicks off the high season with the return of its $85 three-course prix fixe menu by Chef Michael Rozzi. The seasonal tasting-style dinner menu includes two appetizers and a main course from a full menu of house favorites plus optional table-sharing dishes, desserts and wine selections from the 250-bottle wine list overseen by Wine Director Michael Cohen.

For the table, options include oysters on the half shell, North Fork escargot flatbread or Italian milk burrata. First course includes Sagaponack asparagus tart, hilled sweet pea soup, Napa cabbage hearts salad, yellowfin tuna or spicy Montauk fluke tartare. Second course includes North African spiced quail rhubarb BBQ, Cacio e Pepe, Shelter Island pork and clam gyoza, seared Hudson Valley foie gras. Third course offerings include halibut in a spring vegetable fricassee, zaatar spiced swordfish with herbed tahini, chicken piccata, California rabbit braised in carrot and Parmesan broth, roasted prime filet. For dessert, options include ricotta cheesecake, sticky date cake or banana and chocolate chip financier.

With reservations recommended, diners booking online can now specify where at The 1770 House they would like to be seated. Tables can be booked for the main dining room or downstairs Tavern two weeks in advance; or outdoors two days in advance. Dinner service is nightly beginning 5:30 p.m. Take-out continues with a dedicated a la carte menu of fine dining and Tavern dishes including The 1770 House signature burger, meatloaf, flatbreads and pizza that can be ordered any time of day for pick-up starting at 5:30 pm.

The 1770 House Restaurant is at 143 Main Street. Call 631-324-1770 or visit 1770house.com to reserve.

Astro’s Pizza Opens

Astro’s Pizza has officially opened its doors. The restaurant, which is now operated by PJ Calapa, who owns Scampi and The Spaniard both located in New York City, alongside investor Ben Leventhal, who is one of the founders of Resy. The restaurant will be open Monday, Wednesday, Thursday and Friday beginning at 5 p.m. and Saturday and Sunday at noon. They will remain closed on Tuesdays throughout June, and will be open seven days beginning at noon in July. A selection of menu items, includes starters like Caesar salad, Sicilian sashimi, meatballs and a chopped salad. Also available are eggplant Parmesan, chicken piccata, and clams with garlic bread, white lasagna, sandwiches and more, and pizza is available by the slice or pie.

Astro’s Pizza is at 237 Main Street, Amagansett,. For more information call 631- 267-8300 or visit astrospizza.com.

Dine And Donate

Navy Beach in Montauk has launched its 10th annual dine + donate program to support the Navy SEAL Foundation with $1 added to each dining check Memorial Day through Labor Day. 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 $175,000 for the Navy SEAL Foundation. Visit navybeach.com or call 631-668-6868 for more information.

Navy Beach is at 16 Navy Road, Montauk.