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Hamptons Eats:Doppio is seeing Double..NYC and Sag Harbor..Greetings Hamptons Mouthpiece readers I visited Doppio Artisan Bistro, in Huntington the Long Island branch of a Greenwich, Connecticut pizzeria-gelateria-trattoria and had a delicious meal which will be opening soon in Sag Harbor… Executive chef Louis Barresi, who co-owns both restaurants with his brother, Joseph, launched the Huntington place with a third partner,Thomas Pescuma. This Bistro is village-cozy, the kind of place that one would see in the West village the food is fresh, tasty, and reasonably price. If you’re in Huntington and are undecided give Doppio a try. Good Italian food and all of their pasta are homemade and cooked in traditional Italian style. IMG_1938Doppio inside..

Be sure to make a reservation because the energy is vibrant and a favorite among young families. The place is intimate and I have been told gets very busy on a Friday and Saturday nights. This is the place to go when you’ve been everywhere and need something new and exciting. The atmosphere is great and the service is unparalleled.

Dani Leggard
Dani Leggard

Dani and I shared with the signature Brick Oven pizza “Doppio” Butternut Squash, Fresh Mozzarella & Pancetta. It was light and savory, satisfied every taste bud, and the crust was thin and crisp.IMG_1936

We also shared some Truffle Parmesan Fries…I was so happy to see this on the menu, and although I had already ordered the pizza I had to taste these truffled fries. I was not disappointed they are delicious.

IMG_1934 One would think we would be completely full after the fries and the pizza, but we did not feel full and made room for a pasta dish. We decided to share a dish because the portions were fairly large to share, family style. We had the Fusilli Cartoccio (hand rolled pasta,Porcini mushroom, baby heilom tomatoes, truffle oil, mascarpone cheese) Oh my goodness was this amazing. The sauce made me want to lick the plate because it satisfied my palate and left me feeling wonderful and very satisfied. See for yourself how much was on my plate and this was a shared portion. 

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Doppio Artisan Bistro is a fine Italian restaurant specializing in artisinal pizza, authentic cuisine, and handcrafted gelato. The menu includes traditional and contemporary dishes in a warm and welcoming atmosphere. The restaurant has a full bar, and offers brunch specials on Sundays. It offers take out and delivery in addition to dining in. Doppio Artisan Bistro opened in Huntington in 2013.

Doppio Italian Cuisine is coming to Sag Harbor, NY and opening in March. They bought Madison & Main restaurant that was labelled as one of the Hottest places to be in Sag Harbor last summer 2013. Michael Gluckman & Eric Miller sold the Restaurant to the owners of Doppio, LLC in Early December 2013 after only being open for less than 1 year. I spoke with Frank Bono and Tom Pescuma and asked if they would be making major changes at Doppio in Sag Harbor, I was told they would be making minimum changes, since the restaurant is fairly new. I am happy to announce that they will be keeping the bar where it is at because lets face its that is a draw….They will be adding in a  Brick Oven Pizza Oven. 

DOPPIO will be competing with other Italian Restaurants in Sag Harbor, Concordora, Tutto Il Giorno, Cappelletti Italian Grill and the beloved Il Capuccino RestaurantDoppio states they will bring a completely different Vibe to Sag Harbor and they are 1 of 4 restaurants that I am aware of in the Hamptons that offer Brick Oven Pizza… the other places to my knowledge are Nick & Toni’s(EH), World Pie(Bridgehampton) Pizzetteria Brunetti (West Hampton).

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They plan on being part of the community, the Executive chef Louis Barresi trains every chef that works for Doppio and they pride themselves on the fact that the food taste the same at every restaurant. They will be starting their search very soon for staff at the Sag Harbor location. The West Village location will be opening very soon. We wish them tremendous success and I look forward to ordering that butternut squash pizza again and the Nutella Pizza with Bananas & Strawberries for dessert. I asked if there were plans to open additional locations and lips were tight at this time, so for right now..Doppio is seeing Double..NYC and Sag Harbor locations. Doppio Hudson & Doppio Sag Harbor 2014 newest locations.

The Doppio Restaurants are part of the Timeless Hospitality Group founded by Louis Barresi, Tom Pescuma, and Harry Armon.
wine.com

 Hamptons EatsBlueberry Glazed Cheesecake Pie that will make you melt……..Greetings Hamptons Mouthpiece Readers, it is Holiday time and that means it is Cheesecake time. I am a huge cheesecake fan, it is my favorite dessert, so of course I was going to try to make my own. I loved Juniors Cheesecake because they do not add sour cream to their ingredients and as much as I love sour cream, combined with the cream cheese gives it an after taste in your mouth and that I do not like. I decided to search the internet for a cheesecake recipe and thought just maybe Juniors would share theirs, to my surprise they did. What you see listed below is Juniors Cheesecake recipe with some alterations. I do not particularly like the sponge cake with the cheesecake filling so instead of using the sponge cake I substituted with a pie crust. Choosing a pie crust is your personal preference but I can tell you , if you follow my instructions below you will not be disappointed. I only make this dessert once-to-twice a year, it is very rich and has every ingredient that I try to avoid in one dish, but  SO WHAT, it’s the holiday. This pie is so delicious it will make you cry because it is light, smooth and literally melts in your mouth. This recipe makes 2 pies, instead of glazing my pie I choose to make the blueberries into a topping, but if you want you can make a glaze. The Glaze recipe came from Allrecipes.com however I altered the recipe to suit my taste buds and to change it from raspberries to blueberries.. (see recipe below)DSC_4064

I make small changes to my recipe each year and this year BOURBON was my secret ingredient, it was added to the pie filling and to the Blueberry sauce, this is completely optional but I found that it gave my pie that “je ne sais quoi” that  I was searching for….The pie by itself with no topping is delicious, so I usually only add topping to one pie, You can also substitute blueberries for another fruit of your choice.

BON APPETIT! 

Blueberry Glazed Cheesecake
Recipe Type: Dessert
Author: Vanessa Leggard
Prep time:
Cook time:
Total time:
Serves: 10
This cheesecake pie is so delicious it literally will make you cry because it just melts in your mouth.
Ingredients
  • Cheesecake Filling
  • 4 (8 ounce) packages cream cheese
  • 1 2/3 cups sugar
  • 1/4 cup cornstarch
  • 1/4 Bourbon (optional)
  • 1 tablespoon pure vanilla extract
  • 2 large eggs
  • 3/4 cup heavy whipping cream
  • 2 Honey Graham Pie Crust
  • Topping or Glaze
  • frozen or fresh blueberries (1 cup)
  • fresh orange juice (2 tablespoons) I use an orange instead of orange juice, and I squeezed in a 1/4 of the orange in the sauce
  • bourbon 1/4 cup (optional)
  • 1/3 cup of sugar
  • 2 tablespoons of corn starch
Instructions
  1. Pie Crust
  2. Honey Graham pie crust…is my suggestion…to make the pie crust crispy (whip an egg white until it is frothy, then spread on the pie crust and bake for 3-5 min.
  3. Cream Cheese Filling—————.
  4. • Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
  5. • Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese.
  6. • Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
  7. • Blend in the eggs, one at a time, beating the batter well after each one.
  8. • Blend in heavy cream.
  9. • At this point mix the filling only until completely. Be careful not to overmix the batter.
  10. • Gently spoon the cheese filling on top of the pie crust.
  11. • Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.
  12. • Cool the cake on a wire rack for 1 hour.
  13. • Then cover the pie and refrigerate until it’s completely cold, at least 4 hours or overnight.
  14. TOPPING or GLAZE:
  15. Combine blueberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
  16. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
  17. note* you can puree the sauce or you can keep the blueberries whole…your choice
  18. You can add the room temperature blueberry sauce to the top of the pie and chill for 1 hour or you can just chill the sauce and add to the cheesecake on the side.
  19. To make a glaze: Puree the sauce, blend with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

ok time for another piece….I will start that much needed diet tomorrow….

Greetings Hamptons Mouthpiece readers…last week I visited the Seasons of Southampton located on Prospect Street in Southampton, NY for their Thursday evening ClamBake. If you are looking for A nice Lobster dinner that won’t break the bank, then consider The clambake is on Thursday’s only and you have a choice of selecting the following:

  • Buffet clambake for $34.95 which includes all you can eat + lobster and raw bar
  • Raw bar only
  • Lobster*baked potato*corn on the cob $20DSC_2296

I decided to try everything so that I could share my experience with all of you. I started with the raw bar that included clams*shrimp*oysters.DSC_2273 2

The Clambake consisted of Baked Chicken, Grilled Vegetables, sausage & peppers, corn on the cob, potato wedges DSC_2280 2

Grilled Vegetables….DSC_2275

For me, I enjoyed the Lobster Meal for $20, the lobster was very tasty, it was not over-cooked and it was NOT cold…DSC_2298

The chef prepared them as ordered. The corn was sweet from a local farm stand and the potato was perfect. I know you might be saying to yourself how can anyone mess up such a simple meal, but believe me what looks simple is not always so simple to prepare. For $20 this is really the BEST deal in the Hamptons. I especially love the fact that this Clam-bake will continue for the month of September. I was not that in-love with the Clambake, although the food looked really good and I could not wait to take a bite into the chicken and the stuffed fish ,unfortunately it was a bit under-seasoned for my taste. I did enjoy the salads, the Sausage & Peppers were delicious and the Grilled Vegetables were very good. I gravitate to Hotdogs at BBQ’s and I would have preferred the Hotdogs to be grilled than steamed, I was confused that rolls & mustard were not offered.  I found it a bit odd.

The evening ended with a nice arrangement of desserts, fruit salad, pies & cookies….I had the cookies and the fruit salad

Overall, the ambiance was beautiful, our margarita was DELICIOUS…. The Lobster Meal is one of  the best deals in DSC_2294the Hamptons and is very good. I am looking forward to returning before the clam bake ends on Thursday nights. I am not completely sure when the last day is, so I would suggest calling the Seasons of Southampton. They are located at 15 Prospect St  Southampton, NY 11968 (631) 283-3354

A nice Lobster dinner that won’t break the bank…

Amagansett, NY 2013….Hamptons Eats…follow me on Facebook and Twitter

Greetings Hamptons Mouthpiece readers I had Another Great Meal in the Hamptons. Last week Dani and I visited Sotto Sopra on Main Street in Amagansett, NY. I visted the restaurant last year with my friend and we loved it, but this year my experience was so much better. When we walked in we were greeted by Rob Giglio who is the manager and he was so welcoming, it was not over the top, it was relaxed, engaging and warm. I have to say I had such a wonderful dining experience, and I can’t wait to return. The food was delicious and the service was great. Our waiter was knowledgeable of the menu items with a specialty in pairing wines to your meal.DSC_1685

Dani and I chose to sit outside because it was a beautiful summer evening and I just love the outdoor seating area, we started with the most  delectable Flat bread , we were immediately excited for the rest of the meal, we anticipated everything else being just as enjoyable.

flat Bread
flat Bread

Our waiter  suggested we start with Ribiola Crostini, with grilled figs, spiced walnut & orange vinaigrette & Prosciutto…this dish was delightful, and full of various taste that were palatable. The plate was colorful and pleasing to the eye. The flavors blended together and we just wanted more. A perfect choice from our awesome waiter.

Robiola Cristini
Robiola Cristini

In addition to the Robiola Cristinini appetizer we also had the Seafood Bouquet which included: Shrimp, Crabmeat & Lobster , this plate was served chilled and it was a perfect choice for a warm summer evening. It was light and delightful. DSC_1694

Rob, recommended  a delightful Chateau Montaud Rose from Provence, it was a perfect choice. This Rose exhibited fruity and floral notes, it had a freshness with good acidity and good structure in the mouth. Married nicely with our dining selections.

Chateau Montaud Rose
Chateau Montaud Rose

For our entrée, we went with two dishes. We had the Local Montauk Stripe Bass seared with local fresh baby potatoes & asparagus, drizzled with a sherry reduction & topped with a pineapple Mango salsa.  The blending of the entire taste palate hit our taste buds all at once. I usually do not like sweet with salty, but this was delectable. I will say that this is a meal that you really must have all elements in each bite to fully appreciate this dish. If you select to eat each item separately you will miss the overall experience of the blending flavors and how they compliment each other. *I would like to note that the portion on this plate looks small because Dani and I shared the dish.DSC_1698

I am ashamed to say that I was flying high from the previous dishes that I failed to write the exact name of the steak dish….Although I rarely eat red meat, I tasted this dish and this meat was perfectly cooked, well-seasoned, tender and the juices were heavenly. Dani could eat a cow so she was very happy. A definite thumbs up…DSC_1706

One would think after all that food we would need to be rolled to the car like Humpty Dumpty but how could we complete our dining experience without dessert. We were really full and could not finish the steak meal, so we asked for a doggy bag  so we could make room for the 21 Layer Crepe Cake with Seasonal Compote. Dani did eat this by herself, if you are lactose intolerant like I am you may want to go with another choice.DSC_1703

I was full and selected a lighter dessert, I went with a Sorbet served with Limoncello, wow, I poured the limoncello into the sorbet, REALLY NICE…DSC_1705

Overall, we had a wonderful dining experience at Sotto Sopra in Amagansett. The executive Chef Josh Savi showed his mastery to blend all the flavors together. If you decide to dine at Sotto Sopra mention Hamptons Mouthpiece sent you, and please share your experience with me. This was Another great meal in the Hamptons!DSC_1713DSC_1714 DSC_1712

This restaurant is located  
231 Main St, Amagansett, NY 11930
(631) 267-3695
sottosoprahamptons.com.
Open Monday-Sunday 5-11pm
Price: moderate 
Chef: Josh Savi
General Manager: Rose Evangelista
Manager: Rob Giglio

Hamptons Eats…Are you in the mood for a Hamptons Greek cuisine? Greetings Hamptons Mouthpiece Readers…last week I had the pleasure to dine at 2 Greek Restaurants in the Hamptons. I have always liked greek food and I wanted to try out these two restaurants, one is in Southampton and the other in Bridgehampton, both owned by the same corporation. Nammos Estiatorios  & Old Stove Pub serves authentic Greek and Mediterranean cuisine in Southampton, NY and  Bridgehampton, NY. Before visiting both restaurants I usually rely on Yelp to guide me, I like to see what others have to say, since the price for 2 people to eat out at a restaurant in the Hamptons usually averages in the price range of over $100. My thought process is, if I am going to go out and spend money I want to get my money’s worth. Unfortunately the reviews were somewhat disappointing, but since friends of mine had shared their experiences with both places I chose to ignore the reviews and I am happy I did. 

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Last Wednesday, July 24th I visited Nammos in Southampton, NY with my foodie teenager Allura. Nammos is 2 years old and previously was occupied by the popular Nello’s. Nammos Southampton serves authentic Greek and Mediterranean Seafood cuisine and the chef I am told, is an award-winning Greek Chef Emmanouil Aslanoglou. We arrived very early before 6pm, the average time that many Hamptonites typically go out for dinner is after 7pm, but we had plans and I usually eat before 7pm. The place was very quiet with few diners at this time, our waitress was very kind and knowledgable of the menu and the history behind the restaurant. 

We start with Pikilia a sampling of  DSC_1338six homemade traditional Greek Spreads..Tarama, Tzatziki, Skordalia, Green Pea Hummus, Melitsanosalata….our favorites were the Pink caviar, the Feta with red onions & the traditional Greek yogurt spread. 

We decided to try the Htenia (spicy pan roasted scallops with black truffle and cretan yogurt macaroones pasta) & Fried Calamari …We loved the spicy scallops but did not care for the Fried calamari, it lacked seasoning.

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We were full from the spreads and the starter dishes and rushed because Allura had rehearsal at 730pm so we chose to order only one entrée, and Emilios suggested that we try the Lavaraki (loup de Mer, Mediterranean Sea Bass, Lean, sweet flavor) with a side order or Seasoned Lemon garlic Potatoes…I have to say the fish was very light, but it was just ok, I thought it could have used a little more seasoning, we absolutely did not care for the lemon garlic potatoes, I do think those might be an acquired taste. DSC_1345

Overall our dining experience at Nammos in Southampton, NY was delightful  and the manager Emilios Eliades and his staff were attentive and very kind. I would have loved to try dessert, but our time was limited, next time because I think it would be fun to go back with friends to have those greek spreads again. We really liked them!

managerOLD STOVE PUB: After visiting and dining at Nammos in Southampton I was anxious to dine at the  sister place in Bridgehampton, called the Old Stove Pub. I have passed this restaurant several times and yet never bothered to dine there, but I wanted to do a comparison since I was told it too was a Greek restaurant. I went with my friend Helen, unfortunately the weather was yucky and we could not enjoy the outdoor dining that I am told is so beautiful. The night before, a friend had raved about his wonderful meal at the Old Stove Pub, so although the reviews on YELP were discouraging I was looking forward to dining there. 

old stove pubUnlike Nammos that had a new youthful, Southampton look, Old Stove Pub has a more rustic feel. It was cozy and comfortable. George Gounelas the Manager was very attentive and although I liked the food at Nammos, I had a better dining experience at Old Stove Pub. I am shocked to read what some wrote about their dining experience because I had the complete opposite experience. 1000116_10201019819672161_220457121_n

I am ashamed to share with all of you what two women ate for the night, it was just shameful and we were so full that we needed someone to roll us to the car, just kidding…. I was so full that I could not eat anything until late afternoon the next day. Spanakopita,

  • We started with Spanakopita, baked Spinach, leeks, Scallions
  • Feta cheese, Crispy Phillo, Greek Salad, Organic Tomatoes, Cucumbers, Onions, peppers, barrel aged Dodonis Feta
  • Shrimp Tourkolimano, large Shrimp with tomato sauce and feta cheese baked in a casserole (this one I did not care for that much)
  • Saganaki, Greek Cheese baked in a Casserole with lemon juice and Olive oil
  • Entrée: Lavraki…European Bass, Lean, sweet flavor, with capers, herbs and lemon oil sauce
fish
  • Classic Steak….(Helen loved it and said it was the best steak she had in a long time,)..with a side order of Melitzana Papoutsaki, roasted Eggplant with tomato-onion and feta cheese..I loved this hint of spice…969758_10201019823392254_1659595918_n

We ended our meal with a delicious dessert, Loukoumades…Greek handmade donuts with spicy honey, cinnamon sugar, vanilla ice cream ,these donuts are a piece of heaven… So my friends after dining at both Greek Restaurants, for me my favorite was the Old Stove Pub. It was more relaxed, the Manger was more attentive, the service was quick and the food was amazing. donuts

I think Nammos is the place to go if you are going with a group of friends, the serving sizes are meant for a group like setting and it has a youthfulness with a beautiful outdoor dining area. It seems to me that younger people would appreciate this place slightly more than the Old Stove pub which does attract a slightly older clientage. What’s interesting is Nammos has a website and Old Stove Pub does not, that speaks of the age difference.

When I arrived at The Old Stove Pub around 630pm the place was very quiet with many open tables, when I left after 8pm, almost every table was full. The customers were slightly older and many of them were return customers. I find that older customers go out for a fantastic dining experience and judge the food and the service. Younger people under the age of 45 tend to judge a restaurant not just on food but entertainment as well. I however prefer the food and the service…ooops am I telling my age?

Nammos is located @ 136 Main Street, Southampton, NY http://m.mainstreethub.com/nammos

Old Stove Pub is located 3516 Montauk Highway, Bridgehampton, NY 11932 Both restaurants are in the same price range. Nammos is only open for the Season and Old Stove Pub is open year round. 

If you do decide to dine at either restaurant, Tweet me and let me know about your dining experience…

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