Eats Archives - Page 8 of 11 - Hamptons Mouthpiece

BLT Steak is coming to the Capri in Southampton NY this summer

BLT Steak coming to the Capri in Southampton NY this summer...Greetings Hamptons Mouthpiece readers…Watch out palm Restaurant there’s going to be a new steakhouse coming to the Hamptons. Get ready you steak loving fans NYC posh and upscale steakhouse is coming to the Hamptons this summer at taking over Nobu’s space at the Capri in Southampton, NY. Yelp gives this restaurant 4 stars and over 300 reviewers love it, but be ready to dish out some serious cash for what some say is fantastic. I do not eat red meat, but I am looking forward to trying some other delicious items on the menu.

Rumors have been swirling about who would take over the former Nobu space in Southampton. Jimmy Haber is in final negotiations with Steve Kamali to take over the space, which has indoor and outdoor seating, and transform it into a BLT Steak.

The 110 seat restaurant will have poolside service and hopes to be serving by Memorial Day at The Capri Hotel on 281 County Road in Southampton.

Dockers Waterside in Quogue Opens for the Season

Dockers Waterside in Quogue Opens for the Season…Dockers will be serving a Grand Brunch Buffet for Easter Sunday with 3 seating’s at 11am, 1pm and 3pm. Please call for a reservation and large parties welcome. Go to our website for the buffet menu and additional details.

Hamptons Restaurant: Friday, April 5th Through Sunday, April 14th. 3 courses for $27.95 and 3-course menu is available on their website.
dockerswaterside.com

Season Launch Party is scheduled for Saturday, April 20th at 5pm hosted by Hamptons Magazine, Martin Codax Wine & LaMarca Prosecco. This is the biggest Spring Party and has been widely referred to as the “Opening of the Hamptons!” Music starts at 5pm with Paul Mahos with special guest Candice. Dress to impress – dance, drink and come out for this amazing annual event. Dinner reservations start at 7:30pm and sell out fast.

The weekend’s weather is looking great in the 50’s and sunny!

To snack or not to snack?

To snack or not to snack? Is it better to eat three square meals a day or 5-6 mini meals? Recent studies show that for better blood sugar control, and to help binge eating snacking can be a healthful thing to do. Eating healthy snacks, such as a piece of fruit, string cheese, a cup of yogurt, a small handful of nuts can enhance your overall diet.

Healthy snacking helps you manage hunger by balancing blood sugar.? Studies confirm that when adults or children skip breakfast, they tend to perform poorly both physically and mentally. Skipping breakfast usually leads to eating higher calorie foods and making poor food decisions due to the fact that the body needs fuel right away.

Unfortunately in America, skipping breakfast is very common, and skipping lunch may also follow that trend. It is always better for the body and your waist line to “front load” your food intake when your body needs it the most. A good rule of thumb is to eat about 50-60% of your daily food intake before 2pm. This is where planning your snacks throughout the morning and afternoon can be beneficial to your overall health. By making healthy snack choices, you can provide your body with the extra nutrients and energy that it needs. This can also help prevent binge eating episodes. If you do find yourself struggling with binge eating though, there are professionals you can talk to for Binge eating help so be sure to take a look.

What is the perfect snack? The perfect snack depends on your individual tastes and preferences. There are no right or wrong food choices. It should be based on what you like, not what your friend is eating on her current fad diet.?There are no special formulas or magical foods to make your snack better then what you could get at your corner grocery store. One way that can help you make a better choice is to think of the components that make up a good snack. A little protein, a little carbohydrate, and a little good fat will provide you with a nutrient dense snack.?For instance, apple slices with a tablespoon of almond butter, or a half turkey sandwich on good quality whole grain bread, a slice of avocado, a little mustard, some lettuce and cucumber. Notice how these choices are specific and portioned out. A SNACK IS NOT A MEAL. A snack is an energy bridge that will get you through to your next meal. It helps prevent you from bingeing on whatever is in front of you when you get home from a hard day’s work.?Also if you do happen to snack in front of your computer or television, make sure you portion it out. Small bowls are great for this.

Remember… it’s a snack.

11th Annual Hamptons Restaurant week 2013

It is Back…The 11th Annual Hamptons Restaurant week 2013…Greetings Hamptons Mouthpiece readers are you a FOODIE? If you are you must visit the Hamptons for the 11th Annual Restaurant Week… There are some really good restaurants participating this year, and some that I am anxious to try like Bell & Anchor in Sag Harbor. If you are visiting the Hamptons why not stay the weekend and take a wine tour in the Northfork or Southfork.. shop Main Street at some of the beautiful stores in each town or visit the outlets at Tanger in Riverhead. You can visit the new Parrish Museum in WaterMill, Guild Hall in East Hampton, Baystreet Theatre in Sag Harbor, new Bowling Alley in Riverhead and lots more to do, check out the calendar of events to plan your weekend.

This year Hamptons Restaurant Week is April 7th-April 14, 2013

From Sunday to Sunday,
all participating restaurants offer a three course prix fixe for $19.95 and/or $27.95 all night
(except Saturday when it will only be offered until 7 PM

2012 Participating Restaurants this year include

BAITING HOLLOW

Cooperage Inn
(631) 727-8994 $27.95

BRIDGEHAMPTON

Almond
(631) 537-5665 $27.95

Bobby Van’s
(631) 537-0590

Mercado Mexican Grill & Tequila Bar
(631) 237-1334

EAST HAMPTON

Fresno
(631) 324-8700

Living Room, The @ c/o The Maidstone

(631) 324-5006

EAST QUOGUE

Dockers Waterside Restaurant & Marina
(631) 653-0653

Stone Creek Inn
(631) 653-6770

EASTPORT

Trumpets on the Bay
(631) 325-2900

GREENPORT

Blue Canoe Oyster Bar & Grill
(631) 477-6888

HAMPTON BAYS

1 North Steakhouse
(631) 594-3419

Cowfish
(631) 594-3868

Edgewater Restaurant
(631) 723-2323

Oakland’s Restaurant
(631) 728-6900

Rumba Inspired Island Cuisine and Rum Bar (631) 594-3544

JAMESPORT

Jamesport Manor Inn
(631) 722-0500

Jedediah Hawkins
(631) 722-2900

MONTAUK

East by Northeast
(631) 668-2872

Harvest on Fort Pond
(631) 668-5574

NEW SUFFOLK

Legends Restaurant
(631) 734-5123

RIVERHEAD

All Star, The
(631) 998-356

Bistro 72 at Hotel Indigo
(631) 369-3325

Tweeds Restaurant and Buffalo Bar
(631) 727-6644

SAG HARBOR

Bell & Anchor, The
(631) 725-3400

Muse in the Harbor
(631) 899-4810

SHELTER ISLAND HEIGHTS

La Maison Blanche
(631) 749-1633

SOUTHAMPTON

Coast Grill, The
(631) 283-2777

red|bar brasserie
(631) 283-0704

Shippy’s Pumpernickles Restaurant East
(631) 283-0007

Southampton Social Club
(631) 287-1400

SOUTHOLD

North Fork Table & Inn, The
(631) 765-0177

WESTHAMPTON

Casa Basso
(631) 288-1841

WESTHAMPTON BEACH

The Patio @ 54 Main
(631) 288-0100

There are also some specials for Lodging as well during this week…for more information on Participating restaurants and lodging visit http://www.hamptonsrestaurantweek.com/restaurants.html

Other events during that week:

Casino Night @ Baystreet Theatre: April 13th 7-11pm $50 http://www.baystreet.org

Check out my calendar for events in the Hamptons https://hamptonsmouthpiece.com/eventscalendar/

or my Facebook page..www.facebook.com/hamptonsmouthpiece

A Great Evening at Sen NYC with Warm Apple Sake

A Great Evening at Sen NYC with Warm Apple Sake…Greetings Hamptons Mouthpiece readers…I love good food, it makes me so happy. I love when I go out to eat and everything is right, the ambiance, the service, the drinks, the appetizers, the main course and finally… the dessert. I leave there wanting more, dreaming of my next visit as I am walking out of the door, not focusing on the cost only wanting the experience again. Do you know what I am talking about?

Friday I had the extreme pleasure of dining at Sen in NYC and it left me

wanting more. Jeffrey Resnick, Toranosuke Matsuoka & Jesse Matsuoka have brought their very popular restaurant in Sag Harbor to Manhattan, with Chef Bryan S. Emperor behind the stove and Head Sushi chef Hiro Sawatari. This location opened in Mid September and is centrally located in Chelsea & Flat Iron district but also easily assessable to both uptown and downtown residents.

I arrived around 6pm and was pleasantly pleased with the ambiance of the place, the colors are warm and intimate. Jesse greeted me and gave me a tour of the place as I waited for my cousin Deidre to join me. Located in the front is a lounge area that is very spacious and definitely inviting for an after work crowd who would like to just have drinks and socialize. If the bar scene is your thing than you would love this bar..it is the dominant focal point of the restaurant. It is a beautiful wrap around with real oak on the bottom that are also equipped with hooks for women to hang their bags. The back of the bar is a sushi bar, much larger than the Sag Harbor location, it reminded me of the Benihana’s restaurant. The bartenders are very good looking and for that reason alone is why I will be back. I loved the attention to detail in the design of the place, like the warm colors, the oak wood on the bar and the bark on the walls in the back of the restaurant. I personally found it extremely alluring.

As I continued my wait for my cousin to arrive, Jesse suggested that I try the Warm Apple Cider sake, I did and it was delicious. I was happy to hear that they were using products from Long Island, like the the Apple Cider, it also included cinnamon cloves, lemon & orange peel but the kicker was the spiked Brazilian rum…..YUMMMMMMMY…this totally warmed me up.

Dee finally arrived and we were seated at our table…our evening was going to consist of a variety of sampler dishes from the menu. There were items that I liked more than others and some that I personally did not care for, not that these dishes were not delicious my pallets just did not care for them.

We started our 1st course with Edamame & Tuna Tar Tar…I really liked the takuan pickle shallot & the spicy yuzu dressing in the Tar Tar.

Jesse decided to bring us a sampler of 3 different Sake drinks….The 1st one was a traditional Sake..2nd one was a sweeter Plum Sake and the 3rd one was a more mature Sake with a definite hit….I went with the 2nd choice a more sweeter Sake….Dee went with the more traditional Sake.

Our 2nd course was a Salad with Daikon Sprout, Spanish onion & Sour plum sauce…I

have to admit it was my least favorite because it contained a bitter taste but it was very tasty and one that many might like.

3rd Course: We were brought a sampler tray of various items from the starter menu….Tatsuta, marinated chicken wings, Wagyu Croquette, “Japanese Meat Balls” with Katsu sauce, & Kinchaku “Miso marinated cheese with sweet red crab. It was delicious, I thoroughly enjoyed everything, it satisfied everyone of my taste buds. Unfortunately for you my readers this sampler dish is not on the menu, you would need to order every item individually. I recommend ordering all 3.

Our 4th course was a surprise array of sushi by the piece. I warned Jesse that I did not like raw food and I have to admit I was so scared of what would be brought out for us to sample, but to my delight it was rather good. Being the adventurous person that I am I tried everything. It included raw fluke, raw King salmon, BBQ Eel, cooked shrimp & Japanese egg…I did not care for the egg but that is because I really do not like eggs anymore, I was not in love with the Fluke either but Dee loved the fluke. I was surprised that I loved the salmon, it had a buttery taste and it just melted in my mouth, who knew this would be the night that I embraced sushi…I also liked the shrimp and the BBQ Eel, it was an interesting taste and one that I would experience again.

fluke, King salmon, BBQ Eel, shrimp & Japanese egg

Our 5th Sampler was the Hawaiian Blue Prawns…these prawns are shipped overnight from Hawaii and I will say I loved it. The heads were included in this selection and this was my first time having the courage to taste one. It always felt creepy eating anything where the eyes were staring back at you. It was delightful and I think I enjoyed the head of the shrimp more so than the shrimp itself because it was full of amazing juices that captivated my taste buds. Dee was being a coward and refused to taste, but lucky for me I ate hers…yum yum

Our 6th course was from Chef Emperor’s Specialty selection…Gyu Negima “Stone-fired

Gyu Negima "Stone-fired dry-aged Prime Fillet Mignon

dry-aged Prime Fillet Mignon cooked in Kani Miso Butter and mitsuba cress. I am not a red meat fan, but this presentation was so amazing and it smelled so wonderful. The flame was still burning under the pot as it was brought to the table, and you were in control of how you preferred your steak to be cooked. Our mouths were watering with anticipation of our first bite, and to our delight it did not disappoint. It felt like we were taking a bite of heaven, it was so succulent, juicy, seasoned to perfection, tender and I know I am saying it again but it really did melt in my mouth. I could taste the miso butter in every bite and I was in my fantasy world of food.

Wow we were in overload and everyone of our taste buds were definitely being fulfilled. I thought our meal was coming to an end but Jesse came over and spoke to us about the tradition of a Japanese Restaurant and how the rice and soup are typically served at the end of a meal. I guess the best are saved for last and maybe this metaphor might make sense, at the beginning of an exercise regime you start with the warm-up, then you transition into a more aerobic high impact exercise and at the end you finish with a warm-down. Such is the case with my meal…we started with appetizers*salad*sushi*main course*rice*soup…..

It was suggested that we try the Shoyu Truffle Butter rice with mixed mushroom, soy sauce & truffle butter. The rice is cooked per order in a cedar box and I was anxious to taste it. This was different for me, I was not use to eating the rice at the end of a meal. Rice by itself is very filling and to wait until the end to have the rice is a new and interesting concept for most Americans. I have to tell you my friends, I loved it.

We ended our meal slightly nontraditional for me, instead of dessert and coffee we had a red miso soup with mushroom and tofu topped with a umami foam. I have to admit the presentation looked like a cup of cappuccino so it was a little weird. If you are a creature of visual presentation and prefer your soup in a bowl then you might be somewhat turned off. As for me I base my decisions on taste, and that is what this entire evening was for me, taking risks and trying new things. I loved it, the tofu was delicious and being in a cup was not a deterrence for me.

In Japanese tradition the evening ended as it began with Sake…but not just any Sake

the “creme de sole”…The Japanese rendition of an after dinner cognac…it warmed my body as the warm sake at the beginning had warmed me.

Hamptons MouthPiece readers, as you can see I enjoyed my Sen NYC dining experience and I recommend this place the next time you visit the city or if you live there. They will be looking to add some entertainment to the place, I personally think that would be a really nice touch. The restaurant is moderately priced, they are located at 12 west 21st Street, between 5 & 6th avenues. I would suggest calling for reservations.
Don’t forget to visit their Sag Harbor location next time you are in Hamptons..As always Hamptons MouthPiece keeping you in the know!!!!!

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