Surf Report: An Edible East End Update, We Mean

edible week east end grid copy

Working with Edible East End, our sister magazine out there at the sleepy shore, Hamptons restaurants also turned out for last week’s Edible Eat Drink Local Week. And in a great food chain display of love, diners turned out to support these chefs, including Edible East End, which hit six spots last week. (We know, we know, Edible Manhattan hit six in one night, but you just can’t nabe-hop like you can in the big city.)

There was a kickoff dinner hosted by the duet of dynamic duos that is the North Fork Table and Inn, where front of the housers Mike and Mary Mraz hosted a party of 40 in their very cozy private room for a tasting of roasted baby beets with Catapano goat cheese, Block Island fluke crudo, hickory-smoked Long Island duck breast, and honey-Catapano ricotta cheese tart courtesy of chefs Jerry Hayden and Claudia Fleming. Duck was also on the menu a few nights later at Scrimshaw on the dock in Greenport, which offered a $35 Edible Week prix fixe, paired with Bedell wines and local Crescent Duck Farms duck confit spring rolls (perhaps the best spring rolls we’ve had here out east), a bayaldi of fall vegetables from Sep’s Farms, and warm five spice apple cake.

At Nick & Toni’s in East Hampton, meanwhile, we ate Balsam Farm heirloom tomato salad and zucca pizza made with winter squash and ricotta. Their sister restaurant, Rowdy Hall, also had striped bass with artichoke mashed potatoes, local heirloom tomatoes and basil broth at dinner, plus a fried local FLT (flounder, lettuce and tomato) sandwich for lunch.

If that’s not a guilty enough pleasure, Bay Burger, our local burger drive-in in Sag, offered a special local onion soup with Mecox Dairy cheese grated on top of a submerged hamburger bun half. And just across the Turnpike, Estia’s Little Kitchen whipped up a particularly thoughtful five course meal: a breakfast special (Bette & Dale’s arugula, Quail Hill fingerling potato and Catapano goat cheese omelette), a few lunch specials (including housemade Long Island duck egg linguini with local clams), and the tour-de-force: a $50, five-course dinner to close the week featuring wines from the North Fork’s Bouke and a selection of cheeses from Lucy’s Whey in East Hampton.

Think apple timbal duo, roasted Quail Hill pepper and zucchini Napoleon layered with Vermont shepherd cheese, fresh L.I. duck egg papparadelle with Dave’s oyster mushrooms and super aged Gouda, pan roasted venison and fingerling potatoes, and house grown rhubarb and raspberry tart with Catapano chevre. So, do you wanna come out to the Hamptons this fall yet or what?