Here’s a taste of what’s hot in Hamptons dining this fall.
Nick & Toni’s in East Hampton is bringing back brunch every Sunday from 11:30 a.m. to 2:30 p.m. Brunch will feature an a la carte menu with platters to share, pizzas, breakfast and lunch items with specialty brunch cocktails. Sample menu items include: salsiccia pizza with house-made sweet sausage, North Fork mushrooms and Provolone picante; blueberry pancakes with whipped lemon ricotta and maple syrup; and spaghetti with house cured guanciale, roasted scallions and fried organic egg. 631-324-3550. nickandtonis.com.
Bostwick’s Chowder House in East Hampton is open for lunch and dinner Thursday through Monday from 11:30 a.m. to 10 p.m. Select menu items include: coconut shrimp spring rolls with sweet chili dipping sauce; Bostwick’s lobster roll, a New England classic served with coleslaw and a choice of fries, potato salad or chips; seafood pasta, lobster, shrimp and scallops with penne and sun dried tomato cream sauce. 631-324-1111. bostwickschowderhouse.com.
668 The Gig Shack in Montauk will continue its Champagne Campaign celebration into the fall season during dinner on Sundays beginning at
5:30 p.m. Various bottles of champagne will be half-price. Guests may sip some bubbly while being showered in bubbles from a bubble machine and children will be provided with their own bubbles to blow. Select dinner items include: blackened local fish Montacos with house-made mango salsa and creamy coleslaw in a crunchy corn tortilla; slow-poached shrimp scampi with house-made fettuccine, roasted plum tomato and garlic confit; and sesame seared Yellowfin tuna steak with candied ginger marinade, pesto roasted fingerlings and grilled asparagus. 631-668-2727. 668thegigshack.com.
Westhampton Beach Country Club in Westhampton Beach hosts the First Annual Fundraiser for S.E.E.D.—Sustainable East End Development on Sunday, September 28 from 4 to 7 p.m. S.E.E.D. will bring together chefs, vineyards, breweries, farmers and fishermen for an evening of food, drink and festivities. Almost 20 chefs will be participating including Lia Fallon of Brewology, Michael Meehan of Noyac Golf Club, Craig Attwood of Jedediah Hawkins, Guy Reuge of Mirabelle Tavern, Gerry Hayden and Kevin Penner of The North Fork Table & Inn, Noah Schwartz of noah’s, Tom Schaudel of ALure and Jewel, Todd Jacobs of Fresh Hamptons and Douglas Gulija of The Plaza Café. Brewery participants to date include Southampton Publick House and St. James Brewery. Vineyard participants include Lenz Winery, One Woman Wines and Vineyards, Mattebella Vineyards, Roanoke Vineyards and Raphael Vineyard and Winery. Farmers include William Lee of Sang Lee Farms, Jane Maguire of Long Island Mushroom, Philip Mastrangelo of Race Rock Oyster, Maryann Krupski of Margene Farms, Steph Gaylor of Invincible Summer Farms and Holly Browder of Browder’s Birds. The cost is $75 for standard admission and $125 for VIP admission. Tickets are available online or at the door. Proceeds go to Slow Food’s Edible Garden Project and ACF’s Chefs Move to School. 631-807-2668. acfelichefs.org.