Foodstuffs: Passover Feasts, Food Talks and Spring Openings and Celebrations

Passover Specials at Nick & Toni’s

Nick & Toni’s will be celebrating Passover with a la carte specials. The specials will be available Saturday and Sunday, April 12 and 13, and include matzo ball soup with Thumbelina carrots and dill ($16), Barolo braised short ribs with Turkish apricots and Cipollini onions ($46) and for dessert, pavlova made of strawberry mousse, strawberry reduction and strawberries ($16). The regular a la carte menu will also be available.

Reservations are recommended at 631-324-3550. Nick & Toni’s is at 136 North Main Street in East Hampton. Visit nickandtonis.com for details.

Passover To Go ...

L&W Market in Bridgehampton is offering Passover to go. The market will prepare the whole meal, or you can pick and choose just some of the offerings.

The menu includes Passover appetizers and platters like smoked bluefish dip, chopped liver, crudité platter, deviled eggs, matzoh ball soup, charoset and Seder plate. Main courses include red wine braised brisket or whole roasted chicken, and also available are sides like sautéed greens, roasted rosemary fingerling potatoes and roasted asparagus.

Passover Seder Dinner orders must be placed by noon on Thursday, April 10, with a pick up date of Saturday, April12. Orders may be placed online at landwmarket.com or call 631-537-1123. L & W Market is at 2493 Montauk Highway in Bridgehampton.

Passover Specials at Rowdy Hall

Rowdy Hall celebrates Passover with a la carte specials available on Saturday and Sunday, April 12 and 13. The specials include: Ed’s matzo ball soup ($14), red wine braised brisket, apricots, roasted root vegetables and fresh horseradish ($32).

Rowdy Hall is at 177 Main Street in Amagansett. For details, call 631-324-8555 or visit rowdyhall.com.

Savoring Success: The Rise of the Hamptons Dining Scene

A Conversation with Restaurateurs Joe Realmuto (Nick & Toni’s) and Jason Weiner (Almond), moderated by Florence Fabricant.

The East Hampton Library will kick off the 2025 Tom Twomey Series on Saturday, April 5, from 11:30 a.m. to 1 p.m. with “Savoring Success: The Rise of the Hamptons Dining Scene.”

In this panel discussion, top local restaurateurs Joe Realmuto of Nick & Toni’s and Jason Weiner of Almond will speak about their influential roles in shaping the Hamptons dining scene. With decades of firsthand experience, they’ll share behind-the-scenes stories about how the Hamptons evolved into a premier culinary destination and reflect on its journey to excellence. The discussion will be moderated by New York Times food writer Florence Fabricant.

Admission is free. The program will be presented in the library’s Baldwin Family Lecture Room. Reservations are requested but not required. For additional information and to reserve a seat, visit: tomtwomeyseries.org. The Tom Twomey Series was established in memory of the late Tom Twomey (1914-2014), the former chairman of the library’s board of managers.

Get Shucking!

The Clam Bar at Napeague will open for its 44th season on Friday, April 11. New this season is the “Shuck Truck,” a retro 1966 Citroen H Van, refurbished and available for private events.

Owners Kelly and John Piccinnini searched low and high to source and locally restore a classic van for the venture and were thrilled to find this gem. The Piccinninis felt it was very important to match the authentic retro vibe at the Clam Bar to the new catering truck. The “Shuck Truck” will be available to rent; packages can be tailored accordingly, with the core elements featuring live-shucked clams and oysters, shrimp cocktail and accompanying wines, spritzes and cocktails.

“Now we can bring the Clam Bar to life in your backyard,” said Kelly and John Piccinnini. “We hear regularly that our customers don’t just come to us for the food, they also come for the atmosphere, the staff, the music etc. So whether you are hosting a wedding welcome gathering, a clam bake with friends or your child’s birthday party, the Shuck Truck will allow us to create a curated full-service experience featuring the Clam Bar vibe.”

In addition to the new mobile Shuck Truck, Clam Bar serves up its popular seafood classics, including its famous lobster roll, New England clam chowder, lobster BLT, fish and chips and more. Catering to-go orders such as curated lunch boxes and mini lobster roll platters are available, and orders must be placed three days in advance.

To view catering packages and to request a quote, visit clambarcatering.com. The Clam Bar is open daily for lunch and dinner beginning at 11:30 a.m., weather permitting. Takeout is available and orders can be placed by visiting clambarhamptons.com. The Clam Bar is at 2025 Montauk Highway in Amagansett.

A Spring Welcome at Sparkling Pointe

Sparkling Pointe is offering a lineup of spring events at the winery to toast the new season in style.

Share & Pair Sundays (March 23 to May 25)

A spring-to-summer campaign celebrating the perfect pairing of wine, food and friends. Every Sunday, guests are invited to gather at Sparkling Pointe for a curated wine and food experience. The campaign runs for 10 Sundays, continuing through May 25.

Sparkling Wine & Food Pairing (Saturday, March 29)

Explore the versatility of sparkling wine through a guided tasting featuring a curated selection of small bites paired with Sparkling Pointe’s finest pours.

Springtime Sparkling Wine & Macaron Pairing (Saturday, April 19)

A delightful pairing of three Sparkling Pointe wines with French macarons crafted by North Fork baker and pastry chef Jessica Shearman. Guests can enjoy additional sparkling wine by the glass and à la carte food pairings. Reservations can be made here.

Sparkling Wines in the Vines (Saturday, April 26)

Experience a vineyard walk and guided tasting of three classic Champagne grape varieties in both still and sparkling form.

Father’s Day Charcuterie Tasting (Sunday, June 15)

Details on this event are coming soon.

Visit sparklingpointe.com for details. Sparkling Pointe is at 39750 County Road 48 in Southold.

The Bird Is the Word

Montauk’s The Bird officially reopens for the summer 2025 season on Thursday, March 27, debuting a new dinner menu under the direction of newly appointed executive chef Jake Pinkston, alongside a thoughtfully curated cocktail program from bar director Virgil Cantu.

Nestled in the heart of Montauk, The Bird is a vibrant restaurant that captures the rich history and enduring charm of this beloved coastal town. Formerly known as Bird on the Roof, the establishment has been part of the Montauk dining scene for decades. In 2023, it reopened with a fresh new concept led by Montauk natives and third-generation owners of The Albatross, Leo and Zoe Daunt. Their vision for The Bird is deeply rooted in family tradition and community spirit, creating a warm, inviting atmosphere that seamlessly blends nostalgia with innovation.

With Pinkston’s new vision offering a fresh culinary perspective, the updated menu continues The Bird’s tradition of refined comfort while introducing innovative flavors that celebrate the best of Montauk’s seasonal ingredients.

For early season visitors, brunch will be available on Saturdays and Sundays from 8 a.m. to 1 p.m. only until Memorial Day Weekend, when it expands to seven days a week. The Bird will be open seven nights a week from 5 to 11 p.m. for dinner all season long. For more information and menus, visit birdontheroof.com. The Bird is at 47 South Elmwood Avenue in Montauk.