Business: Navy Beach Opens, Celebrate Mom,

The bar at Navy Beach.

Navy Beach Opens for Season

According to The New York Times, it doesn’t get much better than Navy Beach.

Dubbed a “perfect destination for summer dining,” the Montauk beachfront staple — located at 16 Navy Road — opened for its ninth season last month, kicking off with signature favorites, as well as a number of new items, including tuna tostada with pickled serrano, radish, avocado and oil cured olives; chickpea falafel with ruby red beets, mache, mint and tzatziki; grilled butterflied black bass with aji panca and salsa verde; roasted Atlantic swordfish with ginger and cucumber salad; casarecce pasta with broccoli rabe pesto, fennel sausage and basil breadcrumbs; and fried Montauk skate wing with baby kale, marble potatoes and remoulade.

Additional seasonal items will be added as market-based specials, and the dessert menu will feature new flavors of ice cream from Montauk’s John’s Drive In and Left Hand Coffee, according to a press release.

“Over the last eight seasons, the restaurant has become a go-to-destination for its rosé wine selections, and as a result, the restaurant will continue to expand upon its increasingly popular offerings this season, with additional large-format bottles joining the roster,” it said. “This year’s list will include over 25 selections featuring a wide variety of flavor profiles with selections from all over the world. The cocktail menu will continue to feature house made craft cocktails with fresh ingredients.”

Yachting clientele will be happy to hear that the beachfront restaurant’s popular “Torpedo” service has returned this season, offering a launch running weekends from late June through Labor Day. Yachts anchored in Fort Pond Bay may also order delivery from the restaurant.

Later this summer, Navy Beach will host its sixth annual fundraiser for the Navy SEAL Foundation starting Saturday, June 16, with a cocktail party from 3 to 5 p.m. During the 2017 season, the restaurant raised more than $30,000, bringing their to-date funds raised to $125,000. Tickets are $50, $25 for veterans and free for children under 16.

For more information, please call (631) 668-6868 or visit

Celebrate Mom!

Spoiling Mom has never been easier when the East End has you covered — brunch style — from Sag Harbor to Montauk.

Stop into Baron’s Cove, located at 31 West Water Street in Sag Harbor, on Sunday, May 13, from 10 a.m. to 4 p.m. for a menu including grilled octopus, roasted leg of lamb, and herb oil poached cod. Admission is $45 and $18 for children, and more information can be found by calling (631) 725-2101 or visiting

The Springs Tavern, located at 15 Fort Pond Boulevard in East Hampton, will celebrate Mother’s Day from 11 a.m. to 3 p.m. with breakfast and lunch favorites — from traditional eggs Benedict and avocado toast to pulled pork BBQ and clam chowder — not to mention complimentary mimosas for the ladies of the hour. For more information, please call (631) 527-7800 or visit

If a three-course prix fixe is what you’re craving, Navy Beach will serve a lunch menu from 11:30 a.m. to 4 p.m. at the waterfront restaurant, located at 16 Navy Road in Montauk.

The first course will include a choice between clam and corn chowder, or tortilla salad, followed by a second course of casarecee pasta, crispy Montauk skate, or the Navy Burger, and finished with dessert — chef’s choice.

Cost is $48, and mothers will receive a free Bloody Mary or mimosa with their meal. For more information, please call (631) 668-6868 or visit

Nick & Toni’s will serve up a Mother’s Day feast a la carte, with a grilled head-on prawns appetizer special for $22, a roasted seabass entrée with shaved asparagus, fiddlehead ferns, preserved lemon and romesco for $32 or $42 — brunch- and dinner-sized portions, respectively — and a chocolate blackout cake with strawberry fluff gelato for $16.

For more information, please call the East Hampton restaurant, located at 136 North Main Street, at (631) 324-3550.

Down the road, Rowdy Hall — located at 10 Main Street in the Parrish Mews — will also celebrate with a special a la carte menu, including tuna and preserved lemon bulgar tartare with crispy Jerusalem artichoke chips for $16; pan roasted sea scallops with a sweet pea puree and grilled ramps for $30; and caramelized white chocolate budino with Harry’s Berries strawberries and a pistachio crumble for $12.

For more information, please call (631) 324-8555.

Coast Kitchen at The Montauk Yacht Club will serve a Mother’s Day brunch from 11 a.m. to 3 p.m. with a soup and salad menu, raw bar, omelet station, carving station, chef’s table — with the likes of herb crusted cod fish, chicken fricassee, cheese tortellini, mushroom ravioli and more — and a slew of desserts, including a chocolate fondue fountain with all the fixings: strawberries, marshmallows, pineapple and baby bananas.

Cost is $39.99, $15.99 for children age 12 and under, and free for children age 5 and under. For more information, please call the restaurant — located at 32 Star Island Road in Montauk — at (631) 668-3100 or visit

For moms wanting a big brunch buffet, Harbor Bistro — located at 313 Three Mile Harbor Road in East Hampton — is serving it up, from a range of pastries, salads and a raw bar to platters and hot dishes. Think blueberry pancakes, Challah French toast, omelets made to order, to broiled local fluke, lemon grass steamed mussels and prime rib.

Brunch will be served from 11 a.m. to 3 p.m., and costs $40 and $20 for children. Dinner, featuring a selection of a la carte specials, will also be served from 4 to 8 p.m. For more information, please call (631) 324-7300 or visit

The Backyard Restaurant at Solé East Resort — 90 Second House Road in Montauk — will also serve a buffet from 10 a.m. to 3 p.m., not far from the restaurant’s open, and heated, pool. The menu will include assorted fruit, scrambled and hardboiled eggs, buttermilk pancakes, French toast with mixed berries, top sirloin with chimichurri, assorted quiche, backyard salad and pasta pesto, smoked salmon with sliced onions and capers, spreads with warm pitas, smoked whitefish salad, hummus, babaganouash, Tzatziki, and Kalamata olives and cucumbers.

Cost is $46 for adults —who will be offered either a complimentary mimosa or Bloody Mary — $20 for children age 12 and under, and free for children age 4 and under. For more information, please call (631) 668-2105 or visit

Caci Restaurants Finds Second Home

Caci Shelter Island, a second location for the popular Italian restaurant located in Southold, will open on Memorial Day Weekend at The Shelter Island House, the historic and luxury boutique hotel on Stearns Point Road in Shelter Island Heights.

Owned by husband-and-wife team Anthony and Daniele Cacioppo, as well as Joseph and Kelly Cacioppo, the restaurant will offer a seasonally inspired menu featuring authentic northern Italian cuisine by Umbrian-born executive chef Marco Pellegrini — simplistic, inventive, locally sourced and dedicated to all things fresh and house-made.

“Anthony and I had been in search of the right partner to open up a restaurant on the North Fork since 1995, when Anthony and I bought our first home in Southold,” Daniele Cacioppo said in a press release. “We never thought that we would find him years later while in Italy on vacation. It was a magical connection. Marco’s authentic and simple style was exactly what we were in search of, and the moment Marco described his philosophy of ‘One Actor,’ we asked Marco to take a look at the North Fork and the wheels started turning.”

Caci’s partnership with The Shelter Island House was an organic one, dating back to childhood. The hotel owners, sisters Suzanne Walsh and Janet Rogler, grew up with the Cacioppo family in Garden City and spent their summers on the East End, sharing the same experiences and traditions of raising several generations of family on both the North Fork and Shelter Island.

“After several discussions regarding both businesses, it became apparent that Caci taking over restaurant operations at Shelter Island House would be a winning collaboration and a complement for both Caci and The Shelter Island House brands, and happened at just the right time for us to expand,” Anthony Cacioppo explained. “We have always loved visiting Shelter Island, and the historic charm of this graciously restored inn really attracted us to the opportunity to have our second location here.”

“I am inspired by the agriculture and aquaculture the North Fork offers, and believe that the access to these fresh ingredients provides me the opportunities to create an unforgettable dining experience,” chef Marco Pellegrini said. “I am really looking forward to bringing this unique menu, as well as tastes of Central and Northern Italy, to Shelter Island.”

For more information, hours and menus, please visit