Business: Bostwick’s To Open, East End Restaurant Week, The Spur Doubles Reach, Chef’s Dinner at Sen

A seafood platter at Bostwick's Chowder House. Eric Striffler photo

Bostwick’s Chowder House and Clam Bar at Napeague Open for 2019 Season

Does this spring weather have you craving some chowder?

Good news: Bostwick’s Chowder House will reopen for the 2019 season on Thursday, April 4, with limited hours leading into the summer — Thursdays through Sundays starting at 11:30 a.m. at the East Hampton restaurant, located at 277 Pantigo Road.

New England and Manhattan clam chowders top the menu at $7.95 per bowl, as well as lobster bisque and corn chowder for $8.95 and $6.95, respectively. Start off with baked stuffed clams or coconut shrimp spring rolls for an appetizer, followed by one of the restaurant’s crowd favorites: fried oysters, seafood pasta, sautéed crab cakes, tuna poke fish tacos, a lobster roll, or an oyster Po Boy. Entrées range from $17 to $26.95.

For more information, call (631) 324-1111 or visit

The Clam Bar at Napeague — the classic seaside snack bar and family-owned mainstay that has served the East End for three decades — is already frying and stuffing their staple dish, or serving clams on the half shell and in chowder, weather permitting.

Beginning daily at 12 p.m., the menu includes tuna bits, grilled fish tacos, New England clam chowder, clams on the half shell and Montauk pearl oysters as appetizers, as well as a lobster salad roll, a fried soft shell crab sandwich with fries, local steamers and a lobster BLT for entrées.

The Amagansett restaurant is located at 2025 Montauk Highway. For more information, call (631) 267-6348.

East End Restaurant Week Discounts Expand to Lodging

East End Restaurant Week isn’t just about the food anymore.

The third annual campaign — which kicks off on Sunday, March 31, with three-course prix fixes for $29.95 from Westhampton Beach to Montauk — will also feature a minimum 10-percent discount for all restaurants with lodging.

“Diners look forward to East End Restaurant Week all year round,” Long Island Restaurant and Hospitality Group President Steve Haweeli said in a press release. “It’s a great opportunity to try top-notch East End restaurants without breaking the bank. We hope to attract diners from all over Long Island and even in New York City with the lodging component, as well.”

On the South Fork, participating restaurants include: Wölffer Kitchen Sag Harbor, Lulu Kitchen and Bar, Page at 63 Main, Cappelletti Restaurant, Baron’s Cove, and The Bell & Anchor in Sag Harbor; Fresno, Nick & Toni’s, Cove Hollow Tavern and The 1770 House in East Hampton; Wölffer Kitchen Amagansett in Amagansett; 668 The Gig Shack in Montauk; Bobby Van’s Steakhouse in Bridgehampton; Bistro Ete in Water Mill; Shippy’s Pumpernickels Restaurant East and Claude’s Restaurant in Southampton; 1 North Steakhouse, Cowfish Restaurant, RUMBA Island Inspired Cuisine & Rum Bar, and Centro Trattoria & Bar in Hampton Bays; Stone Creek Inn in East Quogue; and Trumpets On The Bay in Eastport.

Representing the North Fork are A Lure Chowder House & Oysteria, and The North Fork Table and Inn in Southold; noah’s in Greenport; Jamesport Manor Inn in Jamesport; Bistro 72, Farm Country Kitchen and The Preston House & Hotel in Riverhead; and La Plage Restaurant in Wading River.

“The promotion was originally created to garner positive publicity and generate additional business for East End restaurants during a traditionally slow period, and as a kick start to the spring season,” according to a press release. “What began as a South Fork promotion was so well-received that, over the last 15 years, it has grown to encompass all of the East End.”

East End Restaurant Week will run through Sunday, April 7. For more information and reservations, visit

Co-Working Space, The Spur, Doubles Its Reach

Earlier this month, The Spur launched its second location, Spur East, in East Hampton, just 10 months after debuting its first co-working space in Southampton. A separate membership for the ping-pong club, Spur SPIN, will be offered in April.

“The Spur is an integral part of the growing East Hampton entrepreneurial community,” Steve Ringle, chairman of East Hampton Chamber of Commerce, said in a press release. “The Chamber of Commerce welcomes them to East Hampton and looks forward to working together.”

Offering space for co-working, as well as a members club, wellness services, event spaces and healthy dining, The Spur plans to open new locations across the East End, including the North Fork, and in other resort towns, such as Palm Beach and Aspen.

“The Spur is not just a physical space. It’s an active community of business leaders and next generation entrepreneurs looking to build their future from a base on the East End,” Spur Chairman Bruce Bockmann said in a press release. “Resort towns need re-inventing as the internet continues to disrupt Main Streets across America. We need new innovative businesses to help support the local economy and keep talented skilled workers in the area.”

The Spur recently received a $500,000 business development grant from the Long Island Regional Development Council’s 2018 Strategic plan, marking the largest award ever given to a for-profit business on the East End.

For more information, visit

Whiskey Front and Center at Final Sen Chef’s Dinner

With the end of winter comes the final Chef’s Dinner at Sen restaurant in Sag Harbor — and this one is not to be missed.

“This eight-course paired dinner will sure satisfy all your expectations,” according to a press release. “We are featuring Suntory Whisky Distillery from Japan, fresh fish from Gosman’s in Montauk, and Uni from Portland Maine.”

Learn about the versatility of whiskey on Sunday, March 31, starting at 6 p.m. with edamame and Uni pasta, paired with Denshin Fuyu Sake, followed by the catch of the day, provided by Gosman’s Montauk, served with Roku Gin & Joto Yuzu Sake.

The menu continues with Tako Sunomono and Maine Wakame; Tuna Tartar and Red Maple Shiso Granita; Kushiyaki; Vegetable Curry and Tonkatsu paired with Hibiki Whisky and Green Chartreuse; and a Strawberry Cheesecake Crepe with Ice Cream, paired with Hakkaisan Sparkling AWA.

Dinner is $75, plus tax and gratuity, and seating is limited. For reservations, call (631) 725-1774.