Opening of the New Springs Tavern
Dan and Charlene DeSmet have opened the doors at the new Springs Tavern at a historic location that has served the local community as a tavern, restaurant, bar, live music venue and gathering spot for over 80 years.
Recently undergoing a complete renovation and redesign, the space features a restored original hardwood floor in the dining room with beadboard wainscoting and wood trim highlighted by soft blue walls. The new oak bar has shelving that highlights the spirit selection and eight state-of-the-art HD and 4K televisions. The eight-speaker sound system will show the latest sporting events including NFL Sunday Ticket, every MLB game and Premiere League Soccer games.
The menu is American pub-style fare by Chef Michael Ruggiero. Ruggiero brings his culinary experience from Hampton’s hot spots like Nick & Toni’s, Harvest on Fort Pond, Fresno and Montauk Lake Club.
Small plate and salad selections include Baja fish tacos with charred corn tortillas, pickled cabbage and cilantro-chili crema, tavern wings with choice of honey-bourbon, sweet chili and buffalo sauce tossed and served with celery and blue cheese dip, calamari fritti with roasted garlic and charred lemon-basil dip, Texas chili with pork, beef, Anaheim chilies, tomato, pinto beans, crispy tortilla ribbons and corn bread and the wedge salad with iceberg, pickled hard-boiled egg, house-made pancetta, onion and chunky bleu cheese dressing.
Sandwich selections include a veggie Rueben with roasted beets, kraut, Swiss and Russian dressing on rye, a tavern steak hoagie with sliced boneless rib eye with giardiniera, au jus and horseradish cream and pulled pork with BBQ sauce, fontina cheese and sweet onion relish on a brioche roll.
Entrée choices are classics like fish and chips, grilled Atlantic salmon and tavern steak frites as well as tavern burgers with toppings like cheese, avocado, bacon, grilled onions, sautéed mushrooms, roasted poblano peppers and hot pickled Giardiniera.
The selection of desserts includes the rock slide brownie, fried caramel bread pudding and the “Jackson Pollock Plate,” with berries, pistachios, nougat, caramelized phyllo, caramel, anglaise and fudge sauces.
Dinner is served Thursday through Sunday from 4 to 10 p.m. and the bar is open daily from 11 a.m. to close. Springs Tavern is located at 15 Fort Pond Road in East Hampton. For more information, please call (631) 527-7800 or visit thespringstavern.com.
Gurney’s Wedding Expo
Gurney’s Montauk invites those planning a wedding to the Gurney’s Wedding Expo that will be held on Sunday, April 30 from 12 to 4 p.m.
At this event, guests can view the space, meet industry experts and indulge in complimentary champagne, live band and DJ entertainment, food and cocktail tastings and a fashion show of bridal gowns and tuxedos.
The property offers a wide range of locations for wedding-related events, from a 2,000 square-foot private beach to multilevel outdoor decks and indoor dining and banquet space. Guests that book a wedding during the expo will be offered a seafood bar valued at $8,000 for the special day.
There is a maximum of two people per reservation and limited space. Reservations for the expo can be made by contacting (631) 668-1888 or by emailing email@example.com.
Celebrate Easter Sunday at Nick & Toni’s
Nick & Toni’s will celebrate Easter Sunday on April 16 with brunch and dinner a la carte specials and the regular a la carte menu also available. On Easter Sunday, brunch will be served from 11:30 a.m. to 2:30 p.m. and dinner will be served starting at 6 p.m.
The menu, which will be the same portion and price for both seatings includes seared diver sea scallops with sweet potato puree and pea tendrils, a grilled rack of lamb with morel mushroom, spring onion, fava bean ragu and a minted salsa verde. For dessert, there is a vanilla bean Pavlova with rosé poached rhubarb, Harry’s strawberries, strawberry cremeux and rose water whipped cream.
Nick & Toni’s is located at 136 N. Main St. in East Hampton and currently serves dinner Wednesday to Monday from 6 p.m. on. For more information or reservations, call (631) 324-3550.
Easter Sunday Dining Specials at the 1770 House
The 1770 House Restaurant & Inn will host Easter Sunday dinner on April 16 from 4:30 p.m. on with holiday specials that join the spring a la carte menu by Chef Michael Rozzi.
Traditional Easter supper specials will include applewood smoked heritage ham with snap pea, Thumbelina carrot and pee wee potato ragu, cider sauce and apple conserve, a dry-rubbed rack of lamb with herbs and drippings, roasted asparagus, farro with spring onion and pistachio, slow-cooked Oregon beef prime rib with young spinach and green garlic and handmade cavatelli and cheese.
Among spring appetizers are Chef Rozzi’s signature and spicy Montauk fluke tartare, sweet pea soup with hot smoked shrimp, roasted mushrooms over homemade brioche toast and salads of shaved Brussels sprouts and apple with maple-cumin dressing and beets and tatsoi with miso vinaigrette.
Spring entrées include roasted codfish with truffle sauce, roasted Scottish salmon with house-made seafood sausage, milk-fed veal loin with rosemary and Madeira and a Berkshire pork fillet with a red-walnut pesto.
In the casual downstairs tavern, diners can enjoy the 1770 House signature burger and meatloaf plus Chef Rozzi’s new Tavern favorites, Korean BBQ Berkshire Ribs, lamb and chickpea curry and chicken, Parmigiana-style.
On the dessert menu is Chef Rozzi’s newest creations, a dark chocolate ganache cake with milk chocolate espresso mousse, crème anglaise and Swiss chocolate gelato and pistachio pots de crème with blood orange marmalade and rosemary biscotti. The 1770 House signature dishes include a warm date cake with toffee sauce and caramel swirl gelato, ricotta cheesecake with hazelnut crust, blueberry compote and Bourbon caramel and a selection of artisanal gelato and sorbet.
The 1770 House Restaurant & Inn is located at 143 Main Street in East Hampton. For more information, please call (631) 324-1770 or visit 1770house.com.
Mark Masone Joins Brendan Skislock Team at Douglas Elliman
Event planner Mark Masone, a longtime member of the East End community and owner of Flowers by Topaz, Designs by Mark Masone, has joined the Brendan Skislock Team at Douglas Elliman in Bridgehampton.
Mr. Masone has experience in residential sales and construction having worked in his family business and specializes in land use, zoning code requirements and assessing property values. Known for his outgoing personality, an eye for style and business reputation, Mr. Masone has considerable knowledge in the areas of design and renovation.
A current member of the Long Island Board of Realtors, the National Association of Realtors and the Multiple Listing Service, he is also involved with the Samuel Waxman Cancer Research Foundation, Southampton Hospital, the Annual Hamptons Heart Ball, Rogers Memorial Library, Saint Jude’s Children’s Research Hospital and the Parrish Art Museum’s Mid-Summer Party. Mr. Masone enjoys swimming, hiking, spending time with family and friends and all that life in the Hamptons has to offer.