Business: Brunch for Mother’s Day, Stony Brook Southampton and Daniel Gale Honored

Lox at The Bell & Anchor in Noyac.

Get Your Brunch On for Mother’s Day

Treating Mom to a Mother’s Day brunch is classic as it gets — but East End vibes and views only make it better.

On Sunday, March 12, start with a complimentary glass of sparkling wine at Lulu Kitchen and Bar, located at 126 Main Street in Sag Harbor, and stay for an a la carte menu, or head over to Baron’s Cove for a Mother’s Day Brunch from 11 a.m. to 4 p.m.

Prepared by executive chef Jay Lippin, the three-course prix fixe menu will include seasonal delights, such as pea and morel soup, lobster Eggs Benedict, wild mushroom and Catapano goat cheese frittata, and striped bass with pea shoots, fennel and blood orange salad.

Brunch will cost $48 and a children’s menu is also available for $20. For more information, call Baron’s Cove, located at 31 West Water Street in Sag Harbor, at (631) 725-2101, or make a reservation with Lulu Kitchen and Bar by calling (631) 725-0900.

The Bell & Anchor, located at 3253 Noyac Road in Sag Harbor, will also offer a brunch menu from 11:30 a.m. to 3 p.m., kicking off with a choice of appetizer — brandade with salt cod, potatoes and garlic; fritto misto, with clam strips, shrimp, calamari, capers and lemon and spicy aioli; steamed mussels served “Anchor Style” with coconut milk, lemon grass and Thai chiles; crispy portobello with roasted red peppers, smoked mozzarella and lemon butter; guava baby back ribs; shrimp and grits with crispy pork belly; or a classic Caesar salad.

Brunch itself doesn’t miss a beat, from traditional Eggs Benedict, Lobster Benedict and a house-made salmon plate to L.E.O — lox, eggs and onions — Duck Hash and French toast, served with sliced bananas and Vermont maple syrup.

The dinner menu, from 5:30 to 9:30 p.m., crosses land and sea — including pan-roasted fluke, served with lemon-saffron risotto, grilled scallions and rainbow carrots; Bouillabaisse with white fish, lobster tail, clams and shrimp, served in a tomato-saffron broth; “Old School” lobster garganelli, served with corn, basil and saffron cream; fish and chips; roasted natural chicken breast with wild mushroom risotto, broccoli rabe and herb jus; a grilled sirloin burger; petite filet mignon or lobster; and, the best of both worlds, surf and turf with butter poached lobster tail, a 7-ounce grilled filet mignon, haricot verts and fingerling potatoes.

For dessert, choose between a brownie sundae with coffee ice cream, maple crème brûlée, almond cake with mascarpone cream, white chocolate and cherry bread pudding, Tahitian vanilla or sorbet.

For more information, call (631) 725-3400 or visit

In Sag Harbor, Il Capuccino Ristorante, 30 Madison Street will serve dinner from 3 to 9 p.m., opening an hour earlier in honor of Mother’s Day.

If a three-course prix fixe is what you’re craving, both Navy Beach in Montauk and Nick & Toni’s in East Hampton have you covered.

The Montauk eatery offers a $48 lunch, including a complimentary Bloody Mary or mimosa for all mothers, from 11:30 a.m. to 4 p.m. Begin with a choice of clam or corn chowder, or a kale grain salad, followed by rigatoni pasta with red lentil Bolognese, baby spinach and ricotta salata; Soy-Glazed Tilefish with sushi rice, goma wakame and red curry coconut; or the Navy burger, with bacon-onion marmalade, cabot cheddar, house pickles and hand-cut fries. Dessert is chef’s choice.

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

Nick & Toni’s, located at 136 North Main Street in East Hampton, will celebrate with a three-course brunch for $58, or $27 for children. Start with an order of chocolate chunk scones, Nick & Toni’s zucchini fritto, or an artisanal cheese plate with housemade jam, local honeycomb and crostini to share, followed by a spring pea salad, fregola and French bean salad, shaved asparagus salad, romaine salad, or poached tuna with marinated fennel, chili and blood orange.

For more of a breakfast feel at brunch, choose from bread pudding French toast with garden preserves, whipped ricotta and maple syrup; asparagus and fontina with quiche farro, currant and arugula salad; smoked salmon and sweet onion frittata with caviar and Tuscan toast; and crab and avocado toast with shaved radish and arugula salad.

Lunchtime options include spaghetti with grilled ramps, trumpet mushrooms, fried egg and guanciale; penne alla vecchia bettola with spicy oven roasted tomato and Grana Padano; wild salmon sunchoke purée with spring pea salad; hanger steak with poached egg, arugula and preserved lemon; and porchetta, for a $12 supplement, served with baby spring vegetables and salsa verde.

Round out the meal with malted milk chocolate pot de créme, flourless almond cake, vanilla bean semifreddo, house-made gelato, or sorbetto del giorno.

For more information, call (631) 324-3550.

Stony Brook University Hospital Named One of America’s Top 100 Hospitals 

Healthgrades formally recognized Stony Brook University Hospital for its work and celebrated its success with a ceremony on May 1 at the Stony Brook campus, naming it among America’s 100 Best Hospitals for cardiac care, coronary intervention and stroke care for 2019.

Ernest Baptiste, chief executive officer of Stony Brook University Hospital, accepted the hospital award, Dr. Henry Tannous and Dr. Hal Skopicki each won a heart award, and Dr. David Fiorella and Dr. Michael Guido both received stroke awards.

“Recipients of the America’s 100 Best Hospitals Award are recognized for overall clinical excellence based on quality outcomes for 32 conditions and procedures for 4,500 hospitals nationwide,” according to a press release. “Healthgrades reviews three years of Medicare inpatient data, comparing actual to predicted performance for specific patient outcomes. This year’s awards are based on data collected from 2015 to 2017.”

As one of America’s 100 Best Hospitals, Stony Brook is in the top 2% of hospitals nationwide and one of only four hospitals in New York State for exhibiting clinical excellence year after year. For more information, visit

Daniel Gale Sotheby’s International Realty Named Among Top Brokers in Nation

RIS Media recently ranked Daniel Gale Sotheby’s International Realty — which covers markets from Queens to the East End — 48thamong its Top 500 power brokers nationwide, with a sales volume of close to $3.5 billion in 2018.

Additionally, Real Trends, which uses numerous rankings to distinguish among top performing real estate organizations, also placed Daniel Gale Sotheby’s International Realty as 48thin its top 500 for sales volume, as well as 8thin its Top 10 Sotheby’s affiliate brokers in the United States, 16thin its Top 20 for average sales price, and 48thin its Top 50 for Billionaires Club.

The firm also ranked 48thin Top 50 Closed Sales Volume and 237thin Top 50 Closed Transactions.

“For Daniel Gale Sotheby’s International Realty, 2018 was a phenomenal year in every way,” Deirdre O’Connell, chief executive officer, said in a statement. “We exceeded our sales goals, opened three new offices, implemented ground breaking technologies to support our real estate advisors, clients and customers, and helped hundreds of buyers and sellers achieve their goals. Everyone in the Daniel Gale Sotheby’s International Realty family has reason to be extremely proud of our accomplishments.”

Daniel Gale Sotheby’s International Realty is a $3.5 billion-dollar organization based in Cold Spring Harbor, with 28 offices in Queens, Nassau, and Suffolk counties, the North Fork and Westhampton Beach. For more information, visit