Though ancient in origin, in just the last couple of years a lightly effervescent beverage has made waves in the market – kombucha.
The concept began simmering a year ago, over friendship and steaming bowls of homemade saimin, a traditional Hawaiian noodle soup made by Drei Donnelly for her friends, chefs Jessica Taccone and Craig Attwood.
For the next two weekends, it’s all things Irish at Rowdy Hall.
It has become a traveling habit of mine to become fully immersed in a country or region before I even visit. I do a virtual walking tour with Google Maps, follow the food hashtags of the region for months, study any unique pronunciations and cultural habits, and anticipate anything when it comes to weather. I will be visiting Melbourne and Sydney Australia for the first time in less than a week and have been planning this work/leisure trip for more than six months.
The chef and owner of Estia’s Little Kitchen in Sag Harbor talks about the Empty Bowls fundraiser for Project MOST on March 10.
Chef Robert Curreri is whipping up a dinner experience unlike any other. That’s because he won’t be doing it alone.
A renaissance man in many respects, Salvatore Diliberto is a winemaker, trained opera singer, Italian tour guide and, during the week, a lawyer.
Chef Michael Rozzi likes his tasting menus to build like a crescendo — and there is, perhaps, no better holiday for that than Valentine’s Day.
For foodies, nothing kills the Valentine’s Day mood quite like a box of chocolates from the picked-over drugstore candy aisle. But don’t worry. This February 14, the East End has sweethearts covered — just don’t forget to make a reservation.
Ever wonder why oysters have a reputation as an aphrodisiac? Blame it on Italian lothario and adventurer Giacomo Casanova.
The co-owners of Sen Restaurant are part of a group of entrepreneurs who are taking over the former La Superica space for a new Latin fusion restaurant that they hope to operate under the same familiar name.
Born out of a conversation between Sag Harbor Elementary School principal Matt Malone and the entrepreneurs behind The SHED Workspace, help is on the way for local families who are having trouble paying for heating oil this winter.
There’s a familiar simplicity to the experience at Tutto il Giorno. A literal inspiration of southern Italy, the concept is fresh, local, and uncomplicated Mediterranean cuisine in a space that is warm, inviting, and celebrates the famed family values of the culture.
Townline BBQ’s “Bands, Brews and BBQ” series is back, with Lynn Blue up next on January 18 from 6 to 9 p.m.
At any Italian restaurant, there is nothing better than Pasta Night — and Cittanuova knows it.