Joe Smith’s career began as a dishwasher for James and Linda Eklund at the Chequit Inn on Shelter Island.
Bedell Cellars is home to 75 acres of planted vines. They bear 10 varieties of sustainable grapes, grown in a unique maritime terroir.
The owner of the Manhattan seafood restaurant Ed’s Lobster Bar has signed a lease to open a Sag Harbor outpost at the former Bay Burger site.
Amagansett’s Coche Comedor, which anticipates an April opening, promises to be one of this season’s biggest restaurant openings.
Dubbed a “perfect destination for summer dining” by The New York Times, Navy Beach in Montauk will reopen for its 10th season on Friday, April 26
Ask any Jewish family and they’ll tell you about the significance of Passover and its pair of ceremonial seders. And then they’ll tell you about the food.
On the East End, there is one resource that is always year-round: seafood, the star of Jason Weiner's guest dinner at The James Beard House, “Smart Catch: Spring Seafood Splash.”
Bostwick’s Chowder House will reopen for the 2019 season on Thursday, April 4, with limited hours leading into the summer.
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.