Dan's Papers - April 10, 2009 -

The Montauk Yacht Club Resort & Marina announces a new dining concept by opening Executive Chef Michael Domitrovich. The new Gulf Coast Kitchen, a.k.a. "The Kitchen," features the best offerings from Louisiana, the deep South, the Florida Keys, Cuba, Mexico and Texas in a "southern coastal manor" setting with inspiring water views. Influenced by classic Cajun, Cuban, Mexican and soul food cuisines, dishes are prepared with the finest local ingredients to combine the best of what Montauk has to offer with a southern coastal twist. Soup, salad and seafood starters ($8 to $15) include fried oysters Rockefeller, of New Orleans origin, with spinach bééchamel topped with crispy shallots and Pernod. Entréées ($22 to $42) include duck, pork and beef selections complementing a full range of fish dishes including local striped bass with a Mexican take. Prepared "tikin xic," it is glazed in sour orange and achiote powder and served with sweet plantains, salsa cruda, lime wedges and habanero salt. Desserts ($8 to $10) feature: the signature spicy brownie sundae, a fudge brownie served with housemade, seasonally flavored ice cream and Mexican chocolate sauce with a hint of chili and cinnamon; a traditional key lime parfait made of key lime mousse, Swiss meringue and toffee graham crackers; plus a Florida sunshine cake of triple citrus syrup-soaked pound cake with berries and chantilly cream. The Gulf Coast Kitchen dining concept extends to Hurricane Alley for breakfast, lunch and dinner from Memorial Day; and the Barracuda Bar and Turtle Lounge for nighttime menus.

The Gulf Coast Kitchen will serve a Southern-style Easter Sunday brunch buffet from 10 a.m. to 2 p.m. on April 12 for $22.95 per adult and $11.95 per child. The menu includes: Mexican eggs Benedict with homemade chorizo; hoe cakes, freshly griddled cornmeal pancakes with honey butter; homemade biscuits; scrambled eggs; Texas slaw; southern fried chicken wings; codcake Benedict; blackened catfish and grits; Cuban bread pudding; and assorted homemade cookies. For information, call 631-668-3100.

The Grille at Fisherman's Rest in Cutchogue will also host an Easter Sunday brunch from 10:30 a.m. to 3:30 p.m. Brunch includes: homemade waffles with a fresh berry medley and Chantilly créme; eggs Benedict served over potato pancakes; and a spinach and feta frittata. Entrées range from $10.95 to $14.95 and are served with choice of fresh squeezed orange juice or a mimosa. A special menu is also available for the kids, featuring Chef Calvin's famous chocolate and banana silver dollar pancakes. Reservations are recommended. Call 631-765-3474 for details.

Readers unite in East Hampton at Rowdy Hall. A new book club, "Rowdy Readers," meets every Tuesday for 12 weeks at 12:15 p.m. through Tuesday, June 9. The club will be in conjunction with Bookhampton, offering each week's selection for a 15% discount. Each group will feature an hour discussion on the author and the writing. Lunch will be available for purchase during the readers group. For further information call 631-324-8555.

Nick & Toni's in East Hampton celebrates Italy's Trentino region with a new four-course dinner for $38 per person. The menu, which kicked off Wednesday, April 8, will be available until Sunday, April 19, and is offered Wednesday, Thursday, Friday and Sunday all-night and Saturday until 7 p.m. Menu items include: sliced speck, Asiago and apple compote; beet and balsamic onion salad with smoked ricotta; bacon and cabbage ravioli with poppy seeds; wild boar sausage and herbed dumplings; grilled pork loin and apple-yogurt salad; braised duck leg, cabbage, speck and marinated turnips; and local apple and polenta cake. Call 631-324-3550 for reservations.

In keeping with its reputation for cordial hospitality, The Hedges Inn in East Hampton will host a five-course wine dinner on Tuesday, April 14 beginning with a reception at 6:30 p.m. The cost is $55 per person and reservations are required. The menu, created by Amber Occasions of Sag Harbor, with wine selections from Robert Oatley Vineyards, includes: apricot glazed Highland Farms venison on toast points with 2008 Rosé of Sangiovese, Western Australia; grilled BBQ shrimp skewer over fennel scented rice with 2008 Sauvignon Blanc, Western Australia; radicchio salad and fig dressing with 2008 Pinot Grigio, South Australia; grilled scallops and carrot purée with 2007 Chardonnay, Mudgee, Australia; mini lamb burger and pommes frites with 2007 Shiraz, Mudgee, Australia; and chocolate bread pudding with 2007 Cabernet Sauvignon/Merlot, Mudgee, Australia. Call 631-324-7101 for reservations.