Dan's Papers - July 11, 2008

Matto in East Hampton will be featuring some new specials throughout the summer season. Special menu items include: grilled sea scallops with creamy corn and truffle oil; New Zealand baked mussels with toasted garlic chorizo; pan seared chilean seabass with crispy leeks and lemon soy ginger; agnelotti with rapini and shrimp, half moon shaped pasta, broccoli and shrimp; lobster ravioli with creamy brandy sauce; grilled veal chop with toasted mushrooms and spinach potatoes; and spicy and sweet grilled swordfish with cherry peppers, red onion, and blood orange. Matto is open seven days, Monday through Friday starting at 5 p.m. and Saturday and Sunday starting at noon. Takeout is available. For more information call Matto at (631) 329-0200.

Townline BBQ in Sagaponack is now selling their special homemade BBQ sauces. The BBQ sauce can be purchased at Townline BBQ for $7.50 in a 16 oz. bottle, and comes in two flavors, regular and hot. Townline is now open seven days a week serving lunch and dinner starting at 11:30 a.m. For more information call Townline BBQ at (631) 537-2271.

Annona Restaurant in Westhampton Beach announces Pietro Bottero as its new executive chef. Before his move behind-the-scenes, he worked the front-of-the-house as general manager since Annona opened in 2005. The seasonal menu showcases bounty from North Fork farms with Mediterranean touches. Sample menu items include: roasted baby beet salad with baby spinach, goat cheese, walnuts, and aged balsamic; risotto with wild mushroom, parmigiano and white truffle oil; seared halibut with potato galette, baby carrots, and burre blanc; and grilled chicken breast with mashed potatoes, balsamic red onion and veloute. For more information please contact Annona at (631) 288-7766.

Rowdy Hall in East Hampton has added some new menu items to their lunch menu. New items include: steamed artichokes with aioli; grilled chicken pillared with chicken breast, arugula, tomatoes, and applewood bacon lardoon; grilled tuna sandwich with beefsteak tomato, arugula, caper aioli, and toasted seven grain bread; arugula, fennel salad with local radishes, and red wine vinaigrette; and smoked pork sandwich with bbq sauce, sesame roll, and coleslaw. Rowdy Hall is open for lunch seven days from noon to 3:30 p.m., for dinner Sunday - Thursday from 5 to 10 p.m. and Friday - Saturday from 5 to 11 p.m.; and the bar menu is available daily from 3:30 to 5 p.m. Courtyard dining is now open weather permitting. For further information call Rowdy Hall at (631) 324-8555.

Montauk Yacht Club Resort & Marina in Montauk, Executive Chef Jared Potter took second place in the clam category at the famed Great Chowder Cook-off held in Newport, Rhode Island. The first of Newport's summer festivals, the annual Great Chowder Cook-off features over 3,000 gallons of chowder served up by over 30 of the nation's best restaurants and chefs. Restaurants from coast-to-coast competed for prizes by entering into one of two Culinary Competitions: the "Chowdah" competition where chefs enter their specialty chowder in one of three categories - best clam, seafood or creative chowder, and the Clam Cake Competition. This was the first time Potter or Montauk Yacht Club has entered the popular Newport event. Over 10,000 people attended the Great Chowder Cook-off, which has been held in Newport for nearly three decades. For reservations or more information, please call 888-MYC-8668.

Need a meal to go this summer? As one of the most celebrated fine food markets in the Hamptons, Citarella in East Hampton and Water Mill features "On To Go" cafés serving an array of salads, paninis and other portable fare for beachcombers. Citarella in East Hampton is open Monday - Thursday, 10 a.m. to 6:30 p.m.; Friday and Saturday, 9 a.m. to 7 p.m.; and Sunday, 9 a.m. to 6:30 p.m. The Water Mill store is open Monday - Thursday, 10 a.m. to 6 p.m.; Friday and Saturday, 9 a.m. to 6:30 p.m.; and Sunday, 9 a.m. to 6 p.m. For further information, contact your nearest Citarella in East Hampton at (631) 324-9190 or Water Mill at (631) 726-3636.