Food

A new gourmet butcher in Wainscott, Gosman’s and Salivar's now open in Montauk, a North Fork wine dinner, Enchante takes over Red Bar, a new cookie from Tate’s, New York City to take residencies at Rosie’s, and more.

Special menus for Mother’s Day at several South Fork restaurants, and holiday celebrations at Sparkling Pointe and Bedell wineries on the North Fork.

A baking competition to benefit South Fork Bakery, Cinco de Mayo all over, a culinary benefit for John Jermain Memorial Library, a slew of restaurant openings, and more.

Navy Beach and El Turco are reopening, dinner and a movie in Sag Harbor, and Dreesen’s Catering has a new owner.

Sag Harbor Kitchen will take over the former Dockside restaurant on Bay Street, with a Michelin-honored chef, an outdoor fire pit table, and—reservations!

Nick and Toni’s to celebrate Italy’s Piedmont region, L.I. Restaurant Week returns, BuddhaBerry is on wheels, Artists’ Table brunch in Water Mill, the artist Jeremy Dennis at Almond, new brew from Springs.

Nick and Toni’s weekly Wine Wednesday workshops, Yilmaz Guney of El Turco heads the kitchen for a new catering company, and Marilee Foster’s farm stand opens.

Ashley Cox’s Springs Salt has sophisticated cookies, cakes, breads, and more, now available at S&S Corner Shop and online, and coming this summer to farm stands.

Alpina restaurant brings the cuisine of the Alps to Greenport with cheeses from Switzerland, including a "delightful" raclette service, salami from Italy, house-made pastas and desserts, all with excellent service and reasonable prices.

Easter dining options for brunch and/or dinner include Nick and Toni's, Highway Restaurant and Bar, Lulu Kitchen and Bar, Bell and Anchor, Elaia Estiatorio, and, farther afield, North Fork Table and Inn, plus takeout specials from L&W Market.

Passover meals for dining in and out, a giant chocolate bunny raffle and other Easter fun at 1770 House, Mavericks in Montauk soon to open, and more.

Rebecca Edana and Amy Kirwin dish about their show “Two Jews Making Food” and how it went from Facebook Live to LTV Studios, survived a pandemic, and gained its first “super fan.”