Tuesday, April 26, 2011

Celebrity Chef David Burke Opens Kitchen and Treehouse Garden Restaurant in SoHo, NYC

Stepping off the street, through the doors of the James Hotel, down the stairs to discover David Burke’s newest restaurant, Kitchen, is not unlike going through the Looking Glass.

Patrons would be forgiven for spotting more than a few rabbits too.
And not just because the ubiquitous, mad hatter about town Easter Bunny was on display in every storefront last week.
Water-Toting Menu Rabbits at Kitchen
No, the hares that adorn the Kitchen, peeking out from the plank-backed menus to indicate its inclusion in the prix fixe meal and Drinks Menu are drawn as hard-working dairyman or farmers -- more akin to the fashionable and endearing Beatrix Potter kind.

It is an apt icon or theme for the farm to table ambition celebrity chef David is aiming for here in the sleek, barn-inspired dining room, complete with denim seats and gingham napkins.  
The decor, along with his signature whimsical and creative menu offerings makes the Kitchen a restaurant that is an exciting, fun, food adventure.  Like Peter Pa who won’t grow up, David is renowned for his Toy Story-like collection of curiosities that often take center stage with regard to the food and décor. (At the Rumson, NJ, Garden State Fromagerie restaurant, there is a Toys in the Attic room filled David’s treasures.)

David Burke’s fans – and there is an assembly of toy-loving, food followers and luminaries who enjoy the food and dining fantasy at his more than seven restaurants located across the US. 
Kitchen is his fourth in New York City, joining the award-winning Townhouse, Fishtail, and David Burke at Bloomingdales. http://www.davidburke.com/restaurant_townhouse.html

Executive Manager Teddy Suris, who is on loan from chef David’s uptown eateries, says they are thrilled to see so many of their loyal customers who’ve make the trip downtown to the loft-like Kitchen to enjoy “David ‘Unplugged’” he notes with a smile.

The most popular selection on the Kitchen’s Lunch menu is the 3-Course Prix Fixe $24.07, according to the server.  It’s easy to see why. 
There are eight Starters to choose from, no less than 13 Mains and half that bakers dozen for dessert. 
A la carte prices range from $8 to $16 for starters; $14 to $25 for Mains and $8 to $16 for dessert.   

What’s not easy is choosing what to order. 

Chef Jedd Adair finishing tuna
Chef David and Executive Chef, Jedd Adair, formerly, Tocqueville, must’ve had a blast coming up with a menu that offers the most curious mash-ups.  
Diners can’t help but read aloud and share such head-shaking items like Pretzel Crab Cake with tomato orange and green peppercorn, Lobster Soup dumplings with coconut fennel crème and red watercress or the Asparagus & Burrata prosciutto with honeydew and basil. 

Mains feature offerings that include Crispy Softshell Open Face salted mango with cucumber and carrot, Crispy Tuna with citrus salad, grilled leek and sour carrot sauce and Duck Meatball Lasagna with herb striped pasta and farm fresh egg.

Kitchen’s Pastry Chef, Daniela Arini, former pastry chef at Per Se, channels chef David’s signature Lollipop Tree dessert with passion fruit whipped cream (also good with bubble gum whipped cream!) along with her spot-on Applet Tart with crème fraiche ice cream, apple cider caramel and fennel chip or the Chocolate Caramel Fudge Cake with salted caramel and goat’s milk cajeta ice cream, that chef David recommended.

Salmon Pastrami/Pretzel/Mustard Snack
Perhaps the best-tasting composition was the Salmon Pastrami/Pretzel/Mustard.  The thinly sliced salmon is wrapped around Japanese Pokey-like sticks. Chef David says he uses these “pretzels” because they can be deep-fried and not absorb the oils.  How clever is that?  The salmon-wrapped pretzel sticks are delivered in a well of mustard oil that is a burst of salty, sweet flavors.  It’s a finger food to savor.  

All the dishes come to the table plated like a work of art – by a Salvador Dali-infused artist!  

The food is stacked to towering skyscraper heights, asparagus spears act like log bridges, and the fennel chip adorning the apple crisp looks not unlike a Dr. Seuss hat with plume.  The sour carrot sauce and black olive are dollops of a painter’s palette setting off the perfectly prepared medium-rare tuna slices.
And all the embellishments are edible art flashes – no blah, weak parsley or watercress along just for the ride.
Softshell Crab Sandwich with Crisp Lotus

Crispy Tuna with Leeks

Pretzel Crab Cake with Yolk Mayo

Chocolate Caramel Fudge Cake and Goat's Milk Cajeta Ice Cream

Apple Tart, Creme Fraiche Ice Cream, Apple Cider Caramel, Fennel Chip

Chef David’s signature Jars are a feature here too: Tomato with eggplant and ricotta, Ocean Cocktail with horseradish and White Bean chorizo.

Hanging from the dining room’s plank farm walls are almost life-sized portraits of David’s real-life farmer and dairy food partners – showing off their edible work in living color -- in case anyone missed the point.  There’s the chicken toting farmer and the cheese artisan, for example, amplifying the fresh from the farm mission.  If the fresh food ingredients from his purveyors don’t measure up?  “They go into the penalty box” according to David.  

The center service table boasts a curiosity that could belong to a mad scientist. Turns out, David repurposed what once was a gold duck press to suck the prawn heads off the crustaceans.  Take that for tableside service.  

(Spoiler alert: the service table is also where the surprise doggie bags are prepared for those who don’t finish everything on their plate.)

Likewise an old fashioned phone booth where Superman might’ve, ahem, changed into his flying tights, is now home to a bouquet of fresh flowers where cell phone users can chat it up in glamorous privacy. 
Cell Phone Booth

Call for that Reservation at Kitchen, please!

Open not more than three months; Kitchen is more ready than most new restaurants. Many of the professional wait and kitchen staff are borrowed from David’s uptown empire until the Kitchen and the Treehouse are full staffed and trained in the Burke Group’s ways of hospitality and courtesy.  According to Ted, a new restaurant is a lot like a new car – “You have to drive it ten to 20 times to get the feel of it.”
Kitchen is clearly on the road to driving its own NYC success!! (Couldn't resist.)

The partnership with the luxury boutique James Hotel is an extension of the Chicago venture where David owns and runs the farm to table, seasonal food franchise.

Scheduled to open the last week of April, beginning of May, The Treehouse restaurant is an elevator ride up to a glass-enclosed bar area that leads to a series of undulating bars, chef table, dining and garden rooms, tucked around here and upstairs there, all perched on the corner of the James hotel that sits on the corner of Sixth Avenue.  
But all eyes look up to the unencumbered sky.  Ahhh, a slice of light-filled heaven that will soon be filled with fabulous downtown fashion cohorts tinkling glasses; laughing at the stars – the kind in the night sky, that is. 

The Drinks Menu at Kitchen and Treehouse is a well-curated offering that features a delightful mix of moderate to aspirational wine and champagne, including Burkehouse signature vintage and crisp, tasty local North Fork wines from the Channing Daughters’ Long Island vineyard.
There is also a frothy selection of local beers – many on tap -- to cool a summer day spent in the Treehouse garden: NY’s South Hampton “Double White, Brooklyn’s Sis Points “Crisp Pils,” Fire Island’s “Red Wagon IPA,” or Long Island’s Green Harbor “Duck Porter.” 
The Cocktails are nothing short of garden-inspired libations winking a come-hither dare to try them all. It’s a party after all!  Brandishing monikers like “Good ‘N Plenty,” “Jackalope, 23 Grand Street, Rabbit Hunter and BTC, squeals of wonder will be heard up and down SoHo.

Chef David has some interesting plans for the Treehouse.  “We are looking into doing a small farmers market on Saturday morning until around 10 am,” he says.  Seeming to peer into his food-filled crystal ball, David day-dreamily orchestrates the scene: “We could put together a coffee, toast, brioche and jam breakfast basket to enjoy while picking up things from the market.” 

The Burke Group's Teddy Suric (L) and Connor Burke ready for Treehouse Guests
Overall, the Treehouse menu will be small, cool food items such as lobster rolls, seven to eight different non-alcohol iced teas flavored with garden fresh herbs, such as lavender.  The dream also previews Gotham-styled sunbathers sipping cool drinks on the garden terrace and under the private cabanas – perfect for canoodling.  David’s way-cool son, Connor, will be the onsite, able manager of the rooftop garden oasis.  

The Treehouse is destined to become THE watering hole of the season: it’s sophisticated, sexy urban garden design, located in the heart of the uber-cool, SoHo neighborhood offers a perfect meeting place for a special-someone rendezvous or daily cocktail time with friends.

Cabanas and sexy, lacy chairs
Glamorous Chef's Table at Treehouse rooftop Garden
Fashion-forward lamps to accessorize those sexy chairs

Both the Treehouse and restaurant are the answer to any event planner.      

The spaces are unique. The food is catered by David Burke Events and will be unforgettable and buzz-worthy.  
Recently, David described a party they did at the Armory, for example, where women dressed like sultry cigarette girls, walked the party like a cloud – serving up cones of fresh made pretty in pink cotton candy.  Other teams of waiters wore cheesehead hats filled with cheese popsicles.  “It was hilarious,” adds David. 
He puts the amuse in amuse-bouche!
Never one to take it all so seriously, chef David’s classic culinary training is the stepping-stone – taking a traditional dish and twisting it with an element of surprise.  

Kitchen’s menu will change every week with daily, seasonal items offered daily for the dinner menu. 
Not that a diner could ever get bored with a David Burke merry go round of food creations.

The restaurants are open for three meals a day, brunch and snacks. Located in SoHo, in the James Hotel at 23 Grand Street, NYC 10013.  Telephone: 212-201-9119.  www.davidburkekitchen.com

David's classic cookbook:

Master Chef David Burke at Kitchen Restaurant

Me/Reviewer and Fan, with culinary wizard, Chef David

Monday, April 11, 2011

Bosie Tea Parlor Opens in Greenwich Village, NYC Serving Panoply of Tea Treats & Experiences!

Where else but a tea parlor like Bosie’s can so much fun, history, and flavor be found?

Tea is the world’s most popular drink next to water.  The culture of tea embraces a diversity of history and places: from Buddhist monks to English High Tea, to Indian tea gardens to Chinese scholars, the revered Japanese tea ceremony to the Mad Hatter and the Boston Tea Party to today’s you-know-who, tea has greatly influenced the world. 
So it isn’t surprising that Greenwich Village – home to a diversity of styles and culture, boasts a new tea experience. 
What is surprising is how little most New Yorkers know about tea.

Bosie Tea Parlor – scheduled to officially open the week of April 11th is sure to bewitch soon-to-be tea enthusiasts with its tea cuisine and ambience.
Located just off Bleeker on Morton, a quiet side street is Bosie. 

Furnished in dark wood walls and tables, the copper tea canisters sparkle behind the bar counter like an upscale apothecary, and the glass jewel-like case is adorned with macarons and tea cakes. 

The culinary tea awaking is the brainchild of partners Nicky Dawda and tea sprite Kiley Holliday. 
Before taking in the cozy yet smart restaurant, Kiley’s engaging and welcoming tea lore has customers swooning with curiosity and delight. There are more than 80 different teas available for tasting and pandering one’s tea-time palate. 

Bosie’s confections are made by Damien Herrgott, who hails from Ladurée in Paris and Bouley Bakery, NYC http://www.davidbouley.com/
Chris Silversen, former chef at 21 Club and now Maritime Park  http://maritimeparc.com/
creates the savory menu. Nick and Kiley worked with Chris, supplying tea for his operations from their wholesale tea business.  He agreed to help out with their Bosie restaurant venture, cooking up the tantalizing tea sandwiches, quiche, salads, and soups and panini.

Tea Master Kiley is an energetic, fascinating mélange of history, culture and new-age health advocate, who met her future business partner, Nicky, when she was his personal yoga instructor.
No stranger to restaurants and culinary art, Nicky owns two Noodle Bar restaurants http://www.noodlebarnyc.com/
in New York City located on the Lower East Side that he opened after a successful career in finance.
A Los Angeles transplant, Kiley moved to New York to study history at NYU.  Pulling more than a few late-nighters for exams, she soon switched from imbibing the jitter-inducing coffee to the sublime world of tea. 
She never looked back. 
A whole new world of history and taste was upon her.  

Nicky and Kiley collaborated on a successful tea wholesale and online business -- after he proposed the two delve into a crash course in tea history and cultivating grower resources.  It was off to India, China and Japan.

Today, Kiley is the brainy goddess of tea.  She has the bona fides.  She knows her top shelf organic teas from the green and black and Darjeelings, and can recite the optimal brewing times for any of the teas: estate, or her own custom, signature brews.

Think fairy tale flavor combos like almond cookie rooibos, gingerbread, coconut and strawberry green.
To watch her whisk a green matcha tea with almond milk is not unlike seeing a sorcerer whip a bit of magical alchemy. Performance art! 

She also offers a coquettish grin when asked how the name Bosie came about.  “Bosie was Oscar Wilde’s main lover.”  There is a bit of intriguing lore about that that appeals to her love of history and literature and art.  “Wilde is my favorite writer and the name reminds me that some things are overtly good for you -- and tawdry and decadent at the same time,” she adds with a bit of a wink.  

According to Nicky, tea is a luxury, and an affordable one.  “For not more than $10, guests can enjoy splurging on a treat without breaking the bank.” The partners agreed there is a huge opportunity for cultivating a tea culture clientele in New York. 
Already, the duo has supplied custom tea exclusives for the likes of In Style magazine and fashion clients. Boise will also offer customized gift packages at the restaurant. 
Take home teas are hand-filled into elegant small black tins with red cover art and hand written labels.  Very glamorous.  
Customers will discover they can splurge on high tea, giddy while pairing the variety of brews with six triangle sandwiches, two different tea cakes and two scones with clotted cream. 

Nearly 80 varieties of L’Age de Thé http://www.lagedethe.com/
from estate teas to Kiley’s custom signature blends prevail.  

Prices for a pot of tea rang from $6 to a little more than double that depending on the selection of tea.  The high-end matcha Kiley coyly named “Beverly Hills” tea costs upwards of $100 for 1.5 oz!  Pastries run from $2 to $19.

Bosie’s Sweet Menu tempts with a selection of 20 flavors of melt-in-your-mouth macarons including vanilla, pistachio, chai and caramel, pb&j, tea cakes (the match with passion fruit is especially fabulous), cookies, Madeleine’s, financiers, and French pastries.  

Bosie will serve breakfast, lunch and dinner.

Bosie Tea Parlor
10 Morton Street – off Bleeker Street

See Examiner.com article: http://tiny.cc/3minm

Tuesday, April 5, 2011

New York City's Lena Latin Grill Serves Up High Quality, Affordable, Fast-Food

Lena Latin Grill

Like the sequel to Alice’s Adventures in Wonderland, Through the Looking-Glass, one steps off 35th Street into Lena’s Latin Grill restaurant and enters into a mirror world of seeming opposites. 
Nothing is quite what it seems.   
This is a fast food eat in/take out/delivery restaurant; however all the food ingredients are sourced fresh-from-the-farm – Pasture to Plate - and from local greenmarkets.
The cuisine boasts Latin, but there is nary an enchilada or a burrito in sight

How can all this be??

There are freestanding refrigerators filled with Lena-labeled water and tempting home made juices.  The exotic-sounding fruit flavors: lulo, tamarind, mango guanabana, cantaloupe, blackberry, watermelon, lemonade and herbal tea are fresh-squeezed -- every day!  

The restaurant buzzes and hums with a purposeful, lunchtime working-class clientele. 

Breakfast is served daily too. Lena’s customers found themselves part of such a culinary awakening – and are so devoted to its one-two punch of innovative food offerings and breakthrough operations, the restaurant is now also open for dinner too. 

Shhh. Don’t tell McDonalds. The customers at Lena are all enjoying fresh, good-for-you, grilled food!

The genius behind this break-through dining concept is chef and owner, Ronny Abenhaim. 
Chef Ronny’s award-winning culinary pedigree includes extensive fine dining, haute-cuisine episodes with the great top chef, Mario Batali and hospitality legend Andre Balazs’s Miami Standard Hotel and his Long Island Sunset Beach resort.  Ronny learned the brilliance of “how to keep it simple” from Chef Mario.  Mario would often say, “What are the probabilities of a mass audience liking 13 ingredients?”  Simple flavor is best.  With upwards of 1,000 dining covers on a typical 4th of July weekend at Sunset Beach, Ronny learned how to manage volume from Balazs.

Chef Ronny is a hands-on chef and manager.  Diners catch a glimpse of the wiry, intense chef in the see-through grill kitchen as well as ringing up customers in the fast-moving order line.  
Chef Ronny is the kind of passionate chef that has years of experience, vast knowledge of food and farming and homegrown pride, all rolled together - like one of his stellar wrap sandwiches.

“The concept was to do a high-end restaurant style menu in terms of quality, using fresh, seasonal ingredients; molded into a fast-food and service template to make the meals quick and affordable,” explains chef Ronny.   “And to serve up Latin-infused, flavor drenched dishes that would turn the notion of Latin-menu-is-Mexican on its head.
No easy task.  However, Lena succeeds brilliantly.  

Chef Ronny's distinctive cuisine stems from his South American roots.  He moved to the United States when he was 13 years old from Columbia. 
He grew up with fresh vegetables and fruits and grilling food to wring the most succulent, savory taste. 
Ronny explains he uses a mix of applewood, ash, and maple split wood to fire up a sweet, heady grill.  Even the wood is sourced locally – from Brooklyn’s The Woodman. 

So important is the wood grilling to the restaurant’s food integrity, Ronny named the restaurant Lena – which means "firewood" in Spanish.  In homage to nature’s purest “stove,” split wood serve as a sort of rough-hewn cornice design detail, lining the top perimeter of the restaurant’s narrow space.

“Using direct heat to cook is healthier,” says Ronny.  “Grilling the food sucks out the fat and retains the protein.” Lena grills all its Plate entrees and its vegetable Additions. 

The food ingredients are sourced locally too.  Ronny’s farm-fresh vegetables and fruits come from a number of green, organic growers including Chelsea Market, the Greenmarket in Union Square, Baldor Specialty Foods or Ipex.  The food itself starts off with so much natural flavor Chef Ronny claims “We don’t need to do too much to it in order to serve pure, simple, flavorful dishes.”

OK, here’ s the skinny on the menu:
Three different styled entrees: Wrap, Salad and Plate.
The Wrap and Salad come with one sauce and two Additions or side orders.

There are 12 different kinds of sauces to choose from – all fresh-made with savory ingredients ranging from green tomatillos (which is excellent) to the jalapeno pepper to avocado.  

The Plate comes with one sauce and two Additions or sides, such as roasted sweet potatoes. 
Sorry, no New York-styled mixing and matching or substitutions when it comes to ordering, a la “I’ll have the BLT and hold the bacon!” 
Here, Lena does the formidable task of “culinary accessorizing” for its guests  -- to perfection. They make it all so easy to eat good food!

Don’t forget to enjoy a Lena alfajor cookie confection:  a South American street food version of a Linzer torte cookie sandwich filled with a sweet, caramel dulce de leche.  Luscious.  

Chef Ronny’s passion for fresh, quality ingredients, grilling and less-is-best philosophy when it comes to manipulating the food is based on his own preference for eating healthy (he and Michelle Obama would see eye to eye on diet and health).  And is backed up by his research that he is only too happy to share.  Available as a print out and on the Lena web site and soon to be on the wall for customers in line to order to read, are Chef’s Seven Latin Power Foods and their benefits.
The succulent seven are:  tomatillos, garbanzo beans, avocado, garlic, cinnamon, chiles and cilantro.

According to Ronny’s research, “the hot Latin diet increases fat burning by 25 percent in addition to decreasing hunger.”  It is true that eating good food satiates more than the palate. The body is not tricked by added sugars or oils. In fact, he goes on to report the hot Latin diet increases the variety and flavor while improving the balance of fats consumed.  In addition to the Power Foods, the Latin food menu emphasizes fish, olive oil and nuts, adding lots of spice to the meals.

Lena's flavorful food sure gets around town: about 80% of the restaurant’s lunch business is take out.  

Breakfast favorites are coffee, fresh fruit juices and pastry.

Chef Ronny and his game-changing Lena Latin Grill is just the beginning. He hopes to open another Lena Latin Grill for a Wall Street clientele.  And then on to a franchise. “It’s what I love to do,” he says.  He commented how he is energized by the needs of his customers. 

How Do I Love Lena?  Let me Count the Ways.
When asked, a well-heeled customer, Jacqui Booker said she is such a fan of Lena Latin Grill she asked chef Ronny to prepare her Thanksgiving turkey.  “The food at Lena is so well-cooked, so authentic and yet so very simple that she comes to Lena more often than she can count.  "I've lost track of how many days a week I eat here," Booker says about her favorite New York city restaurant.

Lena customers are to be forgiven for their cult-like devotion to this moderately priced, foodie haven.

So there may be no need for the Lena Latin Grill Loyalty Card but there it is. “Ten Is On Us.” 
After an even 10 meals, Lena provides $10 on the house.

The only things I'd change is to have a waitress tell Lena newbies, like me and my cousin, that diners need to step up and order directly from the menu at the register, a la McDonalds or its fast-food distant relations.  Chef Ronny says they are already planning to add this instruction signage to the wall menus. 
The Seven Latin Power Food and their benefits will also be added to the wall menus.  So you can feel even better about what you are about to order.  Delicious AND Healthy. 

Lena Latin Grill
34 West 25th Street (5th & 6th)
phone: 646 274 1995

Saturday, April 2, 2011

Restaurant Week in Long Island, April 3 through April 10, 2011

You say spring has played a cool trick on you?  March Madness seems so last month?  What’s a foodie to do with ramps and asparagus just peeking out at the Greenmarkets?  Wine and Dine your way through Long Island Restaurant Week, Sunday, April 3 through Sunday, April 10, 2011 and celebrate the bounty of Homegrown Long Island.

The food and drink celebration is the first Spring Long Island Restaurant Week.  The Island’s Fifth Annual Fall Long Island Restaurant Week will launch Sunday, November 6 through Sunday, November 13.
With the local waters teaming with fresh fish and local food artisans such as Catapano cheese and Sally Nadler Honey -- to the myriad farmers including Balsam Farms, Early Girl Farms, the Rottkamp Farms and their kissin’ cousin, the Andrew’s Family Farm and Sang Lee and Satur Farms, there is a bit of head-scratching as to what took so long to celebrate spring cuisine at Long Island’s best eateries. 
The local growers and food craftsmen’s fidelity to the Long Island terroir are the enduring inspiration to Long Island’s master chefs.

My soon to be published book, Homegrown Long Island, offers an intimate -- behind the kitchen door and the garden gate -- to the best Long Island chefs. It explores the unique relationship to the small-scale farming and fishing that gives the Island’s pasture to plate cuisine its distinctive cuisine.

Here is the list of the Top Long Island Restaurants that will be featured in Homegrown Long Island – along with their growers and food artisans.
Get a jump-start and enjoy now during Spring Long Island restaurant Week http://tiny.cc/wttp8

North Shore
Bistro M, Chef Mitchell SuDock, Glen Head -- The Rottkamp Farm

18 Bay, Chefs Elizabeth Ronzetti and Adam Kopels, Oyster Bay/Bayville – Sang Lee Farms

Cool Fish, Chef Tom Schaudel, Syosset – Paumnok Vineyards, Satur Farms

Swallow, Chef James Tchinnis, Huntington – Swallow Garden, Sally Nadler Honey

Kitchen A Bistro and Kitchen A Trattoria, Chef Eric Lomando, St. James – Kitchen A Bistro Garden, Early Girl Farm

Mirabelle Restaurant and Tavern, Chef Guy Reuge, Stony Brook – Mirabelle Garden

South Shore
The Lake House, Chef Matt Connors, Bayshore – The Farm at St. Peter’s

Grey Horse Tavern, Chef Meredith Machemer – Grey Horse Garden, Catapano Farms, The Fish Store

The East End
North Fork
North Fork Table & Inn, Chefs Claudia Fleming and Gerry Hayden, Southold –  Iberco Pigs

Jedediah Hawkins Inn, Chef Keith Luce, Jamesport – Jedediah Hawkins Inn Garden

Satur Farms, Chef Eberhard Mueller, Cutchogue – Satur Farms Garden

Cuvee Bistro & Bar at the Greenporter Hotel, Chef Deborah Pittorino  --  Greenporter Garden, Satur Farms

The Frisky Oyster, Chef Robbie Beaver -- KK Haspel Biodynamic Fruit Farm

Amarelle, Chef Lia Fallon, Wading River – Andrew’s Family Farm

Scrimshaw, Chef Rosa Ross, Greenport – Scrimshaw Garden, Satur Farms, Sang Lee Farms

Vine Street Café, Chef Terry Harwood, Shelter Island – Sylvester Manor Farms, Sang Lee Farms

South Fork
Loaves & Fishes, Chef Anna Pump, Sagaponick – Loaves & Fishes Herb Garden, Pike Farms, Bridgehampton Inn Garden

The American Hotel, Chef Jonathan Parker, Sag Harbor – Ted Conklin American Hotel Garden

Almond, Chef Jason Weiner, Bridgehampton – Pike Farms

Foody’s, Chef Bryan Futerman, Water Mill --  Hayground School Garden, Mecox Farm, Halsey Farmstand

Southfork Kitchen, Chef Joe Isidori, Bridgehampton – Southfork Kitchen Garden, Dale & Betty’s Organic Farm

Nick & Toni’s, Chef Joseph Realmuto, East Hampton – Nick & Toni’s Garden with Peconic Land Trust, Balsam Farms

Della Femina, Chef Michael Rozzi, East Hampton – Balsam Farms, Sidor Farms

1770 House, Chef Kevin Penner, East Hampton – 1770 House Garden, Quail Hill, Herb Eikhouse

Fresno, Chef Gretchen Menser, East Hampton – Fresno Garden, Balsam Farms, Mecox Bay

The Living Room at the Maidstone Inn, Chef James Carpenter, East Hampton – Maidstone Garden, Early Girl Farm, Zaluski Farms, Balsam Farms

Starr Boggs, Chef Starr Boggs, West Hampton – Starr Boggs Garden, Halsey’s Green Thumb Organic Farm

OSO Restaurant, Southampton Inn, Chef Bryan Naylor, Southampton – Stephanie Evanitsky, Mecox Bay Dairy, Wickam’s Fruit Farm
The Mega Million bonus to Long Island Restaurant Week is the food pairing with the North Fork’s excellent wines grown in the local vineyards and lovingly produced in xx wineries such as Bedell Cellars (www.bedelcellars.com) and Shinn Estate Vineyards (www.shinnestatevineyards.com)   Local, fresh-squeezed juices abound at many restaurants, especially The Living Room at the Maidstone Inn in East Hampton.  And the not to be missed, over-the-top Long Island Vodka , (www.lispirits.com) made with the best of Long Island’s famous potatoes!  Its award winning flavor is outstanding for martinis or in a cocktail of choice. As Long Island’s first craft distillery – it’s another head scratcher.  What took so long to pay homage to those famous Long Island spuds?!

The eight-day long promotion features a special prix fixe dinner offered by all restaurants. Long Island dining will be available for bargain prices. The idea is simple: for one week, Sunday to Sunday, all participating restaurants offer a three-course prix fixe for $24.95 all night, except Saturday when it will be offered only until 7 p.m. Each restaurant offers their own unique menu.