Built 95 years ago, it has been owned and operated by the Petry family since 1961. The Pridwin Hotel and CottagesĪnother venerable Shelter Island property, this one on Crescent Beach, reopened last month.
It has 35 rooms.Ģ3 Grand Avenue (Waverly Place), Shelter Island Heights, N.Y., 63,. Originally a meeting hall used for retreats by the Methodist Church, the Chequit became an inn in 1909. The Tavern, previously Red Maple, offers American fare like raw bar items and filet mignon sliders. Heights Café & Wine Bar goes from coffee and pastries in the morning to wine and cheese later. Weakfish Sushi & Noodle serves sushi rolls, sashimi and ramen steamed buns miso-glazed Montauk cod and teriyaki chicken. It reopened this summer, and now its restaurants, with the chef Noah Schwartz in charge, are up and running. The main building has been completely renovated by Glen & Co. Soloviev Group bought this hotel, in a 150-year-old building with a commanding view in Shelter Island Heights, two years ago. Roosevelt Field Mall, 630 Old Country Road (Meadowbrook State Parkway), Garden City, N.Y., 51,. The first izakaya at Roosevelt Field in Nassau County offers interpretations of mostly Japanese fare, like an avocado bomb with spicy tuna wrapped in avocado, and a Suffolk roll, made with kani (surimi), cucumber and torched yellowtail belly. Sinzer’s wine list is split between France and Not France. Pinsky is using his mother’s pistachio cake recipe for dessert. The chef, Joshua Pinsky, and the wine expert Chase Sinzer, both of whom worked at Momofuku Ko, have opened their own restaurant, serving items like hamachi crudo, snail croquettes, chicken liver agnolotti and swordfish au poivre. The menu features salmon tiradito, broiled oysters, lacinato kale Caesar salad, a lobster roll, shrimp cocktail, a burger and a number of grill items including steak. It replaces Andrew Carmellini’s Little Park. The latest from John McDonald’s very busy Mercer Street Hospitality is a classic tavern in TriBeCa, all mahogany paneling and red leather seating with art from neighborhood galleries on the walls. The space has always been divided in two areas: Now, the bar in front offers a view of fresh pasta being made, while the main dining room beyond features old wooden tables, wall paneling made from salvaged wood and artwork that relates to the neighborhood. The original terrazzo floor and revolving door have been restored. Forgione’s other restaurants, Peasant and Restaurant Marc Forgione. Italy and the United States are prominent on the wine list, developed by the beverage director Scott Woltz, who handles the wines for Mr.
Consider dishes like squash blossom zeppole sesame buns with lamb mortadella and pistachios Roman-style pinsa (oval pizzas) with toppings like bottarga with fennel, and fromage blanc smoked linguine with Manila clams and green garlic gremolata and a Long Island cioppino. Forgione’s menu, executed with the chef Robert Zwirz, reinvents the standard repertoire. Though the restaurant’s approach is Italian, like its predecessor, Mr. 9 with Marc Forgione and his Respect Hospitality running it in partnership with Apres Cru. With a nearly 100-year history, this Art Deco-styled space, most recently the Batali and Bastianich team’s Otto, will reopen Aug.
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