Meet the East End’s hottest new restaurant.
Spoiler Alert: They’re against it.
Jeremy Blutstein is doing to tuna what most people do to beef—and it’s making mouths water.
Don’t leave without trying the razor clam pie, doused in Béchamel, oregano, and Calabrian chili oil, and then topped with chopped razor clams.
A new chapter begins for one of the East End’s most celebrated chefs.
Local chefs are turning up the heat in more ways than one.
“What the loss of Bourdain comes down to,” says Almond chef Jeremy Blutstein, “is that he gave cooks a voice and he opened people’s eyes to the fact that it wasn’t some white guy… searing your foie gras. It was someone from Ecuador. It’s immigrants that make restaurants happen.”
Last year’s harvest is history. This year’s, worthy of celebration.
Great things happen when Colin Ambrose and the Sag Harbor Express come together to host a block party.
Food is bond—and now, effective April 1, two of the East End’s best chefs are formally bonded.
As we eagerly await East by Northeast’s reopening, we take a journey back into the kitchen of Montauk’s best chef.
What happens when 1 pig from Sullivan County meets 5 beers from Montauk Brewing Company and 2 of the East End’s best chefs? Magic.