Chef Andrea Cinus Napolitano on the deck at The Dory with some of his new dishes. (Credit: Beverlea Walz)
On a rainy Wednesday in late April, though The Dory was technically closed, Andrea Cinus Napolitano could be seen bustling all over the place, giving orders to the staff to clean this, remove that, paint this.
Meanwhile, two food purveyors from up Island sat waiting patiently at a table near the bar until Mr. Napolitano could find a minute to sit down with them. (more…)
A scene from the Harborfest boat race (Credit: Pamela V. White/Flickr, file photo)
HarborFest, which takes place in Sag Harbor each year, and is back again. The three-day event is set for Friday, Sept. 8 through Sunday, September 10 at locales all over the village.
Some favorite events of HarborFest, which is sponsored by Sag Harbor Chamber of Commerce, include the arts and crafts fair in Marine Park, the sidewalk sale outside Main Street businesses, visits to village museums, entertainment at Bay Street Theatre and the ever raucous and rollicking Whale Boat Races which attract large crowds of spectators all along on Long Wharf. (more…)
Isola has recently opened on Shelter Island (Credit: Madison Fender/Isola courtesy)
Isola — it’s the Italian word for “island,” and an entirely appropriate name for a new restaurant on Shelter Island specializing in new Italian cuisine. That, according to Seth Nathan, Isola’s executive chef, translates to sourcing the freshest ingredients to be found on the East End and infusing them with the flavors of the Mediterranean.
“We’re surrounded by water, so the menu is heavy on seafood, locally sourced ingredients and the comfortable, approachable — yet beautiful — environment,” he said. “The concept gives us creative license to expand beyond various regions of Italy and into other parts of the Mediterranean.”
When it comes to Italy, Nathan admits to being a big fan of Calabria in Sicily. The natural salinity of the food found there is something he appreciates, dishes like cleanly cooked fish served alongside great produce.
“I also like a little heat and Calabria peppers,” he said. “I realize that’s not everyone’s palate, so I’m not forcing it, but I offer it.” (more…)