Long Island Restaurant Week is Sunday, April 27—Sunday, May 5. The eight-day promotion will feature three-course prix fixe menus for $27.95 all night, except Saturday when it may be offered until 7 p.m. Click here for a list of all East End participants. 631-329-2111.
little|red in Southampton serves brunch Friday, Saturday and Sunday 11:30 a.m. to 3 p.m., in addition to the regular a la carte menu. Select items include classic eggs Benedict, poached eggs and Canadian bacon on an English muffin with hollandaise; French toast with breakfast sausage, blueberry jam and maple syrup; English breakfast with English bacon, black and white blood pudding, baked beans, fried eggs and roasted tomatoes; and the little|red omelet with fresh mozzarella, zucchini, grape tomatoes and basil. Brunch cocktails such as the Little Bellini with Prosecco and blood orange or a Bloody Mary with pickled vegetables will also be available.
The Crazy Fork in Mattituck is open Friday through Monday 1 to 9 p.m. The seafood-centric restaurant features menu items such as Buffalo shrimp with bleu cheese and celery; fish tacos, fried white fish served with fruit salsa and spicy mango on soft tortillas; Caribbean jerk mahi-mahi with pineapple and mango salsa served over rice and vegetables; and a lobster bake with steamers, mussels, clams, shrimp and Red Bliss potatoes.
The Living Room c/o The Maidstone in East Hampton is hosting a wine dinner on Friday, April 25. Two seatings will be available, at 6:30 p.m. and 7:30 p.m. The evening begins with cheese and cold cuts in the wine cellar as wine expert Chris Miller introduces guests to the wines. Diners will then choose wines from the cellar to enjoy with a five-course dinner prepared by Chef Mathias Brogie. $125 per person, plus tax and gratuity. Seating is limited. 631-324-5006. careofhotels.com/maidstone.
Navy Beach in Montauk is slated to reopen for the 2014 season on Friday, April 25. The restaurant will serve dinner Friday through Sunday and lunch on Saturday and Sunday. The menu will feature new small plates and salads including steamed P.E.I. mussels with garlic, parsley, chili paste, baby bok choy and toasted sesame; jumbo lump crab cakes with Coppercress Farm greens, breakfast radish, carrot and cherry pepper aioli; the Montauk kale Caesar with Parmesan, lemon, anchovies and capers; and the Navy tabouli with Kalamata olives, cucumbers, feta, roasted peppers and local spinach. New large plates include roasted sea scallops with chorizo, shrimp, peas, paella rice and lemon aioli; soy-glazed Goldeneye tilefish with coconut sushi rice, wakame, red curry sauce and sesame; grilled Atlantic salmon with charred corn and black bean salsa, pickled red onion and cilantro salsa verde; and grass-fed New York strip steak with aioli steak fries, charred onions, red chimichurri and Maldon sea salt. 631-668-6868. navybeach.com.