Charcuterie, Cabernet, And Crudo

Mediterranean is big now, and Armin and Judy Bellova will be offering it breakfast, lunch, and dinner with American and European influences at the transformed Hudson Blue Crab House space, now called simply Armin and Judy. The menu will be affordable and there will be a bakery on premises.

“We will be serving our own bread and making our own pasta, which is not that prevalent out here,’’ said Judy Bellova, who is hoping to have an opening mid-summer. The ingredients for most dishes will be seasonal and local. It’s located at 1970 Montauk Highway, Bridgehampton.

Après beach is the theme at Rosie’s Amagansett, which opened Memorial Day weekend at 195 Main Street, and will serve small plates, starting with morning items such as egg burritos and avocado toast and move on to afternoon chicken schnitzel sandwiches, grain bowls, and salads. By late afternoon look for oysters, crudo, steak tartare, a charcuterie plate, mussels with cider, and brick chicken.

“I wanted to create a place for the community,’’ said owner Christina Isaly, a mother of five who has a home in the town and has partnered with Bhumi Farms for her veggie offerings. “I found it frustrating to go into a restaurant and wait, so I wanted something that was locally encouraged, satisfying, and delivered to you quickly.’’

Never mind Domaine Ott and Whispering Angel. North Haven resident Nicole Miller has released a stylish new rosé just in time for summer. “It’s produced at Chateau Auguste in Bordeaux and a lot of rosé comes from Provence,’’ she explained of the wine made with a blend of merlot, cabernet sauvignon, and cabernet franc grapes.

“I love to entertain and rosé is one of my favorites. I always serve a lot of it in the summer, so I was very excited to come up with my own after many tastings,” added Miller. You too can taste it in Sag Harbor at Cavaniola’s, Baron’s Cove, or Dopo la Spiaggia.

Surf Lodge has landed Michelin-starred chef Australian chef Shaun Hergatt as culinary director for its restaurant. “This year we wanted to approach food the way people approach art, with textures and layers and colors,’’ reflected Peter Litvinenko, the hotel’s director of brand development. “Shaun’s food is influenced by Southeast Asia, his Australian coastal background, and his time growing up in Santa Barbara. Every detail gets attention; even all the vinegars are homemade.’’

Frank Pinello of Best Pizza in Williamsburg and Vice’s “The Pizza Show’’ has teamed with Ben Selby, owner of the Bushwick bar 101 Wilson and Pir Granoff, managing partner of the Short Stories bar on Bowery and Millie’s Cuban Cafe, to open Best Pizza and Dive Bar at 2095 Montauk Highway in Amagansett. In addition to classic pizzas, the new spot will serve up clam pies, Italian sandwiches, and beer.