The dish on Long Island's restaurant and food scene
BloggersPeter Gianotti Erica Marcus Joan Reminick Marjorie Robins
We can hardly wait ... 23 days till spring
Last weekend was a tease. Now the TV anchors and the meteorologists are chatting breathily with the temperature at 30 degrees. Yes, it will be cold for the next two weeks.
But spring is only three weeks and two days away and the daydreams are many. Today, they're drifting east, specifically to Montauk and, more precisely, to a picnic table on the sand at Navy Beach.
On a warm afternoon, you could say the food is secondary at the restaurant-on-the-beach, facing Fort Pond Bay and Gardiner's Island. Then come the clam-and-corn chowder with bacon and chives; the shrimp-and-corn fritters; the buttermilk fried chicken; the grilled sea scallops with sweet-pea puree.
And both the mojito and the caipirinha are looking good, too.
Navy Beach, 16 Navy Rd., Montauk; 631-668-6868.