NEW BAR MENU: The launch of Ladies Night Thursdays at Porto Vivo (7 Gerard St., Huntington, NY, 631-385-8486, www.porto-vivo.com) was also the launch of a new bar menu. We’re excited to finally see a burger on the menu; the grilled Wagyu beef burger with pancetta, fontina cheese and balsamic onions with truffled fries ($13.50) is delicious. We hear the Montauk lobster club sandwich with avocado and pancetta ($18) has also been very well received.

WINE SPECIAL: Jonathan’s Ristorante (15 Wall St., Huntington 631-549-0055 jonathansristorante.com) will offer a wine special Wednesday and Thursday nights. All bottles of wine on the Wine Spectator Award-winning wine list are 30 percent off the original price. Not that we need an excuse to eat at Jonathan’s.

BURGER BATTLES: DineHuntington’s Burger Wars Challenge had griddles and broilers working overtime this past weekend. The battle continues so there’s plenty of time to try them all. We owe a correction to Canterbury Ales for misstating the price of the Canterburger. It is $10.99. Stay up-to-the-minute with Burger Wars on DineHuntington’s Facebook page.

’SCUSE THEM WHILE THEY FRESHEN UP: Years ago, Osteria Da Nino (292 Main St., Huntington 631-425-0820 www. ninosrusticitalian.com) set the trend as one of the first area restaurants to throw open their windows to the street, bringing the outside in and the inside out. The restaurant closed for renovations this week and will re-open in time for Mother’s Day. We’re looking forward to seeing what new trend Nino sets.

PRIME TIME FOR KATHIE LEE GIFFORD: “Today’s” Kathie Lee Gifford, author of new children’s book “Party Animals,” had her own “hen” party at Huntington’s Prime Restaurant (117 New York Ave, Huntington 631-385-1515 restaurantprime.com) on April 16 before her book signing event at Book Revue. There as a party of four, and simpatico with her book’s lead character Lucy Goosy, Gifford enjoyed a special dessert like the one on the cover of her new book “Party Animals.” Chef Gregg Lauletta’s version was a meringue with berries, Meyer lemon sorbet and butter crunch. The sweet treat went out to the table after the party enjoyed lobster bisque, Caesar and spinach salads, branzino with rainbow Swiss chard and black olive vinaigrette, filet mignon, and salmon with fingerling potatoes, spinach and black trumpet mushrooms.

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