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By DineHuntington.com/Foodie@longislandernews.com
BRUNCH WITH A VIEW: Looking for a Sunday
brunch spot? Harbor Mist (105 Harbor Road, Cold Spring Harbor,
631-659-3888 www.harbormistrestaurant .com), which opened
at the former 105 Harbor, offers Sunday Brunch with a view
and a menu ranging from simply simple to simply decadent.
On the simple side are a breakfast burrito ($10), quiche du
jour ($9), and omelettes ($9-10) customized with your choice
of ingredients. For the hearty appetite, the Longshoreman’s
Plate heaps sliced steak, scrambled eggs, home fries, bacon
or sausage and bulldog gravy ($12), and for the sweet tooth
there are Belgian waffle, challah bread french toast and yogurt
parfait offerings from $10 to $14. The luxe-minded can go
all out with the Lobster Benedict with bacon, poached eggs
and hollandaise ($12). Newly decorated, Harbor Mist offers
a spectacular waterview of Cold Spring Harbor.
WINE AND CHEESE WEDNESDAYS: You can’t go wrong with wine
and cheese, so you can’t go wrong at Bel Posto (15 New
St., Huntington, 631-421-4600 www.belpostony.com). The new
opened Italian restaurant in Huntington presents Wine and
Cheese Wednesdays with half-price wines-by-the-glass at the
bar. Select wines-by-the-glass will be accompanied by complimentary
cheese pairings, or get three cheeses and two meats for $12
with the purchase of a bottle of wine. Cheeses include the
Italian classics: formaggi, parmigiano reggiano, gorgonzola,
fresh seasoned ricotta, fresh mozzarella, fontina and goat
cheese. Meats include: carni, prosciutto di parma, soppressata,
coppa salumi, duck prosciutto and bresaola.
PRIME GOES TO MIAMI: If a little Miami weather is sounding
good to you, Prime – An American Kitchen and Bar (117
New York Ave., Huntington, 631-385-1515 www.restaurantprime.com)
is offering the next best thing. Miami is the next stop on
Prime’s Road Trip menu program. The three-course menu,
designed by Prime’s Executive Chef Gregg Lauletta and
Corporate Chef Cornelius Gallagher, is part of an overall
culinary adventure that features ingredients from a new region
of the United States every six to ten weeks. Here’s the
Miami menu. Appetizer: Cuban black bean soup ($9); shrimp
ceviche with coconut, chilies and lime ($13); Entrée:
Cuban seafood paella with chorizo, saffron and Valencia rice
($30), skirt steak with cilantro mojito and crispy plantains
($28); Dessert: vanilla panna cotta with tropical fruits and
mango sorbet ($11), coconut bread pudding with pineapple sorbet
($11). Road Trip menus include drink pairing suggestions.
Enjoy the tastes of Miami in January; upcoming Road Trip stops
will feature the flavors of New Orleans and Santa Fe.
HAIR OF THE DOG: If you’ve over-imbibed to ring in the
new year, the folksy remedy for a hangover is to take “the
hair of the dog that bit you.” Etymologists explain that
the origin of the word is a treatment for dog bites that had
victims rubbing dog hair into their wounds. The hangover version
is a metaphorical equivalent based on the notion that the
best thing for what ails you is more of what ails you –
a drink! The Bloody Mary was supposedly invented as a morning-after
drink, combining tomato juice, vodka, horseradish and even
something to eat… a celery stalk. Is it the best cure
for the hangover? Not as good a one as never over-imbibing
in the first place.
FREE WI-FI: In addition to an all-around overhaul of both
the menu and interior under new owners David and Christine
Tunney, Old Field Inn (81 Broadway, Greenlawn 631-754-9868)
has free wi-fi for customers. Forgot your laptop? They’ll
bring an I-Pad to your table. That’s a big improvement
over the traditional coloring book and bucket of crayons that
are supposed to keep kids entertained while mom and dad enjoy
a meal, and one even grownups will find themselves asking
for.
GIRL SCOUT COOKIE TIME: Starting Jan. 8 through April 15,
Girl Scout cookies will be available from your favorite neighborhood
scout, or at special cookie events. Six cookie varieties are
offered this year: Lemon Chalet Cremes, Trefoils, Do-Si-Dos,
Samoas, Tagalongs and Thin Mints. So call a scout and line
up your thin mints now.
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