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By DineHuntington.com/Foodie@longislandernews.com
SCHAUDEL CROWNS THEATER: One
of the Foodies’ favorite chefs, Tom Schaudel, the mastermind
behind Melville’s Jewel, will help start the party right
at the opening of the historic landmark Suffolk Theater in
Riverhead. The March 2 “Back to the Thirties” cocktail
party will feature the music of Grammy-winner Vince Giordana
and the food of the beloved Schaudel, who will stay on as
culinary director for the theater’s full-service restaurant
and two bars. Party-goers will sip on a signature cocktail
for the theater, named “The Lord Suffolk,” concocted
by Schaudel and the theater’s food and beverage manager,
Lawrence Smith. They shared the recipe with us. In a mixing
glass with ice, stir in and strain: 1 3/4 oz. Hendricks gin,
1/4 oz. Cointreau, 1/4 oz. sweet vermouth, 1/4 oz. maraschino
liqueur; add lemon twist and serve in a cocktail glass.
‘PRIMO’ OFFERS: Primo Piatto Gastro Bar & Pizzette
(138 Main St., Huntington 631-935-1391 primopiattorestaurant.com)
is a Foodie favorite – seriously, if you haven’t
had their Grandma slice yet, what are you waiting for? –
and they also have some great mid-week specials for old friends
and newcomers alike. Tuesday is their pizza special –
take $2 off any pizza (take-out only; no limit). On Wednesday,
swing by for their special prix-fixe menu (dine-in only).
Or if you’re in the mood for some parmesan, stop in Thursday
night for specials on parmesan entrees – again, plan
to stick around because it’s dine-in only. We’re
sure the visit will be well worth your time, so make a reservation
to check it out.
TAPS & APPS: Finnegan’s (5 Wall St., Huntington,
631-423-9696), a local landmark since 1912 and the oldest
continuous operating bar in Huntington, presents Tap &
App specials every Tuesday starting at 5 p.m. Appetizers are
offered for $5 along with tap deals featuring $3 pints and
$12 pitchers. Menu includes: Lessing’s local ale, Blue
Moon, Miller Light and Samuel Adams; and Buffalo wings, chicken
fingers, nachos rancheros, spinach and artichoke dip and roasted
red pepper bruschetta.
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