The sweet new year is upon us, again. If you and your loved ones are looking to celebrate Rosh Hashanah (the Jewish New Year beginning next Wednesday, Oct. 2 and continuing through Friday Oct. 4) but you don’t feel like slaving over a hot stove, fear not, South Forkers!
There are a handful of eateries at the ready to make your High Holy Days spread extra special, and extra easy. Here we’re including a few spots across the Hamptons that are offering some serious eats for you to enjoy at home.
Bridgehampton’s L&W Market (2493 Montauk Highway, 631-537-1123), the younger sister operation of Almond Restaurant, is offering to-go meals for the holiday. Offerings will include a mix of Almond staples along with a few festive dishes crafted by chef Jason Weiner.
Appetizer options are slated to include a mezze combo ($69) containing an assortment of dips and spreads paired with cured olives and flat bread, a crudite platter ($99) of crunchy veggies with made-in-house hummus and smoked ranch dressing. In a hat tip to his family tradition, Weiner will be offering his grandmother’s ‘famous’ matzo ball soup ($24, serves two to three people) along with half pints of smoked bluefish pate ($16.50) and chopped liver ($15.50).
For main courses, his signature red wine braised brisket will be available in both large ($149, for six to eight people) and small formats ($89, serves two to four), whole roasted chickens ($45, serves two to three) with rosemary, roasted garlic and gravy, and a braised duck, done Sephardic style with parsnips, apricots and cinnamon ($99, serves two to four).
Sides will include roasted fingerling potatoes, roasted local carrots and sauteed Amagansett greens (all served by the pound for $21 each) as well as classic kugel for $89 and loaves of challah for $16. And don’t forget about dessert: Milk Pail apple crisps for $65 each.
Orders must be placed by noon on Monday, Sept. 30, and pickup will be from noon to 3 p.m. on either Wednesday, Oct. 2, or Thursday, Oct. 3. To place your orders, click here or call it in.
East Hampton’s Smokin’ Wolf (199 Pantigo Road, 631-604-6470), the beloved barbecue joint is offering a simple yet sure to be delish Rosh Hashanah dinner menu.
Protein picks include smoked and traditional brisket (available for $36 a pound), whole roasted chicken ($42 each) with carrots, onions and potatoes, and three-pound house-smoke glazed salmons for $135 a piece. Side dishes include oven roasted fingerling potatoes from Balsam Farms, glazed carrots, broccoli, noodle kugel, potato pancakes, chicken soup, Matzo ball soup and challah bread. Orders must be placed by 7 p.m. on Tuesday, Oct. 1, and pickups will be available on Oct. 3 and Oct. 4.
In Westhampton Beach, Sydney’s “Taylor” Made (32 Mill Road, 631-288-4722), helmed by owner Erin Finley, is offering a slew of both traditional options as well as fresh takes on classics to celebrate the holiday right.
Potato latkes with homemade apple sauce and sour cream ($20.50 for a dozen), beggars purses (little crepe bundles traditionally filled with caviar and crème fraiche, $28.50) and smokes salon with dill cream and cucumbers ($26.50 per dozen) rank among the numerous hors d’oeuvres options, while chicken soup with matzo balls ($22 for a quart), home-made gelfite fish with horseradish and cream of tomato soup (both $16 per quart) help round out the starters.
Sydney’s is offering almost 10 entrée options, ranging from braised brisket and stuff breast of veal to roast chicken, duck with orange glaze and stuffed cabbage. Accompaniments will include Tzimmes — a traditional Ashkenazi Jewish stew typically made from carrots and dried fruit — as well as three different types of kugel, Haroset (a sweet mixture of chopped fruits and nuts), loaves of challah and over a dozen different desserts. For a sampling of options and prices, click here. Orders are requested to be placed by mid-afternoon on Sunday, Sept. 29. Call it in or email [email protected].
Two Hamptons locations for Carissa’s Bakery (3 Bay St., Sag Harbor, 631-808-3633 and 221 Pantigo Road, East Hampton, 631-604-5911) are offering both sweet and savory items to-go to help you celebrate the new year.
Entrees include smoked and braised brisket ($48) prepared with preserved lemon and Seville orange jus, roast free-range chicken ($60) with smashed potatoes, harissa mayo and green tahini dipping sauce, and oven-roasted salmon ($75) with za’taar served with Persian rice. There’ll also be a handful of veggie sides available as well as a seasonal market salad and a butternut squash and chickpea soup.
Sweet treats include an apple layer cake, challah bread, cider tea cake with honey, plus vegan pomegranate sorbet and milk and honey yogurt sorbert. Carissa’s will also be offering an extra large challah loaf that can serve over 20 people! Pre-orders will be ready by Wednesday, Oct. 2, with pickup times available between noon and 2 p.m. at both Sag Harbor and Pantigo Road locations.
About a week after Rosh Hashanah, Yom Kippur (the holiest day of the year in the Jewish faith) begins on Friday evening, Oct. 11, and continues through Saturday, Oct. 12. While Yom Kippur is traditionally centered on atonement and repentance, as the day’s main observances consist of fasting, it may be a good idea to your make your fast-breaking meal a light and easy one.
Look no further than something from soup and salad maven Aki Goldberg, of Aki’s Kitchen in Westhampton Beach, who will be offering a few additional items to her regular scheduled foodie programming, such as her Matzo ball soup (either regular or gluten-free), as well as a roasted vegetable salad with pomegranates and lemon vinaigrette, and a lemon/caper tuna salad. She’ll also be crafting a fresh herb egg salad for breakfast.
If you’re in the neighborhood, swing by the Westhampton Beach Farmers Market on Saturday, Oct. 5, to speak to Goldberg directly. Otherwise, shoot her an email, [email protected].
Orders must be placed by the end of the day on Sunday, Oct. 6, with pickup and local delivery (from as far west as Eastport and as far east as Hampton Bays) available on Wednesday, Oct. 9, and Thursday, Oct. 10.
