Feature Article

October 17, 2007
By Mariah Quinn
Foodies Feast: Long Island Restaurant Week Set for November

If you stop by The Palm in East Hampton on a normal night, a three-course dinner that includes and appetizer, an entree of salmon or linguine with shrimp and sun-dried tomatoes and a choice of dessert, the bill for two might run into the three figures. But from November 4 through 11, the total for such a meal will come to a tidy $21.95 per person, courtesy of the second annual Long Island Restaurant Week prix fixe promotion.

Restaurant owners on the East End said the week-long food fest brings in extra patrons during what would normally be a slow, pre-holiday season week. "It increases foot traffic," said Don Sullivan, the owner of The Publick House in Southampton, a participating restaurant. "I think it's a great promotional program."

WordHampton Public Relations launched Hamptons Restaurant Week six years ago, according to Megan Sullivan, an account executive with the company, expanding it to cover all of Long Island in 2006. "We put the word out this summer" and "any restaurant in Nassau and Suffolk can participate," she said. More than 120 restaurants, including dozens on the East End, have signed on so far.

WordHampton estimated restaurants that particpated in last year's LIRW served more than 80,000 meals, bringing in more than $2.8 million in revenue.

The three-course $21.95 prix fixe will be in place all night Sunday to Sunday, except Saturday, November 10 when it will end at 7 p.m. Participating restaurants on the East End include Matto Restaurant, Della Femina and Cafe Max in East Hampton, The Patio at 54 Main and Star Boggs in Westhampton, Oakland's in Hampton Bays, Stonewall's in Riverhead and The Cooperage Inn in Baiting Hollow. A full listing of participating restaurants can be found at longislandrestaurantweek.com.

Some restaurants will offer special variations on their regular menus. Sullivan at The Publick House said his eatery will offer four of five specials per night during the week. "Carl, our chef, will be able to showcase what we do throughout the year," he said.

For those looking to up the food ante a bit can do so. "We do have upgrades. If people want a filet mignon, it's a $12 upgrade," said Sheila Bennett, the manager at The Palm.

Sullivan at Publick called the promotion a "win-win" for both restaurant owners and patrons, noting "to have dinner for two for under $45 before beverages is a very good deal."