In this month’s gossip goulash: A new bakery rises in East Hampton, a Manhattan chef heads to Greenport and a Patchogue restaurant takes flight for a final time.
CARISSA’S THE BAKERY Carissa Waechter, who started Carissa’s Breads in 2010, has opened a retail bakery in East Hampton to complement her thriving online and wholesale business. She ran the business out of Stony Brook University in Southampton, the headquarters of the Amagansett Food Institute. Long Island is an integral part of Waechter’s craft. In all her breads, she employs a natural flour-and-water starter formed in Amagansett in the late 1960s by John de Cuevas, an influential home baker. In many, she uses grains grown on the East End. One of her favorite grains to work with is the wheat from Amagansett’s Amber Waves Farm. In the open kitchen of her first bakery, which is decorated in off-white, she can be seen milling the hard red wheat berries harvested on that land. (Yes, she grinds her own flour.) Her roster of 15 breads come big and small, some with nuts and seeds. A popular variety, Waechter said, is a dark, dense and tangy pickle rye pane incorporating pureed cukes from Backyard Brine in Cutchogue. Croissants, cookies and savory tarts are also produced daily for the shop, and fancy cakes and pies showcasing local seasonal ingredients are available to order: 68 Newtown Lane, East Hampton, carissasthebakery.com.
HALYARD Galen Zamarra’s restaurant in the West Village, Mas (Farmhouse), which had closed about a year ago after a kitchen fire, reopened late last month. In a few weeks, the chef will oversee this new place attached to the Sound View Greenport, a newly renovated hotel that sits on the Long Island Sound and dates back to 1953. He will offer a menu of comfort food with a seafood focus: 58775 Route 48, Greenport, 631-477-0666, thehalyardgreenport.com.
FLIGHT James Bonanno and David Johnson have closed their small-plates restaurant in Patchogue after less than a year. Bonnano said it was not performing as well as their other places, which are The Tap Room, a beer bar with locations in Patchogue and Massapequa Park, and Bango Bowls also in Massapequa Park, offering build-your own acai bowls and cold-brew coffee. The partners plan to open a Bango Bowls in Bay Shore in the coming months. Meanwhile, the former Flight space will be taken over by Flo’s Luncheonette, which closed its Patchogue location in Briarcliffe College last December. It’s slated to return to the village in the fall with Jason Tepper, who was the first executive chef at Flight, helming the kitchen.