5 Things to Eat at 2 Spring

Oyster Bay is expected to get a delicious addition to its dining scene come December. 2 Spring, a joint venture between first-time restaurateurs Claudia and Michael Taglich and James Beard-nominated chef Jesse Schenker, will feature coastal American cuisine in a chic, casual setting. Long Islanders can enjoy a first taste at Pulse’s annual Island Tasting to benefit Island Harvest Nov. 9 at the Mansion at Oyster Bay. In the meantime, chef Schenker shared five dishes foodies need to try once the restaurant opens.

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Salt Cod Fritter

Salt Cod Fritter 2 spring

image: 2 spring

A hit at his first restaurant Recette in Manhattan, chef Schenker felt it was only right to bring this dish to his Long Island spot. The salt cod fritter comes topped with curry aioli and sits above some lamb ragu. It’s a unique combination he promises will never leave the menu.

Fisherman’s Pot

A mix of clams, prawn, lobster and ocean broth, the Fisherman’s Pot is meant for seafood lovers. The dinner dish, served in a Staub Cocotte, is baked with a crust that’s cracked tableside. “Instead of a traditional New England style chowder, we wanted to offer a fish stew that wasn’t as heavy,” chef Schenker said. “We use subtle umami notes, incorporating seaweed and mushrooms for a cleaner, more refined taste.”

Linguini & Clams

Linguini & Clams 2 spring

image: 2 spring

The linguini and clams is one more option that takes seafood flavor to another level. It’s enhanced with a shellfish bisque made from shrimp shells, clam juice and notes of guanciale. This special blend is served for both lunch and dinner.

Fried Chicken

Found on the brunch menu, the fried chicken is a twist on a classic dish. “Instead of being accompanied by waffles, we’ve created an arepa-style corncake that is light and sweet,” chef Schenker said. It also doesn’t hurt that the meat remains moist inside a very crispy exterior.

2 Spring Burger

2 spring burger

image: 2 spring

Those who love burgers shouldn’t pass on the 2 Spring Burger. Served on a potato roll with fries for lunch, the beef burger is a blend of short rib, brisket and dry-aged beef. “It’s everything you think of when you think of a great burger, but hands down, the best in its class,” chef Schenker promised.

anna halkidis

anna halkidis

Anna Halkidis is a web editor at Long Island Pulse. Feel free to reach out at anna@lipulse.com or on Twitter @annahalkidis.