NEW CHEF AT FOUR: Four Food Studio (515 Broadhollow Road No. 400, Melville 631-577-4444) has a new head chef in the kitchen. Sous chef Antonio Guillen has taken the wheel, according to published reports, following Executive Chef Ben Durham’s departure. Stay tuned for his fall menu, which is coming soon.
A ‘WHALE’ OF A TIME: Good news for lovers of the Whale’s Tale (81 Fort Salonga Road, Northport – at the Britannia Boatyard). The restaurant is now a three-season affair, and a fall menu and seasonal craft beers are on the way. And when sunnier skies return, look forward to ordering from your boat – a new service added thanks to a new computer system.
BRUNCH AT DOPPIO: New brunch specials – of the drinkable sort – are available at Doppio Artisan Bistro (24 Clinton Ave. Huntington 631-923-1515 http://doppiohuntington.com). $5 sangria, Bloody Marys and mimosas were flowing this weekend, and we expect more of the same in the future. Show up at the right time and it won’t be too early to have a Nutella pizza with your libation, either.
SHACK ATTACK DEFERRED: Those looking forward to noshing on fried clams without chasing raindrops will have to wait a little longer. A new sign at Mace Colodny’s upcoming restaurant, The Shack, at 46 Gerard St. says there’s one last hurdle to clear – a certificate of occupancy. Once that’s done, it should be all systems go. Mace promises, however, the second shack (the first is the popular Centerport pit-stop) will be open “very soon.” Don’t dilly-dally, persons in charge at Town Hall – a shack attack can only wait so long.
CRONUT CRAZY: It seems cronuts – the croissant-donut hybrid that folks are lining up for en masse in Manhattan – are doing some island hopping and making it out to Huntington. Dave and Josh Cook at Cook’s Scratch Kitchen (1014 Ft. Salonga Road, Northport 631-651-5480 http://cookskitchenny.com) has included them in their selection of scrumptious baked goods to enjoy. It’s not their first decadent hybrid – Josh tells us their chef, Stacey McDevitt, has a patented donut muffin that she’s been serving up for years. So do us a favor: Double-dip and let us know what you think!