Dining

"We're fortunate that this year we've got some amazing talent in the kitchen. Our new menu highlights warm weather coastal cooking of the Italian Adriatic - simple, ingredient driven dishes," Hatsatouris told us.

"Everything is made in-house, from our pasta to desserts, like the fruit tart, made every day," Kit Still told us.

"They love what they do," Shirley Ruch said of her staff. "I am sure that helps make everything taste so good."

"We worked hard to figure out how to bring our bagels to our loyal customers," said Melanie Frost, Chief Operating Officer and second-generation owner of Ess-a-Bagel. "Many of our regular customers have now moved indefinitely to the East End and we wanted to make sure to reach them wherever they are."

"This downtime during the pandemic gave me pause for inner reflection, new appreciation, reinvention and innovation. I knew I had to use this time wisely and be creative," Grau told us.

"The winery enlisted Bay Area TV and radio host Liam Mayclem to host Summer Sundays, a bi-weekly virtual event on the winery's social media channels featuring well-known friends of the winery from the wine, food, music and performing arts communities," Magner told us.

"We are so excited to be at the vanguard of building a truly green economy - one in which making the sustainable choice does not mean sacrificing taste, quality, or aesthetic," Chambers told us.

"I am very happy and excited to be a part of the Almond Restaurant team," Pastry Chef Jessica Craig said. "I can't wait for their NYC location to be opened, safely and securely of course, so that I can make an impact on the dessert menu there too. I am finding my stride in this new pastry chef...

If rum is your spirit of choice, celebrate National Rum Day with one of these tasty sips.

"My personal philosophy as a photographer has always been to Make Everyday a Getaway, and this has become my brand slogan as well. I enjoy transporting people to places all over the world through my photography," Malin told us.