Dining

"It's amazing to think that all my years of experience as a restaurant chef could translate to something like this," Chef Cheewing reflected.

"We wanted to create a place where both locals and summer visitors could enjoy restaurant quality food in a relaxed atmosphere at an affordable price," Brian Mooney shared.

Not sure what to sip on as you anxiously watch as you watch "the most exciting two minutes in sports" unfold?

Planning a Cinco de Mayo fiesta? Use one of these tasty sips as a signature cocktail.

"Taste of Tuckahoe continues to be one of the most highly-anticipated events of the spring season, and one whose proceeds greatly benefit our school, students, and staff," shared Kathy Grigo.

"We love the ability to source as many local ingredients as possible and utilize the wonderful bounties from the North Fork region while combining them with authentic Italian ingredients," Danielle Cacioppo noted.

"Restaurant Week came at a time where people were fed up with the winter and are excited to get out and embrace the spring," Ian Duke noted.

"We see new customers who welcome the occasion to try our delicious food and friendly service," said Carol Covell. "We see loyal guests who welcome another reason to return and make it a night out with friends."

"Before we were considering oysters as a line of business, we were both keenly aware of the current and future impacts of climate change," said Walker Lourie.

We may be a ways away from April showers bringing May flowers, but spring is finally here.