A Tasty Piece of Advice: RACE to Race Lane!

Last night I went to Race Lane in East Hampton for dinner. I went there for drinks a while back and quite enjoyed the atmosphere. Race Lane is big, open and welcoming. Ah, but dinner, that’s REALLY something to write home about.

Executive Chef Dana Lamel is new to the area, passionate and excited. Diners should be very excited about this chef’s work – he’s one to watch. I’m glad I’ll have another chance to chat with him at Dan’s Taste of Two Forks on July 16. Lamel is very open about sharing his recipes and methods. Of course using the very best ingredients is key.This is just a brief listing of what we ENJOYED.Watch for a full review of our meal in the July 1 issue of Dan’s Papers, online July 1.

BEER BRAISED SHORTRIB with poached egg and shoestring potatoes – meltingly delish

JUMBO LUMP CRAB CAKE with frisée, basil crème fraîche, chili oil – was pure crab, with just a touch of Panko crumbs on the outside for crispness

ROASTED FREE RANGE HALF CHICKEN – with a deliciously cheesy – farro risotto and cipollini agrodolce

PORK CHOP – is double cut! – with fingerling potatoes, bravas aîoli and blueberry mustardo – so moist and tender!

TUNA TABBOULEH - yellow fin with the additional texture of cracked wheat, with harissa vinaigrette and mint yogurt (Lamel is bringing samples of this, one of his Signature Dishes to Dan’s Taste of Two Forks!)

LOBSTER & SHRIMP CEVICHE poached, served in RL bloody mary roux – served over avocado puree = a perfect pairing

Chef just got in some LOCAL STRIPED BASS – so we sampled a filet, cooked to perfection

CHOCOLATE/CHOCOLATE CHIP BREAD PUDDING served with ice cream and whipped cream – was a big chuck of chocolate bread pudding perfection

Next time I visit Race Lane, I plan to try the

RACE LANE CHEESE PLATE – chef’s selection of cheeses with roasted grapes, honeycomb and homemade crostini!

I trust this chef completely – bring it on!