As 2016 is coming to a close, we begin to reminisce about all of the events, activities, family gatherings, and memories created that make the year stand out. We made it through a long election process, sadly we had to say goodbye to many icons in the entertainment industry and of course we think about our personal goals, obstacles and challenges that we set for ourselves, met, and overcame. You may have had several moments that created lasting memories. If you’re lucky, many of those memories came paired with an excellent bottle of wine.

Whether through an anniversary celebration, first date or birthday, a great bottle of wine is also memorable. Luckily on the North Fork, there’s never a shortage of wine. Thank God for that. So as we celebrate and say goodbye to 2016 and welcome 2017. We’d like to share some of our favorite local and not so local wines that are perfect for any celebration.

One of our popular local wines is the Palmer Pinot Blanc, our new favorite “winter white”. Palmer Vineyards, located in Riverhead, ferments the Pinot Blanc in all stainless steel tanks giving it a light, clean and crisp taste with flavors of apple and vanilla.

If you’re looking for a taste of Napa, we have the Bread and Butter Chardonnay which is a traditional oaked chardonnay with flavors of vanilla and toasted hazelnut which pairs well with our Pan Seared Salmon entrée or Shrimp Scampi.

In the mood for something French? Look no further than the Chateau De Sancerre ‘Sancerre 2014’ Rated 90 points by Wine Enthusiast. This is a fruity, pineapple and citrus-flavored wine that is crisp with a tangy texture. It is fresh, juicy and attractively crisp. It has weight and richness from the intense fruit that contrasts with its acidity. It pairs well with our Atlantic Sea Scallops.

You may wish to begin 2017 in a smooth yet bold manner with one of our selections of red wine. Rated 90 points by Wine Enthusiast and an Editor’s Choice, the 2014 Raphael Cabernet Franc, grown locally, is a bold and complex wine with aromas of violets, herbs, black pepper and dark fruit flavors. It complements any of our Prime USDA beef wonderfully.

From the North Fork, we take you to California with a full-bodied crowd pleaser with the 2013 Mettler Family Vineyards Old Vine Zinfandel. Its enticing scents of plum, vanilla are followed by a wisp of anise. Bold, yet bright and complex flavors of plums, black cherries, dark berries and tobacco are balanced by a hint of smooth dark chocolate.

You may wish to begin 2017 in a smooth yet bold manner with one of our selections of red wine. Rated 90 points by Wine Enthusiast and an Editor’s Choice, the 2014 Raphael Cabernet Franc, grown locally, is a bold and complex wine with aromas of violets, herbs, black pepper and dark fruit flavors. It complements any of our Prime USDA beef wonderfully.

From the North Fork, we take you to California with a full-bodied crowd pleaser with the 2013 Mettler Family Vineyards Old Vine Zinfandel. Its enticing scents of plum, vanilla are followed by a wisp of anise. Bold, yet bright and complex flavors of plums, black cherries, dark berries and tobacco are balanced by a hint of smooth dark chocolate.

If you can’t decide on one particular wine, then take a tasting journey with one of our wine flights. They come in both red and white and are are all local. The red flight comes with Bridge Lane Red Blend, Raphael Cabernet Franc and Osprey Dominion Reserve Merlot. The white flight comes with the Palmer Pinot Blanc, Pellegrini Rose and Osprey Dominion Regina Maris Chardonnay.

When closing out a year, you of course have to have some bubbly. One of our local favorites is Sparkling Pointe whose winery is dedicated to the exclusive production of Méthode Champenoise Sparkling Wines. Perfect for toasting at New Year’s.

If you are attending the NYE Murder Mystery Dinner or Bistro 72’s NYE Dinner then you will experience the sparkling wine for yourself with the champagne toast at midnight.

On that note, cheers and have a happy New Year! We look forward to seeing you soon at our tables.

You can view our full wine menu here. For reservations please call 631.369.3325

‘Tis the season to be jolly. And if by being jolly that means indulging in the many opportunities to eat decadent holiday desserts. Then so be it. After all, that’s what New Year’s resolutions are for. At Bistro 72 we pride ourselves in our local cuisine and nothing completes a meal like the moment when a dessert is making it’s way to your table and you’ve reached for your fork before it’s even arrived. Three Bistro favorites that are also included in our our New Year’s Eve Dinner Prix Fixe menu are the:

Bananas Brulee
Caramelized Bananas, French Vanilla Ice Cream, Candied Nuts, Caramel Sauce, Whipped Cream.

Flourless Chocolate Glateau
Whipped Cream, Mint, Grand Marnier-infused Raspberry Coulis.

New York Style Cheesecake
Whipped Cream, Mint.

So say farewell to 2016 with one of these decadent desserts and say hello to 2017. We look forward to having you join us at our tables.

For reservations call 631-369-3325.

It’s the holiday season, so we asked one of our favorite chefs in Bistro 72’s kitchen, Deb, to share her most beloved holiday recipe–an original family recipe for a savory pot roast.

She first tested her skill at making this recipe when her was mom was away and she needed to make something special for her dad. Knowing his love of pot roast, she called her grandfather, a skilled chef, and asked him to show her how to make their most treasured family recipe–a Pot Roast with Potatoes & Carrots.

Long story, short, the tradition of preparing this holiday pot roast continues on in her family. Try this recipe and start a new tradition in your home.

Pot Roast with Potatoes & Carrots

Ingredients

• 1 -½ lbs bottom round roast
• 3 lbs red bliss potatoes- quartered
• 1 large white onion- diced
• 3 lbs baby carrot- whole
• ¼ cup flour
• 5 cups beef stock
• 4 tbs olive oil
• 3 tbs salt
• 2 tbs pepper
• 2 tbs fresh thyme
• 3 tbs gravy master
• Slurry to finish gravy (Slurry- 3-tbs of cornstarch and add water until smooth)

Directions

On medium heat add olive oil into a large pot. Salt and pepper meat then coat with flour and sear all sides of roast in large pot.Remove and add onions until translucent. Then add fresh thyme. Put beef back into pot and pour stock over meat add gravy master and cover loosely. Cook for approx 2 hours. Add potatoes and carrots and cook for one more hour. Once meat, potatoes and carrots are tender remove the  meat and let rest. Slowly whisk slurry into beef stock until bubbling. The consistency of the gravy shouldn’t be very thick. You should be able to loosely spoon it over the meat. Arrange the potatoes and carrots with sliced meat on a large platter. For a little kick, mix  horseradish and sour cream to go with my pot roast as a side.

Chef Deb’s Tip: “The most important part of making this dish is how well you sear the meat. You need to really get a good sear, so the juices stay inside while it’s cooking, so it stays nice and moist.”

For more inspired dishes, come by Bistro 72 and enjoy food made by our chefs. On New Year’s Eve, we’re serving up a special 4-course prix fixe dinner, for $75 per person. See the menu here. You’ll also hear a live performance from local musician Lydia Sabosto, 5pm – 8pm and Robert Bruey and Friends from 8pm – 1am. Call (631) 369-3325 for reservations.