Another hampton season is here and it smells good. In the East End, restaurants, both casual and clubby, are making their debuts in summer and add flavor to the long mix of restaurants, cafes and bars that are the social nuclei of the South Fork.
Wait burgers, “billionaire bacon” and seafood loads.
Are you ready to dig on the East End? Here is a look at the newest restaurants and menus in Westhampton in Montauk.
Ocean Club | 32 Star Island Road, Montauk
The massive and designed owned by Star Island, designed by Carl Fisher, who houses the latest Iteration of Montauk Yacht Club has undergone many changes in recent years. It went from a modest hiding place and a little dated to a five -star getaway under Gurney’s property.
Now, Sans Gurney’s, is strong under the new property as the largest luxury resort of the Hamptons. The complex gave its 4,500 -square -foot Ocean Club restaurant a complete gut renovation, adding open kitchen and a wood -burning oven, with a new new menu by chef Jarad McCarroll. It is heavy in crustaceans (welcome): there is Caesar lobster salad, lobster paste served in an aromatic broth and, of course, a lobster roller made with lemon mayo and topped with crunchy onions.
Do you need some grass with your surfing? Chef is healing the main steak like Picanha, the New York Strip and the back. The seafront views are free.
Fēniks | 75 Jobs Lane, Southampton
Chef Douglas Gulija and Cousin Skip Norsic are contributing a tasting of the Adriatic to the East End this summer with Fēniks. From June, the new restaurant throughout the year (called by Phoenix’s Croatian spelling) will work from the space of the village of Southampton, which was formerly occupied by Le Chef.
After a complete Reno, the two -story atrium in the historic building now has an exclusive eight -plate chef counter, a menu dining room and a cocktail living room. The menus are inspired by the Croatian roots of Gulija and Norsic, as well as the local ingredients and the possession of almost three decades of Gulija in Southampton’s Plaza Cafe.
Wait items focused on seafood as the Baix Local del Mar Negre with the Udon noodles; Catsmo Salmon Salmon with Spring Pancake, Vodka Cremee Fraiche and Wasabi Tobiko; And even a peconic scarce with green herbal risotto, “snow” of roasted garlic parmesan and caragol caviar (at the chef’s table). Nazdravlje!
Shuck truck | Wherever you are; 2025 Montauk Hwy., Hidasett
The Hidden Clams Bar is so close to a Hampton dining room as it is done, with 44 seasons under its (Ahem) Shell. Now you come to you with a real pearl of an advantage: a mobile bar service, properly called The Shuck Truck.
After an exhausting hunting of a vehicle as fresh as they are, the owners Kelly and John Piccinnini scored a 1966 Citroen H van (the gold standard for an elegant high -end food truck) and deceived it. Aimed at large and small private events, the Piccinninis will customize a menu to your needs and deliver live clams and oysters, shrimp cocktails, as well as wines, spries and cocktails at your next Sunset Soiree.
It’s OK to be seafood.
Artie’s in the Hamptons | 203 Bridgehampton-Sag Harbor Turnpike, Bridgehampton
Last season, Michelin star chef, Joe Isidori, opened the new red sauce restaurant “Old School” Arthur & Sons in Bridgehampton. This season, the chicken and the meatballs have returned, but with a delicious little one called Artie’s in the Hamptons.
A spin-off in the Isidori Artie’s background room, his bar and his living room in Murray Hill, the new menu is about classic burgers. The burger at night is a sloping tower of American cheese, special sauce and pickle, while Artie’s Burger is covered in provolone, special sauce and cherry peppers. French fries and French onions? They also come with special sauce.
Cut all the fat with an acid specialized daisy (golden, strawberry or spicy watermelon), while a mixed bag of good -feeling music puts the mood.
Wayan & Ma • Dé | 313 Three Mile Harbor Hog Creek Road, East Hampton
This summer, EHP Resort & Marina adds a second seafront restaurant to its 9 -hectare ownership of the restaurateurs of the Cédric city and Vongerichten Ochi. You probably have already noticed the name, and yes, it is the vongerichten jean-georges is the cedric pope.
The husband and woman team is behind Wayan in Nolita (the name given to the firstborn son of Balinea culture) and Ma • Dé a Soho (Balinese for “second born”). Its East East residence will have an Indonesian-French price that rose from the restaurants with a seafront turn. During the sunset more than three kilometers, they will serve oysters with Mignonette de Chili-Calç, popcorn shrimp with Oelek Sambal and a warm Roll of Balinea Lobster.
After the lights go down, dinner dishes will include crab fried rice with Kerupuk and Cilantro; Baix black black with sambal tomato; and lobster noodles with black pepper butter and Thai basil.
Now, as it is called “Eat, pray, love” in French?
Swifty’s | 74 James Lane, East Hampton
It’s been nine years since Society Cafe, Swifty’s, served its meat and harics at the Sourt East Side. But when a restaurant is good and its usual includes names like Michael Kors and Aerin Lauder, sometimes it has a second, even the third life.
Three years after closing its Lexington town, the restaurant, supported by Mortimer’s student, Robert Caravaggi, reopened at the Colony Hotel in Palm Beach, where he has been serving the same Chummy clientele. Now, he follows his first patterns until his haunted. Swifty’s will replace Sartiano at the Hedges Inn, in East Hampton, who ran at the height of premises with his atmosphere, eh … with the obstribuous.
The new restaurant serves a similar menu of Clubby Classics: Suppose they can cook -you are a billionaire bacon, caramelized in brown sugar, if you ask very well.
Gigi’s Montauk | 290 Old Montauk Hwy., Montauk
Gurney’s Montauk Resort & Seawater Spa is cooking with gas. This season, Hideaway celebrity favorite is debuting a new emblematic dining room to replace Scarpetta (Gigi’s Montauk) along with a new coffee and cocktails, opening on June 16.
Executive chef Justin Lee, formerly from Mina Group, and executive chef of Mbaba Danso, a gurney veterinarian, are behind the new concept: a menu of the family of shared dishes such as the angry lobster (1.5 pounds of lobster launched in smoke, spicy sauce), the giant Scampi (moat, Halded Shad, Llimono-Infuso-Infuso-Infuso) Gigi sushi roll (spicy hamachi finished off with Tobiko and crunchy Chaalls).
It is designed as a social setting with 4,000 square feet for 120 guests inside and 110 in the courtyard. Come and see someone you know and everyone you want to know.
#restaurants #hamptons #summer
Image Source : nypost.com