East End restaurant openings: 19 new spots
A new restaurant in East Hampton, Andrra offers views of Three Mile Harbor. (May 18, 2012) Credit: Daniel Gonzalez
It looks like 2012 is shaping up as the summer of pulled pork, bockbeer and Greek-style whole grilled fish. With three beer-focused eateries, two barbecue spots and two Greek restaurants joining in, the East End restaurant scene is looking like a robust one. As in years past, there's also a fresh infusion of New American and Italian restaurants on an arrivals list now numbering 19.
And there's more to come. Top Chef judge Tom Colicchio is the force behind the Topping Rose House, a hotel and restaurant still under construction in Bridgehampton. A project to keep an eye on.
Of course, every season brings with it departures. This year's include Oasis and Pomme Cafe East in Sag Harbor; Copa in Bridgehampton; Turtle Crossing, Philippe, The Boathouse and Beachhouse in East Hampton; Indian Cove in Hampton Bays; Nello Summertimes in Southampton; The Grill at Pantigo in East Hampton; Exile on Main in Amagansett, and Farmhouse and Vine Wine Bar, both in Greenport.
Yet there will be a comeback for Nobu at Capri, the Southampton pop-up version of Manhattan's iconic Japanese-Peruvian spot. The summer crowd does need its tiradito.
Here's what's open or about to:
SOUTH FORK
Cowfish, under the same ownership as the nearby Rumba, takes over the waterfront location of Indian Cove. Chef and co-owner David Hersh offers such dishes as rotisserie chicken, Cuban-style mahi mahi and a 20-ounce bone-in Angus rib eye. Two patios overlook the Shinnecock Canal. Diners can expect to hear live blues most Wednesday to Saturday nights. 258 E. Montauk Hwy.; 631-594-3868.
Nammos Estiatorio succeeds Nello Summertimes at the venerable address where the old Post House reigned for many years. The Mediterranean restaurant features Greek specialties, from traditional to contemporary, including mezze, crab and lamb chops. 136Main St.; 631-287-5500, nammossouthampton.com.
Greek Bites Grill is the collaborative effort of chef-manager David Hensley, previously of Indian Cove in Hampton Bays, and Corfu-born owner Spiro Laopodis, a former captain at the famed Le Cirque in Manhattan. The menu covers such classics as whole roasted fish, moussaka, pastitsio and souvlaki. You'll find outdoor seating and free delivery -- even to the beach. 1746 County Rd. 39; 631-488-4388, greekbitesgrill.com.
Muse in the Harbor is Matthew Guiffrida's new and relocated Muse from Water Mill. It's a New American restaurant, with Guiffrida's trademark theme dishes and whimsy. Get ready for the tuna "menage a trois," "Not Ya Mama's Meatballs," wasabi-jerked duck au poivre and, for dessert, "Grandma G's zeppole" and "Too Much Chocolate." 16 Main St.; 631-899-4810, museintheharbor.com.
The Bell & Anchor is the new eatery from David Loewenberg and Sam McCleland, with a view of Mill Creek Marina. They also operate The Beacon in downtown Sag Harbor. Loewenberg also co-owns little/red and red/bar brasserie in Southampton and Fresno in East Hampton. The emphasis here is on seafood, with lobster, lobster rolls, shellfish platters, the daily catch, plus steaks and chops. 3253 Noyac Rd.; 631-725-3400, bellandanchor.com.
Andrra arrives with a Mediterranean menu on the former site of The Boathouse, looking onto Three Mile Harbor. Expect mezze, Norwegian salmon crudo, lobster with beurre blanc sauce, carpaccio, baked clams, fettuccine with shellfish, shaved fennel and orange salad, pappardelle with braised beef, baklava, plus steaks and chops.
Beaumarchais, a restaurant in Manhattan's meatpacking district, delivers a Hamptons offspring at the ex-site of Philippe. Eat in or al fresco for dinner and brunch. On the menu are tuna tartare and truffled roasted chicken, with beachy additions such as local fluke seviche, pan-seared striped bass with lemon-green grape vinaigrette, coconut tapioca. 44Three Mile Harbor Rd.; 212-675-2400, beaumarchaiseasthampton.com.
The Millers' Real BBQ comes from brothers Eric and Mark Miller, co-owners of Food & Co., The Hampton Clambake and, formerly, The Catch in Port Jefferson. Eric Miller, who spent the winter traveling the South and learning the pitmaster's art, is turning out Kansas City "sweet and sticky" ribs, Texas-style brisket and more at this ultracasual takeout with outdoor picnic seating. 283 Pantigo Rd.; 631-329-1000, themillersbbq.net.
Smokin' Wolf BBQ & More makes its home in the former digs of Turtle Crossing -- and with Turtle Crossing's former chef, Arthur Wolf, as owner. In addition to a full barbecue menu -- ribs, pulled pork, brisket and duck -- Wolf is also bringing back some old Turtle Crossing favorites, such as fish tacos and BBQ duck quesadillas. The Western-style decor playfully emphasizes wolves. 221 Pantigo Rd.; 631-324-7166, smokinwolfbbq.com.
Hamptons Players Club has an equestrian theme and three distinct areas: A bilevel restaurant that also has an outdoor patio; an outdoor beer garden equipped with a fire pit and a VIP lounge for drinks and private events. Chef Hector Diaz offers a New American menu -- tiger shrimp skewers, raw bar seafood tower, skirt steak -- and will be snipping herbs from the restaurant's own garden. 103 Montauk Hwy.; 631-324-1663.
Osteria Salina brings a suggestion of Sicily to the Hamptons at the former site of Copa. Look for fritto misto, steamed octopus with olive oil and parsley, vermicelli with clams, seafood cannelloni, shrimp with couscous, a T-bone veal chop and cannoli. It's named after one of the Aeolian islands. 95 School St.; 631-613-6469.
Sotto Sopra, open since April, features the cuisine of Northern Italy, as interpreted by Josh Savi, whose last gig was at a Michelin two-starred restaurant in Dublin. Here, he uses the restaurant's wood-burning oven to both cook pizza and roast whole fish. Steaks and chops, as well as pastas, round out the menu. 231 Main St.; 631-267-3695.
Zum Schneider MTK, an authentic German beer hall, is the offshoot of an established East Village spot. In addition to an exclusively German roster of draft and bottled beers, as well as wine, the place serves such Teutonic classics as Wiener schnitzel and sauerbraten. Fresh locally caught fish, too. Expect occasional live music from traditional Bavarian bands, such as owner Sylvester Schneider's own group, the JaJaJa's. 4 S. Elmwood Ave.; 631-238-5963, zumschneider.com.
Byron at the Surf Lodge is the new incarnation of the trendy boutique motel-restaurant that used to be the summer digs of "Top Chef" contender Sam Talbot. Now owned by the Highlands Restaurant Group, the dining spot has been renamed for Byron Bay, a surfing destination in Australia. Melbourne-born chef Chris Rendell, who cooked at Whitehall and Highlands in Manhattan, serves up such dishes as watermelon salad, crab and tomato pasta and black pepper-crusted chilled tuna. 183 Edgemere St.; 631-668-1562, thesurflodge.com.
Momofuku Milk Bar, attached to Cynthia Rowley's Montauk boutique, is the "makeshift" summer version of five Manhattan dessert bars of the same name, all part of chef David Chang's empire. The lure: cookies, slushies and the signature "crack pie," with its oatmeal crust and a gooey butter custard-pudding filling. All are the creations of pastry chef Christina Tosi. Counter service and outdoor seating at benches with umbrellas. 696 Montauk Hwy. (Main St.)., Montauk; no phone, milkbarstore.com.
Sammys is the solo venture of Sam Joyce, who cooked for decades at nearby Gosman's Dock. At his new dockside restaurant, he's serving lobster bisque, Thai steamed mussels, lobster rolls, lettuce wraps, salads, steaks and sandwiches -- accompanied by hand-cut fries. Indoor seating for now; patio dining to come. 448West Lake Dr.; 631-238-5707; sammysmtk.com, $$
Swallow East, on the dock overlooking Montauk Harbor, will offer a small-plates repertoire similar to the one chef-owner James Tchinnis features at his original Huntington location. Raw-bar items, fish tacos and 10 preparations of mussels feature the locally caught. Sit by the open kitchen or dine waterside. 474 West Lake Dr., 631-668-8344, swallowrestaurant.com.
First and South moves into the former Vine, with a creative American menu, with combinations not frequently used and updated variations on "comfort food." Some possibilities: duck breast with nettles and wild and farmed onions, monkfish with charred and pickled ramps, chicken with horseradish and candied fennel. 100 South St.; 631-333-2200.
Bière, true to its name, offers about 200 international beers, eight of them on tap, plus wine and a full bar. You can accompany your quaff at the bar with tapas and small plates, or take a table and enjoy a modern Belgian-Mediterranean lunch or dinner. The pub adjoins (and shares an owner with) D'Latte, the venerable café-gelateria. 218 Main St. 631-477-6738.
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