4 Photos
Westhampton Garden Club will host their biennial house and garden tour featuring homes in Westhampton Beach, Quioque and the Village of Quogue. MAGGY KILROY
Supervisor Larry Cantwell and East Hampton Village Mayor Paul Rickenbach were joined by fire officials at the September 11 memorial at the Hook Mill in East Hampton on Sunday. KYRIL BROMLEY
For those who love eating out, literally, there is no better summer dining experience than having lunch or dinner near the water in the Hamptons. And where better to go for waterfront dining than the most eastern part of the East End?
This week, Arts & Living met with four Montauk chefs to find out which dishes are in high demand, which please the chef’s taste buds the most and which bring a unique flare to the menu.
Most Popular: Fish Tacos; appetizer; $12.
Chef’s Favorite: Grilled Watermelon Salad; entrée; $14.
Signature: Lobster Singapore; entrée; market price.
The menu at Navy Beach features dishes with strong Latin American and Asian influences, according to Executive Chef Paul LeBue.
“I try to introduce flavors that are different and unique and the menu reflects that” Mr. LeBue said. “For me, it’s all about taking a chance.”
And so far, Mr. LeBue’s Fish Taco creation has been worth the risk, he reported. Grilled mahi marinated in aji Amarillo peppers, toasted cumin, lime juice and cilantro is placed in mini deep-fried tacos and topped with pico de gallo, shredded cabbage and lime crema.
“It’s the taco craze,” Mr. LeBue said. “We just can’t make them fast enough, people love them.”
The variety of textures in the Grilled Watermelon Salad is what makes the dish Mr. LeBue’s personal favorite. The salad is served with crispy pork belly, dusted in cayenne pepper that is brined, cured, brazed for 12 hours, then covered in rice flower and deep fried. The pork belly sits atop micro pea sprouts and Enoki mushrooms with a BBQ-Korean chili paste and a fried watermelon garnish.
“I love the hot, cold, spicy, sweet combination.” Mr. LeBue said.
Inspired by Indonesian cooking, the Lobster Singapore dish was developed to introduce a lobster dish that wouldn’t be found anywhere else. A 2-pound lobster served out of the shell is paired with thin rice noodles, baby Napa cabbage, bok choy and a cilantro/scallion garnish. Covering the lobster and Asian vegetables is a sauce composed of chilis, shallot, garlic, fried tomato paste, sesame oil, ketchup and dried shrimp, which provides a natural saltiness, the chef reported.
“The flavors speak for themselves,” he said. “And because the lobster is more accessible out of the shell, it has just been a winner.”
Most Popular: Tuna Tartar; appetizer; $14.
Chef’s Favorite: Striped Bass; entrée; $32.
Signature: Fluke Cebiche; appetizer; $14.
Solé East is all about being simple and fresh, according to Executive Chef Larry Kolar.
Chopped sushi tuna tossed lightly with a purée of spicy vinaigrette, cucumber and wasabi and served with taro chips, makes for the perfect, easy-to-share appetizer, he said.
“People love to sit outside on the couches near the pool after they come back from the beach and snack on it before dinner,” Mr. Kolar said.
For his choice, Mr. Kolar described the fresh, grilled Striped Bass from the North Fork, made with a classic lemon, herbs and olive oil sauce and served with bok choy.
“It tastes like Montauk,” Mr. Kolar laughed. “If you could eat Montauk, that is.”
The quick-tossed fluke cebiche symbolizes Solé East best because of its freshness and simplicity, according to Mr. Kolar. The raw fish is served with red onions, jalapeños, lemon, lime and fluke stock.
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ost Popular: Seared Scallops; entrée; $26.
Chef’s Favorite: Sesame Tuna; entrée; $26.
Signature: FM Station Roll; appetizer or entrée; $16.
Inlet Seafood Executive Chef Larry Wallace said the best part about eating at his restaurant is dining right on the water and watching the fish come in on the boats. And that’s why the Seared Scallops are the most popular, according to Mr. Wallace.
“They are fresh off the boat, perfectly seared and melt in your mouth,” he said.
The scallops are served over mashed sweet potatoes and rainbow swiss chard.
The one dish Mr. Wallace said he can’t resist is the flame-grilled tuna, which is served with a teriyaki glaze, over soba noodles and Oriental vegetables.
“The fresh local tuna paired with the homemade teriyaki glaze is a perfect pair,” Mr. Wallace said.
Mr. Wallace said the restaurant’s signature items are all of the sushi dishes, which make up a big part of the business. But specifically, the FM Station Roll, is a big crowd pleaser, he said. The roll is made with salmon, tuna, yellowtail and avocado with red and black tobiko (flying fish roe) on top.
“Our sushi is just so fresh,” Mr. Wallace said. “You can really taste the difference.”
Most Popular: Two-Pound Lobster; entrée; $41.95.
Chef’s Favorite: Fluke; entrée; $27.95.
Signature: Jumbo Stuffed Shrimp; entrée; $27.95.
Executive Chef Sam Joyce said Gosman’s lobsters have always been a frontrunner on the menu. Lobster lovers can choose to have their shelled lobster steamed or broiled. Both styles are kept simple so as to not distract from the natural flavor of the lobster, according to Mr. Joyce. The lobster is served with coleslaw and french fries and is available all day.
“Lots of families come here to get their kids their first lobster,” Mr. Joyce said. “It’s become a tradition.”
Breaded fluke in a light beurre blanc sauce, served with rice and a seasonal vegetable (usually asparagus), is the menu item that makes Mr. Joyce the happiest, he said.
“Fluke is just a great fish,” Mr. Joyce said simply.
Besides the lobster, Gosman’s Jumbo Stuffed Shrimp is flying out of the kitchen, according to Mr. Joyce. The shrimp are stuffed with lobster, scallops, bread crumbs and a lobster sauce made with heavy cream, sherry and lobster meat. The dish is served with vegetables and rice.
Mr. Joyce said the dish is the best of both worlds.
“You can have your shrimp, and your lobster too,” he said. “It’s a great combination.”
Heather Girgenti on Jun 26, 2011