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A Manhattan guest room designed by Jeffrey Parker. COURTESY JEFFREY PARKER
Murray Home Rear View on Apaucuck Point Lane. HEATHER GIRGENTI
The Southampton Village Master Plan for the Business District, which includes Main Street and Jobs Lane, hopes to promote business and protect the historic integrity of the village. DANA SHAW
The East End has no shortage of distinctive eateries to satisfy every palate, particularly in the bustling Village of Sag Harbor. This week, Arts & Living sets its sights on the former whaling community to discover the most popular, signature and chef’s favorite dishes determined by the chefs themselves.
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25-9760 cornerbarsagharbor.com
Most Popular: Famous Corner Burger; entrée; $11.95.
Signature: Clams Casino; appetizer; $9.95.
Chef’s Favorite: Lamb Burger; entrée; $13.95.
The Corner Bar has been a Main Street landmark since 1978. And manager Mike Reilly said that certain items on the menu still maintain that old-school Sag Harbor feel.
According to chef Daniel Mitchell, the Famous Corner Burger is a perfect example of what The Corner Bar is all about.
The standard 8-ounce ground beef burger is served with the restaurant’s famous signature “corner sauce,” made with sautéed onions, mushrooms, garlic, thyme and Worcestershire sauce. It comes with a side of french fries.
“Our meat is fresh delivered every morning, never frozen,” Mr. Mitchell said at the restaurant last Wednesday. “It has been a staple of the restaurant for a long time. We aim to be the neighborhood go-to spot that doesn’t kill you in the wallet but still delivers a great value.”
The restaurant’s signature dish is also the longest-running menu item, according to Mr. Reilly. The Clams Casino appetizer is made up of six clams on the half shell broiled with bacon, and a composed butter of onions, pepper and garlic and some Muenster cheese.
“The Clams Casino represent what we are all about,” Mr. Reilly said. “The original whalers of this community have always come in looking for the freshest seafood and they found it in this dish.”
Chef Mitchell said his personal go-to favorite menu item is the Lamb Burger. The fresh-ground lamb is combined with salt, pepper, garlic, chopped parsley, cumin, topped with house-made tzatziki sauce and served with french fries.
“It’s different and I think it sets us apart from other burger places in town,” Mr. Mitchell said. “It has a Mediterranean feel and it’s cool to bring some new school stuff to our more traditional menu.”
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99-4810
museintheharbor.com
Most Popular: Blackened Sashimi Style Ahi Tuna; entrée; $38.
Signature: Horseradish & Gorgonzola Crusted N.Y. Strip Steak; entrée; $42.
Chef’s Favorite: The Three Little Piggys; entrée; $26.
Previously located in Water Mill, the “new and improved” Muse in the Harbor now calls Main Street its home. Chef owner Matt Guiffrida said he is excited about the expanded New American menu.
He said that he has noticed the Blackened Sashimi Style Tuna is a consistent favorite. The Montauk tuna is served with whipped gingered carrots, baby organic arugula and an artichoke salad with avocado mousse.
“It is really popular because everyone loves local tuna,” Mr. Guiffrida said. “And the location just makes you want to order a nice, fresh seafood dish.”
The chef said he likes to try and change the menu to keep things fresh and interesting but when he tried taking the Horseradish & Gorgonzola Crusted N.Y. Strip Steak off the menu, frequent Muse diners were not pleased.
“People would call ahead and ask if I could have it for them that night,” he said laughing. “I had to put it back on, that is how you know it is a signature dish.”
The steak is topped with a horseradish and Gorgonzola crust, which is browned under a broiler and served over a loaded baked potato hash made with sour cream, scallions, bacon and cheddar cheese and a roasted vegetable demi-glace.
Making an encore appearance from the original Muse menu Water Mill location is The Three Little Piggys, chef Guiffrida’s favorite dish.
The entrée features pork done three different ways. Piggy #1 is a pulled pork with maple spiked mustard served atop a charred scallion johnny cake. Piggy #2 is an extra thick homemade bacon—smoked, cured and grilled—and served atop savory pimento and cheddar oatmeal.
Lastly, piggy #3 features a teriyaki-brazed pork belly, served over an apple onion stir-fry
“It has all the pork you could ask for,” Mr. Guiffrido said. “It’s funny how the chef’s favorite dish is the fattiest thing on the menu.”
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25-7100
docksidesagharbor.com
Most Popular: Sirloin Steak Tataki; entrée; $24.
Signature: Fresh Herb and Crumb Crusted Cod; entrée; $25.
Chef’s Favorite: Paella; entrée; $25.
Housed in the historic American Legion building, Dockside Bar & Grill on Bay Street is a perennial foodie favorite, according to chef Tommy Jacobs. He reported that Dockside diners love the Sirloin Steak Tataki. The 6-ounce, sliced natural Angus steak is made with spicy tamari ginger sauce and served with grilled broccoli and wasabi mashed potatoes.
“It is interesting, a little spicy and the perfect light summer dish,” Mr. Jacobs reported.
The chef also said the Fresh Herb and Crumb Crusted Cod has never let him down. The fresh, breaded codfish is served with lemon beurre blanc, sautéed spinach and mashed potatoes.
“I made the recipe about 20 years ago and have served it in every restaurant I’ve worked in since then,” Mr. Jacobs said at the restaurant on Thursday. “It’s always been a best seller, I’ve never had anyone not like it.”
But the chef’s personal favorite is the Paella. The entrée features shrimp, clams, mussels, andouille sausage, free-range chicken, peas and is cooked with saffron rice.
“The dish has so much flavor,” Mr. Jacobs said. “And I serve it in a crisp flour tortilla bowl, which is different.”
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