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Harry Bates exterior
Dining out in the Hamptons can be such an enjoyable experience and this summer season, Arts & Living is giving readers a heads up on where to go and what to eat. This week, North Sea and Noyac chefs opened up about what dish on their menu is a consistent favorite among diners, which is their personal pride and joy, and which is the star of the menu.
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ost Popular: Eggplant Parmesan; entrée; $18. Chef’s Favorite: Angel Hair Gamberi; entrée; $20.
Signature: Grilled Jumbo Shrimp and Vegetable Risotto; entrée; $24.95.
Chef and owner Luigi Tagliasacchi said he has been collecting recipes and perfecting cooking techniques for the last 25 years and that combination is what makes up Cappelletti’s menu. Mr. Tagliasacchi said the Eggplant Parmesan is not only the most popular but it is also the traditional house dish.
“I’ve been making it the same way for 32 years,” he said. “People come here just for that.”
The paper-thin, fresh eggplant is lightly breaded, coated in Cappelletti’s homemade Italian tomato sauce with fresh mozzarella melted on top and is served with pasta or a vegetable.
The chef said his favorite dish is the Angel Hair Gamberi because it’s a lighter recipe for summer. The dish consists of sautéed shrimp, sliced garlic, fresh basil, a splash of pinot grigio wine and chopped tomatoes, tossed with angel hair pasta.
“The angel hair is very refined and the seafood out here is second to none,” Mr. Tagliasacchi said. “To me, it’s just delicious.”
As his signature dish, the chef chose the Grilled Jumbo Shrimp and Vegetable Risotto. The shrimp are marinated in a garlic lemon sauce and served with a vegetable risotto made with sliced garlic, chardonnay, Parmesan reggiano cheese and a touch of sweet butter.
“It’s excellent,” Mr. Tagliasacchi said. “Delicate, very summery, a great combination of flavors.”
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ost Popular: Porterhouse Steak; entrée; $37.
Chef’s Favorite: Steamed Mussels; appetizer; $13.
Signature: Grilled Salmon; entrée; $22.
Although father and son owners Michael and John Dowling have specialty dishes, they recognize that they are primarily a steakhouse, so when people come, they often want a great steak. That’s why the 26-ounce Porterhouse Steak has become a house favorite.
“We don’t want to change the flavor of the meat at all,” Michael Dowling said. “Just some salt and pepper and a little butter.”
The steak is served with carrots, French green beans and hand-cut potatoes.
The Steamed Mussels appetizer was named the chef’s favorite because of its unique taste, according to the elder Mr. Dowling. It is made with cherry tomatoes, scallions, corn and a little sweet chili and wine.
“There’s almost like a Thai-, Asian-flare to them,” he said. “Delicious.”
As a signature dish, Mr. Dowling chose the Grilled Salmon, served with sautéed spinach and a yellow squash, eggplant, red onion and red pepper ratatouille.
“It’s presented a little differently than other salmon dishes,” Mr. Dowling explained. “People are more health conscious these days, and this dish appeals to that.”
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ost Popular: Local Corn and Green Bean Salad; appetizer; $13.
Chef’s Favorite: Coca Cola BBQ Braised Short Ribs; entrée; $29.
Signature: Long Island Duck Confit; appetizer; $13.
Chef and owner Brian Cheewing said the simple, healthy Corn and Green Bean Salad is a customer favorite because of the fresh, local ingredients. The salad is made with green beans from the North Fork, baby heirloom tomatoes, toasted pistachios, local corn and ricotta salata (dried ricotta cheese).
“It’s very refreshing,” Mr. Cheewing said. “I do it this time of year every year because the local ingredients are impossible to ignore.”
As his favorite dish, the chef chose the unique Coca Cola BBQ Braised Short Ribs, which are slow braised in Coca Cola for five hours and served with Russian banana fingerling potatoes and tobacco onions.
“I love braised items,” Mr. Cheewing said. “The sweet BBQ works well into a nice summery dish.”
Mr. Cheewing said he couldn’t ignore the Long Island Duck Confit appetizer as his signature dish because he’s been doing it so long and has always received such positive feedback. The duck is served with braised beluga lentils, shaved gala apples, sundried cherries and Duck Walk Vineyard port reduction.
“We’re on Long Island and it is something people really like,” he said. “It’s a more complex dish and something I’ve been making for a very long time.”
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ost Popular: Striped Bass; entrée; $25.95.
Chef’s Favorite: Osso Bucco; entrée; $26.95.
Signature: Soft Shell Crabs; entrée; $24.95.
“My menu is based off of the food I grew up eating,” Armand LaMacchia, owner and chef, said.
Armand’s most popular menu item is the Soft Shell Crabs, according to Mr. LaMacchia. The crabs are sauteed and served with fresh vegetables.
For his favorite traditional dish, Mr. LaMacchia chose the Osso Bucco.
“It takes a long time to make but it’s worth the effort,” he said. “The meat is tender and flavorful and the sauce is rich. It’s a robust meal and the food speaks for itself.”
The dish is served with pasta and a simple crisp salad with lemon, oil and sea salt dressing.
The restaurant’s signature menu item is the Soft Shell Crabs because they are crispy and fresh, according to Mr. LaMacchia. The crabs are sauteed, not deep fried, and served with pasta or fresh vegetables.
“The crabs are delicious,” Mr. LaMacchia said. “It’s my own recipe that people have always enjoyed.”
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ost Popular: Spring Rolls; appetizer; $8.
Chef’s Favorite: Red Curry; entrée; $20.
Signature: Nur Num Tok; entrée; $20.
This brand new, family-owned restaurant is introducing a blend of traditional Asian and Thai dishes, according to partner Paul Boahirunya.
The Spring Rolls have already taken the cake for most popular, he said. Made with ground chicken, cabbage, glass noodles and mushrooms wrapped in rice paper, the rolls are deep fried and served with a sweet hot sauce.
“It’s light and an easy snack dish,” Mr. Boahirunya said.
As the chef’s favorite, Mr. Boahirunya and his brother, Pat, chose the Red Curry Seafood. The dish consists of shrimp, scallops, squid and mussels that are prepared with coconut milk, red curry paste, red and green bell peppers, basil, bamboo shoots and zucchini. It is mildly spicy and is served with brown or jasmine rice.
“It’s a little spicy but not too much,” Mr. Boahirunya said. “So you can still taste the flavors.”
The restaurant’s signature dish is the Nur Num Tok, according to Mr. Boahirunya, because it is the most traditional Thai dish on the menu. The dish features grilled New York strip steak that is marinated in and served with a Thai mild spicy chili sauce and a side salad with peanut sauce.
“It’s actually something you see a lot in Thailand, it’s very authentic” Mr. Boahirunya said. “So we like to make it. And we don’t have a lot of beef on the menu, so people like to see this option.”
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