Foodstuffs: New Restaurants and Reopenings Just in Time for Summer - 27 East

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Foodstuffs: New Restaurants and Reopenings Just in Time for Summer

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Duryea's Montauk has opened for the season.  MARY BLANK

Duryea's Montauk has opened for the season. MARY BLANK

Bostwick's on the Harbor is open for the season with great sunset views over Three Mile Harbor. COURTESY BOSTWICK'S

Bostwick's on the Harbor is open for the season with great sunset views over Three Mile Harbor. COURTESY BOSTWICK'S

The Aperol spritz at Arthur & Sons, which opens May 23 in Bridgehampton. COURTESY ARTHUR & SONS

The Aperol spritz at Arthur & Sons, which opens May 23 in Bridgehampton. COURTESY ARTHUR & SONS

The spaghetti carbonara at Arthur & Sons, which opens May 23 in Bridgehampton. COURTESY ARTHUR & SONS

The spaghetti carbonara at Arthur & Sons, which opens May 23 in Bridgehampton. COURTESY ARTHUR & SONS

authorStaff Writer on May 13, 2024

A New Look for Elaia Estiatorio

 

Sofia Crokos, the owner of Elaia Estiatorio restaurant in Bridgehampton, has teamed up with renowned Greek artist Caroline Rovithi to reimagine the restaurant’s menu designs and interior artwork. Together, they have created an immersive dining experience that celebrates Greek culture and creativity, infusing the restaurant with a harmonious blend of culinary and visual artistry. This partnership not only celebrates their Greek roots but also showcases the power of women supporting and promoting each other in the creative industry.

The new menus and artwork were unveiled on May 3, just in time to kick off Greek Easter celebrations. Drawing inspiration from the rich cultural tapestry of Greece, the Hellenistic spirit and the Hamptons, Rovithi’s intricate designs adorn the menu through bold green paint strokes and olive branch motifs.

The collaboration extends to the restaurant’s interior, where Rovithi’s artwork lines the walls of Elaia Estiatorio, further immersing patrons into the spirit of Agape — love. Her use of vibrant colors, textures and striking symbols throughout her work pays homage to Greek heritage while adding a contemporary twist that resonates with modern aesthetics. Rovithi’s book, “All You Need Is Greece,” contains the full collection of work that captures the essence of Hellas and is available for purchase at Elaia Estiatorio.

Elaia Estiatorio is at 95 School Street in Bridgehampton. For more information, visit elaiaestiatorio.com.

Beacon Is Open for the Season

 

The Beacon, Sag Harbor’s summertime mainstay, reopened for its 26th season on Wednesday, May 15. Dinner service begins at 5:30 p.m. and reservations are recommended and can be made 10 days in advance. The menu features old school favorites, as well as specials. Reservations can be made by visiting https://bit.ly/3mytZmW or calling the restaurant directly at 631-725-7088. The Beacon is at 8 West Water Street, Sag Harbor.

N’AMO Arrives in Montauk

 

On Thursday, May 23, N’AMO Seafood & Raw bar in Montauk is slated to open its doors. The restaurant marks a collaboration between NDT Development and NSN Hospitality.

The name, N’AMO, is inspired by the allure of the sea and the hook that draws in the freshest catch, symbolizing the team’s commitment to the ocean’s bounty and sustainable culinary practices. N’AMO is a haven for seafood enthusiasts and gastronomes alike, offering a menu that is a tribute to simplicity, quality and sustainability.

“We pride ourselves on seafood sourced both locally and from the finest waters worldwide, ensuring that every dish not only tastes extraordinary but also honors the environment,” said N’AMO’s owners in a press release. “Our ‘Catch of the Day’ invites diners to explore the ocean’s endless flavors, presented with minimalistic preparation to showcase the ingredients’ true essence.”

The strong modern Italian cooking extends beyond the sea, with an array of handmade pastas, such as Dungeness crab ravioli. The beverage program features terroir-driven wines and handcrafted cocktails. Boaters can dock and dine on N’AMO’s marina deck, making it the perfect spot for a leisurely lunch or dinner by the water.

N’AMO is at 474 West Lake Drive in Montauk. For details, visit namoseafood.com.

Arthur & Sons New York Italian Opens May 23

 

Joe Isidori, Michelin star chef, restaurateur, cookbook author and co-founder and co-creator of popular restaurant franchise Black Tap Craft Burgers & Beers, will open Arthur & Sons in Bridgehampton on May 23. An homage in both menu and design to Chef Isidori’s experience growing up in New York’s restaurant industry, the restaurant features a rustic vibe, with a hip hop edge and a menu that transports guests back to the 1990s with “old school” Italian American red sauce classics.

“The Hamptons has always been a second home for me,” said Chef Isidori. “I spent many of my early years of my career working in the Hamptons. I have always had a true love and passion for all things out east, so it’s nice to bring a piece of my personal heritage to the community for all to experience.”

Named in nostalgic tribute to his family’s three generations in the New York restaurant industry, and the new sister restaurant to the West Village location, Chef Isidori takes on the classic Italian American dishes he grew up preparing and eating, a mix of family recipes and new dishes which are elevated by using only the highest quality ingredients.

The Arthur & Sons wine list features a crafted selection from producers such as Brunello di Montalcino and Sassicaia Tenuta San Guido as well as classic Italian wines including Sartori, Giovanni Rosso and Vermentino di Sardegna. Red, white, rosé and sparkling house wines are available by the glass and by the bottle. The cocktail menu showcases elevated twists on favorites such as the espresso martini and limoncello spritz. A selection of mocktails features Italian lemonade, pineapple tiki punch and a phony negroni.

The design keeps the “old school new school” vibe, while leaning into a more rustic tone with vintage tiffany lights, red candles and rat pack era artwork and photos. The restaurant will seat 70 with an additional 15 seats at the bar while an outdoor patio will seat 30 in warmer months.

Arthur & Sons is located at 203 Bridgehampton/Sag Harbor Turnpike in Bridgehampton and is open daily from 4 p.m. to 2 a.m. The restaurant will be open year-round and reservations will be available via RESY. For more information, visit arthurandsonsnyc.com.

Duryea’s Montauk Opens for the Season

 

Duryea’s Montauk has opened for the 2024 season. Featuring outdoor waterfront dining, Duryea’s Montauk offers a nautical atmosphere on the large waterfront deck with incredible sunsets. Menu offerings range from signature items such as grilled or steamed lobster, lobster roll, Duryea’s lobster cobb salad and locally caught fish to creative items such as whole grilled octopus with olives and green Romesco, mussels mariniere and skirt steak simply grilled and seasoned.

The raw bar selection highlights local shellfish such as Montauk Pearl oysters, Peconic Gold oysters, little neck clams and chilled lobster with additional shellfish delicacies such as king crab and snow crab claw. A wine and beer menu is available with champagne, rosé, red and white selections as well as their private label rosé. Reservations are not accepted, seating is first come first served.

Duryea’s Market is also back this season offering local artisanal products, coffee and breakfast goods as well as lunch grab and go dishes and take-out from the restaurant. Duryea’s Montauk is at 65 Tuthill Road in Montauk. For information, call 631-668-2410.

Bostwick’s Is Back

 

Bostwick’s on the Harbor is now open Thursday through Sunday through the middle of June offering epic sunsets, delicious cocktails and tasty seafood-inspired fare. New menu items include: harissa dip and chips, pistachio crusted oysters, broiled fluke, sesame seared yellowfin tuna and a 14 ounce New York strip steak au poivre.

No reservations, first come first served only. Bostwick’s on the Harbor is at 39 Gann Road in East Hampton. For information, visit bostwicksontheharbor.com or call 631-324-1150.

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