Dinner In The Vines
On the evening of Friday, June 25, Joey Wölffer hosted a celebratory event for the launch of Wölffer Estate Vineyards Cellar Series Own Rooted Merlot Rosé. Guests reserved tickets for their own intimate groups and indulged in a socially distanced three-course dinner on the remote grounds within the vines of Wölffer Estate in Sagaponack. The whimsical picnic-style dinner atmosphere adorned with magical decorative elements was curated by Destination Haus.
In addition to the food, guests enjoyed Wölffer’s world-class wines, including the newest Own Rooted Rosé, a unique and rare taste of a pure Vitis Vinifera wine that is not grown on a grafted vine. The rosé provides a beautiful bright copper color. The aroma is delicate with fine floral notes with hints of ripe berries, mint, and some chalky icing. There is also a classic earthy undertone. The mouth-feel shows fresh Merlot fruit flavors in the mid-palate before beautiful acidity and a slight “barely” ripe strawberry note. To check out the wine, visit wolffer.com.
Omakase In Water Mill
Kissaki, a culinary experience honoring Japanese tradition, has opened in Water Mill. Located at 670 Montauk Hwy., the restaurant began offering delivery on June 18, followed by outdoor dining on June 30. Kissaki’s menu offers its signature premium omakase boxes, specialty rolls and more from Executive Chef Mark Garcia. To ensure safety, Kissaki’s two robots, their Maki Maker and Nigiri Maker, will be used for delivery and take-out orders.
Starting as a downtown Manhattan hotspot, Kissaki’s premium quality sushi delivery experience quickly grew in popularity, prompting the opening of a second Manhattan outpost in Midtown East at Nerai to better serve nearly all of Manhattan. Water Mill will be the growing brand’s third location.
Garcia started his journey in sushi-making with a decade-long mentorship with Chef Kaze Chan of Sushi-san, who has a 30-year history of opening innovative sushi restaurants such as the Heat, Mirai Sushi, Kaze Sushi and Macku Sushi. Garcia has worked in numerous restaurant and hotel kitchens over his career and in 2016, debuted his modern omakase at Gaijin in Astoria, Queens. The fitting name “Gaijin” translates to “outsider” in Japanese, as Garcia considers himself an outsider whose deep appreciation of the culture and craft ultimately led him to open his own restaurant. The term “outsider” is also a nod to his experience overcoming external doubts about his place in the sushi world. Rather than giving into those doubts, Garcia has embraced his role as an outsider and used the doubt as motivation to get him to where he is today.
Kissaki’s premium omakase boxes are offered in several sizes: primi ($35), midi ($64), maxi ($108) and luxe ($140). Other menu items include futomaki (fat rolled sushi), nigiri, maki and more. Dessert options include Kissaki’s delicate chiffon layer cakes available in a variety of flavors ranging from black tea boba to black sesame yuzu and more. Also available is Kissaki black caviar 125g ($125), and more. Kissaki is at 670 Montauk Highway, Suite E, Water Mill. For information, visit explorekissaki.com.
Belly Up To The Milk Bar
Summer in Montauk just got sweeter with the unveiling of Gurney’s Resorts partnership with Milk Bar. The sweet (and occasionally savory) shop was founded in New York City in 2008 by chef Christina Tosi and has been turning familiar treats upside down and on their heads, shaking up the dessert scene ever since.
This summer Milk Bar is serving up delicious treats from its pop-up location at Gurney’s Star Island Resort & Marina, and its beloved desserts will also be available at the property’s Italian pizzeria and café Il Forno. In addition, at Gurney’s Montauk Resort & Seawater Spa, a selection of Milk Bar’s classic items will be available at the grab and go store, OG Coffee & Juice. Guests booking their stay can also request for Milk Bar items to be available in their room upon arrival for an extra sweet start to any getaway. This marks the brand’s first ever pop-up location in the Hamptons and comes just as the summer is heating up.
Perfect for celebrating a special occasion by the beach or pool, menu items available include the iconic Milk Bar birthday cake, tins of the brand’s selection of cookies, and brand merch. The collaboration includes Milk Bar’s ice cream with a specially created signature seasonal flavor, Strawberry Shortcake soft serve, available all summer.
For more information visit milkbarstore.com or gurneysresorts.com.
Trivial Matters At Morty’s
Morty’s Oyster Stand, a seafood restaurant and bar on the Napeague stretch, is serving a menu influenced by coastal cuisine alongside a rotating list of East Coast oysters and other Raw Bar items. Ceviche, seafood platters, calamari, lobster, whole local fish, and, for land lubbers, chicken, steak and burgers, are all on the menu.
Now, through Labor Day weekend, Morty’s will host “Question Party?!” a comedy-meets-trivia experience. Each Tuesday evening, guests can participate in trivia hosted by comedians Dan Davies and Mike Stauffer to have a laugh, flex their trivia skills, and enjoy a meal from Morty’s menu of fresh seafood and summer cocktails. Morty’s Oyster Stand is at 2167 Montauk Highway in Montauk. For more information, visit mortysoysterstand.com.
Outdoor Dining With The Bell & Anchor
The Bell & Anchor in Noyac is offering outdoor seating, and now, for the first time, guests have the option to dine al fresco while they take in water views from the Mill Creek Marina. Enjoy the sunset and appetizers such as steamed mussels in a Thai-inspired broth, grilled flatbread with prosciutto, burrata, figs, arugula and balsamic reduction or tuna poke. For entrées, choose from the pan roasted local fish of the day, vegan no-pasta lasagna, and cured Duroc pork chop served with potatoes, oyster mushrooms, local ramps, shallot, thyme butter and ginger balsamic
The Bell & Anchor is at 3253 Noyac Road, Sag Harbor. For more information, call 631-725-3400 or visit thebellandanchor.com.
Brunch At Claudio’s
Claudio’s on Main, located at 111 Main Street, Greenport, is introducing weekend brunch to the mix at it renovated main restaurant on Saturdays and Sundays from 11:30 a.m. to 3:30 p.m. Specials on the brunch menu include an avocado toast topped with sprouts, pink Hawaiian sea salt, on rustic country bread. Sticking true to its sea-to-table roots, Claudio’s also features a crab omelet stuffed with fresh crab meat, chives, shallots, and creme fraiche. There are also a few classics to choose from such as buttermilk waffles, acai bowls and crispy French toast.
What’s brunch without a drink to start the morning or afternoon off right? Claudio’s drink menu offers summer favorites like the Greenport Whaler Punch — Grey Whale Gin, coconut rum, Aperol and Lemon. If you’re looking for something a little refreshing on a blistering hot summer day, try a Fly-by Mai Tai to cool you down — pineapple rum, almond, grenadine and lime. Of course, there are always mimosas for brunch — so grab a pitcher of Nino Franco Prosecco with your choice of juice (orange, strawberry, cherry, passion or pineapple) for $55. Who doesn’t love choices?
Duryea’s On The Beach
Duryea’s Orient Point has launched Duryea’s Beach Club. Located in front of the restaurant overlooking Gardiner’s Bay, the club offers chic seating and a 1966 Holiday Rambler trailer with a raw bar and snack menu as well and wine, beer and soft drinks. The seating is first come, first served and the beach club is open (weather dependent) Thursday through Sunday, from 1 to 8 p.m. The menu includes fresh raw bar items such as oyster, clams, shrimp cocktail, chilled lobster and crab, as well as seafood platters and towers and, for the table, crudité platters and Mediterranean spreads. Follow it up with frozen treats or wine and beer from the bar.
Duryea’s Orient Point is at 40200 Main Road, Orient Point, and offers several transient boat slips at the marina accommodating up to 75-foot vessels available on a first come, first served basis. Visit duryeaop.com for details or call 631-323-2424.