Dinner Plans: A Mediterranean Meal at Andrra
June 07, 2012 | East End Eats
Andrra, which, in Albanian, means "The Dream."
Overlooking Three Mile Harbor in East Hampton, Mediterranean newcomer Andrra is a great pick for dinner with a view. Co-owners and brothers Sami and Noti Krasniqi, together with partner Rich Silver, have given the waterfront space formerly known as The Boathouse an airy top-to-bottom makeover—complete with a lounge area that looks and feels like it was transplanted from a yacht in Mykonos.
Chock-full of locally-sourced cuisine, executive chef Sami’s menu includes Gardiners Bay baked cherrystone clams with Mediterranean sea salt; chilled Napeague littleneck clams; pan-roasted Peconic chicken with lemon-mustard sauce and sautéed farm greens; and Springs local fish of the day. Highly recommended are the soft shell crabs, served flash-fried or pan-seared with cool greens, avocado, cumin, coriander, and lemon brown butter.
Tower of seafood: Local littlneck clams, lobster, oysters, colossal shrimp, and jumbo lump crab
For something more exotic, try the calamari fried with harissa or the Andrra mezze platter with hummus, Cyprian feta cheese, tomato bruschetta, and your choice of Toskan barbecue shrimp, calamari, baked clams, or grilled sea scallops. Toskan shrimp (Noti’s favorite dish) are described as “spicy and sweet” and come bathed in ale, garlic, and both hot and smoked paprika.
Though you won’t find the combination on the menu, do ask for an order of feta, ajvar (a piquant roasted red pepper dip), and warm pita. It’s an off-the-menu staff favorite that will make your tastebuds swoon. Also irresistible are dishes inspired from recipes by the Krasniqi brothers’ mother, especially Mama’s Mussels, which are steamed, studded with fennel and shallots, and piled atop a heavenly ouzo, white wine, and tomato broth. The homemade pita at every table, served with luscious garlic butter, is also to mother Krasniqi’s credit. The baklava, however, is grandma’s recipe: layers of phyllo, walnuts, pistachios, almonds, and rose-petal-honey syrup. Sami allows each batch of baklava to set overnight so that the flavors infuse and the dessert binds for a sticky, sweet, and ultra-comforting result. Don’t forget to order an espresso or macchiato with this dish—or, better yet, grappa!
Toskan barbecue shrimp
Speaking of spirits, wine connoisseurs will be pleased with the extensive international wine selection, featuring everything from smart eclectic selections like Billaud-Simon’s petit Chablis ’09 ($43) and Chablis grand cru ’08 ($90) to more recognizable labels including California’s Ferrari-Carano Chardonnay ’07 ($92) and Mondavi’s reserve Cabernet half-bottle ($120).
Bookmark this refreshing new spot for your next romantic tête-à-tête or big night out with the crew—the adjoining lounge hosts live music and DJs on Thursdays and Sundays. 39 Gann Road, East Hampton, 631-329-3663