Local Chef Robbin Haas Makes Montauk Home
July 14, 2010 | East End Eats
As a part-time Montauk resident, I’ve had the chance to eat out a lot and meet some of the local chefs who are on the scene in what seems to be a revival of “The End.” One of the newest is Chef Robbin Haas (RIGHT) from the Montauk Yacht Club. Haas is an easygoing, experienced and innovative chef who has worked all over the world. He’s a partner in two restaurants in Antigua, Guatemala (Nokiate and Bistrot Cinq), and consults for various other establishments.
Haas has a hands-on approach to running a restaurant, including tweaking the front-of-house operations in order to align them with what’s happening in the back of the house. His core philosophy is that the quality and taste of the food are what matter most. Simple, fresh ingredients equal the best dishes.
He has created a menu that changes continually, depending on the seasonal freshness of the products from local farms and fisherman, as well as the demand from his customers. Items like fresh oysters with cucumber wasabi ice; thin-crust lobster pizza with fontina, basil and mozzarella; and crispy local black sea bass with cashew rice, Asian slaw and black bean vinaigrette have been spied on the menu. And many of the Club’s signature cocktails—strawberry mojito, berry bliss martini, and the Fuji appletini—feature seasonal fruits.
Around town, you might see Haas golfing at Montauk Downs with friends such as SushiSamba executive corporate chef Michael Cressotti, with whom he worked years ago.
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