July 06, 2012
Cucumber Limey at Red Bar Brasserie
It’s always nice to sit down at a bar and have your cocktail prepared by a familiar face. Such is the case at Southampton’s Red Bar Brasserie, where bartender Patrick O'Donoghue is celebrating his ninth summer in the Hamptons. Though O'Donoghue often winters in the Caribbean, he was born and bred Southampton.
When you sit down at his bar, you will receive a basket of homemade chips, hear French music, and be offered a cocktail. Don’t ask for flavored vodkas or newfangled concoctions, though, because that’s not what Red Bar specializes in. The focus here is on classic cocktails done right.
O’Donoghue recommends a Venetian Spritzer, an effervescent Italian staple with a slight bitterness, for this warm weather. Served over ice and made with prosecco, a bit of aperol, and an orange wedge, the only update to the classic cocktail is the omission of the green olive that Italians traditionally add, for a bit of salt. Enjoy it alongside the restaurant’s homemade foie gras or braised pork belly with celery root. Another specialty of the house is the Cucumber Limey, made with Beefeater Gin, St. Germain, tonic, fresh lime, and cucumber.
July 06, 2012
July 05, 2012
A new local favorite, Montauk’s The Coast is serving up chef and co-owner Tony Berkhofer’s signature cuisine in the space formerly home to Luigi’s. Located across the street from the Montauk Hampton Jitney stop, the intimate two-room venue features an antique oak bar and several casual outdoor tables.
Born and raised in Montauk, chef Berkhofer worked under Michael Mina at San Francisco’s famed Aqua restaurant before returning home to work at Westlake Clam & Chowder House, where he spent the last decade as executive chef.
The menu at The Coast echoes back to Berkhofer’s tenure at Chowder House (as it’s locally referred to), in that it offers a wide range of selections, including clams and oysters on the half shell, various savory appetizers and salads, sushi and sashimi, pizza and pasta, and hearty entrées. There are kid-friendly selections, too. The menu changes daily, with specials driven strongly by the local catch of the day. The Coast is now serving dinner nightly beginning at 5 PM. 41 South Euclid Ave., 668-3212, Montauk
July 04, 2012
“The menu has literally doubled,” says Steve Kasuba, co-owner with Alex Duff of Amangansett hot spot Banzai Burger, known for its eclectic mix of summer staples like burgers and freshly grilled seafood plus a top-notch sushi bar. New additions include a raw bar, fish tacos, and a lobster roll, perfect with new signature cocktails—like Kasuba’s favorite, the sake sangria—from award-winning mixologist John Lermayer. The restaurant has also undergone renovations and now features a mural from local artist Salvatore Termini and “an expanded outdoor lounge with perfect views of the sunset,” says Kasuba. 2095 Montauk Hwy., Amagansett, 267-3175
July 03, 2012
Watermelon sorbet at Bridgehampton Candy Kitchen
No other American holiday makes us crave a generous helping of ice cream more than the Fourth of July. Luckily, there’s no shortage of creamy, homemade, and icy scoops on the East End.
Bridgehampton Candy Kitchen
There’s nothing retro or ironic about Bridgehampton Candy Kitchen. Opened in 1925, the shop remains untouched by time and chock-full of classic Americana, right down to the Formica tables, old-fashioned soda counter, and milkshake mixers. Homemade ice cream is the specialty of the house. Dense and creamy, classic flavors like chocolate, mint chocolate chip, and butter pecan are popular favorites. If you’re lucky enough to visit on a day when the watermelon sorbet (ABOVE) is on offer, take quick advantage. Light, clean, and fruity, the melon treat captures the holiday spirit in a single spoonful. 2391 Montauk Hwy., Bridgehampton, 537-9885
Scoop Du Jour
If decadence wins (and it usually does) Scoop Du Jour in East Hampton serves colorful banana splits complete with rainbow sprinkles and silky pours of hot fudge. Three flavors of ice cream come tucked between halved bananas and topped with whatever strikes your fancy. We like a scoop each of coffee mud pie, buttery vanilla, and strawberry topped with hot fudge, fresh strawberries, crushed Oreos, sprinkles, whipped cream, and, of course, three plump cherries. 35 Newtown Lane, East Hampton, 329-4883
Sant Ambroeus is the ultimate spot for ladies who lunch, but the gelato cups alone are reason enough to visit. Of the cups, we love the Santa Margherita, made with pear sorbet and Pear Williams Brandy, for hot summer days. Effervescent and tart, the White Funny Cup pairs chilled prosecco and lemon sorbet. For a hot and cool cup, try the classic affogato with coffee gelato and espresso, or the more indulgent Coppa Prince Edward, simply composed of smooth vanilla gelato and hot chocolate. 30 Main St., Southampton, 283-1233; santambroeus.com
—KATHY YL CHAN