A Salad Worthy of National Lobster Day at Clam Bar
June 15, 2012
It’s National Lobster Day, so get thee to Clam Bar and dig into this luxurious lobster salad. Chef Brian Mooney handpicks every lobster that the Napeague Stretch seafood shack serves. Loyal to Montauk’s Misty Rose Lobster Boat, Mooney can go through a whopping 300 pounds of lobster a day during the Hamptons high season. For the salad—which is way healthier than a lobster roll, by the way—Mooney dresses his lobster simply with mayo, celery, and a few secret ingredients and serves it atop a vine-ripened North Fork tomato with a side of local corn. The best part? Chef leaves plenty of claw and knuckle meat completely intact, no mincing or fine dicing of any sort. 2025 Montauk Hwy., Amagansett, 267-6348
—APRIL WALLOGA
PHOTOGRAPHY BY KATHY YL CHAN
The Millers’ BBQ: Brisket on the Way to the Beach
June 14, 2012
If you’re craving all-American comfort food, East Hampton’s The Millers’ BBQ is the joint for you. West of Amagansett, on Pantigo Road, the family-owned restaurant is the perfect pit stop on the way to Indian Wells Beach.
Run by Eric, Marc, and Cathy Miller, the restaurant’s menu includes everything from hush puppies to Texas-style barbecue brisket to hickory-roasted duck from Long Island’s own Crescent Duck Farm. The take-out menu selections are perfect for a lazy day at the beach, and in-home catering is also available. Pack up a pulled pork or spit-roasted chicken sandwich with a side of fresh corn and tomato salad, and a 32-ounce Mason jar filled with homemade citrus-aide and you’re ready to go.
For the ultimate hangover-helper, try the superb bacon-wrapped beef hot dog served with caramelized onions, baked beans, and jack cheese. The Millers’ BBQ is now open Thursday through Sunday until “the kids get out of school” at the end of June. Throughout July and August, the barbecue haunt will open daily from noon to 10 PM. 283 Pantigo Road, East Hampton, 329-1000
—LEYLA MARCHETTO
Gurney’s Inn Debuts a New Patio and Music Series
June 13, 2012
The new ocean view patio at Gurney's Inn
Open for more than 80 years, Gurney’s Inn is a much-loved Montauk institution. In addition to its relaxing beachside locale and stately accommodations, the inn is also a great spot or cocktailing.
With a brand new ocean view porch, guests can watch the sunset, listen to the waves crash, and indulge in small bites and cool drinks. Two to try are the Steeple Chase on the Rocks, made with Purity Vodka, Domaine De Canton, and crushed lime, and the Montauk Transfusion, a mixture of Bacardi Arctic Grape, club soda, and grape Juice. For a nibble, try the Montauk lobster martini, made with fresh lobster and cilantro vinaigrette, or the sautéed wild mushrooms on toasted garlic bread.
New Life Crisis performing at Gurney's Inn
Also make time for the Tuesday night concert series on the inn’s private beach. There’s no cover charge and you can dance near a bonfire while classic surf films play on screens in the background. Hot Wax, Big River Ransom, and New Life Crisis are a few of the bands that will be performing this summer. 290 Old Montauk Hwy., Montauk, 668-2345
—MARCIA FROST
East End Sweets: Ice Cream Sandwiches We Love
June 12, 2012
Coolhuas red velvet and dirty mint ice cream sandwich
Though craved year-round, ice cream sandwiches are especially desirable during hot summer months. There's something decidedly perfect about fresh-baked cookies and cool, just-churned ice cream—full butterfat, of course! In the Hamptons, cookies vary from thin and crisp to soft and chewy, and ice cream fillings range from decadent and dark to light and studded with fresh summer fruits. Here are a few of our favorite East End ice cream sandwiches.
Coolhaus
Known for bold flavors and velvety textures, the Coolhaus ice cream sandwich truck has returned to the Hamptons for a second season. You can find the truck parked outside of Trina Turk East Hampton every Saturday (1–3:30 PM) throughout June. The menu at Coolhaus is a mix-and-match affair. Try combining red velvet and dirty mint ice cream (ABOVE), which we think is pretty close to perfection. Fun fact: The wrapper, made of rice paper and soy-based ink, is completely edible. 79 Main St., East Hampton
Pierre’s
At the takeout patisserie of Pierre's in Bridgehampton, head straight to the back freezer for two flavors of ice cream sandwiches. One couples vanilla ice cream with chocolate chip cookies, while the other pairs chocolate ice cream with white chocolate chip chocolate cookies. Both the cookies and ice cream are house-made at Pierre's. If you crave a soft, chewy cookie and creamy ice cream, this is where you want to be. 2468 Main St., Bridgehampton, 537-5110
Tate’s Bake Shop
Sandwiching together whisper-thin chocolate chip cookies and Joe & Liza’s ice cream (locally made at Bay Burger), Tate’s Bake Shop’s Tate-Wich is the most talked-about ice cream sandwich of the season. The crisp and addictive cookies have a buttery flavor that makes them ideal for ice cream sandwiches. 43 North Sea Road, Southampton, 283-9830
Coming Soon…
One sandwich that didn’t make the list but will debut soon is a collaborative effort packing Joe & Liza’s ice cream between two dreamy Sag Harbor Baking Co. chocolate wafer cookies. Word has it that the sandwich will be sold at Bay Burger later this season.
—KATHY YL CHAN
Dining Diary: Joe Realmunto’s Healthy Hamptons Diet
June 11, 2012
Executive chef of Nick and Toni’s, Rowdy Hall, La Fondita, and Townline BBQ, Joe Realmunto cleaned up his diet in a major way last year. The talented chef put himself on a strict eating regime in order to donate a kidney to his wife. The successful operation took place on Valentine’s Day of this year. Here, the healthy chef takes us through a day in his Hamptons diet.
Breakfast: Since my recent health kick, my breakfast is usually either a homemade smoothie or oatmeal. For a quick smoothie, I go with Stonyfield non-fat yogurt, fresh berries, bananas, low-fat milk, and ice. On days when I have a little more time, I’ll whip up some quick-cook oatmeal with steel-cut Irish oatmeal, sweetened with a little agave syrup.
Lunch: During the day, I am usually at one of the restaurants. If I’m at Rowdy Hall, where our executive office is, I usually have a chopped vegetable salad. I like to keep it light with a salad and save my larger meal for dinner. If I am over at La Fondita, I usually lean towards the fresh fish tacos, like the blowfish tacos on our hand-pressed tortillas.
Snacks: I really try not to snack—and if I do, I try to stick to raw fruits and vegetables, like carrot sticks or apples. And I always have water with me all day long.
Dinner: My wife usually cooks dinner. A typical meal might include a roast rack of pork with roasted potatoes, grilled asparagus, and salad. We also eat a lot of chicken, roasted or grilled with roasted fresh vegetables. Traditionally, I eat at home with my family five nights a week. We also tend to grill a lot in the summer—everything from fresh fish and steaks to veggies. Another local treat we enjoy at home in the summer is raw shellfish. My kids walk to the bay at the end of our block and harvest clams and oysters and we serve them up raw at home.
Occasionally, the staff and I head into Manhattan to try out some new restaurants and do a little field research. Recently, we stopped in at Marea and enjoyed some appetizers at the bar, such as clams, oysters, and caviar, and then went to Jean-Georges’ Nougatine, where I indulged in a lobster burger.
—JOE REALMUNTO
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