August 26, 2013
C/o The Maidstone’s The Living Room Restaurant hosts cocktails during the weekend hours between beach and dinner.
“When I first came to the Hamptons, I could not find a place to go and have a glass of Champagne before dinner,” says the Swedish-born Jenny Ljungberg, owner and creative director of the c/o Hotels, including East Hampton’s c/o The Maidstone. “Part of our vision for the lounges at c/o The Maidstone was to include time in the afternoon—we call it ‘After Beach’—for Hamptonites to come in for drinks and fabulous conversation and enjoy themselves in a stylish atmosphere between the beach and dinner.” On Saturdays and Sundays between 3 and 6 p.m., when most sun worshippers are abandoning their stations in the sand, Ljungberg serves libations in the cozy Scandinavian-influenced Living Room Restaurant or the hotel’s lush outdoor garden. 207 Main St., East Hampton, 324-5006
August 23, 2013
Amagansett Sea Salt Co.’s rosé wine salt ($12 for a one-ounce jar).
Amagansett Sea Salt Co. is known for its curious flavors, such as the Southampton Blend using Madagascar vanilla or the fresh lemon-zest-infused Montauk Blend. This season, the company is paying homage to Long Island vineyards with artisanal, small-batch wine blend finishing salts. “After considering what we call the flavor of our salt—the merroir, or flavor of our ocean—and what wineries call the terroir of their wines, I wanted to marry those flavors together,” says co-owner Natalie Judelson. Amagansett’s expert salt blender, Judelson uses Channing Daughters’ Rosato di Cabernet Franc in the pretty rosé wine salt. Use it to subtly infuse light fish, fresh sliced tomatoes, and roasted summer vegetables with a delicate note of fruit. East Hampton Gardens, 16 Gingerbread Lane, East Hampton, 324-1133
August 22, 2013
Dockers Waterside is a popular raw bar destination with a stunning view and live music.
With its beautiful view of the bay and live music, Dockers Waterside is the king of local raw bars. The casual establishment’s seafood offerings range from sushi and sashimi, such as the Dockers Dragon Roll (lobster tempura, avocado, asparagus, and tobiko) to a varied raw bar menu and lobster dishes, such as the classic steamed lobster as well as the Dockers Grand Stuffed Lobster. A popular order is Executive Chef Scott Hastings’s shellfish platter—lobster, sashimi tuna, clams on the half shell, fresh oysters, mussels, and colossal shrimp—“definitely the biggest you’ve seen—ever,” says general manager Duane Doxey. For the ultimate treat, pair it with the Sunday special cocktail, a Bloody Maryshrimp cocktail combo. 94 Dune Road, East Quogue, 653-0653
August 19, 2013
BuddhaBerry’s toppings are allnatural and packed with nutrients.
With residents so heavily invested in healthy living, Montauk’s newest frozen yogurt café, BuddhaBerry, pleases the masses by marrying the sweet, refreshing yogurts and sorbets with a toppings bar packed with powerful superfoods. Owner Nancy Passaretti, a self-proclaimed yogurt enthusiast, yogi, and faithful disciple of a gluten-free lifestyle, offers 86 toppings ranging from golden flax seed to organic berries. “These superfoods add high levels of nutritional value,” says Passaretti. “These little things, if you can find ways to incorporate them into your diet, add longevity and make you look and feel younger.”
Yogurts are sourced from Oregon, Wisconsin, and Arkansas in flavors such as caramel sea salt pretzel and candy bar smash. Passaretti tops her own vanilla or peach swirl with the winning combination of house-made granola, goji berries, raw cacao beans, roasted puffed quinoa, dark chocolate, and fresh raspberries. The café has also become a popular breakfast destination with organic Belgian waffles: Choose buckwheat, oat bran, buttermilk, or gluten-free batter to pour into the iron, served with Greek yogurt and fresh berries. 43 S. Euclid Ave., Montauk, 668-8393
PHOTOGRAPHY BY DALTON PORTELLA
August 16, 2013 | by Madison Cowan