July 19, 2013
PHOTOGRAPHY BY DOUG YOUNG
July 12, 2013
Lieu Dit Sauvignon Blanc and Triennes Vin Gris Rosé are two summertime wines Crush Wine & Spirits’ Robert Schagrin recommends.
Crush Wine & Spirits founders Robert Schagrin, Drew Nieporent and Josh Guberman are the area’s experts on refreshing summertime wines. Schagrin recommends the 2012 Lieu Dit Sauvignon Blanc, which he says is “great as a poolside wine, aperitif, or with seafood, and quite simply the best domestic Sauvignon Blanc we’ve tasted—a zesty citrus and super-fresh wine, more Sancerre than California.” For a crisp summertime Provençal rosé, taste Crush’s 2012 Triennes Vin Gris Rosé. “This crisp, herbal, refreshing, and versatile wine is serious juice,” says Schagrin. Manhattan-based Crush Wine & Spirits will deliver these top-notch wines anywhere in the Hamptons on Saturdays during the season. 212-980-9463
July 10, 2013 | by BETH LANDMAN
Chef Mark Millitello brings a little bit of Miami to Southampton's 75 Main.
To add to its charms—great location, hopping bar, A-list patrons—75 Main has a new chef. Fresh off opening an outpost in Delray, Florida, restaurant owner Zach Erdem has recruited Miami toque Mark Militello. “I was a partner in 16 restaurants including Mark’s Place,’’ said Militello, who on a recent busy night stepped up and helped waiters deliver food to VIP tables.
Militello has kept the signature 75 Main chopped salad and added a Miami-style watermelon salad with arugula, fresh vanilla, passion fruit vinaigrette, feta, and roasted pistachios. Other Florida influences crop up in tropical spice-rubbed chicken braised in coconut milk; whole fried snapper with burnt jalapeños, garlic, and tomatoes; and Militello’s famous Icky Sticky Coconut Pudding with brown butter rum toffee, toasted macadamia nuts, and mango ice cream.
The chef has also added classics like bone-in rib eye and New York strip, as well as homemade pastas including pappardelle with braised lamb ragu, tomato, and rosemary. Veggie lovers can feast on fennel gratin, roast cauliflower with parmesan, crispy kale, and braised Swiss chard.
Don’t get too attached to any specials, though. In order to stay seasonal and keep his creative juices flowing, the chef comes up with new creations nightly. 75 Main St., Southampton, 283-7575
July 10, 2013 | by Alexis Bendjouia
Sam Talbot's recipe for Thai Coconut Mussels appears in Andy Sharpless' new book The Perfect Protein.
Andy Sharpless, CEO of Oceana, gives us the scoop on how consuming the right seafood actually helps feed the world and improve our health in his new book, The Perfect Protein: The Fish Lover’s Guide to Saving the Oceans and Feeding the World. The book includes delicious recipes from renowned chefs worldwide, and Sam Talbot’s Thai Coconut Mussels is one of the standouts. Loaded with sweetness, spice, and flavor, pair this dish with warm sticky white rice and dig in.
July 10, 2013
Fresh produce like orange and mint add a punch to cocktails at many East End eateries.
“Whatever is coming off the land, we get inspired by it and bring it into the drinks,” explains Derek Nielsen, beverage director for The Cuddy (29 Main St., 725-0101) and Sen, (23 Main St., 725-1774) both in Sag Harbor. But fresh herbs aren’t enough, he adds—locally sourced ingredients are best. He challenges doubters to compare herbs from the grocery store side-by-side with locally picked fare. “You’ll smell and taste the difference,” Nielsen insists. Hamptons herbs are “more vibrant, more alive compared to something mass-produced from a farm with no nutrients left in it. It’s a night-and-day difference.”