By Bao Ong | August 5, 2016 | Food & Drink
Baron’s Cove continues to deliver gourmet dishes in a comfortable yet refined environment.
“Knife and fork” lobster, with Maine lobster meat, butter, tarragon, celery hearts, brioche, and greens from the garden.
Nestled on the waterfront in Sag Harbor, the restaurant at Baron’s Cove feels like a high-end New England seafood house, with sophisticated nautical touches and views of the bay. And this summer, Executive Chef Matty Boudreau is further elevating the all-American fare at this in-demand resort.
Weekend summers are filled with grilled favorites like succulent baby back ribs and popular clam bake-inspired feasts. The new Summer Social promotion offers seafood paired with rosé. On Thursday evenings, celebrated local singer-songwriter Nancy Atlas performs while guests fill the dining room.
guests fill the dining room. “We want to make sure everything is well-executed, from the plate of food that arrives in front of the customer to all the little details surrounding them,” says Boudreau, who previously led the kitchen at the acclaimed Vine Street Café on Shelter Island. “At the same time, you want everyone to feel welcomed and comfortable, like it’s a second home.”
From surf-and-turf entrées to classic lobster rolls, dining at Baron’s Cove is all about the familiar given a gourmet touch. Among Boudreau’s most popular dishes is the perfectly seared Crescent Farm duck breast served over smashed root vegetables with steamed spinach and a brandied cherry glaze. This simple plate draws from local purveyors, as does much of the menu, including oysters from Montauk and seasonal greens grown at nearby farms. 31 W. Water St., Sag Harbor, 844-227-6672
photography by Doug young