CLOCKWISE FROM TOP: South Edison; Spicy tuna BLT; Ice cream sandwich with fudge brownies and salted caramel ice cream; South Edison mojito
PERFECTLY SITUATED BETWEEN beach and town, South Edison opened in June to serve hungry beachgoers a medley of summertime American classics. Co-owner and executive chef Todd Mitgang created the locally influenced menu, which includes lobster rolls dressed with fermented black garlic mayonnaise and fish sauce, and a spicy tuna BLT on a tortilla. An extensive raw bar sources clams from Long Island and oysters from off Montauk’s shores—all served with piquant dressings like hot sauce with chili de arbol, ginger scallion oil and grain mustard rémoulade. With menu items changing daily in addition to the après-sun Surf ’n’ Sand special, South Edison is likely to develop devoted regulars.
HAMPTONS: You’ve been working in Manhattan at Cascabel Taqueria, Crave Ceviche Bar and Kittichai. Why the move out East? TODD MITGANG: I’m a Long Island native (Roslyn) and my family vacationed in Montauk, so it was a place that held a lot of great memories for me. The idea of being by the ocean for the summer was appealing.
How did you develop the menu?
The menu was very influenced by the location and season; we have a strong seafood focus, with many menu items coming right out of Long Island waters. Cooking seasonally is always better, and I like being in tune with what my guests crave.
Lobster rolls are the current It Dish. What’s next on the horizon?
It seems that lobster rolls are always the It Dish in the summer. We’re investigating outdoor service for next summer; if this happens, I look forward to a big fat deep fryer outdoors and frying local fish in the Italian fritto misto style.