2/28/2024 0 Comments Montauk restaurants open nowColin Ambrose, the chef and owner of Estia's Little Kitchen in Sag Harbor, is a pal from way back who gives Mavericks kiwis from his restaurant's garden. He credits Layton Guenther of Quail Hill Farm and Marilee Foster of Foster Farms, Amanda Merrow and Katie Baldwin of Amber Waves Farm, and many more for his produce. No limp-dick asparagus or par-boiled button mushrooms!"Īnd don't even get him started on cauliflower, either served as a "steak" or roasted whole served with steak knives. All fish will be on the bone, whole fluke, black sea bass, swordfish, all cooked in our wood-fired kitchen. All of the beef will be from four small production farms in New York State, all prime, 32-days-aged wet, then we will continue to dry age. Our cheese program will be all Mecox Bay Dairy and some goat cheeses from Andy Marcelli, a cheesemaker and importer from Marcelli Formaggio in Abruzzo. "We'll have tomatoes in season, mushrooms roasted in beef tallow, creamed spinach with beef marrow. Blutstein veers from waxing poetic about his favorite farmers and fishermen to scoffing at lazy and unimaginative vegetarian options and out-of-season produce, to potty-mouthed descriptions of what you won't find here: "We are inviting people into our home to dine, not feed." "We'll be offering an elite product that's unique to this area." "It would be silly to say we won't be expensive, but I can sleep at night knowing I've provided the best product." "The salads will ring a bell but won't be the same tune." In describing the philosophy and food at Mavericks, the eminently quotable Mr. However, to call this a traditional steakhouse or surf 'n' turf kind of place would be exceptionally inaccurate. Are you getting the bovine steakhouse theme yet? Turn right toward the restrooms, yes, that is a signed Andy Warhol "Cow." Look up at the ceiling in the center of the restaurant, there's a magnificent light fixture in the shape of the constellation Taurus, repeated four times. One wall near the entrance has been adorned with literally one ton of oyster shells. The lighting is superb and the sound proofing welcome, as this place has 180 seats inside and 40 out. Some walls are deep blue, some light wood, some fabric. The interior is two levels, a lounge with a baby grand piano and a dining area closer to the water, with a long bar in the middle. Laura Donnelly and Michelle McSwain Photos Scenes from the restaurant's development over the past year include, at bottom left, a staff meeting from last spring, when it was originally supposed to open. The long road to opening a restaurant became even longer in the case of Mavericks in Montauk, where Jeremy Blutstein, center, a die-hard locavore, is a partner and executive chef. Kelly Graval, encased in glass and titled "Face Your Fears." The restaurant's logo, painted on the wall outside, is a long and thin, languorous M, looking as much like a wave or the wings of a soaring gannet as an M for Mavericks. It is now a sleek and modern space, painted inky black on the outside, the inside reconfigured to showcase the splendid water view with 1,700 square feet of glass facing due west.Īt the entrance there is a 700-pound shark sculpture by the street artist RISK, a.k.a. On this site it has been various iterations: Bill's Inn, the Windjammer, Stone Lion Inn, and E.N.E. The building itself, once a hotel with a restaurant, is over 100 years old and was originally located near Navy Beach until a hurricane made a move necessary. She is a wine columnist for New York magazine, author of "Big Macs and Burgundy," a wine educator, and founder and creative director of the Vinum Collective. Price comes to this new adventure with vast experience. His wife is in charge of the beverage program at Mavericks, and his business partner, Vanessa Price, is the sommelier. and even had his prom photo taken beneath the lone tree on Fort Pond years before that. Blutstein met his wife, Jarhn, when they worked together at E.N.E. Jeremy Blutstein is the executive chef and a partner at Mavericks in Montauk, a new restaurant in the enviable location that was for many years East by Northeast. He befriends the farmers and fishermen, forages the forageable, ferments the fermentable, adores his family, and hates the Red Sox. He's a handsome hunk of a guy, witty as can be, as local as local gets, and most of all, he's a talented chef.
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