New Chefs and New Restaurants
The Backyard Restaurant at Solé East reopened on Friday, May 9 under the direction of new chef Marlon Rambaran, who has trained under Georges Perrier, Daniel Stern, Daniel Boulud and Alfred Portale. Red Stix: Former chef of Philippe, Skinny Mei, is opening a Chinese restaurant in Water Mill in the old Trata space; email@example.com or call 631.726.6200, 1020 Montauk Highway. Open until 3 a.m. on the weekends. Swedish chef Mathais Brogie has taken over the Living Room’s kitchen at the Maidstone. He came from Stockholm where he headed the kitchens at F12, Grill, Le Rouge and Kottbaren. Brogie is to evolve the concept of the Nordic/Scandinavian kitchen in combination with modern American food. Chef James Carpenter has left East Hampton Point and will take over the stove at Page at 63 Main in Sag Harbor; pastry chef Laura Donnelly went with him. The restaurant is working on a rooftop aquaponic garden combining aquafarming and hydroponics to grow organic greens and vegetables. In addition, Page has planted an entire vertical aquaponic indoor wall. Lia Fallon left the Riverhead Project and is opening Brewology in Speonk; expect many local beers on tap and food to match. La Brisa Tacombi in Montauk has opened for the season. For May and June, they will be open Thursday through Monday and will go for seven days in July and August. From May 23 through August 3t, Station in East Quogue is open for dinner Tuesday through Sunday, from 5:30 to10 p.m., and from 5:30 to 11 p.m. on Fridays and Saturdays. This year we are also introducing brunch on Saturdays and Sundays from 11 a.m. to 3 p.m. The Harbor Raw Bar & Lounge in Montuak, which opens May 23, will serve small plates from 3-star, New York Times-reviewed chef Pierre Rougey (Barrique Wine Bar, Prandial) and a cocktail list from veteran barman Moses LaBoy (Le Colonial, Ginny’s Supper Club). After dark, the Harbor will transform into an evening lounge where guests can enjoy weekend entertainment and a midnight munchies menu
Noah’s Every Monday Night at Corey Creek Starting May 26 and a New Wine Bar
Throughout the summer, Corey Creek hosts live music and food every Monday, Tuesday and Wednesday nights from 5 to 9 p.m. Noah’s will be the featured restaurant on Mondays serving: seasonal local vegetable arancini (crispy risotto balls) with pesto aioli; 4 oz. crab cake with celery apple rémoulade; Noah’s lobster roll with NoFo potato chips and homemade pickles; Crescent Farms duck barbecue with smoked cheddar polenta; pomegranate glazed baby back ribs with curried three cabbage slaw. Wine Bar The restaurant has added a wine bar at their Greenport location, which will feature one red and one white flight; each will include a three-ounce pour of three different wines. Sunita Schwartz says, “The Wine Bar at Noah’s was established not only as a way for visitors to sample the local wines, but also as a place to learn more about the wines of the region.” She chose Peconic Bay reds because the winery closed last year, and she wanted to celebrate their unique flavor and pay homage to them.