The Montauk Beach House’s Famous No. 50 Sangria
Monday is Industry Day at Montauk Beach House. The old RonJon got gussied up three years ago when the Polynesian-themed motel was turned into a club in the heart of Montauk and the tiki god standing guard over the village turned gold.
Natives can enjoy the pool all day at no charge, as well as special food and drink prices for restaurant employees starting around noon. “Restaurant people don’t get up too early,” says food and beverage manager Yannis Papagianni.
Late night? No problem. Wake up to a Stumptown freddo cappuccino. “We over-pour a double shot of espresso,” says Papagianni. “Usually you pour 23 seconds over ice but we let it pour 35 seconds until it overflows.”
Add skim milk, whip it in the blender, add a dash of cinnamon and you’ve got yourself a beautiful thing. “I’m a purist, I don’t add sugar,” Papagianni says. “Our freddo cappuccino will get you going.”
Rehydrate with a Beach Break, a watermelon, mint and hibiscus juice made by the Montauk Juice Factory and fill your growling belly with a sandwich fresh off the press at the No. 50 Cafe.
The 5 AM Sandwich is made with ham, cucumber and halloumi cheese.
The aptly named 5 AM sandwich, sliced ham, cucumber and halloumi cheese, is a favorite from Cypress, Pappagiani’s homeland. “Halloumi is perfect for grilling, especially when combined with watery foods like cucumber,” he says. “Amazing, from the panini press.”
Papagianni tweaked the typical lobster roll by adding bacon, lettuce and tomato and a spicy aioli mayo served on light, golden pretzel roll from Tom Cat Bakery.
The Montauk Beach House’s Lobster BLT
The bar’s specialty, No. 50 Sangria, with sake, white wine, elderflower liqueur, orange juice, pineapple juice, and a splash of water, with blueberries, can be served by the pitcher by the pool.
Your day off just got a little better.
