Chef-Restaurateur Eric Miller and mixologist Adam Miller
Head down to the docks in Montauk, try not to get too distracted by the incredible views—I know it’s hard—and discover what is likely to become your new go-to spot for local seafood and craft cocktails.
Chef-Restaurateur Eric Miller and mixologist Adam Miller have quietly taken over the space of Dave’s Grill, opening FLAGSHIP this June, a seafood restaurant serving shareable small plates, crudos, a raw bar, and locally-sourced seafood, meat and poultry entrees, with a heavy focus on seasonal cocktails.
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“We are committed to making FLAGSHIP an exemplar of everything that is fresh and local on the East End,” Eric said. “I am also delighted to partner again with my son, Adam, who is taking the craft of the cocktail to new heights in Montauk.”
This is the third restaurant the father-son duo have opened and they clearly love working together.
“We both know our strengths and weaknesses and are able to work through any issues in the restaurant with a ton of respect for each other,” Adam said. “It’s also just very nice to get to spend so much time with him. He’s a great guy and I know how lucky I am to get so much time with my father.”
A sentiment echoed by his dad.
“Family is very important to me and my wife, Cathy,” Eric said. “Many people don’t share their lives with their children in such a positive and meaningful way. We have very different strengths. Adam is a great front man with immense hospitality skills and I take care of the back of the house responsibilities.”
Given how well they work together and saying they have always loved the little community of bars and restaurants on the Montauk dock, the pair jumped at the opportunity to open a spot of their own there.
Inside, FLAGSHIP has a tropical, bright, modern vibe. And yes, the view is amazing.
An early proponent of the Slow Food, dock-to-dish and farm-to-table movements, Eric is using his long relationships with local farmers, foragers, and fishermen to create a menu of mostly shareable options, ranging from $12-$38. Try the Lobster Spring Roll, a classic lobster roll with a spring roll twist or the locally sourced black bass, striped bass and fluke. If you make it late night, 11 p.m.-2 a.m. a couple of must-trys are the Soft Shell Crab on a Korean sweet bun or the Shrimp Quenelle served on a raw sugar cane skewer and cooked a la plancha.
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Adam meanwhile has created a seasonal cocktail menu just as delectable with fresh juices and housemade syrups. He’s also created a bottled cocktail line of 9 classic drinks served in an ice bucket as you would receive a bottle of wine, giving happy hour, or dinner drinks a fun, almost old-school clam bake or beach bonfire style.
Located at 466 West Lake Drive, FLAGSHIP is open in June, Wednesday to Sunday, 4pm-2am, with a full menu until 11pm and bar snacks until closing. From July to November, FLAGSHIP is open seven days a week from 12pm to 2am, with the same kitchen hours.
Images courtesy of FLAGSHIP
