Calissa, in Water Mill, is inspired by the design and cuisine of Mykonos, Greece. The restaurant is heading into its second summer with Executive Chef Dominic Rice at the helm.

Calissa Offers The Cuisine Of Mykonos

Calissa in Water Mill is inspired by the design and cuisine of Mykonos, Greece. The restaurant is heading into its second summer with Executive Chef Dominic Rice at the helm.

Created by the team behind NYC’s Amali, Calissa is located just off Montauk Highway. The menu fuses the spirit of the Cyclades with the energy of the Hamptons, offering diners small and large shareable plates. Offering a true farm-to-table approach, the menu also highlights Long Island seafood and summer vegetables.

Try the pikilia platter, which offers spreads like tzatziki, melizana, and kafteri, along with grilled pita. Perfect for sharing. Highlights from the entreés include the roasted Cascun Farms chicken or the salt-baked black bass.

The venue also offers a marketplace that will run through the season, called the Agora. The Agora includes vendors such as Pared Eyewear, Stephanie Gottlieb, and Tai Jewelry.

Don’t miss the winemaker dinner series showcase on Thursdays. The evening features a roster of wine professionals. Each dinner provides a special prix-fixe menu, wine pairings, and informal meet and greet with the wine producer.

On Fridays, the restaurant offers live music. This week, it’s Ludmilla Brazil’s bossa nova and samba, starting at 9:30 PM, followed by a DJ set.

Sunday through Thursday, a prix fixe is offered for $55 that includes a glass of rosé. The location also hosts an Aperol Spritz Bar.

Visit www.calissahamptons.com.

jessica@indyeastend.com