With the Hamptons summer season approaching, here’s a taste of what’s to come in the local restaurant scene.
Bostwick’s Chowder House, the über popular family-run seafood restaurant that takes no reservations and often has an hour-long wait, is returning to the original home on Three Mile Harbor that it occupied from 1995 to 2009, before moving to its current location on Montauk Highway. The reclaimed waterfront restaurant will now be a bit more upscale, operating under the name Bostwick’s on the Harbor and steering clear of the fried options.
Steamed lobster and crab cakes will still be on the menu, along with dishes like cast iron seared scallops with local corn, asparagus, and potato. Bostwick’s will also keep the newer location, which will remain a more casual offshoot.
Mark Smith and Toni Ross, the owners of Nick & Toni’s, have unveiled a new regional Mexican spot called Coche Comedor on the bones of the now-shuttered Honest Diner. “When we closed Nick & Toni’s in the city, we were looking for something to replace it with,’’ explained Smith. “We have the taqueria La Fondita next door, but we felt a need for this type of food and the chef de cuisine and sous chef are both from Mexico and have been working with us for over 15 years. They really have a love for the food.’’
Coche Comedor will prepare whole fish, chicken, and ducks on a wood-burning grill and rotisserie along with traditional moles and offerings such as scallop ceviche with tangerine aji Amarillo. Local artists have gotten in on the action too; they designed all tabletops and a graffiti wall by the bar (and don’t expect generic frozen margaritas — the ones here are made with fresh lime and Cointreau).
T-Bar, the popular Upper East Side steakhouse and lounge which did a partnership with Savanna’s in Southampton eight years ago and a pop-up in East Hampton two years later, is back this summer, taking over the onetime Savanna’s spot that had most recently housed Jue Lan Club. “We will emphasize our popular steaks and sushi with additions of more crudo and local seafood,’’ said Tony Fortuna, whose partner, Derek Axelrod, will orchestrate the post-10 PM vibe. “He will bring in a more vibrant crowd after dinner,’’ predicts Fortuna.
In other sushi news, raw fish mecca Shuko Beach will be doing another pop-up at the Highway Restaurant in Wainscott this summer. On weekends through June, and Thursday through Saturday in July and August, a $200 omakase will be served alongside Highway’s normal menu. A la carte hand rolls will also be available.
Luigi del Conte, best known for his line of artisanal sauces sold at Whole Foods, among other stores, is opening an Italian spot at 28 Maidstone Park Road in Springs. Bel Mare Ristorante will focus on seafood and gourmet pizza. “We wanted to bring a home-style restaurant to this area which has a real neighborhood feel,’’ said del Conte, whose menu will feature shrimp and scallop Sambuca over linguini, and a frutti de mare with a choice of four different sauces.
Though the names might lead to some confusion, Blu Mar, opening in Southampton, has no relation. It will be run by Terrance Brennan, who received a Michelin star at Picholine on the Upper West Side. “I lived and worked in the south of France and Italy and I’ve been wanting to do a Mediterranean seafood restaurant for a long time,’’ said Brennan. Blu Mar will sell whole fish by the pound and serve simply grilled filets along with lots of veggies and fresh pasta.
Wolfgang Ban, who worked for the Austrian ambassador to the United States before opening Michelin-starred Seasonal and Edi and the Wolf in the city, and then nearly becoming chef at the short-lived Maison Vivienne in Southampton last summer, has settled in Greenport. He will oversee three restaurants — the German-accented, meat-centric Green Hill, a small plate Spanish-influenced concept at Industry Standard, and a higher-end seafood restaurant, Anker.
“At Green Hill, we will make our own sausages and smoked meat,” reports Ban. “At Anker, we will serve local fish and organic produce from the North Fork. My chefs and I start our days at the farm and all of our sourcing is within 30 miles.’’