Morty’s Oyster Stand in Amagansett is now open at the site of the former Cyril’s. Jeremy Morton and Jack Luber partner with hospitality veteran Charles Seich of Ferris in New York City to create a casual, cool, and refined restaurant and bar featuring sustainable seafood, east coast oysters, and coastal cuisine.
The team has tapped chef Sam Talbot, formerly of The Surf Lodge, to head the kitchen of the summer seafood destination. With both indoor and outdoor dining, the 150-patron space features Hamptons-style decor with navy cedar shingles and gray accents throughout the restaurant.
Chef Talbot’s menu features sustainably sourced seafood and the best of local, seasonal produce. The beverage program features specialty and frozen cocktails, craft beers, and wine. Cyril’s famous BBC (Bailey’s Banana Colada) holds a special place on the menu.