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LA BODEGA At this Puerto Rican-American newcomer, you (Credit: Doug Young)



LA BODEGA

At this Puerto Rican-American newcomer, you can take in the street scene through expansive windows that run along the eatery's curved outer wall.

(July 9, 2012)

Montauk restaurants: the best of the new guard

There's a new beginning at The End. Montauk, for decades a family destination connected to the Hamptons only by great beaches, now is catching a different wave: single, younger, urban. Restaurants are reflecting the trend, too, with shifts in how they look, sound and serve. Here are some of our top tastes of Montauk 2012. -- PETER M. GIANOTTI AND JOAN REMINICK

THE SLOPPY TUNASwimsuits, shorts and T-shirts and flip-flops
(Credit: Doug Young)



THE SLOPPY TUNA

Swimsuits, shorts and T-shirts and flip-flops are the rule at this restaurant-bar on the edge of Montauk's public beach. From early afternoon into the late night, the newly renovated roof deck virtually pulsates. Often, there's live music.

(July 9, 2012)

THE SLOPPY TUNA Take in the view of
(Credit: Doug Young)



THE SLOPPY TUNA

Take in the view of sand and surf while digging into chef Reed Lucas' first-rate grilled-tuna sandwich or lobster roll (shown).

(July 9, 2012)

THE SLOPPY TUNA Also on the summery menu:
(Credit: Doug Young)



THE SLOPPY TUNA

Also on the summery menu: clams on the half shell, fish tacos and a barbecued duck quesadilla.

(July 9, 2012)

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FISHBAR ON THE LAKE This restaurant is Montauk
(Credit: Doug Young)



FISHBAR ON THE LAKE

This restaurant is Montauk via New England, perched waterside at the Gone Fishing Marina.

(July 9, 2012)

FISHBAR ON THE LAKE Executive chef and owner
(Credit: Doug Young)



FISHBAR ON THE LAKE

Executive chef and owner Jennifer Meadows and chef de cuisine Alfredo Valentin.

(July 9, 2012)

FISHBAR ON THE LAKE Chef Jennifer Meadows' spirited
(Credit: Doug Young)



FISHBAR ON THE LAKE

Chef Jennifer Meadows' spirited repertoire takes in fish tacos and fried cod, pan-seared scallops with Hoppin' John and cioppino-style seafood stew in zesty tomato broth, a pristine steamed lobster and a lush lobster roll. Her contribution to surf-and-turf: grilled scallop and braised pork belly. The shiitake-mushroom risotto features charred wild ramps.

(July 9, 2012)

FISHBAR ON THE LAKE Pan-seared tilefish with lemon
(Credit: Doug Young)



FISHBAR ON THE LAKE

Pan-seared tilefish with lemon burre blanc, grilled vegetables and roasted potatoes.

(July 9, 2012)

SOUTH EDISONIn its third season, South Edison keeps
(Credit: Doug Young)



SOUTH EDISON

In its third season, South Edison keeps its carefully cultivated, surf-town cool.

(July 9, 2012)

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SOUTH EDISON This sharp spot, now with chef
(Credit: Doug Young)



SOUTH EDISON

This sharp spot, now with chef Roy Wohlars, lures you with fish-and-chips made with local hake and sashimi of the day-boat fluke; a spicy tuna BLT chalupa with house-smoked bacon and shrimp-and-grits fra diavolo; olive-oil braised baby octopus tacos and chilled Thai-style coconut soup with Jonah crabmeat.

(July 9, 2012)

SOUTH EDISONThere's a very good raw bar, too.
(Credit: Doug Young)



SOUTH EDISON

There's a very good raw bar, too.

(July 9, 2012)

SOUTH EDISON Lobster roll sliders. (July 9, 2012)
(Credit: Doug Young)



SOUTH EDISON

Lobster roll sliders.

(July 9, 2012)

SOUTH EDISON The menu changes regularly. The quality
(Credit: Doug Young)



SOUTH EDISON

The menu changes regularly. The quality doesn't.

(July 9, 2012)

LA BODEGA At this Puerto Rican-American newcomer, you
(Credit: Doug Young)



LA BODEGA

At this Puerto Rican-American newcomer, you can take in the street scene through expansive windows that run along the eatery's curved outer wall.

(July 9, 2012)

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LA BODEGA Or claim a picnic table outdoors,
(Credit: Angelo Cordero)



LA BODEGA

Or claim a picnic table outdoors, such as these seen in June 2012.

LA BODEGA Chef and co-owner Jose Rodriguez, from
(Credit: Doug Young)



LA BODEGA

Chef and co-owner Jose Rodriguez, from Puerto Rico, goes from breakfast to dinner and beyond. Try the huevo caballo, over-easy eggs atop Puerto Rican rice and beans, or one of his imaginative breakfast bowls. A Cuban sandwich works at lunch or dinner.

LA BODEGA Weekends, the place stays open late,
(Credit: Doug Young)



LA BODEGA

Weekends, the place stays open late, with a limited breakfast menu running from 2 to 5 a.m.

(July 9, 2012)

SWALLOW EASTJames Tchinnis, who is also chef-owner of
(Credit: Doug Young)



SWALLOW EAST

James Tchinnis, who is also chef-owner of the cozy Swallow in Huntington, has gone east for the summer.

(July 9, 2012)

SWALLOW EAST Chef-owner James Tchinnis' new waterside digs
(Credit: Doug Young)



SWALLOW EAST

Chef-owner James Tchinnis' new waterside digs are spacious and sophisticated, with a menu of small plates that can be had on a sheltered dining deck perched over Montauk Harbor.

(July 9, 2012)

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SWALLOW EASTOptions include a lobster roll with
(Credit: Doug Young)



SWALLOW EAST

Options include a lobster roll with yuzu chive mayonnaise, a yellowfin tuna MLT (mango, lettuce and tomato) sandwich and soft corn tacos heaped with snow crab (shown).

(July 9, 2012)

SWALLOW EASTThe dining room features reclaimed wood, industrial
(Credit: Doug Young)



SWALLOW EAST

The dining room features reclaimed wood, industrial details and photographs of local fisherman.

(July 9, 2012)

BLISS KITCHENFrom Jennifer Meadows, owner of Fishbar on
(Credit: Doug Young)



BLISS KITCHEN

From Jennifer Meadows, owner of Fishbar on the Lake, comes this breezy, casual downtowner where you can grab a croissant with lox in the morning and, at lunch or dinnertime, a lobster roll, pork belly BLT sandwich or fish and chips.

(July 8, 2012)

BLISS KITCHENOn a hot day, a frozen caramel
(Credit: Doug Young)



BLISS KITCHEN

On a hot day, a frozen caramel latte at a shaded outdoor table can be a real treat. Sometimes, there's live music, too.

(July 8, 2012)

BLISS KITCHENIn the heart of the village, Bliss
(Credit: Doug Young)



BLISS KITCHEN

In the heart of the village, Bliss is a destination for fresh-made breakfast and lunch fare including sandwiches, baked goods and iced coffee drinks.

(July 8, 2012)

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BLISS KITCHENAn egg burrito is served with rice,
(Credit: Doug Young)



BLISS KITCHEN

An egg burrito is served with rice, beans, cheese, avocado and bacon.

(July 8, 2012)

BYRON AT THE SURF LODGE The trendy boutique
(Credit: Douglas Lyle Thompson)



BYRON AT THE SURF LODGE

The trendy boutique motel-restaurant, under new ownership in 2012, continues to be a crowd magnet. An outdoor deck scene, with music and surfing movies, draws a well-tanned après-beach set. The restaurant, named for a surfing destination in Australia, features the cooking of Melbourne-born chef Chris Rendell. On the menu: lobster roll, watermelon salad and black pepper-crusted chilled tuna. Hot summer nights, the only air-conditioning may be the breeze. Deck seating is within view of the water -- and earshot of the often-amplified music.

EAST BY NORTHEAST It seems unusual to list
(Credit: Ellen Watson)



EAST BY NORTHEAST

It seems unusual to list a place that opened in 2002 as part of the new Montauk. But East by Northeast has remade itself a few times.

(Sept. 13, 2009)

EAST BY NORTHEASTThe dining room, with a view
(Credit: Ellen Watson)



EAST BY NORTHEAST

The dining room, with a view of Fort Pond, reflects more present than past, with its union of pan-Asian and New American. Some hits: Beijing duck tacos with salsa and guacamole, miso mussels, crisp tofu steak, sirloin steak with Gorgonzola butter, pork tonkatsu with coconut rice, panko-seared tuna, cinnamon sugar churros with warm chocolate “soup."

(Sept. 13, 2009)

THE COAST After cooking locally for years, chef
(Credit: Doug Young)



THE COAST

After cooking locally for years, chef Tony Berkhofer is now co-owner of The Coast.

(July 9, 2012)

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THE COASTThe relaxed, downtown New American eatery has
(Credit: Doug Young)



THE COAST

The relaxed, downtown New American eatery has an antique oak bar and local photographs on the walls.

(July 9, 2012)

THE COASTHere, the menu changes daily, depending upon
(Credit: Doug Young)



THE COAST

Here, the menu changes daily, depending upon the local catch, so you might find grilled thresher shark or salt-and pepper-crusted tilefish. There's usually a surf-and-turf option, such as butter-poached lobster with filet mignon (shown). An early-bird weekday prix-fixe runs $25.

(July 9, 2012)

GULF COAST KITCHEN BY GABRIELLE CORCOSGabrielle Corcos brings
(Credit: Gordon M. Grant)



GULF COAST KITCHEN BY GABRIELLE CORCOS

Gabrielle Corcos brings Mediterranean and New American cuisines to the airy, white-wicker main dining room. The club's more casual Hurricane Alley has al fresco tables. Corcos' fare includes bottarga with roasted beet-and-shaved cucumber salad; New England-style clam chowder; smoked fluke salad; cod Livornese; lobster and bucatini in spicy tomato sauce; and the “Super Tuscan” Kobe-style burger with provolone and lardo.

(April 26, 2009)

MOMOFUKU MILK BARHidden in a courtyard next to
(Credit: Doug Young)



MOMOFUKU MILK BAR

Hidden in a courtyard next to Cynthia Rowley's Montauk boutique is this “makeshift” summer stand, a spinoff from chef David Chang's Momofoku empire.

(July 8, 2012)

MOMOFUKU MILK BARThe sought-after stuff: pastry chef Christina
(Credit: Doug Young)



MOMOFUKU MILK BAR

The sought-after stuff: pastry chef Christina Tosi's salty-sweet compost cookies, shown, made with oatmeal, pretzels and potato chips, as well as her sugar-intense crack pie, to be washed down with the curiously compelling cereal milk slushie, made with milk that's been steeped with cold cereal.

(July 8, 2012)

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INLET SEAFOODSushi is among the lures at Inlet
(Credit: Handout)



INLET SEAFOOD

Sushi is among the lures at Inlet Seafood, a waterside eatery established by fishermen. The Montauk roll includes salmon and mango; a spicy lobster roll adds avocado. Of course: oysters and clams on the half-shell. You also may pick potato-crusted flounder, tempura codfish and chips, Cajun fish burritos and tacos, warm sunflower-seed- crusted goat cheese, and steak frites with Béarnaise sauce.

NAVY BEACHThere are restaurants with water views and
(Credit: Jason Andrew)



NAVY BEACH

There are restaurants with water views and restaurants that are almost in the water. Navy Beach is truly beachfront.

(June 4, 2010)

NAVY BEACHVery good for eclectic, “coastal cuisine,” small-plate
(Credit: Jason Andrew)



NAVY BEACH

Very good for eclectic, “coastal cuisine,” small-plate and large, notables include local-catch seviche, mahi-mahi fish tacos, lobster roll with fries, clam-and-corn chowder, ample seafood and chips, and seared sea scallops. Crunchy, buttermilk-fried chicken, strip steak, and a burger with onion marmalade also satisfy.

(June 4, 2010)

ZUM SCHNEIDER MTKContrarian chic fun, this new, Bavarian-themed
(Credit: Doug Young)



ZUM SCHNEIDER MTK

Contrarian chic fun, this new, Bavarian-themed beer hall will have you hoisting a few to go with bracing German cuisine. It's the vacation offspring of Zum Schneider at Avenue C and Seventh Street in Manhattan.

(July 9, 2012)

ZUM SCHNEIDER MTKThe beer hall features tables with
(Credit: Doug Young)



ZUM SCHNEIDER MTK

The beer hall features tables with benches as well as chairs, a horseshoe bar and plenty of color.

(July 9, 2012)

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ZUM SCHNEIDER MTKSample the wursts, sliced white radish,
(Credit: Doug Young)



ZUM SCHNEIDER MTK

Sample the wursts, sliced white radish, the soft pretzel, roasted pork shoulder in dark-beer gravy, shown, local bass marinated in German beer with a smoky flavor, pan-seared local scallops on potatoes and sauerkraut, and sauerbraten.

(July 9, 2012)

ZUM SCHNEIDER MTKWash those Bavarian pretzels down with
(Credit: Doug Young)



ZUM SCHNEIDER MTK

Wash those Bavarian pretzels down with brews on tap from Hofbräuhaus Traunstein.

(July 9, 2012)

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