Cruust sandwich spot opens in Sag Harbor
Cruust opened this summer in Sag Harbor’s Main Street space that used to be Espresso da Asporto. Credit: Newsday / Melissa Azofeifa
Sag Harbor has a new year-round sandwich shop, Cruust
Co-owners Jesse Matsuoka, Bobby Deery, David Hart, Tora Matsuoka and Stephen Loffredo, of Tip Top Hospitality, opened Cruust this summer in the Main Street space that housed the popular Italian sandwich shop, Espresso da Asporto which closed earlier this year.
Hart said it was hectic opening with only about 30 days to come up with the concept and transform the space. Three staff members from Espresso’s stayed on staff during the change, Hart said.
"We will keep it open [year-round] so we can define and refine the product, ready for next summer," Hart said.
Robert Deery, who opened the shop as general manager, worked for Tip Top Hospitality for eight years and has also been manager to the neighboring K Pasa. The company also owns the taqueria K Pasa and Japanese eatery Sen, also in Sag Harbor.
"We wanted to stay true to what Espresso’s did, something simple, easy, affordable for the everyday person just looking for a quick lunch bite to eat, and we thought sandwiches was the best way to go," Deery said.
Offerings include the lemon chicken cutlet sandwich ($16), served on your choice of focaccia, spinach or gluten free wrap. They also have the Miami vice ($16) made with carnitas, ham, pickles, Swiss cheese and honey mustard.
They also serve the ring-shaped Anelli pasta, playfully named O’s, on the menu. Offerings include sausage and rabe ($19), made with fennel sausage, broccoli rabe and Calabrian chili.
Cruust also has a great option to get your caffeine fix; they have partnered with Groovy Coffee, brewed from Colombian Supremo Beans with a dash of cinnamon to it.
They hope to soon offer desserts, Hart said.
Cruust, 2 Main St., Sag Harbor, cruust.com, 631-899-3533, Open 11 a.m. to 8 p.m. daily.
Melissa Azofeifa is a restaurants reporter with Newsday's FeedMe team. Having grown up on Long Island, she loves talking about food and its impact on culture. A graduate of Stony Brook University, she joined Newsday in the fall of 2024.
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