Coast Kitchen at Montauk Yacht Club

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The first time I visited Montauk Yacht Club Resort & Marina was in July of last year for the 3rd annual Taste of Montauk. The Coast Kitchen is set on the peaceful water’s edge of Lake Montauk. The restaurants evokes a coastal themed decor, with white tablecloths, navy and white striped curtains, and nautical accents. During our visit, my mom and I experienced high-quality cuisine with an unforgettable first visit to Coast Kitchen. If you have not yet dined here, it is about time you made a reservation.

The staff instantly greeted us upon arrival and were very kind to Sarah especially, bringing her crayons, and putting in her entree order first. At 6:30pm on a Monday, the restaurant had about four parties dining with a private party of over one hundred and fifty in the adjacent room. No sounds from the festivities transferred into the dining area, making for a very pleasurable dining experience.

Our drinks of choice were a Cosmo and the Toasted Pineapple Coup: Homemade cinnamon cardamom infused Sky vodka, pineapple and verjus ($14). My guest noted that the Cosmo was one of the best they had ever tried; that means a great deal since that is their cocktail of choice when dining out! The taste of the pineapple juice was revitalizing with my beverage, not too sweet and with a touch of tang from the verjus.

An assortment of fresh bread rolls were served first. We had the following starters: MYC Crab Cake: lump crab cake, fig and sriracha aioli, topped with jalapeño ice cream ($16); and the Adobo Beef Carpaccio: seared angus tenderloin, avocado, red onion, chives, citrus white truffle aioli ($19). Everything was superb. The crab cake was a one-of-a-kind: the cool, creamy pairing of the crab cake with the jalapeño ice cream hit the spot. That was the most innovative scoop of ice cream I had ever tried, second to that was a sweet corn ice cream I tasted in the city about a year ago.

For our second course, or from the “Montauk Crudo Dock,” we had the Chili Pulpo: charred octopus, garlic chili glaze, Papaya Salsa Plantain ($18); and Spiced Tuna: Montauk beer glaze, pickled ginger onion, sea lettuce ($22). Again, everything was exquisite. I highly recommend both dishes, especially the charred octopus. This was probably my fourth or fifth time having grilled octopus; I was very pleased with the preparation. It reminded me of dining in the islands with the papaya salsa plantain.

Our main courses were: Montauk Bay Flounder: cara cara filets, warmed radicchio, shiitake slaw, salsa verde ($46); and Tilefish Pomodoro: herbed seared over risotto with garlic tomato basil sauce and asparagus ($27). Sarah was served a bowl of gourmet mac and cheese. Each dish was served at the perfect temperature; the risotto was comforting and bursting with a distinctive herbaceous taste and the flounder was comprised of succulent, flaky filets.

For dessert, we were served three plates: Strawberries Napoleon: glazed strawberries, layer of puff pastry, lemon cream, chocolate; Cake Pop Trio: caramel, chocolate, red velvet; and Tart: cocoa, dark chocolate hazelnut tart, chantilly cream, raspberry sorbet and sauce ($10/each). What a way to end the meal! This is one of the top five restaurants where you must not skip dessert. Whether you are craving something chocolatey, salty & sweet, or fruity, Coast Kitchen has a sweet treat to fit all tastes. My favorite was the Tart. The cake pops were so moist, and dense; they took the cake on the ones I had at my wedding almost five years ago. Order these to take home as a way to reminisce about your impeccable experience.

During our dining experience, Executive Chef Paul O’Shea visited our table to check in on our meal. He was extraordinarily pleasant and friendly, a rarity I find in this industry. He truly cared about our comments on each dish. Chef O’Shea has not only crafted a dining experience, he created a dining masterpiece. Every bite was memorable, flavorful, and fresh; and each course was colorful and unique.

O’Shea, who began his culinary training in Ireland, Wales and London, has more than 30 years of culinary experience. His previous experience includes executive chef positions at MGM Mirage Resorts and Caesars in Las Vegas as well as Hawks Cay Resort & Marina in the Florida Keys. Most recently he was Executive Chef at Embassy Suites Hotel & Convention Center in Murfreesboro, Tennessee.

Coast Kitchen is open throughout the season for dinner seven nights a week in season, as well as weekends for brunch and in high season (July and August) for
breakfast and lunch as well.

http://www.montaukyachtclub.com/food-drink/gulf-coast-kitchen // 631-668-3100

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