Located just off of Montauk Highway in Water Mill, Calissa is an upscale Mediterranean restaurant that draws inspiration from Mykonos. The restaurant is inspired by the design and cuisine of the Greek island of Mykonos with Executive Chef Dominic Rice (formerly of Narcissa and Jean-Georges). Chef Rice has crafted a menu of small and large shareable plates featuring Long Island seafood, local seasonal vegetables and other Grecian specialties. The restaurant also offers the largest selection of magnums and rosé by the glass in Long Island.
Calissa is a hub for live music and renowned DJ’s who bring the rhythms of the Aegean lifestyle out east. The restaurant will offer outdoor dining on their back patio, and a variety of daytime and nighttime events throughout the season. Scheduled events so far include Made in Mykonos on May 26th, The Casablanca Party featuring a bellydancer and Moroccan drummer on June 16, and a Yoga + Tequila Brunch on July 1st. Calissa will also host a winemaker series throughout the summer months with the first event being held on May 31st. There will also be an Agora Pop Up series, a weekly rotating collection of global designers.
The vibe inside is so calming with an open-air feeling in the dining area and bar. Everyone including the owners and staff were so pleasant and professional. My guest and I came in for brunch last Sunday and were thrilled with our experience. Calissa is an exceptional spot for brunch and the generous amount of dining space is very friendly for young children.
We started our meal with two of their signature cocktails: the Lyra crafted with vodka, cucumber, jalapeno, mint ($16) and the Carissa Spritz with aperol, white vermouth, prosecco, basil ($14). These cocktails put us in that perfect summer mood and paired beautifully with the unveiling of the warmer, summer-like weather.
Next, we split their Lemon Ricotta Donuts: chocolate ganache, and cinnamon sugar. The chocolate ganache had a touch of spice and salt, which was such a perfect pairing with the warm, fluffy donuts and so exotic. We also had the Asparagus Salad with green almond, and grilled artichoke sauce. A very unique and refreshing plate that could also be a great side dish for their seafood dishes.
For our entrees, we had the Calissa Burger: lamb, brisket, and rib eye burger, tomato, arugula, pepper-feta kafteri, red onion jam; the Brisket with Browder’s Birds eggs, and grilled pita; and the Whole Branzino with white wine, greek olive oil, lemon, salmoriglio that is encased in parchment and opened table-side. The Brisket was my favorite; very wholesome and filling. I recommend splitting that dish after starting with an appetizer choice. Everything was exceptional, in fact! The burger was very flavorful and unique, according to my guest.
When visiting Calissa, I recommend ordering a variety of plates and splitting amongst the table.
For dessert, we had a selection of two house-made sorbets. They also serve a traditional Greek baklava.
View their full dinner menu here. Calissa also does private events and catering.
https://www.calissahamptons.com // 631-500-9292