Last week during Long Island Restaurant Week, we dined at Baron’s Cove, nestled on Sag Harbor‘s West Water Street with its sweeping views of the cove. Baron’s Cove is celebrating the season with their new ‘Chopped’ winning Executive Chef, Jay Lippin. He established his new post in July, bringing reimagined Hamptons classics including farm fresh food and East Coast American cuisine.
We started with the Burrata with Roasted Baby Beets: balsamic reduction, baby kale salad ($16); and Cove Chowder (New England Style): Peconic clams, local potatoes, fresh herbs, croutons ($14).
Our entrée selections were Long Island Duck Confit with Winter Squash Risotto; and Chicken with Garlic-Yukon Gold Mashed Potatoes and Roasted Brussel Sprouts. The Confit was my favorite: savory, comforting, and ideal for these chilly winter months ahead.
For dessert, we had a dark chocolate mousse with fresh whipped cream and a pumpkin brûlée pie with vanilla ice cream.
Currently, last minute reservations for Thanksgiving are still available. Seatings are available 12-9pm. Pre-fixe menu is $68 per person, $26 for children 12 and younger. Children three and younger are complimentary.
On Friday, November 30th from 3-9pm, come to Baron’s Cove Holiday Party & Tree Lighting. Enjoy tasty holiday favorites paired with a specialty seasonal cocktail. In the spirit of giving, Baron’s asks guests to bring a donation of a warm hat, gloves, scarves, or socks which will be collected and donated to Maureen’s Haven Homeless Outreach Program on the East End.
Baron’s Cove will also be serving Christmas Dinner on December 25th from 2-9pm and New Year’s Eve dinner with two seatings: 5-8:30pm and 9:30-11pm.
Dinner is currently served Thursday thru Sunday. Reservations are recommended.
http://www.baronscove.com // 631-725-2101