Baron’s Cove, located in Sag Harbor with sweeping views of the Marina, is a place I have congregated with friends and family for many years. I come here year round for several reasons: superior service and professional staff members, sumptuous plates, crafty cocktails, decadent desserts, and the cozy fireplace in their lounge that evokes charming, old-world elements. During the autumn months, I love to visit this hotel and restaurant for some bar bites and a cocktail on a Friday or Saturday evening with my husband and family. We are treated with the utmost amount of genuine kindness, and with that we love to continue to create many happy memories here.
For this particular visit, we dined for Long Island Restaurant Week, which took place last week from October 29-November 5. Restaurant Week features a three-course prix fixe dinner for $28.95.
We dined in their restaurant upstairs, which offers indoor and outdoor seating. We love sitting outside for brunch and inside for dinner. Restaurant Manager, Steven Alianiello, greeted us and spoke with us about the menu and its seasonal offerings throughout our experience. He suggested we start with a cocktail. I chose the Thyme Will Tell: Bourbon, Thyme, Maple Syrup, Lemon Twist ($16) and my guest had the John Snow: Johnnie Walker Black, Whole Milk, Cinnamon Agave, Maple Syrup, Toasted Marshmallow ($16). Their cocktails are within a category of their own. They are each so distinct and photogenic. With Thyme Will Tell, you get that lovely, earthy essence of the fresh sprig of thyme that greets you before each sip. The John Snow is a very ‘heartwarming’ concoction that pairs beautifully with the meal and stands alone as an aperitif. Toasted marshmallows always get me in the mood for the holidays.
If you refer a ‘buzz free’ refresher, I recommend their Sparkling Apple Cider with agave syrup and club soda, or their Ginger Spritz with lime and candied ginger.
To start, we had their Market Soup, Tomato Bisque with crème fraîche and chives. Their herbs are grown in their hotel garden. We also tried their Crispy Point Judith Calamari: preserved lemon, chilies, queen olives, and lemon aioli. This dish was not on the restaurant week menu but is worth noting. It is one of my favorite plates at the restaurant. The calamari is lightly ‘breaded’ with graham cracker crumbs and fried just a touch, giving it that tan color and perfect crispiness. You also get that spicy bite with each piece.
Next we had their daily catch which Sea Bass for the evening: fregula, cauliflower, zucchini, Swiss chard, garden herb relish. The flavors were fresh and earthy and the portion size was ideal. We each had some fish leftover to take home for lunch the next day. We finished our meal with their Warm Brownie with a scoop of chocolate ice cream and drizzled with gooey fudge sauce.
Additional main courses for Restaurant Week include their Baron’s Burger, Linguine & Zucchini Pomadoro, and Grilled Teres Major Steak (Prime Beef).
Coming up at Baron’s Cove: Thanksgiving. Spend Thanksgiving at Baron’s Cove on Thursday, November 23rd with dining hours open from 11am-9pm. Their Thanksgiving Dinner is three courses plus a gourmet turkey sandwich prepared for each adult for a midnight snack of Friday’s lunch. Adults ($68) Children 12 and under ($26). Reservations required. Brunch will be served the following day, Friday, November 24th, from 11am-3pm.
Want host your holiday event on the harbor? Whether a cocktail reception, dinner or lunch, Baron’s Cove can accommodate gatherings from 15-200 guests. Reserve your event by November 17th and receive a complimentary champagne toast.
Executive Chef for the Restaurant at Baron’s Cove is Matty Boudreau and General Manager is Tara Anne Rothberg.
The next Long Island Restaurant Week is scheduled for Sunday-Sunday, January 21-28th.
http://www.baronscove.com/dining // 844-227-6672 / 631-725-2101