Editor’s note: this restaurant has closed.
Manna is a romantic, intimate Italian restaurant set in the heart of Water Mill and within walking distance to the Hampton Jitney station stop, the post office, as well as several local businesses. The menu has a strong Sicilian flare, where Owner and Chef Marco Barrila hails from. This was my first visit to Manna, which opened this past winter. At 6pm on a Thursday evening, my guest and I were some of the first restaurant-goers to arrive.
We decided to sit outside and enjoy the warm summer air. Their cozy dining space inside is perfect for during the off-season. Our waiter was prompt and courteous, taking his time with the menu explanation and inputting his recommendations.
My guest and I were very fond of the bread at Manna. Soft, warm and fresh sourdough rolls were served with a trio selection of a sun-dried tomato spread, gently seasoned Sicilian sheep’s milk ricotta cheese, and green Sicilian olives marinated in olive oil.
To start, we had the Eggplant Timbal: roasted eggplant filled with sheep ricotta, imported mozzarella, fresh basil ($20); and the Seafood Salad special: clams, mussels, calamari, baby octopus with olive oil and lemon juice dressing, slice of cucumber and tomato (market price).
Second, we split the Cheese & Charcuterie: aged parmesan, Bocconcini, Bucheron, Saint Andre, Prosciutto di Parma, Soppressata, Speck Fig Spread, Honey, Bruschettini ($20/per person). A very photogenic plate worth splitting. My recommendation is ordering for one person, making for an ideally portioned appetizer for two.
Our entrées for the evening were Frutti Di Mare: local clams, mussels and tiger shrimp, linguine fra diavolo or fresh herbs, white wine sauce ($42); and the Swordfish: Mediterranean swordfish, olives, red onions San Marzano tomatoes, organic couscous ($44); and Mayan Shrimp: grilled head-on Mayan shrimp, roasted pepper sautéed spinach ($48). Very generous with the amount of seafood in the Frutti Di Mare; the swordfish was submerged in too much tomato sauce.
Specials for the day we dined included a pan seared fillet of grouper with mussels, clams, white wine and pomodoro sauce; and Whole Branzino with choice of two sides. There was a vegan dessert of the day which was blueberry cake.
Manna has recently announced they will now offer a $30 prix fixe menu during lunch. The menu will be available every weekday from 11am. to 3pm Menu items, subject to change, include a choice of an appetizer, entrée, and the dessert of the day. Entrée selections include Chicken Paillard, Angus Beef Burger, and Rigatoni All Norma. Manna also serves brunch.
During our dinner, we listened to live music. Keyboardist and singer, Manny, was playing that Thursday night and began at 6pm. Manna has live music every Thursday and Saturday this summer. Manna is open seven days a week, 11:30am to 10:30pm. Dinner service begins at 5pm.
http://mannahamptons.com // 631-726-4444