Located in Amagansett on the Napeague stretch, Morty’s Oyster Stand has opened in the former Cyril’s location. Morty’s is a cool and refined restaurant and bar inspired by sustainable seafood, East Coast Oysters, and coastal cuisine with plenty of spacious outdoor seating and ample parking on the side of the restaurant. Chef Sam Talbot, who first put The Surf Lodge on the map, heads the kitchen of this summer seafood destination.
With both indoor and outdoor dining, the space features Hamptons-style decor with navy cedar shingles and grey accents throughout the space. Inside, there is French toile wallpaper custom printed with iconic local images.
The menu begins with a variety of rotating fresh oysters (wellfleet, nauti pilgrim, moonstone, pemaquids) brought in daily, as well as additional raw bar items like littleneck clams and shrimp cocktail and Maine Uni. Starters include Heirloom Tomato Salad with melon, basil and citrus; Black Bass Ceviche with toasted corn, leche de tigre and chicken crisps; Summer Steamed Mussels with heirloom tomatoes and sweet corn broth; and Fried Ipswich Clams with bird’s beak chile aioli.
The mains include Daily Local Catch with Frenchies and aji limo; Cioppino with local seafood and grilled bread; Morty’s Lobster Roll; Grilled Hanger Steak with roasted mushroom chimichurri and garlicky greens; and The Best Fried Chicken with spicy honey and celeriac slaw. The menu also includes sides like Lobster Mac and Cheese and Skinny Frenchies. Desserts such as the BBC Ice Cream Sandwich round out the menu. There’s also a special kid’s menu available for families. My children particularly loved the Watermelon Salad (pictured below), and the Lobster Mac and Cheese side dish that was a perfect serving size for them to split, in addition to the salad.
Beverages at Morty’s Oyster Stand features a rotating list of frozen cocktails, specialty cocktails, craft beers and wine. Cyril’s famous BBC (Bailey’s Banana Colada) holds a special place on the menu, alongside additional frozen drinks such as the Sabrosa, a mezcal watermelon cooler with lemon zest and cayenne.
Other specialty cocktails include the Body Movin’ with vodka, fresh celery juice, Chartreuse, lemon and soda; Root Down, a sparkling cocktail with tequila, local berries and beet juice and Gratitude with Plantation rums, Carpano Antica, honey and Angostura. The beer selection highlights breweries such as Coney Island, Narragansett, Stillwater and Montauk Brewery, and the wine list features a variety of roses, summer reds and whites.
There is also a variety of ‘PG-13’ drinks including the The Green Room: Celery Juice, Lime, Cane Syrup, Soda; Roadside Relief: Watermelon, Lemon, Mint, Honey; and Gold Record: Pineapple, Ginger, Lemon, Soda ($13, each). My favorite was the Roadside Relief.
Morty’s Oyster Stand currently serves lunch and dinner seven days a week. Lunch is offered from 12-3:30pm, and dinner is served from 5-9 pm. The bar will remain open late. No reservations for dining, first come first serve.
Oyster Happy Hour is from 4-5pm. Diners may enjoy $1.50 oysters and discounted drinks including local rosé at $10 per glass/$40 per bottle and $10 frozen drinks.
Morty’s is also available for catering.
https://www.mortysoysterstand.com // 631-668-8355