The Surf Lodge in Montauk has recently introduced Culinary Director Ron Rosselli, who is elevating the dining experience at the on-site restaurant to a whole new level. I had the pleasure of coming in to dine at The Surf Lodge just last week where I also met with Chef de Cuisine Angela Bazan, who oversees the day to day.
Chef Rosselli has a strong appreciation for the great suppliers and the summertime life in Montauk. A combination of all his memories, plus his years of cooking in New York with Cafe Boulud, Locanda Verde, and The Standard Grill have aided in the creation of this Montauk inspired menu. Chef Bazan studied at the French Culinary Institute, now the International Culinary Center. After training she worked throughout New York in trendy Brooklyn cafes, to notable culinary restaurants including the Spice Market, Standard Hotel, among others. She has also worked with chefs from Jean-Georges, Bobby Flay, and Nina Clemente.
Chef Rosselli’s dishes draw from Italian and Mediterranean influences of light and flavorful coastal dishes. These dishes are the perfect compliment to listening to the live music while watching the sunset over the lake. Each plate is inspired by the fresh bounty of seafood and produce from Montauk.
My tasting menu consisted of the following dishes:
- Sheep’s Milk Ricotta Toast: orange blossom honey, hazelnuts, rosemary ($12)
- Lioni Burrata: roasted grapes, pistachios, grand daisy sourdough ($18)
- Yellowfin Tuna Tartare: avocado, sesame-soy dressing, puffed rice, radish ($22)
- Lobster Pappardelle: lemon, fresno chili, mint ($38)
- Dry-Aged Rib Eye: yukon potatoes, salsa verde ($45)
My favorite dishes, though a very difficult decision, were the Tuna Tartare and the Burrata. I hardly hesitated as I dove right in to both! The Surf Lodge has also created refreshing craft cocktails that are casually served in mason jars. Service was prompt and cordial.
http://www.thesurflodge.com // 631-483-5037