Following a prosperous career as Executive Chef at Alta Strada DC, Chef Nicholas Vogel, a young apprentice to Chef Micheal Schlow, is now set to explore the palettes out east with Baron's Cove at Sag Harbor. Having delivered the fine-dine and upscale casual Italian experience in the past, he now wants to give the easy and fresh American cuisine a fun and sophisticated twist. “A Hamptons menu cannot simply do away without a good Lobster, and I am here to give it a new and exciting spin,” says Vogel.
Executive Chef Nicholas Vogel
Other delicious options include South Fork Fluke Crudo (hibiscus + avocado mousse + pistachio + green apple + jalapeno) and the Local Black Sea Bass (farro tabbouleh + romesco sauce). The outdoor patio at Baron’s Cove is a great place to enjoy the warmer months with the chef’s favorite pairing—a glass of sparkling Moët Rosé with oysters. “The best plate of food is always when someone else cooks for you, and a great setting makes it even better,” he says.