Baron's Cove is much more than meets the eye. From the Hamptons' freshest seafood to complimentary summer activities and jw-dropping views, this restaurant and hotel is the ultimate summer destination.
Six local oysters with three clams on the half shell, paired with smoked mussels, shrimp cocktail and tuna tartare.
There’s fresh, and then there’s Baron’s Cove—caught that morning—fresh. With multiple partners from local fish and meat purveyors, Baron’s Cove has taken a very literal approach to farm-to-table cooking. “We’re heavily focusing on the restaurant becoming a destination for seafood,” says general manager Mario Arakelian. “We have established a good relationship with fishmongers who literally bring their products from the dock directly to the hotel. So, a fish could have been caught hours ago and that same evening the fish will be featured on our menu.” With fishing season at its peak and the restaurant’s prime location to the water, Baron’s Cove takes advantage of its local resources. Arakelian adds, “We’re trying to be as local as possible, while of course catering to our customers.” To top it off, not only is the fish fresh, but Baron’s Cove has also partnered with local wineries and Long Island producers to bring that special Hamptons flair to the wine menu.
Executive chef Nick Vogel
Speaking of the menu, it has been over a year now that Baron’s Cove has welcomed executive chef Nick Vogel to the team. With experience in bartending, serving and restaurant management, Vogel brings his talent and expertise to every dish. “As I am coming into my second season here at Baron’s, and the end of my first year living here out East, it has a been a pleasure to highlight local partnerships on the plate at Baron’s,” says Vogel. “We have developed some great relationships with our local farmers and fishers, and it has been amazing to work with such quality ingredients. Aside from our friends at Treiber and Marilee’s Farm, we have also partnered very recently with Dock to Dish program out of Montauk. Headed by the gentlemen running Peterson’s Seafood Market, we get the freshest catch straight from the boats within 24 hours. I am looking forward this upcoming season to sharing this story with our guests and providing them with the freshest seafood Long Island has to offer.”
Seared scallops
The summer season brings in new meals to try, and Vogel’s recommended buffalo monkfish bites and grilled swordfish are sure to tantalize your taste buds. The buffalo monkfish bites are prepared with tempura batter, fried and tossed in housemade hot sauce, drizzled with a vibrant dill sauce with citrus notes, while the swordfish combines grilled swordfish fillet with local kale, braised beans and Calabrian chiles, finished with local Amagansett sea salt. Of course, no meal is complete without a view, and thankfully, Baron’s Cove has you covered. “We were blessed with an amazing view from wherever you’re sitting,” says Arakelian. “Whether it’s the lounge, the terrace or upstairs, the views are absolutely gorgeous facing the bay.”
Fluke crudo
Best of all, for this hotel and restaurant, this destination goes far beyond the dish. “From Memorial Day to Labor Day, we try to provide robust, complimentary summer activities for our guests to enjoy,” says Arakelian. The lineup includes morning yoga classes, tennis clinics, bikes, daily kayaks, beach passes, poolside cabanas and much more. For even more excursions, the hotel also partners with a local company that provides a series of water activities from paddleboarding and kayaking to even renting a boat. It’s safe to say nothing is off limits for a summer at Baron’s Cove. 31 W. Water St., Sag Harbor, 631.725.2100
Photography by: PHOTOS BY DOUG YOUNG
