Between live music, fresh fare and delicious craft cocktails, the recently debuted Montauk Project has all of your culinary cravings covered.
Montauk Projects’ raw bar features oysters, jumbo shrimp cocktail, king crab and snow crab.
Just when you thought you had tasted all that summer has to offer, another eatery makes its grand debut on the East End. Cue Montauk Project—an all-American spot spearheaded by local restaurant mavens Bryan Seekamp and Sam Berkson. “‘Project’ implies that we are not a static entity but an evolving and innovative venture,” says Berkson. “It suggests that we are constantly working on new ideas and experiences, including local artists, musicians and dishes, creating a vibrant and dynamic atmosphere.” An ode to its coastal roots, the recently renovated 6,200-square-foot space (which, yes, was once home to Roberta’s) effortlessly blends natural elements (think wood, stone and wicker) to create a warm and organic ambiance. Munch on crowd favorites like the whipped ricotta mixed with rosemary, ricotta, honey, pomegranate and bread, or go all-out with the bone-in veal chop paired with fingerling potatoes cooked in a lemon caper pan sauce. 240 Fort Pond Road, Montauk,mtk-project.com
Photography by: PHOTO COURTESY OF BRAND
