DAN'S PAPERS, June 20, 2008 Page 111 www.danshamptons.com
The Sea Grille 290 Old Montauk Highyway Montauk 631-668-2660
Photo by Kon Pentchev
By Victoria L. Cooper All dining experiences should be like this – fresh food, friendly service and the luxury of being able to watch the sun sink over the Atlantic Ocean. But let’s face it, not all meals are this special unless you’re referring to the Sea Grille at Gurney’s Inn in Montauk. Last week, I geared up and set out to Gurney’s Inn for some of the most memorable cuisine of the summer. The Sea Grille is a spacious room that seats 150 and, with panoramic windows, overlooks the meditating ocean waves. The environment here is one that invites – whether it’s a family from out of town, a newlywed couple on their honeymoon or some colleagues grabbing a bite to eat after work, this is the place where happy people dine. But I recommend that you show up before the sunset, which nowadays is around 8:30 p.m., and look over the Sunset Prix Fixe menu. For $25.95, with the choice of an appetizer, entrée and some of their made-on-the-premises, Gurney’s Bakery desserts, there’s little out there that can trump this package deal. As our meal unfolded, I tried the Coconut Shrimp Roll, which is a new item, according to collaborative menu designers, Executive Chef and Director of Food and Beverage Angelo “Chip” Monte, and Sous Chef Michael Oransky. The shrimp roll, which was served with sweet Thai chile sauce, was crisp and filled with a mixture of herbs and meaty shrimp. Certainly a welcomed addition to the menu, the Thai chile sauce helped bring out the sweetness of the pink shrimp. Another appetizer that’s not to be missed is the Gurney’s Special Salad. With a combination of crumbled gorgonzola cheese, firm frisee, chopped watercress beets, sliced almonds and drizzled raspberry vinaigrette, it’s no surprise that the name of the dish bears the word “special,” because it’s a magical experience all on its own. The Special Salad also happens
(L-R) Executive Chef Angelo “Chip” Monte, Sautee Chef Cheikh Gaye, and Sous Chef Michael Oransky.
to be a favorite dish of Annemarie Davin, Advertising Sales Manager of The Montauk Pioneer. Davin explains, “It’s like nothing I’ve ever tasted before. The combination of flavors and fresh produce sets me up for yet another invigorating evening at the Sea Grille. There’s nothing like it in Montauk.” For my entrée, I opted for the fresh catch of the
day, which happened to be codfish. It was cooked thoroughly and basted in a lemony sauce, which kept the fish moist and tender. If the cod isn’t available the night you stop by, don’t worry, there’s plenty of other choices that fit the bill. Two recommendations include the Penne alla Candice, (named after Candice Monte who is the Fitness Director). This dish is prepared with boneless chicken breast, asparagus and sun-dried tomatoes sautéed in olive oil and garlic, and served in a light chicken broth with grated parmigiano. Just smelling this dish from across the room or table makes any sensible diner wish they could change their order. But don’t forget the gnocchi. The Sea Grille makes tradition smile – with tender filet mignon tips, sliced mushrooms, asparagus and sherry wine sauce – and Italian food lovers won’t be disappointed. As far as dessert is concerned, leave room. Diners can choose from a variety of delectable sorbettos, gelatos and, for those really in the mood for something sweet, chocolate decadence cake. All desserts are created by their award-winning pâtissier, William Bertha. Yet for those of you that may want to eat light after such a flavor-packed meal, I recommend the fresh fruit English trifle, it hits the spot. Oransky, who has worked at the Sea Grille for five years, explains, “Behind the scenes, it’s all about team effort. We have fun here at Gurney’s. It’s a great place to work. Satisfaction comes from making people happy with the food you cook, and whether it’s the morning, noon or night crew, we all help out. We’re like family.” And that’s no understatement, considering the Executive Chef, Chip Monte, has worked at Gurney’s Inn since he was 13. Monte’s family is the backbone of what keeps Gurney’s Inn such a vibrant, world-class destination. His late uncle, Nick Monte, bought the property in 1956 from Maude Gurney and his brother, Paul Monte, is currently the CEO.
a seaside classic redefined
yachtside cocktails + patio lounge
casual fare & tropical drinks al fresco LIVE MUSIC & DRINK SPECIALS BREEZES CAFÉ, SUNDAYS 2-6 PM ARTIST WINE DINNER LIGHTHOUSE GRILL, JUNE 26, 5:30-8:30 PM Featuring Barbara Pintaurao-Lobosco of the Romany Kramoris Gallery. “Flavors of Spain” 5-course Paired Wine Dinner: $80/person; $80 room rate for dinner guests*; Reservations Required *plus tax & service 107 luxury guest rooms & spa, wedding and special event venues 32 Star Island Road, Montauk, NY 631.668.3100 montaukyachtclub.com 1142808
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