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Page 102 August 23, 2013
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Restaurant Review: Old Stove Pub By AllySoN zAChARoFF
F
orget all previous notions you may have of Greek food, because the new Old Stove Pub in Sagaponack is here to blow all of your expectations out of the park. Few salty meats and pungent smells fill this gem of a restaurant, which just opened in September. Instead, this unique eatery serves up delicious Greek-inspired cuisine, along with some of the staples of a good steakhouse, all in a great, very unpretentious atmosphere. They don’t even have a website, as they are striving to maintain a certain level of old-world charm—and they succeed.
As soon as Papa Z tried a little bit of the cheese on the edge of his fork, he looked up with quiet happiness and could not find the words. I headed out to this lovely restaurant one night for dinner with Papa Z, both of us eager to try some new foods despite the pouring rain. As we pulled up to the restaurant, marked by a simple sign on Montauk Highway, we noticed two things that set this location apart. First, it’s right across the street from a big cornfield, and second—the most important—is the building itself: it’s located in a house. The majority of the tables are located on the “porch” part of the house—enclosed by big glass windows—with the kitchen in the actual “living” section of the house. This allows diners a lot of views of the outside, but if that’s not even enough (and if it’s not raining…) you can opt to sit at one of their outside tables. The moment we walked up to the door, Manager
George Gounelas personally welcomed us in and sat us at a lovely corner table. We started off our meal sampling a few of their most highly recommended Greek appetizers. I ordered Melitzanosalata (eggplant pureed with goat cheese into a type of hummus-like spread with pita triangles; only for those who really like a smoky flavor) and Papa Z asked for the Saganaki, which may have been one of the most delicious dishes we could imagine: it was a Greek cheese, melted in a casserole dish and somewhat like a fondue. We both exchanged looks of amazement as soon as we tried the cheese because it had such a rich and delicious Spanakopita flavor. We also tried the traditional Spanikopita (a hard-to-believe kind of delicious mix of spinach, sampled the French fries (cooked in a Greek style, leeks, scallions and feta cheese in a crispy filo with most of the starch soaked out and with oregano dough) as an appetizer, and a basic Greek salad, on top), and the Melitzana Papoutsaki—a warm, which was anything but basic for just one reason: roasted eggplant dish with tomatoes, onions, and the delicious feta cheese piled top of the vegetables feta cheese on top. Both side dishes were delicious (huge triangles of the creamy white cheese, which accompaniments for our meal. By the time they brought out our dessert, I is imported directly from Greece). As soon as Papa Z tried a little bit of the cheese on the edge of his doubted either Papa Z or I could fit another bite, fork, he looked up with quiet happiness and could but then we saw what they had brought out: warm, not even find words when he said, “The feta cheese cinnamon-flavored, Greek-style doughnuts in a honey sweet sauce. The mix of flavors and the lightness of was…” while shaking his head in disbelief. Believe it or not, we managed to eat a main the doughnuts perfectly completed our meal (and course after the feast that was our appetizers. The ensured that we would be coming back soon). All in all, we enjoyed a lovely, quiet night out in top recommendation of the night was the World Class Steak for two, a 32-ounce, aged steak, cooked Sagaponack, accompanied by some very delicious medium to medium-rare. The meat was clearly high Greek dishes. Papa Z summed up the whole evening quality and a treat for two people, but I would perfectly: “I’ve been to Greece. This is better than the suggest asking to have it cooked a little darker for food in Greece…I can’t wait to come back here.” those who (like me) are unused to very pink meat. Old Stove Pub is located at 3516 Montauk Highway Their house steak sauce was also very different— rather than sweet, the primary flavoring seemed in Bridgehampton. Call 631-537-3300 for more to be horseradish. Alongside our main dish we information.
75 MAIN
Free Wi-Fi !
zach erdem presents
H O T E L . R E S T A U R A N T . B A R
Open 7 Days BreakFast, Lunch anD Dinner
auThenTic Greek cuisine
“10 Best Restaurants on Long Island” ...USA Today Travel
open 7 days
cheF Mark MiLiteLLO
Open 7 Days
2010 Greece’s “chef Of The Year” emmanouil aslanoglou
Breakfast
Visit us this fall special prix fixe Menu aVail able
in septeMber
n
Lunch
organic local greens n nitrate-free meats n antibiotic/hormone free
Fresh Fish Flown in Daily from Around The world
n
Dinner
Daily homemade mozzarella and breads n paninis n grass-fed burgers n breakfast pizzas This summer n salads n gelato n
let Café Crust cater your at-home event by the pool, dining room or patio.
eat well
reserVations 631 . 287. 5500 136 Main St . Southampton
We DeLiver!
www.NammosNY.com 26043
annOunceD his new Menu is nOw Being serveD at 75 Main! has
Li ve Well
631.259.8880 www.cafe-crust.com
26133
850 county rd 39 southampton
the awarD-winning cheF FrOM Mark’s Las OLas Mark’s Mizner park Mark’s nOrth MiaMi Beach wOn Best restaurant in aMerica ny tiMes Best cheF in aMerica JaMes BearD awarD-winning cheF every weDnesDay ceLeBrity Magician
kevin nichOLas
the haMptOns hOttest entertainer
75 Main Street • Southampton www.75main.com • 75main.restaurant@gmail.com
631-283-7575
24684