“We opened a BKB outpost in the city during the off season, so clearly I couldn’t wait to get back into the kitchen,” noted Eric Miller, Chef and Owner of Bay Kitchen Bar. “I am happy to be home in the Hamptons, where we received a warm welcome from locals the first weekend back – and served a boatload of oysters and fresh fish!”
This summer, Bay Kitchen Bar is back in the Hamptons with their sea-to-table and farm-to-table based menu and innovative cocktails. With scenic views of Three Mile Harbor, diners can watch the stunning sunset as they enjoy the $1 Oyster Happy Hour and $5 glasses of rosé in the bar and lounge, from 4 to 7 p.m.
The East Hampton restaurant has added several new dishes to the menu this year, including a watermelon-citrus vinaigrette dressing the popular Scallop Crudo, Asparagus & Heirloom Tomato Salad with sheep’s milk feta, Kale & Red Watercress Salad with local honey vinaigrette, Mustard & Herb-Crusted Montauk Tuna now with peach BBQ sauce, Seafood Pasta fresh spaghetti loaded with shellfish and tomato sauce, and a side of Mushroom Fricassee Polenta.
Beverage Director Maura McGuigan has joined Bay Kitchen Bar to concoct breezy cocktails like Colonel Foster, a peachy version of a mint julep made with house-infused peach cognac. The eatery will also feature an expertly curated wine list with a local focus, created by Wine Director Eric Heine, with input from Eric Miller’s brother, Marc Miller of Okemo Mountain Resort in Vermont.
“When you can tell the customer the oysters came out of the water this morning in Montauk, it doesn’t get much better,” said Miller.
Bay Kitchen Bar is located at 39 Gann Road in East Hampton. For more information, call 631-329-3663 or visit baykitchenbar.com.