Mavericks’ Chef Jeremy Blutstein on His Favorite Dish, the Menu, and His Go-To Lunch Spot

Although Mavericks has only been open for two years, it has quickly become a Montauk staple beloved by locals and summer vacationers. Under the helm of Executive Chef and Montauk local Jeremy Blutstein, Mavericks stands out in the Hamptons restaurant scene with large-format dishes, sunset views, and an elegant ambiance marked by an exclusive contemporary art collection.

Hamptons.com caught up with Jeremy to talk about his favorite dish, Mavericks’ menu, and his go-to lunch spot.
 

When did you first realize you wanted to be a chef?

I wouldn’t say there was a defining moment when I knew I wanted to be a chef. I do know that the first time I worked in a restaurant, I was hooked on the whole experience. I was a teenager at The Farmhouse Restaurant in East Hampton (which is now Moby’s). The structure within the chaos was intoxicating, and we had to make everything happen because there was no other option. Thriving in those high-stress environments was like a drug.

What’s your favorite dish to cook and why?

I don’t come from a cooking family, so I don’t have any go-to Grandma’s recipes or food traditions. I’ve always been drawn to what’s available at the moment. I grew up with my very dear friend Alex Balsam (from Balsam Farms in Amagansett), who has been obsessed with farming as far back as our 35-year friendship began. He taught me where and who our food comes from. I’m also a big believer in the old “keep it simple stupid” mantra. Honest ingredients seasoned well and cooked with honest intentions. 

Can you walk us through the process of developing a new recipe?

I think that inspiration comes from a million different places, most of which are the least expected. Working in an industry with so many ethnicities, something as simple as a family meal will tell a story of where that cook grew up. Flavor profiles that are surprising and unique to their native country. Traveling as much as possible, eating my way through Southeast Asia or Europe. Finding that hole in the wall joint in Lisbon where a simple Octopus Salad changes your life. These experiences lead the creative process, and the seasonality of ingredients available in the moment guide the rest of the process. 

Talk to us about the Mavericks’ menu.

It’s a beast. We took the traditional Steakhouse model and made it make sense at the end of an island in a fishing town. We softened the edges, brought some femininity to the traditional steak and potatoes. Seasonal salads, dry-aged fish served on the bone, and a vegetable side based on what’s available at the moment from all of our local farmer friends. 

Our menu is truly a showpiece of the incredible humans who produce the best veggies on the island. We love our asparagus – everyone should get it while Marilee Foster produces it. A fan favorite is also Balsam Farm’s Spouting Broccoli, which is around until it gets crazy hot in mid-July. Balsam’s corn hits, and we ride that out until October. We start serving our tomato salad when Marilee Foster and Alex Balsam’s beefsteaks hit at the end of July or the beginning of August. We also love to serve cow’s milk cheese from my good friend Art Ludlow of Mecox Bay Dairy and goat and sheep’s milk cheeses from Andy Marcelli. Specialties come from Jonny Bernard of Farm & Forage in East & Southampton. Our popular Ramp Gnocchi is only available in the spring, with ramps courtesy of our resident forager Jay in the Catskills. We get berries from Webster Farm that our incredibly talented Executive Sous Chef Rémy Ertaud incorporates into our dessert program. The menu is the complete story of the many people (and mostly friends) who produce the items on it. I am so proud of our community. To have a stage as big as Mavericks to tell their story through food is an honor.

How does Mavericks stand out in the Montauk restaurant scene?

We like to think people come to us to dine, not just eat. We are a scratch kitchen with a large emphasis on zero waste. Beyond our usual menu offerings, we also host fun monthly wine dinners with visiting winemakers. We collaborate with Michelin-star restaurants. I truly believe we offer the full package; we have an elite cocktail program designed by my incredibly talented wife and the Founder of East End Mixology Jarhn Blutstein, a world-class wine program from Managing Partner Vanessa Price, beef from the esteemed Snake River Farms and Double R Ranch, and produce and seafood from East End farms and fishing communities. We also have an incredible dining room with unbeatable sunset views and frequent performances from resident musicians like Louis Middleton. With much more to offer than just a good meal, Mavericks is THE reservation to have. 

On your day off, what’s your go-to lunch place?

I’m off Tuesdays, and that just happens to be the one day we are closed at our sister concept Shark Bar (otherwise I’d be there slamming Chef Andrew & Chef Supas food!) I like to have breakfast at my friend and mentor Colin Ambrose’s Estia’s Little Kitchen at the end of the Sag Harbor Turnpike. Lunch is always at Townline BBQ with my soon-to-be five-year-old daughter, Poppy. Chef Billy Valentine makes some mean BBQ, and it’s Poppy’s favorite place on the planet. 

What’s your favorite Hamptons hotspot?

Not sure I’m a hot spot kind of guy. Jason Weiner’s restaurant Almond in Bridgehampton is as solid as it gets. Our friends Cedric and Ochi Vongerichten at Wayan in East Hampton also serve seriously delicious food.