By Chef Eric Miller
While the Hamptons have a reputation as a summer playground, there is nothing like visiting in the fall. The air cools, the traffic and paces slow down, and from October 8th through 12th the stars come out for the Hamptons International Film Festival.
Chef Eric Miller is the owner of Bay Kitchen Bar in East Hampton and BKB New York City. While his restaurant on the East End is seasonal, Miller and his wife are year-round residents in East Hampton. Here is his guide to enjoying the Hamptons off-season.
People always assume that summer is the best time to be in the Hamptons, but as the water gets cooler, we actually get some of the best seafood. There’s a misconception about summer being the only time for good seafood. The fall is a great time for local fish like fluke and black sea bass and especially Peconic Bay scallops. Freshly-harvested shellfish like clams and oysters are coming out of the water daily and ripe for consumption. The fall really is the best season on the East End. It’s also when so many vegetables are being harvested. The leaves start to change and the ocean is still a great place to be.
There are so many talented and hardworking tradesman out here on the East End. From baymen to fisherman, farmers, cheese makers and, of course, wine makers. There are too many to mention by name, but without them Bay Kitchen Bar would not exist.
MORNING | Coffee
The greeting is warm and the coffee is great. My wife and I love Sagtown Coffee.
78 Main Street, Sag Harbor, NY 11963 | T: 631.725.8696
696 Montauk Highway, Montauk, NY 11954
MORNING | Breakfast
Estia’s Little Kitchen
This is one of my favorite breakfast places. The food has a Latin influence and the staff is great. It’s all good, but the Huevos Rancheros are special.
1615 Bridgehampton-Sag Harbor Turnpike, Sag Harbor, NY 11963
T: 631.725.1045 | estias.com
The Fairway Restaurant at Poxabogue Golf Course
They offer a great classic American breakfast where the pancakes are sure to make anyone happy.
3566 Montauk Highway, Sagaponack, NY 11962
T: 631.521.7100 | www.poxgolf.com
FARM STAND / MARKET
Round Swamp Farm
My favorite place to buy the local bounty is Round Swamp Farm because their bakery is on point and make sure you try the cinnamon buns.
184 Three Mile Harbor Road, East Hampton, NY 11937 | T: 631.324.4438
97 Schools Street, Bridgehampton, NY 11932
The Clam Bar | Bostwick's
The locals love to eat lunch at The Clam Bar because the clams on the half shell are perfect and order the steamers, they can’t be beat. Same goes for Bostwick’s in East Hampton.
Satisfy your sweet tooth at Candy Kitchen in Bridgehampton because it’s been a staple in Bridgehamtpon for more years than I remember. I always order the ice cream.
2391 Montauk Highway, Bridgehampton, NY 11932
Harvest on Fort Pond
We love the family style food at Harvest in Montauk. Here we can always find great fish.
11 South Emery Street, Montauk, NY 11954
T: 631.668.5574 | www.harvestfortpond.com
Nick & Toni’s
They always do a great job, especially anything from the wood-burning oven and their hand made pasta section.
136 N Main Street, East Hampton, NY 11937
T: 631.324.3550 | www.nickandtonis.com
Chef Eric Miller of Bay Kitchen Bar
Miller is the executive chef and owner of the "sea-to-table" Bay Kitchen Bar in East Hampton and in BKB in New York City, as well as catering firms FOOD & CO and Hampton Clam Bake and Catering Company. Miller's son Adam joins him as front of house.
"I love working with my son. Adam has a true passion for hospitality and keeps me fresh and vibrant and current everyday."
What to order at Bay Kitchen Bar? Chef Miller recommends "our slow-turned Long Island Duck crusted in caraway seeds and served with cherries, cabbage and smoked bacon is dynamite. But the seafood is still fresh and plenty and our customers seem to really enjoy the Harbor Fluke with capers and orzo and our recently launched sliders, including one that's an ode to Fish & Chips."
Miller has worked in the East End for many years at restaurants Madison and Main, The Long Wharf, and Carol’s all in Sag Harbor. He also worked in New York City with chef Christian Delouvrier at Le Parker Meridien’s Maurice, chef Mark Stausman at Tavola, as well as restaurants Chinati and City Café.
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