- Navy Beach
(16 Navy Road, Montauk, www.navybeach.com, 631-668-6868) is the newest incarnation on the Montauk restaurant scene for the 2010 season.
The brainchild of Frank Davis
and Franklin Ferguson
, Navy Beach will be Montauk's newest laid-back, family-friendly waterfront restaurant. Set to open April, Navy Beach promises a memorable dining experience for the whole family in a beach setting with coastal food and breathtaking sunsets. Davis is a graduate of Cornell University
School of Hotel and Restaurant Administration and brings over 20 years of creating and investing in numerous businesses both in and out of the hospitality industry. Ferguson, who will act as general manager, brings over 10 years of restaurant operations experience at famed spots such as Sushi Samba, Social Hollywood and Asia de Cuba.
Chef Paul Labue
, who most recently was the executive chef at East Hampton's The Laundry, has been tapped to head the kitchen delivering a high quality fish centric menu with an emphasis on sustainable seafood and local seasonal produce. Chef Labue is a veteran Hampton's chef with years of experience at several mainstays on the South Fork including Nick & Toni's
in East Hampton and The Beacon
in Sag Harbor, which he launched as executive chef and laid the ground work for long term success.
Davis' wife Kristina
is overseeing the design of the restaurant. Kristina's expertise comes from years of working in fashion merchandising coupled with a personal passion for design.
The complete facelift of the space at 16 Navy Road will result in a beach house atmosphere with soft colors, exposed wood, vintage artwork and, of course, unforgettable sunsets over the water. White wash walls are coupled with massive wood beams obtained from aged wooden ships each with a telling story of their own.
A 35-foot antique wooden bar anchors a large bar area and is complimented with exposed brick walls, hard wood floors and panoramic windows overlooking the water.
Comfortable banquette seating is strategically located throughout the dining room to embrace the nightly sunset and provide a perfect set up for private events. Nautical blue top tables dot the restaurant while the focal point is the view
of Block Island Sound and Gardiners Island through wall-to-wall windows.
Shadow boxes displaying vintage bathing suits and swim caps, along with fun glamour shots of 1950s bathing beauties, add a splash of color to the walls in the dining room, while a vintage model sailboat, porthole windows and brass accents throughout the bar continue the nautical theme in the restaurant.
Navy Beach is all about location - positioned on a 200-foot private beach in Montauk the beachfront restaurant offers a myriad of activities including rock skipping for kids and waterside cocktails for parents. Boaters are welcome to anchor in the protected waters of Fort Pond Bay
(41.02-800 North 071.57.977 West), which was once occupied by the U.S. Navy, where two Navy piers are still part of the water landscape.
Chef LaBue has created a New American influenced menu featuring Regional Coastal favorites with an emphasis on fresh seafood. Some of the signature items on the menu include: Lobster Summer Pot Pie; Spaghetti with a crustacean bolognese; Grilled Wholefish of the Day; Mediterranean Fish Stew with red wine and tomatoes; Montauk Seafood and Corn Chowder; Local Seafood Ceviche; Seafood 'n Chips, a twist on the traditional with a variety of seafood; The Navy Burger with hand-cut Parmesan fries; Chinese Chicken Salad; and a Honey Soy Marinated Flank Steak Salad. Leave room for dessert!
Chef Labue, classically trained in pastry, creates homemade specialty sweets such as: CMP Sundae, layers of chocolate ganache, homemade marshmallow and wet roasted peanuts over vanilla ice cream; Fresh Cinnamon Doughnuts with assorted dipping sauces; Toasted Almond
Crème Brulee Napoleon; and the American classic Cotton Candy. There will also be a children's menu offered all day with all the classic kid's favorites.
Navy Beach will also offer a comfort food bar menu all day until 12 midnight with small plates such as: Meatball Sliders; Lobster Sliders; Kung Pao Chicken Wings; Hand Tossed Neapolitan Pizzas; marinated olives and warm toasted mixed nuts. Price ranges will be $7 to $16 for appetizers, $17 to $22 for lunch entrees and $12 to $32 for dinner entrees.
Ferguson, a Department Head and certified Wine Educator for the International Sommelier Guild, has compiled an approachable wine list with the majority of selections under $100. Great values and eclectic selections will be found on the list with choice local wines. Leisurely beachfront lunches and weekend brunches will be a draw with several refreshing rosés flowing. Find creative cocktails at the bar such as the Navy Grog, the Mawn-Tawk Iced Tea (a twist on Long Island Iced Tea) or a sure to be favorite - the Fort Pond Fog. A selection of domestic and imported beers will also be offered.
Davis and Ferguson are committed to offering innovative, fun and locally driven events such as Guitar Hero night, open to all local amateurs; a comedy night; and live acoustical music. Weekly specials will keep it interesting such as a lobster bucket night with two steamed lobsters, bucket of fries and a bucket of beers; tuna night featuring fresh tuna served three ways; hot dog specials featuring creative toppings each week; and a post-sunset happy hour, inviting guests to come for the sunset stay for the specials!
Navy Beach will serve lunch and dinner daily in season through the end of October.
For further information call 631-668-6868, or go to www.navybeach.com