Over Memorial Day weekend, Calissa, a new Mediterranean restaurant, will join the Hamptons restaurant scene.
The Water Mill eatery, from the team behind Amali, Il Cantinori and Periyali, will embrace the "cuisine, design and ethos" of the Greek Island of Mykonos.
Salt-baked Striped Bass. (Photo: Mikey Pozarik)
James Mallios, managing partner, has been frequenting the stunning island for nearly two decades. Back in 2015, the core Amali team and Mallios traveled to Mykonos, where they were equally enamored with the island's architecture, exquisiteness and ease - so much so that they wanted to bring Mykonos' charm back to the United States by creating a Hamptons restaurant that merged the area's typical beachside tavernas and disco standards.
"We're excited to expand our family of restaurants and officially open Calissa this summer," said Mallios. "The Hamptons and Mykonos have been long regarded as top summer destinations and really set the standard
for summer dining and nightlife worldwide. At Calissa we marry the two."
Calissa will also present impressive cocktail options. (Photo: Mikey Pozarik)
Executive Chef Dominic Rice, who's worked at Narcissa and Jean Georges, curated the mouthwatering menu that accentuates heritage Cycladic ingredients which are typically found in the Southern Aegean, such as savory louza (cured pork), white eggplant, black eyed peas, fava and rocket.
Patrons can expect a wide variety of both small and large shareable plates. In addition to showcasing irresistible Greek cuisine, the menu will also incorporate Long Island seafood and vegetables.
Patrons can expect a wide variety of both small and large shareable plates. (Photo: Doug Young)
Highlights will include traditional, large format Greek dishes like Salt-Baked Striped Bass, Lobster Bucatini or "Thieves' Lamb", as well as modern interpretations of Greek standards such as Corn Croquettes with Spicy Feta, Chilies and Cilantro Yogurt and Tarama with Salt Cod, Salmon Roe and Vinegar Crisps and Rocket Salad with Louza, Black Mission Figs and Kefloteri Cheese. Fans of the rich cheese and charcuterie tradition of Mykonos will adore Calissa's house made kopanisti (a fermented, stilton style cheese), xinotyro (a fresh farmer's cheese) and pork sausage with fennel seed.
Calissa will also feature a wine program that boasts the largest selection of large format bottles on Long Island, the most "by the glass" options (over 30 wines) and since it is located in the Hamptons, plenty of rosés. If the 150 bottle list, which emphasizes wines from popular Mediterranean vacation destinations such as Santorini, Crete, Corsica, Sardinia and St. Tropez, seems overwhelming, one of the three full time sommeliers will gladly help find the perfect paring.
Both traditional and modern dips will be offered. (Photo: Mikey Pozarik)
Calissa will officially open on Friday, May 26, and serve dinner seven days a week beginning at 5 p.m., and the kitchen will stay open until 2 a.m. - to satisfy all those late night cravings.
Calissa is located at 1020 Montauk Highway in Water Mill. For more information, visit www.calissahamptons.com.
Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com
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