Hamptonites, get ready! There’s a new hot restaurant opening this summer. Owner and Creative, James Willis, with Jason Hook, Todd English, and Andrew Molen will open Harbor East on Thursday, May 25th, a restaurant featuring a modern twist on farm-to-table cuisine in East Hampton, NY.
To complete their visionary team and develop the original concept, Willis hired Hook to put together an elevated menu offering only the freshest of ingredients for the Summer 2017 season.
The mouth watering menu includes Fluke Crudo with fennel, blood orange and sprouted lentils dressed with opal basil, or Locally Sourced Burrata Caprese with heirloom tomato, basil chimmichurri, and focaccia, or how about their Cauliflower Risotto with heirloom beets, mascarpone, pecorino and summer truffle! For your main course their Grilled Branzino with coconut basmati rice, baby bok choy and ginger-lime butter sounds delicious! They also have a modern twist on a Long Island favorite; a Lobster Roll with celery, heirloom radishes and pickled watermelon rind. And, for dessert The House Doughnut Experience with cinnamon-sugar and assorted toppings… YUM!
“We take great pride in sourcing sustainable seafood and fresh local products which are the foundation and backbone to our cuisine” Willis notes. “My inspiration for the physical restaurant is a fusion of all the design aesthetics I’ve loved on my many travels—the charm of the south of France, the tropical jungle vibe of Indonesia, the slick nautical vibe of Sydney harbor and the crisp, sharp design of costal New England. “
“Since I settled in NYC, it has been my dream to create a destination spot in the Hamptons because its such a special place that offers all my favorite things—gorgeous beaches, farms, ﬁshing, boating, and of course, surﬁng. What I want to bring to Harbor East is a combination of what I grew with in Australia and the international vibes I love—the Mediterranean lifestyle, Cote d’Azur, Capri, the tropics. I want Harbor East to be a welcoming haven where the vibe moves seamlessly through summer lunches into cocktails continuing to dinner and a chic after dark scene. The perfect ending to a great Hampton’s day.”
For the model and brand of Harbor East, in terms of food and service, top hospitality operator Andrew Molen and renowned chef Jason Hook were at the top of my list to execute our vision. We are excited to join forces.
Chef Hook, who has earned international respect for his extraordinary cuisine, having worked in the kitchens of Alain Ducasse, Jean Georges, Christian Delouvier and Philip Legendre integrates Western ingredients and techniques with traditional farm to table feel.
“I wanted to conceptualize a menu around traditional “beach” food with a heavy focus on seasonal, local ingredients with a modern sensibility and approach to technique. Our menu definitely has a Mediterranean feel with a bit of Asian influencewhich marries well with all of our local fresh fish, shellfish, and produce. Our mission is to elevate what has been great for so long and to deliver a unique shore dining experience that is like no other. From fresh crudos to our take on the Maine lobster roll to wood-grilled steak and line-caught fish with clam bake accompaniments steamed over sea water.. we wanted to touch all bases. Light, fresh, and bold flavors round out our overall expression of what it should be like to dine well in the Hamptons.”
Memorial Day Weekend; Dinner Friday, Saturday, Sunday 5 to 12 pm
June: Dinner Thursday, Friday, Saturday, 5 to 12 pm
July 4th Weekend: Brunch will be introduced starting on Sundays through Labor Day Weekend
July, August: Dinner Friday, Saturday, Sunday 5 to 12 pm