Featured Menu: Toast of Montauk
Maggie BordenMaggie Borden
February 22, 2016
With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.
Wednesday, February 24, 2016
Toast of Montauk
Although the chance to lounge on the sand in Montauk is still a few months away, diners can tap into their summer fantasies when chef Michael Bingham brings the sought-after seaside fare of Dave’s Grill to the Beard House kitchen. The charming waterfront hot spot has some of the East End’s toughest seats to snag during the summer, but for one night only, the seasonal showstopper will relocate to West 12th Street for a decadent meal worth indulging in without fretting over your beach body.
Bingham’s winter seafood feast features a treasure trove of local ingredients, from Housemade Ricotta with Local Montauk Honey and Truffles on Crostini to Golden Tilefish with Cauliflower Purée, Chimichurri, Roasted Oyster Mushrooms, and Bay Leaf Oil. But this dinner is far from just a traditional Hamptons meal, as JBF director of house programming Izabela Wojcik notes: “With Michael’s global outlook, there are also tantalizing preparations and flavors that take his cooking to another level. I’m thinking in particular about Duck Pastrami with Toasted Rye Foam and Dill-Pickled Carrots in Lettuce Cups and Montauk Yellowfin Tuna with Tangelo–White Soy Purée, Tempura Cilantro, and Sea Beans.” Check out the event listing for the chef lineup, full menu, and to book your seat.
For all upcoming Beard House dinners, check out our events calendar.