ATIK, the newest premier dining destination of City Island, NY, welcomes diners this summer to cruise in and anchor down on the Eastchester Bay for unsung views of the Manhattan skyline and an enticing dining experience of Mediterranean flair.

ATIK is led by Rafael Robles, of neighboring Latin fusion venue, Vistamar, and partner Josh DeCuffa, a lifelong City Island resident whose grandfather founded the beloved next door Jack’s Bait and Tackle in 1945 and the City Island Marina. Together, they’re reimagining the island’s culinary landscape with a unique Dock-and-Dine, inviting boaters and diners alike to their spacious outdoor patio, ideal for New York summer sunsets.

The 5,500 square feet space is inspired by the warmth and style of a Mediterranean villa, combining comfort and coastal charm and designed to flow naturally from indoors to outdoors.

Food:
Now at the helm, Chef José Castillo has crafted his vision of modern Mediterranean cuisine, blending the classic flavors and traditions of the region with a fresh, contemporary twist.

The Raw bar includes American Wagyu Carpaccio, thinly sliced wagyu with arugula, capers, pecorino cheese, pesto, and finished with mustard aioli; Hamachi Tiradito, with avocado, spicy mayo, lime-soy sauce, and cilantro; and Siberian sturgeon Caviar Service.

Appetizers feature Eggplant Croquettes with pomodoro sauce, basil, feta cheese, and shaved pecorino; Little Neck Clams, cooked in white wine and garlic, finished with basil and served with focaccia; and Crab Cakes, pan-seared Maryland lump crab, lentils, and mustard aioli.

Land O’ Land selections are Braised Beef Short Ribs with truffled corn polenta and red wine reduction; Prime Filet Mignon with foie gras butter and Idaho potato puree; and Berkshire Pork Chops served with roasted fingerling potato and autumn apple chutney.

Le Mar includes Alaskan King Salmon, oven-baked with Vidalia onions, potato herbs, and light tomato fish broth; Wild Dover Sole, carved tableside with a lemon caper emulsion; and Paella Marinera with clams, mussels, shrimp, squid, scallops, and bomba rice.

Pastas are Lobster Ravioli with sundried tomatoes, basil, cream sauce, and shaved pecorino; Mezzi Rigatoni with burrata, basil, tomato cream sauce, and shaved parmesan cheese; Orzo Mac and Cheese with Lobster Meat, creamy orzo, four cheeses, and toasted panko; and Lob

Wine and Cocktails:
Whether arriving by boat or foot, guests can sip from a European-focused Wine List, curated by General Manager-Sommelier Ricardo Monegro, featuring selections of reds and whites from France, Spain, Italy, and Napa Valley.

For something spirited, Signature Cocktails by Camilo Leiva and his team include Clam Digger, with Aviation Gin, pear, and apple liquor, and cucumber puree and Sparkling Margarita, Cazadores Blanco, triple sec, lime juice, agave syrup, pineapple juice, and Jarrito’s pineapple.