Fall is here and cooler weather on the horizon, but a visit to New York City‘s Sagaponack, will keep you in a Hamptons-esque state of mind. The revitalized space has been turned into a nautical oasis within the heart of the trendy Flatiron district, under Managing Partner Kyung il Lee. The Asian and Mediterranean-inspired seafood  menu is curated by Executive Chef Phil Choy and seamlessly blends the flavors of New American, combined with the Pacific Rim and the Mediterranean Sea.

The dining experience begins with a selection of three variations of oysters; Dressed Oysters, including a Cucumber oyster with yuzu kosho and dill, and Caviar, with Adamas Siberian caviar laid on top of a buttermilk and yogurt base. Roasted oysters including Brown Butter with shoyu koji, lemon, and tempura flakes, as well as Gochujang Butter, topped with serrano, sesame breadcrumbs, and scallion. The Raw selection of oysters feature Island Creek oysters sourced from Duxbury, Massachusetts and Kusshi oysters from Humbolt Bay, California.

The next round of dishes included a show-stopping Fluke Tartare, topped with coconut, marcona almonds, and tobiko, drizzled tableside with a sauce crafted from cucumber, cilantro oil, chili oil, and lime, as well as an Asian Calamari twist, seasoned with guindilla, parsley, and Calabrian chili aioli.

The larger plates showcase the house-made Ricotta Cavatelli, served with generously-portioned peekytoe crab, sunchokes, and Meyers lemon, with the option to top it off with Adamas Siberian caviar. The Shoyu Salmon is plated with jeweled rice, shoyu butter, and oyster mushroom.

 The Seafood Paella is undoubtedly the juggernaut of the larger plate selection, which includes a perfect blend of lobster stock, chorizo, fennel sofrito, saffron, manila clams, mussels, shrimp, saffron aioli, garnished with blanched julienne snow peas.
You can view the menu here.

Sagaponack’s concise yet delicious dessert menu includes a Thai Milk Cake with mango, pecan, and cinnamon; and a Crème Brûlée with earl grey, mint, topped with a strawberry garnish.

The beverage selection consists of a seasonally rotating international wine selection, prolific beer options, ranging from IPAs, lagers, and ciders to Montauk-sourced pilsners, and an expanding list of craft cocktails. These include, but are not limited to, the Bateau Banane, a mezcal and absinthe-based drink with orange curacao and banana, as well as the Fiji Blue with white rum, St. Germain, blue curacao, and lime.

Sagaponack also serves lunch daily, and brunch on Saturday, closed Sunday.

SAGAPONACK NYC
4 W 22nd St, New York, NY 10010