Mavericks, A Highly Anticipated Steakhouse, Opens In Montauk

Food & Drink

There’s a new spot to seek coastal luxury in Montauk this season.

Mavericks, which calls itself “a steak place, but not a steak place”opened in early May at 51 South Edgemere St.

Created by Managing Partner Vanessa Price (Wine Director of Wildflower Farms, an Auberge Resort Hotel and author of the wine pairing book Big Macs & Burgundy) and James Beard-nominated local chef Jeremy Blutstein (previously of Crow’s Nest and Showfish at Gurney’s Star Island), Mavericks reimagines the traditional steakhouse with local Montauk seafood and produce, plus a wide variety of steaks and a global wine selection.

“After five years of working on this project, it is incredible to be at the point that we are opening our doors to the public. We are so proud to have an accomplished team, who put in such great effort into the food and service, and outstanding design that is unparalleled for the area,” says Vanessa Price, Managing Partner of Mavericks. “While a steakhouse is a tale as old as time, hopefully Mavericks provides a fresh perspective. Surf and turf is who we are, and the story we tell.”

Designed by Architecture Outfit and Damon Liss Design, Mavericks boasts westward-facing floor-to-ceiling windows for sunset views over Fort Pond. Diners enter through a hallway lined with oyster shells, leading to an airy split-level dining area. Double bleached walnut walls are adorned with aquatic themed paintings, as well as an original Andy Warhol screen print from his Cow series, and a shark sculpture from contemporary artist RISK. The 12-seat bar with custom leather stools overlooks the lower dining area and banquette seating.

The 40 seat outdoor patio houses lounge and dining seating with sail shades and outdoor rugs for a cozy, coastal setting. Mavericks will also have live music on a stage area that can be turned into a private dining room via flexible walls.

THE FOOD

Chef Blutstein’s menu is a fresh take on the classic steakhouse, leaning on his personal ties to the local farming and fishing communities.

The menu begins with appetizers such as Grilled Oysters with kimchi butter and house-cured bacon; A5 Wagyu Tiradito with housemade yuzu kosho, pickled beech mushrooms, purple daikon and watermelon radish; and salads like the Quail Hill Farms Caesar with little gem lettuce, white anchovies, sourdough breadcrumbs, young pecorino and a house made caesar dressing, and Amagansett Greek with sugar snap peas, lemon cucumbers, shaved red onions, oil cured taggiasche olives and whipped smoked feta. An expansive raw bar selection features Chilled Montauk Jonah Crabs with a fermented lemon aioli; and the Mavericks Seafood Tower with oysters, clams, Jonah crab claws and royal red shrimp.

Entrees include Bone In Tuna Ribeye with housemade harissa; Whole Montauk Fluke Meuniere; Mushroom Steak and a selection of prime cuts ranging from a Petite Filet, to New York Strip and Porterhouse for Two. Housemade pastas like Lobster Radiatori and Catskill Ramp Cavatelli are also available as well as a wide variety of vegetable sides such as Creamed Spinach with bone marrow; Blistered Sugar Snap Peas with house cured pancetta, fresh horseradish, lemon zest and parmigiano reggiano; and Sagaponack Shoestring Fries.

Desserts from chef Rémy Ertaud (previously of the three Michelin starred Lé Pré Catelan in Paris) include the Mavericks Sunday with pistachio and vanilla ice cream, candied pecans and velvet chocolate sauce; Pecan Pot Pie with Vietnamese cinnamon ice cream; Ice Cream Sandos such as chocolate chip sea salt cookies with pistachio ice cream and oatmeal cookies with Vietnamese cinnamon ice cream.

THE DRINKS

The extensive wine list, curated by Vanessa, is well-traveled and features local wines from New York as well as from France, Lebanon, Italy, Portugal, Spain, Oregon, Greece, The U.K., South Africa, New Zealand and California. The list reflects both best-in-class varietals and some of world’s rarest and most sought-after wines—many with depth of verticals—side by side with undiscovered natural wines and affordable yet consciously farmed selections. The list also features a skin-contact section with Light Pink, Deep Pink and Orange skin-contact wines. There will always be at least 50 selections under $100 for diners to enjoy.

The Mavericks cocktail program designed by Jarhn Blustein, has signature drinks including the Mavericks Martini with Olive Oil Washed Stoli Elite, Brine and Blue Cheese Olives, and the Mavericks Manhattan with Knob Creek Rye, Montenegro, Berto and Sweet Vermouth. Additional cocktails are categorized by The Classics, like Penicillin with Jura Whiskey, Monkey Shoulder Scotch, Lemon, Honey and Ginger; and Aviation with Fords Gin, Luxardo, Creme De Violette and Lemon; and The Remixes, such as the Basic Beach, a take on a Watermelon Vodka Soda with Beluga Vodka, Watermelon, Yuzu Lime Fever Tree Soda and Mint; and Midnight Oil, a Mezcal Espresso Martini with Dos Hombres Mezcal, Fernet Branca Menta, Left Hand Espresso, Cold Brew Liquor and Shanky’s Whip.

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