GRILL, BABY, GRILL!
EAST END CHEFS TURN UP THE HEAT ON OPEN-FLAME FAVORITES THAT ARE SURE TO SPARK YOUR APPETITE. BY MATTHEW WEXLER
East End chefs turn up the heat on open-flame favorites that are sure to spark your appetite.
Chef Gregory L. Grossman, the owner of Oreya, relies on olive wood to accentuate the Mediterranean flavors of his grilled branzino. Marinated simply with olive oil, salt, and pepper, the whole fish is then stuffed with Meyer lemon and rosemary before hitting the grill. For an accompaniment, Grossman riffs on the classic French leeks vinaigrette by first charring the leeks, then serving them with a light herb persillade sauce. 281 County Road 39A, Southampton, 631-5009055; oreyahamptons.com
At Claude’s, the Southampton Inn’s new restaurant, chef Deb Gangale draws inspiration from the bounty of summer. She grills herb-marinated local vegetables, including eggplant, zucchini, squash, carrot, asparagus, red onion, and a rainbow of peppers, then layers them with silky mozzarella and pesto mayonnaise—all piled high on a ciabatta roll from Wenner Bakery. 91 Hill St., Southampton, 631-283-6500; southamptoninn.com/dining
Grilling doesn’t have to mean burgers and hot dogs, especially in the Hamptons, where local chefs are elevating summer’s favorite cooking technique.