A (NORTH) FORK IN THE ROAD

FOR CHEF AN­DREW CARMELLINI, SPEND­ING TIME ON THE NORTH FORK IS A STEP AWAY FROM NYC AND A STEP INTO THE END­LESS BOUNTY OF THE EAST END’S FARMS AND VINE­YARDS. BY SCOTT FELDMAN

Hamptons Magazine - - Contents -

For Chef An­drew Carmellini, spend­ing time on the North Fork is a step away from NYC and a step into the end­less bounty of the East End’s farms and vine­yards.

What orig­i­nally brought you out East? And why the North Fork? It’s such a beau­ti­ful part of the coun­try. I love be­ing out here. The North Fork has a chill vibe, and I love be­ing next to such great farms and vine­yards. What’s new in the AC em­pire of restau­rants? I just opened a beau­ti­ful ho­tel in Bal­ti­more with Mon­tage Ho­tels & Re­sorts. It’s a stun­ning prop­erty built on a his­tor­i­cal pier. Bal­ti­more has a cool gritty vibe that is rich in his­tory. Would you ever open out East? Part of me would love to as the pro­duce and the fish are amaz­ing, but most of me does not, as I re­ally come out here to chill and not worry about a restau­rant. What are you drink- ing this sum­mer? My drink of this sum­mer is Botanist Gin, tonic, sliced Meyer lemon, lemon, and thyme from the gar­den, over ice. Now that you’re a lo­cal on the North Fork, do you have a fa­vorite spot to eat? Cacci for high-end Ital­ian is great, Noah’s for fish, and North Fork Oys­ters for a quick dozen. North Fork Food Truck is con­sis­tently awe­some, too. Any great fish­ing spots (that you will share)? I’m not a very good fish­er­man yet, but I try. I hit some good fluke last year at The Ruins. What is your fa­vorite place to pick up in­gre­di­ents? The Farm Be­yond and 8 Hands Farm are both amaz­ing and world class.

from left: An­drew Carmellini en­joys the North Fork’s chill vibe; the chef’s rack of lamb glazed with cit­rus and vine­gar from his Ur­ban Ital­ian cook­book.

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