60 // THEY’RE ON A ROLL

As Duryea’s Lobster Deck enters its ninth decade, Executive Chef and General Manager Pierre Sudre dishes on the cherished eatery’s past and present.

Why is Duryea’s so special? It’s simply an iconic place. The property has been around forever and belonged to the same family for three generations. It has some of the greatest sunset views, and the boating community has made Duryea’s one of its favorite destinations. Very few restaurants let you dock your boat and walk directly to your table without getting your feet wet. What’s new this season? The owner’s deck is a completely private terrace that can welcome up to 30 people for dinner or cocktails, facing west for the most scenic view of Montauk Bay. We also opened a farmers market, making Duryea’s a one-stop shop for those looking to have a meal and grocery shop afterward for the party they’re hosting at home the next day. Thus far, what’s the year’s favorite meal? The lobster roll remains our best seller, followed by our lobster Cobb salad, a signature dish! How do you like being part of the Duryea’s legacy? We were always conscientious about the heritage and the responsibility that taking over Duryea’s entailed. Freshening up the guest experience without changing the DNA of 80 years of history has been challenging—but truly exciting. 65 Tuthill Road, Montauk, 631-668-2410; duryealobsters.com

AS DURYEA’S LOBSTER DEC ENTERS ITS NINTH DECADE, EXECUTIVE CHEF AND GENERAL MANAGER PIERRE SUDRE DISHES ON THE CHERISHED EATERY’S PAST AND PRESENT. BY SCOTT FELDMAN