<a target="_blank" href="https://www.mavericksmontauk.com/">Mavericks</a>

51 South Edgemere

Montauk, NY 11954

+1 631 668-8506

BY ANTONIO GALLONI |&nbsp;AUGUST 23, 2024The Food:

Grilled Oysters; Kimchi, House Smoked Lardo

Amagansett Gem Caesar; Boquerones, Lemon, Sourdough Crumbs,
Marcelli Pecorino

Lobster Cavatelli; Saffron, Tomato Conserva, Calabrian
Chiles

Bone-In Swordfish Sirloin; Vadouvan Curry Butter

Amagansett Flowering Broccoli; Tare, Chives, White Sesame
Seeds

The Wine:

2017 Domaine François Raveneau Chablis 1er Cru Butteaux&nbsp; &nbsp; 95

Located on Fort Pond, on Long Island’s East End, Mavericks
is one of the best places in the Hamptons for readers seeking an elevated
dining experience. The interior, with its large bar, is smartly elegant, while
outdoor tables offer a more relaxed vibe perfect for enjoying a long meal as
the late afternoon melts into the evening.

Executive Chef Jeremy Blutstein presents a wide-ranging menu
that pays homage to the bounty of the sea and local farms. There are plenty of
dishes to satisfy carnivores as well, especially in the entrées.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1724425481873-Oysters_VTAug232024.jpg">Grilled Oysters; Kimchi, House Smoked Lardo 

Our dinner starts with Grilled Oysters, which are served
with kimchi and delicious, house smoked lardo, a combination of saltiness and
brininess that works well. The Amagansett Gem Caesar is crisp and refreshing,
perfect for a warm summer evening. The Lobster Cavatelli is fabulous. Bold,
lusty flavors abound, all kicked up by a good dose of chiles. I suppose one
very hungry person could finish this, but the cavatelli is really an ideal dish
to share, as the portion is generous. We loved it. Meat features heavily in the
main courses, but there are other options as well. The Bone-In Swordfish
Sirloin sounds intriguing. Unfortunately, it comes to the table cold. I spent
enough time in restaurants in my 20s to know that these things happen every so
often. They shouldn’t, but they do. It’s the response that counts. Mavericks
handled the situation with grace, class and professionalism. The cold swordfish
was promptly replaced, and dinner resumed without a hitch. A delicious, playful
dish, the Swordfish Sirloin is superb. Vadouvan curry butter is a wonderful
complement of unexpected flavors that really complete the dish.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1724425494255-Salad_VTAug232024.jpg">Amagansett Gem Caesar; Boquerones, Lemon, Sourdough
Crumbs, Marcelli Pecorino 

Wine Director Vanessa Price’s list is superb. I am impressed
by the selection of wines by the glass, as it shows real thought and an element
of curation that is often missing. Sohm &amp; Kracher, Christian Moreau and
Flowers are among the producers featured in the whites section, while guests
who prefer reds can choose wines from Gianfranco Alessandria, Faiveley, Hermann
J. Wiemer and more. The full list is just as compelling. Although I am not the
biggest fan of Rosé, the list at Mavericks is packed with interesting choices,
organized by category, which is great to see as it makes decisions easier, something
that is increasingly a challenge for today’s consumer. Moving into whites and
reds, the list offers a good mix of adventurous choices that will delight geeks and more mainstream options that more casual wine lovers will
recognize. New York State is well represented, another positive. For those who
want to splurge, there are options too. Only the Champagne section is a bit
thin relative to the rest of the program.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1724425511659-Pasta_VTAug232024.jpg">Lobster Cavatelli; Saffron, Tomato Conserva, Calabrian
Chiles 

I very rarely do corkage, as I like to try new things and
support wine programs, especially when they are at a high level, as they are
here. This night was a rare exception. The 2017 Raveneau Chablis 1er Cru
Butteaux is every bit as impressive as the last time I tasted it a few
years ago. Deep and intensely mineral, the 2017 remains wonderfully vibrant.
Like all Raveneau wines, the 2017 Butteaux opens beautifully with time in the
glass, displaying myriad layers of citrus, slate and floral overtones. My only
regret is not having opened it a few hours in advance, but the circumstances
did not allow for that. Readers cellaring the 2017 should be thrilled.<img alt="" src="https://s3.amazonaws.com/images.vinous.com/uploads%2F1724425525769-Swordfish_VTAug232024.jpg">Bone-In Swordfish Sirloin; Vadouvan Curry Butter 

After this very rich meal, we skipped dessert. I look forward
to exploring that part of the menu on a future visit. Readers spending time in
the Hamptons will want to check out Mavericks. The ambiance, food and service overall
experience are all top-notch. © 2024, Vinous. No portion of this article may be copied, shared or re-distributed without prior consent from Vinous. Doing so is not only a violation of our copyright, but also threatens the survival of independent wine criticism.

Content

Engage

Vinous

Social