Even if they’re not sitting in front of the sea, there are those who take advantage of the opportunity to enjoy the fresh taste of oysters whenever they can, and New York offers an endless variety of places that serve them.
But among many, the Sagaponack restaurant stands out for innovating in the way it presents them, “dressed” or seasoned with various flavor combinations that convince even the most reluctant to try them (and there are also many).
Under the management of Kyung il Lee, who previously oversaw operations at the Michelin-starred JeJu Noodle Bar, with a menu crafted by executive chef Phil Choy, who has worked in the kitchens of notable spots such as Dovetail and Boulud Sud, this restaurant creatively fuses Asian and Mediterranean cuisines to present a wide variety of seafood and sea food.
To start, diners can feast on an Asian-inspired oyster combination, including cucumber topped with yuzu kosho and dill or Siberian caviar, carefully placed on a base of buttermilk and yogurt. And for those who prefer them cooked, the grilled oyster offering is no less attractive, made with browned butter with shoyu koji and lemon or with Gochujang butter with serrano pepper, scallion and sesame seeds.
The classic raw ones, whether from the “east coast” or the “west coast”, are also on the menu, but it is worth trying some of the above.
Starters also include a delicious fish tartare topped with coconut, almonds and tobiko, drizzled at the table with a sauce made from cucumber, coriander oil, chili oil and lime; some Asian squid seasoned with chilli, parsley and Calabrian chilli aioli; and on the Mediterranean side, some garlic prawns or shrimp and some fried artichokes served with mint and yogurt.
The main dish that Lee recommends, and that he assures never disappoints, is his seafood paella, which remains faithful to the Spanish recipe by being made with lobster broth, chorizo, saffron, fennel sauce, clams, mussels, shrimp and aioli. of saffron, all garnished with parsley, chives and strips of blanched peas. The dish with generous portions does not leave those who try it indifferent.
Seafood paella./Courtesy
If the appetite is less, you can order the ‘Nduja’ mussels that also pay tribute to Mediterranean-style cuisine, served with pork sausage, Calabrian chili in a tomato-based sauce, accompanied by toasted bread and butter; or Manila clams, made with sake, dashi and yuzu kosho, to return to Asian flavors. Salmon, scallops, ricotta cavatelli, steak and a couple of good salads complete the menu.
Located in the Flatiron district of Manhattan, Sagaponack is decorated with a marine theme in blue and white tones, colors that frame an elegant marble bar where a selection of international wines, several beer options and craft cocktails, such as the Bateau Banane, a mezcal drink with banana and curaçao; the Seaside Sunset made with chambord vodka, lime, lychees and orange; and Fiji Blue, with white rum, St. Germain, blue curaçao and lime.
Kyung il Lee recommends closing the experience with the Thai-style version of the place’s famous tres leches sweet, prepared with mango and walnuts sprinkled with a layer of cinnamon; or Earl Grey’s crème brûlée with mint and strawberries.
Sagaponack is located at 4 W 22nd St., New York, NY 10010. They serve lunch and brunch. To reserve, visit https://www.saganewyork.com or call 212-229-2226