clock menu more-arrow no yes mobile

Filed under:

Take a Look at the Menu for The Harbor Raw Bar & Lounge

New, 1 comment

Time for an update on the new Harbor Raw Bar & Lounge in Montauk, which is opening today. Chef Pierre Rougey, who earned three stars from The New York Times while cooking at Barrique Wine Bar on Long Island, has designed the menu around shareable small plates, which invites patrons to try all kinds of menu items, like mussels with black sesame, scallions and honey-glazed fried calamari; surf ʻn turf tacos with short ribs and fried flounder in flour tortillas; or the whole-split drunken lobster flambéed in whiskey-tarragon sauce. Rougey says, "Having a bite of 10 different dishes sounds more fun than 10 bites of the same dish."

After dinner, the Harbor Raw Bar morphs into a nightlife destination, with midnight munchies like short rib sliders. The music switches from light grooves during the day to party music with house DJs. The Harborʼs mixology team, led by Moses LaBoy (Le Colonial, Red Rooster, Ginnyʼs Supper Club), serves up craft cocktails with housemade sodas and tonics, local beer and wines, and an arsenal of bitters, tinctures and infused syrups.
· The Harbor Raw Bar & Lounge [Official]