Hamptons Restaurant Review: The Coast Grill

Too often I coast right by the Coast Grill on Noyac Road—but my husband and I popped in on a recent Sunday for the works. “The works” beginning of course with some Coast Grill signature cocktails: a Key Lime Pie Martini for moi and a “Don’t Call Me Old Fashioned” for Husband. Why not start dinner with “pie”? This one, composed of Stoli vanilla vodka, pineapple juice, fresh lime and simple syrup garnished with coconut, is light and not terribly sweet. Husband deemed his “Not” of Maker’s Mark, bitters, orange and cherries muddled over the rocks, “Nice. Not too sweet.” Good start.

We were tempted by the ultimate in bar food—truffled Parmesan shoestring fries, which we observed are served piping hot—but we pushed on to appetizers. I ordered a special, the Thai Spiced Shrimp Chowder. So good—I ate every morsel and drop of the coconut-y, somewhat spicy mélange of spinach, chives, potato, asparagus, carrots, mushrooms, diced red pepper and scallions over udon noodles. “Curry fumé” means it has a delish, lightly smoky flavor and the presentation was gorgeously colorful. I saved the noodles to slurp down last.

At the suggestion of our server Marsha, Husband eased into dinner with a glass of Channing Daughters mellow Chardonnay.

Husband took in a “Nothing But Crab Cake.” There is more to it than crab, namely sweet pepper aioli, it’s kind of a burger patty of crab with no breadcrumbs.

We shared an appetizer of “Always Seasonal Grilled Artichoke” which was nicely, lightly charred and accompanied by crisp-tender asparagus spears, shaved Reggiano and balsamic vinegar.

We found the Coast Grill notably friendly to little ones. We didn’t bring any along but an active little girl at the next table was cooed over by the staff as she sat in a high chair and ate a selection of her “Annabelle snacks,” which included a simple pasta with cheese.

Our server Marsha suggested we try the rabbit—it did sound good but we just weren’t in a “rabbit mood.”

Husband followed his initial sea creature with a special entrée, Seared Local Sea Scallops. Chef Brian Cheewing informed us that the scallops are “amazing.” Husband concurred, adding “Just perfect.” He quite enjoyed the sides as well—roasted buttery cauliflower, fingerling potatoes and North Fork baby carrots with chive beurre blanc. A glass of light pinot grigio also fit the bill.

I went with a standard, Roasted Free Range Chicken. Frenched and so moist, the chicken topped a generous serving of North Fork baby spinach and horseradish smashed potatoes. With its rosemary jus, the meat was deeply delicious.

For dessert, hmmm, the  Crème Brûlée DuJour was Coffee…and the Chocolate Espresso Cheesecake beckoned…but Husband ordered the Toasted Pound Cake with fresh berries, whipped cream and crème Anglaise drizzle. He didn’t share. He washed it down with a Chivas Regal straight up.

I had the Lemon Tart. A sizeable wedge, its almond graham cracker crust melded well with the intense lemon flavor.

Dining in Noyac?—get to The Coast Grill in time for drinks and dinner, as you take in a gorgeous sunset over the water! Can’t you just taste the lobster?

 

The Coast Grill, 1109 Noyac Road, Southampton. 631-283-2277, thecoastgrill.com. Currently open at
5 p.m. Thursday – Sunday.

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