A Culinary Odyssey Blending Asian and Mediterranean Influences in Flatiron

Nestled in the heart of the trendy Flatiron district, Sagaponack stands as a testament to culinary innovation and a harmonious fusion of Asian and Mediterranean flavors. Managed by the visionary Kyung il Lee and curated by the talented Executive Chef Phil Choy, formerly of Dovetail and Boulud Sud, this seafood restaurant is a nautical oasis emulating the charm of the Hamptons.

The dining experience at Sagaponack begins with a captivating selection of oysters, including Dressed Oysters like the refreshing Cucumber oyster with yuzu kosho and dill, and Caviar options featuring Adamas Siberian caviar on a buttermilk and yogurt base. The Roasted Oysters, such as Brown Butter with shoyu koji and Gochujang Butter with serrano, sesame breadcrumbs, and scallion, elevate the seafood journey. The Raw Oyster selection boasts varieties like Island Creek oysters from Duxbury, Massachusetts, and Kusshi oysters from Humboldt Bay, California.

Moving on to the next wave of culinary delights, the Fluke Tartare steals the spotlight with coconut, marcona almonds, tobiko, and a tableside drizzle of cucumber, cilantro oil, chili oil, and lime sauce. An Asian Calamari twist, seasoned with guindilla, parsley, and Calabrian chili aioli, adds an exciting twist to the seafood symphony.

The larger plates at Sagaponack are a celebration of culinary artistry. The house-made Ricotta Cavatelli, generously adorned with peekytoe crab, sunchokes, and Meyer’s lemon, provides an indulgent experience with the option to elevate it further with Adamas Siberian caviar. The Shoyu Salmon, plated with jeweled rice, shoyu butter, and oyster mushroom, presents a delectable harmony of flavors. The Seafood Paella, undoubtedly the juggernaut of the larger plate selection, boasts a perfect blend of lobster stock, chorizo, fennel sofrito, saffron, manila clams, mussels, shrimp, saffron aioli, and garnished with blanched julienne snow peas.

Sagaponack’s concise yet delightful dessert menu offers a sweet conclusion to the culinary journey. The Thai Milk Cake with mango, pecan, and cinnamon and the Crème Brûlée with earl grey, mint, and a strawberry garnish are the perfect endings to a memorable meal.

Complementing the culinary offerings is a diverse beverage selection. With a seasonally rotating international wine selection, a range of beers including Montauk-sourced pilsners, and an expanding list of craft cocktails, Sagaponack ensures a comprehensive and immersive dining experience. Standout cocktails include the Bateau Banane, a mezcal and absinthe-based concoction with orange curacao and banana, and the refreshing Fiji Blue with white rum, St. Germain, blue curacao, and lime.

Sagaponack opens its doors for lunch daily and brunch on Saturdays, providing a culinary haven for enthusiasts. Sundays are reserved for a well-deserved closure.

For those seeking an in-depth exploration of Sagaponack’s offerings, a comprehensive press release and photos of the restaurant and food are available.

Embark on a culinary odyssey at Sagaponack, where each dish tells a story of meticulous craftsmanship and a dedication to creating an unparalleled dining experience.