Daily Bee: Buy a Chunk of Montauk. Plus, Booze Way to the Hamptons

gosmans

Photo credit: Janine DeBaise

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Happy Thursday! So, if you have a spare $52.5 million lying around, consider buying a chunk of Montauk. The Gosman family, which owns the popular eatery pictured above, not to mention the Inlet Cafe, the Clam Bar and a bunch of hotel properties around West Lake Drive, has put the family business up for sale. (Not for the first time, we note — this also happened in 2006.) “We’re in the news lately, but nothing has changed for us,” the family says on its restaurants’ Facebook page. “We remain family owned and operated and have been proud to be part of the fabric of Montauk for three generations.” But drinks on the Gosman’s if the 14-acre site is sold. (Which we selfishly hope is not sold…we’re partial to Gosman’s lobster roll.)

It’s 2 p.m. somewhere?

Sure, the newly opened Karamba restaurant (formerly Squiretown) in Hampton Bays doesn’t exactly have its website finished, unless “Lorem Ipsum” is an integral part of the menu. But this we know: It apparently hosts the longest happy hour in Hampton Bays (no small feat), starting at 2 p.m. each week day. We’re not sure how, when or if anyone gets anything done in Hampton Bays. The closest competitor, best we can tell, is Backbar Grille, also in Hampton Bays, whose happy hour starts at 3 p.m. We suggest that Hampton Bays, known as the “boat way to the Hamptons,” change its slogan to the “booze way to the Hamptons.”

Quick takes

Speaking of booze (it’s almost the weekend, people), Finest Kind Wines in Montauk has a newly expanded delivery service, “from Napeague Stretch to Montauk Lighthouse and everything in between,” according to Mike Carolan and Mark Blair. Details here. Finest, which claims to offer the largest selection of rosé in Montauk, also plans a new website for the end of the month…

Kaileigh Swimwear of Montauk, which makes cheeky bikinis, has a new white bonded perforated style debuting this summer. We thought perforated had something to do with ulcers, but we think in this case it means dainty cut-outs.

The Beacon restaurant in Sag Harbor is scheduled to open for the season next Wednesday. Diners pay extra (not really) if they get to see a spectacular sunset. The duo behind the restaurant is Sam McCleland and David Loewenberg, who recently made an appearance on the Food Network’s Chopped.

Speaking of foodie TV stars, Joseph Realmuto, executive chef at Nick & Toni’s restaurant in East Hampton, and owner Mark Smith are the first guests on LTV’s new show, FoodTalk, which airs Thursdays at 12:30 p.m. and 10:30 p.m. and Fridays at 7:30 a.m. Or watch it here. The show is hosted by their publicist, Steve Haweeli of WordHampton Public Relations. We like the jazzy jingle although it is perhaps not as catchy as Stirring the Pot’s

Channing Daughters has just a few spots remaining for its Cru Beaujolais class this Friday, at which you will presumably learn what a Cru Beaujolais is. Spoiler alert: It’s French wine made with the Gamay grape. If you want to learn more, the class is $85 a person; details here.

Social Media Quote of the Day

“Some things are built to last.” — Old Stove Pub in Sagaponack, posting a Facebook photo of its centuries-old farmhouse, which (rather inexplicably) started out as an Irish pub in 1967. The Greek restaurant is set to open a new coffee room, where one can play backgammon or chess, in coming weeks.

Got a tip? Nothing is too great or too small. Trust us. Email editor@thehamptonbee.com.

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