A review by Sue Giustino
At both Duryea’s locations—Orient and Montauk—families and friends can unwind together, savoring fresh seafood and wine while taking in the spectacular views and coastal breeze.
Whether basking in full sun or watching clouds shift to reveal brief bursts of light, sitting on the deck at Duryea’s overlooking Fort Pond Bay in Montauk or Gardner’s Bay in Orient is truly spectacular. Your experience is elevated to memorable when combined with a glass of rosé, spectacular food, and Duryea’s quality hospitality.
After being greeted by Fiona, we used the time-honored tradition of clipboard orders placed at a cashier window to get some wine while we decided on our food choices. The wine selection is extensive, including Champagne & Sparkling, Rosé, White, and Red. Beer is also available. Our fine choices included Duryea’s Private Label Rosé, Rene Briand Sparkling Rosé, and Lulu Kitchen and Bar Sancerre.
With some guidance from Juliette and Tristan about a few of the new items on the menu, we chose to begin our culinary journey with ½ dozen local Peeko Oysters, White Ceviche, Tuna Crudo, and Live Scallop Crudo. Harvested from Little Peconic Bay on Long Island’s North Fork, Peeko Oysters, presented on an ice tower along with Mignonette and Cocktail Sauce, offer a refreshing salty brine and a clean, sweet finish.
Each Crudo was paired with a uniquely savory dressing, perfectly elevating the natural sweetness of the raw seafood. Thinly sliced bigeye tuna was arranged on a large platter dressed with a mouthwatering anchovy vinaigrette, topped with heirloom cherry tomatoes, baby arugula, crisp garlic and capers, and an avocado aioli garnish. The delicate scallop slices in a fragrant bergamot vinaigrette were elegantly presented in a scallop shell adorned with crunchy garlic and rich caviar- an absolute delicacy.
One of our favorite new menu items is the White Ceviche. Octopus, shrimp, and scallop are cured in a delightful mixture of coconut milk, lime, grapefruit, diced red pepper, onion, and cucumber. The flavors are perfectly balanced, and the marinade is ideal for dipping with a chip or a crust of bread.
A trip to Duryea’s wouldn’t be complete without indulging in their Lobster Cobb Salad, the signature dish of Executive Chef Philippe Corbet, who oversees the menu and kitchen standards. Large enough for a group of four as an appetizer or light meal, the enormous wood bowl is filled with fresh bibb lettuce, diced hard-boiled eggs, avocado, chunks of cheddar cheese, bacon bits, and tomatoes blended with a creamy tarragon dressing and adorned with their signature lobster salad: premium, freshly picked steamed lobster meat (claws, knuckles, and tail) tossed lightly with mayonnaise and finely minced celery. It really is as good as it looks.
From the ‘shared mains’, we decided on two new dishes: a 3lb Whole Line-Caught Fluke and the Clams Bucatini. Perched on a delightful bed of summer vegetables sautéed with a gentle lemon wine broth, the whole fluke, seasoned with an aromatic Cajun blend, was vibrant in color and flavor. This platter is a total standout, an exquisite assortment that tastes as vibrant as it looks.
Clams Bucatini is a generously portioned bowl of al dente pasta topped with Razor, Manilla, and Littleneck clams and clam bellies. The bucatini is swirled in a luscious, tangy crème fraîche sauce that’s deeply flavored with white wine, sweet aromatics, and lemon. This final creation is luxuriously creamy, balancing deep savory notes with crisp acidity.
During our dinner, we were invited to watch the arrival of a massive, fresh tuna, just before Chef Francisco began filleting it for the evening’s dishes. Timing was completely on our side; he treated us to freshly seared tuna belly—a remarkably rich, buttery delicacy. It was an absolute highlight of the night!
Duryea’s is located at 65 Tuthill Road. The property includes the Lobster Deck, a Market and Cafe, and a Boutique. For further information on both properties, go to: https://duryeas.com/