With Renovations Complete, Nick & Toni's Re-opens

With a new look and updated menu, one of East Hampton's longest running restaurants reopened on Friday.

Nick & Toni’s is celebrating its 25th anniversary with an interior facelift. The North Main Street restaurant closed about two months ago so that renovations could be finished ahead of the 2013 summer season.

The Mediterranean inspired restaurant now enjoys a modernized space, as well as an updated menu.

"The concept for the redesign was to update the restaurant not to radically change the space," Mark Smith, the managing partner of the Honest Man Restaurant Group which not only owns Nick & Toni's, but also La Fondita in Amagansett, Rowdy Hall in East Hampton, and Townline BBQ in Sagaponack, 

The walls and furniture are predominately white oak, while the restaurant was also updated with Carrara marble and zinc. "I think the bathrooms will become points of interest as each of three are tiled with really interesting tile and each are different," Smith said. Other finishes include all new lighting fixtures hand blown pendent lights in the bar and front dining room.

"The biggest change, I think, will be bar and the middle and back dining rooms. In the bar area we have built a brand new bar and have added four new bar tables. In the middle and back dining room we have added banquettes," he said.

As for the menu, check it out here:

ANTIPASTI
Grilled Sardines
Romesco and charred scallions
Puntarelle
White anchovy vinaigrette and crumbled prosciutto di parma
Warm Sea Scallop Crudo
Tomato-guanciale sugo and pea greens
Duck Confit Salad
Silvered endive, pomegranate and toasted almonds
Fritto Misto di Terra
Pork belly, chicken liver, sweetbreads, shiitake and rosemary aioli

PRIMI
Roasted Beet Agnolotti
Pecorino romano and poppy seeds
Bucatini
House-made shad roe bottarga, lemon and pistachio pesto
Hand cut Tagliatelle
Lamb ragu and mint ricotta

SECONDI
Roasted Cod
Black barley, caramelized fennel and watermelon radish
Painted Hills Ribeye
Cauliflower macinare and bagna cauda
Wood Roasted Orata Fillet
Local clam brodetto, saffron and gigante bean
Wood Roasted Gardiner’s Bay Striped Bass
Seared artichokes, lemon and capers
Grilled Lamb Chops
Tomato braised escarole and salsa verde
Zuppa di Pesce
Monkfish, mussels, rock shrimp and Meyer lemon compote

Charred Octopus
Fingerling potatoes, oil cured olives and pickled red onion
Spring Fava & Morel Ragu
Grilled sweet potato, crème fraiche, savory

DESSERTS
Winter Zuppa Inglese
White cake, blood orange, grapefruit and lemon custard
Chocolate Honey Cake
Local honeycomb, honey lace tuile and cocoa nib
Lemon Almond Torta
Amaretto gelato and candied lemon

So what do you think of the updated space and menu? Tell us in the comments below.