Construction Continues at Amagansett IGA

Customers at the Amagansett IGA may have noticed some disturbances this summer, but it’s all in the name of improvement.

Since the end of May, construction has been going around the clock at the 511 Montauk Highway location. Two months in to the project, the first of a pair of major extensions has been completed, with one wall having been extended back thirty feet, allowing for a greatly expanded frozen food section as well as a wider variety of chips and beverages.

Manager Gustavo Retana is particularly pleased with the new shelving, which has given every section the appearance of dark wood. “It’s been like a reset for the whole store,” Retana said, “Also, with more space we’ve been able to add a couple thousand new items.”

In short, Retana said, “It’s about having more options in every section.” Apart from the renovations, the grocery has begun to carry more gluten-free and organic products, as well as carrying more local produce.

Ken Bruno, the contractor working on the site, said that by next week they plan to open another 5,000 square foot addition. “We’re expanding the produce section to allow for more organics, and we’re still working on expanding the deli,” Bruno said.

Both Bruno and Retana were proud of the new full service heat case at the butcher station, allowing customers to pick out items and particular cuts of meat, rather than needing to rely on prepackaged options. In the coming weeks, plans include setting up an on-site bakery, as well as a pizzeria with a pizza oven. Also, the renovations have created 28 new parking spaces for customers.

“There’s a lot of work to be done, but just wait till its all set up and decorated with graphics. All the departments will be bigger and better,” Bruno said, “We’re trying to turn it into your one stop shop for all your needs.”

 If you’re shopping in Amagansett and notice the work going on, Bruno apologizes for any inconvenience, but says it had to be done. Due to difficulty with permits, construction had to begin later than expected.

“We figured it best serves the community to keep this place open while we’re working,” Bruno said, “This way, customers can see the progress as it happens. Plus, the least inconvenience is the best.”