Fine dining on the beach, where boaters can pull up and anchor in Fort Pond Bay, what says summer more than that?
is back for a third season, opening Friday at 5 p.m.
The restaurant, alongside 200 feet of private beach, will start off with a preview menu through late May, featuring signature dishes like sautéed crab cake, crispy calamari salad, Montauk clam & corn chowder, buttermilk fried chicken, and its prized truffled mac ‘n cheese. New on the menu is a “raw & cebiche” section.
Partners Frank & Kristina Davis, Franklin Ferguson, and Martin Cabrera, opened the hotspot in 2010.
Navy Beach boasts a cocktail list by St. Germain mixologist Philip Pepperdine. You'll find drinks like the Rob Collins (vodka or gin, St.G, soda, lemon); La Tigresa (vodka, lime, watermelon, basil); and the Captain Jack (rye whiskey, St.G, lime, ginger beer). Longtime favorites including the Marganegra, the Southside, and the much-loved Saintgria Rosa (St.G, rosé, fresh peach, strawberries) are back, of course.
From Friday through May 7, Navy Beach will be open Friday through Sunday, starting at 5:30 p.m., and lunch on the weekends starting at noon. For the full schedule, click here.