Who we are.

Sagaponack has been open for over a decade. It was named after the first owner’s favorite town in the Hamptons. In October 2020, our team was brought in to bring new energy and flare to the restaurant.

Our menu reflects Chef Phil’s aspirations to blend Asian and Mediterranean flavors. Asian food has been a staple throughout Phil’s whole life, and he also worked at Boulud Sud for the bulk of his career, a renowned Mediterranean restaurant. Both cuisines are blended to create a unique culinary experience for all guests.

_________

Restaurant & Private Events

… and our story

“Our restaurant's story is a bit different from the norm. Back in October 2020, I, Kyung il, took over as the operating partner of an existing restaurant. It was a bit of a mad rush, as I was given only three weeks to open. Somehow, we managed to assemble a team (barely) and kick things off. As time went on, we learned, got better, tried new things, and grew.

Having spent a good chunk of the last decade in the restaurant business, including a Michelin starred restaurant, I've gained the experience that led me to where I am today. What always keeps me going is the satisfaction of building up restaurants and the teams within them.

Our goal for the restaurant was simple – bring in a talented chef with a passion for food. Someone who could whip up top-notch dishes while making it approachable.

That's where Chef Phil Choy came into the picture. With an impressive culinary background, including time at a Michelin-starred establishment, and working his way up from cook to sous chef in a renowned fine dining restaurant, he was the perfect fit. He also worked a year in a soup kitchen which only strengthen his love for food.

Our main goal is to blend heartfelt hospitality with incredible flavors, giving our guests an experience that's truly satisfying.”

-Kyung il Lee