Despite Its Name, Sagaponack Serves Tantalizing And Original Asian-Mediterranean Food With Flair
By its name one might think that the menu at Sagaponack (an affluent town in the Hamptons) might be serving up swordfish, softshell crabs and shad roe from the choppy waters off Montauk. But since Kyungil Lee took over, he has focused the menu on Asian-Mediterranean cuisine via Executive Chef Phil Choy, formerly at Daniel Boulud’s Boulud Sud. The results are stunning.
The Art of The Snack: Sagaponack
Kyung (operating owner): Back in October 2020, I, stepped in to run Sagaponack, a restaurant that was on the brink of failure. Originally, it was co-owned by Richard, my current silent partner, and another operating partner. They decided to part ways, and Richard then bought out the remaining shares, and instead of closing shop, he decided to give it another shot. That's when we crossed paths, and we decided to join forces to revitalize the restaurant…
Review: SAGAPONACK is a Jewel of a Restaurant in the Flatiron Serving Asian and Mediterranean Fusion Dishes
Seafood lovers have found a home in the Flatiron. Sagaponack has recently opened to the delight of their guests. It’s just what the neighborhood needs for great dining at an approachable price point. They serve lunch, Happy Hour, dinner, weekend brunch and have a great space for private events of all sizes.
From roasted to dressed, a chef’s guide to upgrading your oysters
At the restaurant Sagaponack, managing partner Kyung il Lee and Executive Chef Phil Choy are serving up innovative takes on these beloved shellfish. While there are plenty of delicious ways to cook oysters, Chef Choy takes inspiration from Asian and Mediterranean flavors, combining those elements with an Eastern Long Island aesthetic at the restaurant. For Chef Choy, oysters can be dressed or roasted, spanning flavor combinations like Adamas Siberian caviar, buttermilk, and yogurt to gochujang butter with serrano pepper, scallion, and sesame breadcrumbs…
Chef Spotlight: Executive Chef, Phil Choy of Sagaponack in the Flatiron
Chef Phil Choy, an alumnus of the renowned Johnson & Wales College of Culinary Arts, kickstarted his culinary journey with an internship at the esteemed Hyatt Regency Newport. His passion for the culinary arts led him to the bustling culinary scene of New York City, where he honed his skills in the Michelin-starred kitchen of Dovetail under the expert tutelage of Chef John Fraser. Phil's culinary prowess continued to flourish as he rose to the position of sous chef at Boulud Sud, a culinary gem nestled in Lincoln Square and helmed by the legendary Chef Daniel Boulud.
Sagaponack: Summer’s Requiem Found in Flatiron
As autumn sweeps into the bustling heart of New York City, the chill and rain of the last week led a friend and I to an enchanting establishment that transports diners to the serenity of the Hamptons amidst the Flatiron district’s urban buzz…
Flatiron seafood restaurant Sagaponack revamps menu to add more
shared plates on top of
its tasting menu
Chef Joseph Yi recently reimagined the menu at the Flatiron District restaurant, adding more shared plates so guests can sample as much as possible, while keeping its tasting menu so that even solo diners can enjoy more than one or two dishe
Small Business Survivors: Flatiron’s Sagaponack rebrands and reopens amid COVID-19 pandemic
A Flatiron seafood restaurant is re-emerging as one of New York City’s hidden gems despite reopening amid the pandemic.
17 Great New York Tasting Menus Under $100
When chef Joseph Yi (Gabriel Kreuther, Boulud Sud, Gramercy Tavern) took over Sagaponack in late 2020, he transformed the menu, introducing a six-course tasting menu that spans the globe in its influences. The tasting starts with fresh oysters dressed in chili and cucumbers and ends with a Thai milk cake. In between there’s a delicate fluke tartare and a rich cavatelli with Italian sausage and kale, among other dishes.
Meet Sagaponack: Reopened & Reimagined
After its closing in May after 11 years in the district, Sagaponack has made a triumphant return with a more casual concept under new leadership. In honor of its namesake, the bi-level, modern restaurant is serving up seafood classics and inspired plates.