A few months ago, New York City-based Bridgeton Holding, a real estate investment firm that specializes in owning, operating, and developing boutique hotels and other hospitality properties, took over one of Montauk’s longstanding spots: Ruschmeyers.
The history of Ruschmeyers (161 Second House Road, Montauk, 631-483-5154) is rich. The property, sitting on almost four acres and overlooking Fort Pond, was originally started as a fishing camp back in 1952. Over the years, and after myriad owners and concepts, it developed a reputation for being a noisy party spot, ultimately leading to more than a few slaps on the wrist, and ultimately, closing down until Bridgeton (the firm behind Journey East Hampton and Marram Montauk) came into the picture.
“Ruschmeyers has this long history in Montauk, from a fishing village town to a kind of hot spot,” says Atit Jariwala, CEO of Bridgeton. “It’s been at the center of that kind of history for so long. And what we wanted to do is bring back a Ruschmeyers that’s grown-up.”
Open since Memorial Day weekend, the property has transformed into a new luxury destination resort, boasting 19 newly renovated guest cabins. According to Jariwala, updates include repainted the interiors, new bathrooms, furniture and rugs as well as outfitting all rooms with Parachute linens, boathouse inspired tubular steel chairs and Akari pendant light sculptures. pendant light sculptures. For more info on rooms, click here.
Led by chef Jordan Heissenberger, the restaurant component at Ruschmeyers boasts a menu featuring coastal American-meets-Mediterranean cuisine, utilizing local ingredients, and will feature classic yet elevated grilled summertime favorites. The 90-seat restaurant (with an additional 80 seats outside) will operate seven days a week come July offering brunch, lunch and dinner with a from noon to 11 p.m., with a lounge open until from 7 p.m. to 2 a.m. on the weekends, according to Marc Ellert-Beck, corporate director of food and beverage at Bridgeton.
According to Ellert-Beck, the menu will boast items from several local purveyors, such as Springs Fireplace hot sauce from Hoppy Acre owner Greg Kessler, oysters from Montauk, produce from Balsam Farms and wine from Channing Daughters.
“It’s a balance, because there’s expectations on the menu and what people gravitate towards, there’s the lobster rolls and the seafood towers and all that,” Ellert-Beck says. “But we also have a great burger. So there’s, I think, from a menu perspective, keeping it balanced and approachable so that locals can come as well as as as our tourists. I think that’s the key there.”
The takeaway: the new and improved Ruschmeyers will have its take on standard Hamptons fare at the usual Hamptons prices. It’s just that this time around, there won’t be an obnoxious, overly drunk person bumping into your table while you’re trying to eat and enjoy the surroundings. That’s a good thing.
Ruschmeyers is currently open Monday through Thursday and Sunday for dinner at 5 p.m., serving brunch on Saturday and Sunday from noon to 4 p.m., while the bar opens daily at 3 p.m. The resto will be open seven days a week (including lunch) starting in July. To make a reservation and to check out their current menu, click here.
