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Get a Mavericks strip (or filet or porterhouse or burgers) via their new Mavericks Provisions pick-up option. (Photo courtesy of Mavericks)
Since they opened in the summer of 2023, Mavericks (51 South Edgemere, Montauk, 631-668-8506) has proven itself to be a new star in both sincere local sourcing and being a fun disruptor of the typical steakhouse. And now, executive chef Jeremy Blutstein and managing partner Vanessa Price are offering a new addition to their think-outside-the-Porterhouse model: ingredient take-out.
From now until they close in the fall, the Fort Pond-perched eatery is kicking off Mavericks Provisions, a protein-packed butchery-to-go — plus a couple of other happy inclusions — that let’s you bring home their high-quality sourcing and cook it yourself.
On offer are:
a two-pack of 14 oz each prime RR Ranch NY strip steaks
a four-pack of 14 oz each prime, dry aged RR Ranch New York strip steaks
a two-pack of 8 oz each prime RR Ranch filet mignon
a four-pack of 8 oz each prime RR Ranch filet mignon
a one-pack of a 40 oz prime RR Ranch porterhouse
a one-pack of a 10 oz dry aged Snake River Farm wagyu NY strip steak
a one-pack of a 48 oz prime dry aged, bone-in côte de boeuf
1 lb of prime ground beef (blend of wagyu, NY strip, filet and ribeye)
Parker House rolls and steak are the (literal) order of the day at Mavericks. (Photos courtesy of Mavericks)
In addition, Mavs is offering pastry chef Remy Ertaud’s crazy delicious cheesecake (whole) and his downfall of every revealing bathing suit: those damn fluffy Parker House rolls. Jeez.
Orders must be placed minimum the day before fopr next-day pick-up between 10 a.m. and 4 p.m. Best of all? It’s seven days a week. Go getcha some here.
Amy Zavatto is the Editor-in-Chief for southforker, northforker and Long Island Wine Press. She's a wine, spirits, and food journalist whose work appears in Wine Enthusiast, InsideHook.com, MarthaStewart.com, the New York Post, Liquor.com, SevenFifty Daily, Imbibe, Men’s Journal and many others. She's the author of The Big Book of Bourbon Cocktails, Prosecco Made Me Do It: 60 Seriously Sparkling Cocktails, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, and The Architecture of the Cocktail. She is a respected judge for the American Craft Spirits Association’s annual small-production spirits competition, and has moderated numerous panels on the topics of wine, spirits, cocktails, and regional foodways. She is the former Deputy Editor for the regional celebratory publications, Edible Manhattan and Edible Brooklyn, as well as the former Executive Director of the Long Island Merlot Alliance. She is a member of the New York chapter of the international organization of women leaders in food, wine, and spirits, Les Dames d’Escoffier. The proud daughter of a butcher, Amy is originally from Shelter Island, N.Y., where she developed a deep respect for the East End’s natural beauty and the importance of preserving and celebrating it and its people.
