You know the story: What’s old is new. Certainly, in the Hamptons, the reimagining of old properties is part of the cycle of life on the East End, and there have been many this season. One of the latest in the hotel realm is the trifecta takeover involving three towns, two forks and whole lot of renovation, thanks to Blue Flag Capital, the Boston-based real estate private equity firm set on breathing new life into old seaside-centric spots.
The trio of hotels have all been through myriad past incarnations — Sag Harbor’s storied Baron’s Cove, most recently owned and operated by Cape Resorts (who own the Pridwin in Shelter Island), Montauk’s Sunset Hotel, which was newly christened Hotel Corduroy, and, on the North Fork, the old Greenporter, now re-dubbed Oyster Estate.
Spaces at the Hotel Corduroy have a stylish midcentury modern vibe. (Photos courtesy of Blue Flag Capital)
Hotel Corduroy was the first to officially open on May 8. This week Faraway (aka, the old Baron’s Cove) has its soft opening June 4, with refreshed spaces and a new restaurant concept, Zagara, slotted to open mid-month. Oyster Estate will be opening sometime toward the end of the summer.
At Faraway, Zagara will be bringing an Amalfi Coast-inspired menu — not an entirely new adaptation on the East End (reimagining the Amalfi Coast, for better or worse, seems to have allure in these parts), but the kitchen will be in the capable hands of chef Jarad McCarroll, who until recently brought his brand of wood-fire cooking to the Montauk Yacht Club, as well as Relais & Châteaux property Hotel Le Toiny in St. Barths. For McCarroll and for everyone who gets to dine at Zagara this is a great thing — while the Montauk Yacht Club is a lovely spot, his talents there remained a bit of a best-kept secret. Among the signature dishes here will be sea bass tartare served with horseradish cream, dill oil and citrus; lobster and scallop raviolo in an herb-kissed aromatic broth with chilies, pickled grapes and cauliflower puree; and a lemon risotto finished with mascarpone, tomato jam, roasted pine nuts and fresh basil. It all bode well for no phoned in Amalfi interpretations or echoes here. And yay for that.
