THE GIST Open since mid-May and led by third generation Sag Harbor native and longtime restaurateur Michael Nolan and his partner in both business and life, lighting designer Helen Gifford, the 70-seat Miracle pays homage to the now-closed Miracle Bar and Grill, the popular resto Nolan owned and managed in the East Village of New York City.
THE VIBE Situated a couple of steps up from the sidewalk of Sag Harbor’s Main Street, an oversized “29” demarking the front door, a half a dozen round bistro tables sit alfresco beneath a sky-blue awning, with a foldable wall of windows offering an inviting view of the cool-tone blue colored dining room. Just beyond the host stand, a zinc-topped bar is set with about a dozen bar stools; to the right of the entrance is the narrow yet intimate dining space. Here, beneath a handful of dimly lit globe and wall sconce light fixtures custom designed by Gifford, black-topped tables are simply set and adorned with dark wooden chairs and a tufted, clubby black-leather banquette.
Set to be open year-round, Miracle brings a promising repertoire of food and beverage to Sag Harbor’s Main Street. (Photo credit: Doug Young)
THE FOOD Helmed by chef Jesus Gonzalez, who also serves as executive chef at big sister operation Fresno in East Hampton, Miracle offers a New American-influenced cache of familiar coastally inspired comfort foods. Local bounty and seafood shine here, and Gonzalez leans into the idea of minimally manipulating ingredients so their freshness and flavor can rightfully shine.
“Miracle” Mussels A generous portion of Prince Edward Island mussels are steamed and tossed in a creamy sauce of sweet chilis, shallots, ginger, coconut milk and chopped parsley, topped with two shingles of toasted Tom Cat baguette.
Surf n Turf Two U-15 sea scallops are lightly grilled until just opaque then sprinkled with a chiffonade of bresaola — lean, air-dried Italian beef aged for about a year. A couple of charred spring onions offer a zingy hit, helping to allow this smart riff on the classic to maintain a light, bright flavor profile.
Calamari Salad Local freshly caught squid is smothered with citrus, olive oil, garlic and parsley, deftly grilled, then chilled. The tentacles and rings are then paired with grilled celery, shredded local Napa cabbage, meaty chickpeas, crunchy coins of radish and shaved fennel before receiving a healthy drizzle of a saffron and citrus vinaigrette.
Clockwise from top left: calamari salad, “Miracle” mussels, surf n turf, striped bass, truffle-potato gnocchi. (Photo credit: Doug Young)
Striped Bass A pristine 6-oz filet is pan seared, accompanied by a trio of garlic steamed littleneck clams, sauteed zucchini and yellow squash, and crumbles of chorizo — all floating in a shallow pool of saffron-kissed, orange zest-infused broth.
Truffle-Potato Gnocchi Luxurious, decadent and filled with umami flavor, Gonzalez adds rice flour to his house made pillowy potato and truffle-packed gnocchi, resulting in a lighter interpretation of the much-loved pasta dish. The gnocchi are then quickly sauteed with olive oil and garlic before the addition of wild mushrooms and English peas. Finished with a Cavolo Nero kale pesto, which includes lots of pecorino and toasted pumpkin seeds, it’s the unassuming, vegetarian star of entrée selection.
Miracle 29 Main St., Sag Harbor, 631-646-1129
miraclesagharbor.com, @miraclesagharbor
Hours Open daily, lunch 11:30 a.m. to 3 p.m., dsinner 5 to 10 p.m. Brunch, Saturdays and Sundays from 11:30 a.m. to 3 p.m. An in-between menu is served from 3 to 5 p.m.
