
It seems everything is heating up these days. The weather, the politics and the buzz for the latest entry in to making Sag Harbor “THE” place this summer. First Le Bilboquet and now the Trump organization has staked their claim as they unveiled their logo atop the American Hotel in Sag Harbor earlier this morning. According to the press release that was being handed out by campaign workers and hotel volunteers, “The Trump Organization is here to add some class to this sleepy little town. Hopefully we can get pretty people to come to Sag Harbor… it needs it, right now everyone looks like Ted Cruz and Carly Fiorina.” The official kick off won’t be for a few months until all of the gilding is finished on the exterior and cherub water fountain placed in the foyer. “It’s gonna (sic) look classy” said one Trump spokesman. There are also plans that the current restaurant will be replaced with “Donald’s Big Weiner Hut” specializing in over sized Kobe beef hot dogs. For more information, you can visit the new hotel website here. I’m hoping they can just make Sag Harbor great again!
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| COMING SOON: Service Station |
OK, hopefully you clicked the link above and KNOW all the details from above. In the meantime, some changes are in store for the former Nichols and the ever so briefly named Winston’s. The East Hampton locale is now being prepped for the upcoming season by SagTown Coffee’s Shane Dyckman and local restaurateur Michael Gluckman. The “SERVICE STATION” will feature a diverse menu featuring fresh seafood and more contemporary fare such as rock shrimp tacos, steak frites, rotisserie chicken and tuna ceviche. The goal is to be a casual family friendly establishment for both locals and summer visitors. The wine selection will also have a wide selection by the glass and starting at $8. Look for details on the opening date sometime in the next few weeks. I’ll keep you posted.

Meanwhile, someone who will really help make Sag Harbor great is coming to town. Rumor has it Drew Barrymore just plopped down a little under $4 million dollars for a home in the village.
No way to tell when she’s actually coming to town but I’m looking forward to seeing my favorite Charlie’s Angel out and about.




Meantime, why is it so tough to find a summer rental this season? Well it’s not as the NY Times would have you believe. The mad rush that they report every year (“act now if you want your summer Hamptons get away) as having taking place is more myth than reality. The truth is with all of the new regulations that include rental permits, registries and blood oaths more than a few home owners have decided NOT to rent rather than deal with all of the drama. Now, I’m sure some agents and brokers are going to say, “not at all.” But I’m speaking from my experiences in the past few weeks. I’ve called numerous landlords about renting only to have them inform me the house is no longer available. I’m not sure if this is a good or a bad thing but I can tell you, if you’re debating on renting your home this coming season… make sure to get the permit and protect yourself before getting into the pool… it’s smaller this year than it’s been in a long time!
So, last night I had the chance to visit the highly anticipated Wolffer Kitchen in Sag Harbor. So here’s the good news and the bad news. The good news is it’s pretty good. The bad news is it should have been better. Since it’s the first foray into food for the local vineyard, I’ll give them time to let this potentially fine dine breath. Located at 29 Main Street in the village, the restaurant opens with a series of folding doors that open up and make it a great place to dine and watch the world go by. The menu on the other hand is a little more closed with a smaller selection of options. The wine menu on the other hand is rather extensive and features of course Wolffer wines, numerous imports and this in addition to a few local vineyards including Bedell.
The service as I sat for dinner last night was on their game from start to finish. I started my dinner with a small Greek salad which was absolutely fantastic, a perfect size with a delicate blend of feta, olives and greens. Oh my god, do I now sound like a food critic? I have to stop! Anyway, for an entree I had fresh tuna grilled over pasta which was nice and light but a little too light on flavor. My dining companion (who you can figure out) had a vegetable platter with I believe some fava beans and he thought it was awesome. Perhaps the comment that I’m more “suited for heavier flavors”, i.e. bolognese is my favorite should be taken into account. So what I’m saying is I liked Wolffer Kitchen, I just wasnt’ crazy about it. Perhaps I’ll hit it up again once they get more time under their belt but I have no doubt it’s going to get better! Wolffer Kitchen is open daily at 5:30pm and takes reservations on their facebook page or by calling 