Bunnii declared it “Great” and “so juicy!” She happily indulged in the loaded baked potato hash on its side. She asked if the kitchen could substitute chicken for the beef in the dish. These little babies debuted as a special for Valentine’s Day and Chef Guiffrida has decided to add them to the spring menu.īunnii enjoyed a tonic water with lime and was tempted by the Horseradish & Gorgonzola Crusted New York Strip Steak but had given up red meat for Lent. The stunner of the evening was Muse’s beautifully fried oysters on delish griddled johnny cakes with caper aioli, Gorgonzola and microgreens. I enjoyed another app as my entrée-the creamy Shrimp-n-Grits with blistered sweet peppers. My cauliflower tempura was all that it should be-light, piping hot and savory. I also “had to” eat my dinner roll with most of the complimentary dried tomato spread. She said, “I wish all salads could be like this!” She quite liked the salad’s chunk of grilled pork belly, poached egg, frissée and maple cider vinaigrette. I was “forced” to eat its French toast croutons, as Bunnii is a gluten-free consumer. Just as our effervescent server Bianca promised, this drink took me right back to summer.īunnii got appetized with the Bacon-n-Eggs Breakfast Salad. I started with a Muse Rum Punch of Montauk Rumrunners Coconut Rum, Sag Harbor Rum, pineapple juice, orange juice, maraschino cherries, and orange, lemon and lime slices. My dining companion Chef Bunnii Buglione and I wanted to try some of our favorite dishes in the atmosphere at The End. Both Muses offer a $30 “Economy Gastronomy” prix fixe. The menu is the same as the one at sister restaurant Muse in the Harbor (in Sag Harbor), so I know it well. The place was hoppin’ on a recent Thursday night. Its relaxed, beachy scene with seasonal outdoor seating is very Montauk. Chef and co-owner Matthew Guiffrida’s Muse at The End, which is open year-round, has quickly become a popular locals’ hangout.
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