Bay Kitchen Bar


julibReviewed by: Fabiana Santana

Bay Kitchen Bar is the latest culinary venture from Chef-Owner Eric Miller and Co-Owner Richard Silver, with Eric’s son Adam Miller serving as Partner and General Manager. The seasonal locale, open until Labor Day, gives diners picturesque views, chic and inviting indoor/outdoor seating, marina access for boaters, and sea-to-table cuisine courtesy of Miller and Chef de Cuisine Keith Rennie.

For Bay Kitchen Bar, Miller will rely on his relationships with local clammers, lobsterers, fisheries and other purveyors to source the best possible quality ingredients.The menu will range from Raw Bar options like locally-sourced Little Neck Clams and Eastern Shore Oysters, which can be great starts for those with larger appetites, who can choose entrées from Crisp, Meat and Poultry sections of the menu, including signature Fish & Chips, Fried Eastern Whole Belly Clams, Spit-Roasted Long Island Duck or Rotisserie Roasted Organic Chicken, which is a huge food trend right now! Fish and Shellfish options abound with catches of the day paired with summer’s fresh vegetables, Homemade Fresh Spaghetti & Baby Clams, Handmade Lobster Ravioli and Dayboat Sea Scallops. Those with room for dessert can choose from fresh summer flavors including Key Lime & Fresh Lemon Meringue Tart and Fresh Watermelon Popsicles.

The 3,000 sq ft space is arranged for a variety of uses with an open air lounge, spacious bar, luminous indoor dining room and outdoor dining terrace, each with a slightly different feel. Additionally, a series of special events is in the works. Bay Kitchen Bar will even have a few guest slips at the nearby marina for those who would like to arrive by sea for the ultimate boat party.