News for Foodies: 03.13.14



And It Begins
The coming season will bring, as it does annually in the East End food and restaurant biz, some new ventures. One of the first to be announced is Bay Kitchen Bar, a restaurant set to open on Memorial Day weekend in the space overlooking Three Mile Harbor that formerly housed Bostwick’s, and, most recently, Andrra.

Eric Miller, a chef and restaurateur whose credits here include Miller’s BBQ, Madison and Main, and Hampton Clam Bake, has partnered with Richard Silver, and will serve as executive chef. His son, Adam Miller, will be general manager, and Keith Rennie, formerly of Madison and Main, will be the chef de cuisine. The eatery will focus on local seafood and include a raw bar. The menu will offer small plates, “salads and bowls,” a “Crisp” section, and meat, poultry, fish, and shellfish dishes.

According to a release, a series of public events is planned, such as clambakes and barbecues featuring roasts made in Mr. Miller’s barbecue smoker. Guest slips at the Harbor Marina will be available for diners who choose to arrive by boat.

The restaurant, which its creators hope will be the flagship of several Bay Kitchen Bar locations regionally, will be open daily for lunch and dinner service from Memorial Day to Labor Day.