We enjoy going to the Hamptons during the summer and IYKYK that the best time to go is during the fall when it's a lot less crowded! But if you can't get out of the city, there are restaurants that still have Hamptons vibes that you can enjoy without the travel and getting sand in your shoes along the way! This month's The Art of the Snack takes us to Flatiron to Sagaponack where we can get our coastal fix year around. We took some time to sit down with their managing partner, Kyung il Lee, who shares more information about this restaurant that reopened last fall, his role, and of course what we need to think about when we come in to dine.
ATHLEISURE MAG: Can you give us some background on Sagaponack as we know the brand reopened back in Oct 2022.
KYUNG IL LEE: Back in October 2020, I, stepped in to run Sagaponack, a restaurant that was on the brink of failure. Originally, it was co-owned by Richard, my current silent partner, and another operating partner. They decided to part ways, and Richard then bought out the remaining shares, and instead of closing shop, he decided to give it another shot. That's when we crossed paths, and we decided to join forces to revitalize the restaurant.
I got involved just three weeks before we reopened. It was a bit chaotic, but somehow, we managed to quickly put together a team, come up with a concept, and create a menu. I even met the executive chef, who used to work with us, just three weeks before we reopened. It might not be the most glamorous start, but we rolled up our sleeves and made it work.
Over time, we made gradual improvements to our team, food, and overall restaurant experience. Then in October 2022, Chef Phil took on the role of Executive Chef, and together, we fine-tuned everything step by step.
AM: Tell us about your background leading up to coming to this restaurant.
KIL: I immigrated to the United States at the age of 7. Witnessing my parents' relentless hard work and their ongoing struggles has been the driving force behind my determination and resilience.
In the restaurant industry, resilience is crucial, especially for owners. I have a decade-plus of experience in this industry, starting from the humble role of a packer, where I would assemble fried chicken into boxes. Over the years, I've worn many hats - from busser and runner to server, captain, and bartender. I've even managed three different restaurants before venturing into ownership.
During my time managing Turntable 5060 in East Village, we witnessed a remarkable achievement as revenue doubled within the first 3 months. Similarly, when I took the reigns at Sagaponack under its previous owner, we experienced a significant revenue boost within the same timeframe. Another notable milestone was achieved when I managed Jeju Noodle Bar, which became the first noodle restaurant in the U.S. to earn a Michelin star.
After parting ways with Jeju Noodle Bar when we closed the restaurant during the pandemic, I initially considered leaving the industry altogether. Uncertain about the future, I reached out to Richard, who owns a catering company, with the intention of taking on some occasional catering gigs. However, our conversation took a different turn when he expressed the need for assistance in reopening a restaurant. I initially hesitated but eventually accepted the challenge.
What I initially viewed as a casual endeavor has turned into an opportunity for which I am profoundly grateful. It has been a tremendous learning experience for me.
AM: Prior to coming to Sagaponack, can you tell us about where Executive Chef Phil Choy went to school and kitchens that he trained and came up through?
KIL: Executive Chef Phil Choy, who graduated from the prestigious Johnson & Wales College of Culinary Arts, where he earned an internship at the Hyatt Regency Newport. He then moved to New York to begin his professional culinary career in Dovetail’s Michelin-starred kitchen under the guidance of Chef John Fraser, before advancing as sous chef in Daniel Boulud’s Lincoln Square hit, Boulud Sud.
AM: What can you tell us about the ambiance of Sagaponack and what guests can expect in terms of the decor of this restaurant with its Mediterranean meets Eastern Long Island meets Flatiron aesthetic?
KIL: The atmosphere exudes a retro Hamptons vibe, characterized by vibrant blue hues with subtle touches of gold. The structure itself evokes the charm of a Long Island restaurant. Given our status as a small business, we didn't have the financial means to hire a large design firm. However, this limitation has allowed us to maintain the intimate and personal feel of a small, independently-owned establishment.
Our venue boasts an artful touch, featuring the works of Kathryn Sheldon. She skillfully incorporates gold leaf accents into her black and white photographs, adding a unique and elegant flair to our decor.
AM: With an Asian and Mediterranean inspired menu, what are the ingredients and spices that one can expect when they come into dine with friends and family.
KIL: The ingredients consist Asian ingredients like yuzu, sesame, gochujang, trout roe, Koji, and more. As for Mediterranean ingredients or spices, you’ll see a mixture of Aleppo, sumac, Calabrian chili, ‘Nduja, Marcona Almonds, and more.
AM: Oysters are definitely a star to begin your meal for dinner. You offer them raw, dressed, or roasted. Tell us about the Asian-inspired menu.
KIL: Our seafood menu, inspired by both Asian and Mediterranean influences, offers a unique culinary experience, even in a diverse city like New York. Beyond drawing inspiration from Asian ingredients, our menu incorporates a rich tapestry of Asian flavors as well.
Our chef is a fan of exploring different restaurants, and he's particularly drawn to Asian establishments. He loves Korean, Thai, and Filipino food, and these visits inspire him to put his own spin on our dishes.
AM: For appetizers, what are 3 dishes that you suggest that we should try when sharing with friends and family?
KIL: The 3 dishes we recommend trying are Fluke Tartare, Gambas Al Ajillo, and Calamari.
AM: For our entrees, what are 3 dishes that you suggest that we should have?
KIL: The Paella is phenomenal, as well as the Shoyu Salmon, Ricotta Cavatelli, and ‘Nduja Mussels.
AM: When it comes to sides, what are 3 that we should enjoy for the table?
KIL: For sides, we recommend getting Brussel Sprouts, Chicken Bites, and Parmesan Fries.
AM: Dessert is always a must to end a meal even if it’s only meant to be shared, what are 3 desserts that you suggest?
KIL: Well… This is easy as we only have 3 desserts. The Thai Milk Cake, Carrot Cake Trifle, and Earl Grey Crème Brûlée.
AM: Before we delve into drinks can you tell us about Alex Parker who curated your beverage selection?
KIL: Alex Parker's journey in the restaurant industry began as a cook, and his passion for it has been unwavering since he was just 17. During our interview, I felt his energy and decided to hire him as a busser, even though he lacked front-of-house experience. However, his determination and passion quickly propelled him through various roles, including busser, runner, barback, server, and ultimately, our lead bartender.
I believe crafting cocktails requires an understanding of flavors and textures, as well as the willingness to research. Despite not having as many years of bartending experience as some, Alex's dedication and knowledge surpass that of many seasoned bartenders.
AM: Tell us about 3 beers pairings.
KIL: Sloop Juice IPA: A refreshing choice with a delightful juiciness that complements our Calamari without overpowering the palate.
Montauk Pilsner: Crisp and perfect for those enjoying our Chicken Bites, creating a delightful flavor combination.
Sunday Beer Lager: Light and refreshing, it's an ideal match for our Gambas, enhancing your dining experience with a harmonious blend of flavors.
AM: What are 3 cocktails you suggest?
KIL: Three cocktails we highly recommend: the Bateau Banane, Fiji Blue, and Seaside Sunset. Keep in mind that Alex loves to craft new cocktails with each season, so don't hesitate to chat with our friendly servers or bartenders. They can suggest something special tailored to your taste!
AM: You also serve lunch. Can you suggest 3 dishes that are only on the lunch menu?
KIL: For a satisfying lunch, our standout recommendations are our sandwiches. The Chicken Sandwich and the Fish Filet Sandwich are both incredibly juicy and delicious options. If you're in the mood for something special, don't miss our Lobster Roll, prepared Connecticut style with a warm twist and dressed in our housemade Korean chili jam. It's a flavor sensation you won't want to miss!
AM: Tell us about your Happy Hour and 3 items that you suggest.
KIL: Our happy hour is available Monday to Saturday, and we are closed on Sundays. It’s available for Lunch (11:30 AM to 3PM) and for dinner (5:00 PM until 6:30 PM).
Our Spicy Margarita is a beloved choice among our patrons. We take pride in using fresh ingredients and crafting our own spicy-infused tequila to give it that extra kick. Additionally, we offer a variety of options, including beer, wine, and a selection of cocktails that change with the seasons to keep things exciting.
Don't miss out on our oyster happy hour, where we feature the same high-quality oysters from our regular menu, rotating the selection daily. And if you're looking for a delicious deal, our Parmesan Fries and 'Nduja Mussels, available during happy hour, are absolute steals that have garnered rave reviews!
AM: Brunch is our favorite meal of the week, what are 3 dishes you suggest?
KIL: We offer a limited brunch menu but serve our full lunch menu during brunch. Our chef is always innovating and adding new brunch items. Brunch is available only on Saturdays, so expect a few exciting additions to our offerings.
AM: Do you have any fall or holiday events that we should know about?
KIL: We are working on a few holiday specials. We always do something special during the holidays season as it slows down around this area. Chef and I are planning on something for Thanksgiving week.
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PHOTOS COURTESY | Sagaponack
Read the OCT ISSUE #94 of Athleisure Mag and see THE ART OF THE SNACK | Sagaponack in mag.
