on Montauk Highway in Water Mill is back and, thanks to the beautiful weather of late, will be open each and every evening at 5 p.m., according to owner Chris Giorgou.
"Needless to say we are all very excited to be back in the Hamptons this season, and look forward to a great summer," Giorgou said.
Chef Luis Falcon is back in the kitchen for his seventh year at Trata with many of his popular dishes, including mussels with ouzo and feta, grilled octopus, and shrimp santorini. Other dishes have been tweaked for the news season, Giorgou said. For example, Saganaki is now served with a muscat-poached pear. "And, as always, we are bringing in some entirely new flavors to explore," he added. "Greek Coffee ice cream, anyone?"
Giorgou was also happy to report that, in addition to Falcon, many senior staff members are returning. "General Manager John Pardalis has rejoined the team to assure the service is as impeccable as the ingredients," he said.
For the late night, Giorgou said Trata has plans to introduce "midnight souvlaki," a small menu of souvlaki, pita, and maybe a lamb slider. "In Greece, after the
bouzoukia clubs let out at 2-3 a.m., starving people line up like crazy to
these mobile carts in the street that sell souvlaki and other late night finger foods," he explained. "This is a nod to that."
And, for the first time ever, Trata Hamptons will begin serving Greek-inspired brunch on Sundays from 11 a.m. to 3 p.m.
The summer will introduce a new music program, and Giorgou says surprises are in store.