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| Montauk,
N.Y. - USA |
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Merit - Extraordinary |
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| May -
2010 |
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4 Stars
& 5 Stripes
Overall - 'Hotel & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| On a sunny midweek afternoon in May, we traveled to
Montauk Long Island to visit and review the famous Montauk Yacht Club. Montauk
is located on the very tip of Long Island and is noted for its spectacular
views of the Atlantic Ocean, and its casual laid back attitude and ambiance
unlike its sister communities in the Hampton's. Because of its easy
accessibility by car, boat, train, and air, Montauk attracts local tourists and
travelers from around the world seeking sun, solitude, and surf. Montauk also
offers visitors great recreational facilities with its local parks, lighthouse,
golf course, fishing, surfing, as well as charming bed and breakfasts, gourmet
restaurants and resorts. |
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| Montauk Yacht
Club - View |
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| As Rita and I drove through the affluent, high
profile towns of Southampton, Bridgehampton, East Hampton and Amagansett, we
approached Star Island Drive and the famed Montauk Yacht Club. Montauk Yacht
Club (MYC) was built over 80 years ago, and has a fabled history as a
playground for the rich and famous. Carl Fisher, one of the roaring twenties
most celebrated millionaire entrepreneurs and land developers, built the
original MYC clubhouse in 1929. Fisher had previously achieved fame and fortune
with his visionary investments in Miami Beach in Florida. |
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| Not content to "sit still" and
savor his successes. Fisher created and developed his vision for the "Miami
Beach" of the North in Montauk. He purchased 9000 acres in Montauk and built
the Montauk Yacht Club a luxurious resort hotel, office buildings, & a
marina, as well as roads and homes. To lead his friends and business associates
to the new Montauk Yacht Club, Fisher constructed a unique mini version replica
of the world famed Montauk Lighthouse as part of his clubhouse. The beacon
lights from the new "mini" lighthouse shone brightly each night to lead guests
and business associates along Star Island Road to Carl Fisher's new resort and
marina. We drove to the Montauk Yacht Clubs entrance and were promptly greeted
by a smartly attired bellman who took our luggage and valet parked our
car. |
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| Montauk
Yacht Club - Light House |
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| We entered the ornate metal double doors of the
resort and were instantly impressed by the bright nautical look reflected in
furnishings, wall decor and the aquariums filled with Koi. Our check in at the
desk was quick and facilitated by nautically attired front desk staff, who
greeted us and provided information about our room. We then met our bellman at
our deluxe room on the second floor of the main building. Our guest room was
filled with midday sunlight reflecting off the placid waters of Montauk Lake,
and decorated in a nautically themed blue and white. Our king-sized bed was
spacious, comfortable and smart looking with crisp white, high thread count
sheets, blue bedspread and pillows. |
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| Montauk Yacht
Club - Room |
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| The resort recently had an extensive million dollar
plus refreshing and it was clearly reflected in the furniture, large HD TV, and
decor. We opened the sliding door to our porch and basked in the sunlight while
looking out on the glorious yachts of the marina and the deep blue waters of
the lake. After unpacking and freshening up we decided to acquaint ourselves
with some of the many fun features of the hotel. We looked in on the indoor
pool, health club and weight room, and then strolled down to the newly
renovated Caribbean themed "Barracuda Bar" to unwind with a couple of "oh so
smooth" and delicious Strawberry and Banana Daiquiris. |
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| Montauk
Yacht Club - Bar |
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The bar seamlessly adjoins the
newly refreshed "Hurricane Alley Cafe" both facing the marina and one of the
two outdoor pools. Hurricane Alley offers casual breakfasts, lunch, and midday
snacks. Although the Memorial Day Holiday was still a few days away, the Cafe
was busy and alive with music and conversation. Hungry after our trip we
decided to sample the new cuisine of James Beard award winning Executive Chef
Robbin Haas. We ordered a sensational lobster roll on a croissant, overflowing
with large pieces of young and tender lobster, and a spectacular "Kobe" Burger
with Muenster and mushrooms. Truthfully, the burger is so mouthwateringly good
it requires little additional embellishment. I had the opportunity to introduce
myself to Chef Haas who insisted that we try a slice of the new "Artisan Pizza"
which had just come out of his newly installed pizza ovens for the first time.
The crust and sweet tomato sauce were excellent! We finished our "snack" with
some slices of fresh pineapple and watermelon. |
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| The international wait staff at the bar and cafe was
very pleasant and knowledgeable and the entire restaurant area was reminiscent
of dining at a fine resort in the Caribbean. The gorgeous yachts at the marina
further enhanced the tropical resort ambiance. MYC has 232 yacht slips, which
during the season accommodate some of the world's most beautiful yachts of the
truly "rich and famous". One of the yachts that docks at the marina has a
helipad, cigarette boat and 11 staff members. We then made our way to the
adjoining pool area where we sunbathed and swam along with an eclectic group of
guests and children, businessmen and international tourists from Europe and
Asia. |
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| Montauk Yacht
Club - Beach |
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| Later in the afternoon we returned to our room to
relax, refresh and I spent a few moments trying to work off some of the of the
calories on the gym's treadmill prior to our dinner. This was going to be our
more formal introduction to the cuisine of Robbin Haas and his mastery of
blending local homegrown vegetables, meats and poultry. After sampling
lobsters, oysters, diver scallops and salad we knew that the following evenings
Tasting Menu prepared by Chef Haas, would be treat! We went back to our room
relaxed and filled with a sense of excitement in anticipation of the next day.
After a light continental breakfast I met with Lloyd Van Horn, the General
Manager of the Montauk Yacht Club, a charming, sophisticated and experienced
gentleman who in one year has turned Montauk Yacht Club into a very highly
regarded resort/marina and catering venue. |
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| Lloyd is responsible for the
resorts operations, and maintaining its image as a unique Long Island resort
and a world class Yachting destination. Lloyd's background includes 20 years at
top rated multi-faceted venues across the U.S. Most recently, he was Resort
Manager at Topnotch Resort and Spa in Stowe Vermont, which consistently ranks
as a number one hotel, spa and ski resort. He was also general manager of the
world acclaimed Relais & Chateaux resorts, The Wilcox in Aiken South
Carolina, and The Point in Saranac Lake, New York. MYC has been in the news
with major catered affairs, weddings, and parties with top celebrities from the
world of entertainment. After an enlightening meeting with Lloyd, I could
easily understand why Montauk Yacht has grown dramatically. Lloyd is a man with
a plan and a vision for his resort! |
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| General
Manager - Lloyd Van Horn |
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| I continued my tour of the resort's grounds that
encompass 135 acres and include Har-Tru® tennis courts, villas and
guesthouses, and an on-premises leased spa facility. We then took a short but
fascinating drive through the town of Montauk and visited the world famous
Lighthouse, and enjoyed the spectacular views of the Atlantic ocean. - We
returned for a light lunch, a walk among the yachts of the marina, and some fun
conversation with fellow guests at the Barracuda Bar. That evening we
looked forward to cocktails and dinner at the Gulf Coast Kitchen where we
would dine on a "Tasting menu" created by Robbin Haas, the Yacht Club's newly
appointed Executive Chef. |
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| Gulf Coast
Kitchen - Restaurant |
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| Robbin comes to the Yacht club with fabulous
credentials. He has over 30 years of noted culinary experience and has
travelled around the world showcasing his legendary skills in Russia, Finland,
Europe, Mexico, South and Central America, the Mediterranean, and the
Caribbean. Robbin is acclaimed for preserving the culinary heritage of the
country he resides in, and by utilizing locally procured products. He has
achieved the iconic position of the "founding father" of "New World Cuisine" In
2004, he founded "Robbin Haas" concepts, a full service restaurant consulting
firm offering a true understanding of consumer trends, to such famous venues as
Clevelander Hotels, and Mark Miller Restaurants. Today, Haas oversees the
restaurants of Montauk Yacht Club including Gulf Coast Kitchen, Hurricane Alley
and the Barracuda Bar. We dressed for the evening and went downstairs to the
beautifully decorated Gulf Coast Kitchen where Chef Haas presented our Tasting
Menu for the evening. |
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| Gulf
Coast Kitchen - Restaurant |
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Our Tasting Menu began with an
assortment of delectable appetizers such as Tuna Tartare, Soy Ginger,
Wakame, Rhubarb Sorbet, consisting of the freshest finely chopped tuna
belly mixed with salt, pepper and spices. Chef Haas combined this tasty morsel
together with soy ginger sauce and wakame sea vegetable, a type of kelp that
looks and tastes like spinach. We enjoyed a glass of Pinot Noir, Chalone
2008 produced in Monterey California, where the climate and terroir produce
a silky smooth nectar full of berries and spice. We also tried the Acorn
Hill Goat cheese Gnocchi in Roasted Tomato Basil Soup, a decidedly thick
savory soup laced with fresh floral basil oil and sprinkled with an abundance
of light and tasty goat cheese gnocchi. The wine pairing of Antinori
Tignanello, Chianti 2006, offered us a chance to taste a truly great
‘Super Tuscan’ that reflects the modern version of a traditional
Chianti by blending Cabernet Sauvignon and Cabernet Franc with Sangiovese.
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| Our entrée selection started with Butter
Poached Lobster with Asparagus, Oyster Mushrooms and Baby Corn offering
tender bite-sized pieces of lobster claw meat and jumbo shrimp over a bed of
Chinese wok-style vegetables topped with micro greens. The richness of the
succulent lobster meat just screamed out for a vibrant and aromatic chardonnay
like the Louis Carillon Pulingy Montrachet, refreshing and ripe with
orange peel and summer stone fruits while revealing a long mineral finish. For
a second entrée, Chef Haas treated us to Seared Skate Wing, Tomatoes,
Oranges, Grapefruit and Tarragon Vinaigrette, for an imaginative
combination of citrus and tomatoes together with tender skate wing, its surface
pan seared in butter thereby producing a delicious caramelized coating loaded
with flavor. The wine recommendation for this entrée became a buttery,
well-balanced Cakebread, Chardonnay 2004, a creamy light gold straw
colored wine with a moderate amount of French oak. Finally, our dessert of
Tartlet of Local Berries with Crème Anglaise presented a simple
design but garden fresh berry taste topped with a light custard of sugar, hot
milk, egg yolks and vanilla. While enjoying the remnants of this decadent
dessert our server poured two fluted glasses of Veuve Clicquot
Champagne, a perennial obsession of ours eagerly accepted and relished. We
finished dinner, chatted with fellow guests and listened to some delightful
music before adjourning for a good night’s slumber. In the morning after a
light breakfast of granola, Greek yogurt and fresh fruit, we sat out by the
pool for a few more hours before leaving the idyllic shores of Montauk Lake for
home. Our experience was superb! Congratulations to GM Lloyd Van Horn, his
staff and IGY. They are all to be congratulated on creating an exciting new
atmosphere, and ambiance at an iconic resort. Montauk Yacht Club is a wonderful
venue for vacations, and events, just a short ride away for those in the
Tri-State area of New York, as well as domestic and international
travelers. |
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| by
Barry Kay |
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| © 2010 ~ Seven Stars and Stripes, Inc. |
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