Bay Kitchen Bar, the Hamptons newcomer that drew raves from diners and the highest rating from the Times' Long Island section, will be opening a city outpost, tentatively titled BKB. Restaurateur Eric Miller and his son Adam have taken over the space in the Bohemian National Hall at 321 East 73rd Street that formerly housed Hospoda, and plan to open an urban version of their waterfront "sea to table'' restaurant in early February. At first, they had planned it only as a pop-up, but put so much into the build-out that they've decided to make it permanent.
Fluke crudo, lobster rolls, and fisherman's soup will make the journey west, while day boat sea scallops and Atlantic sea bass are being winterized with root vegetables and grains. Miller will also add some nods to his new setting, by adding bread dumplings with Pilsner braised short ribs, and a few other Eastern European influenced dishes. "We love the building, which was built in the early 1900s and is owned by The Czech government,'' says Miller, who has relocated to feed his following. "A lot of my clients are in the city and we want to cook for them year round,'' he explains.