Father and son duo Eric and Adam Miller who own East Hampton's very well received "sea to table" restaurant, Bay Kitchen Bar, want to save some of their regular customers a trip on the Jitney (or the family Jag) in the winter. Last night, they opened an outpost BKB on the Upper East Side in the old Hospoda space. The restaurant is roomy and has a minimalist natural feel to it, with large flower arrangements and blue cushioned chairs. Nothing too wild here except for the bar, which is made of glass to display the kegs beneath it, and has a window embedded in the floor in front of it looking down onto the wine cellar.
The Menu: Sticking with the seaside theme, the menu here offers numerous raw and cured options ranging from clams and oysters on the half-shell to day-boat scallops with ginger, lime, coconut, mint, and mango. Some of the East Hampton signature dishes like the house lobster roll found their way to Manhattan. There are also a few new additions, including an aged sirloin with roasted rutabaga, honey, and vidalia onion confit. The drinks menu comes from former Booker and Dax bartender Maura McGuigan, who is somehow making hot toddies table-side.