Overlooking Montauk's Fort Pond Bay, the beachfront restaurant Navy Beach is the perfect combination between laid back and luxury. Somewhat of a hidden gem, Navy Beach is located at the end of an unpaved road parallel to the bay.
Navy Beach's nautical vibe instantly presents itself upon arrival as you are greeted by a mural of the international maritime signal flags painted on the facade of the restaurant. The decor inside doesn't veer from the beachy theme. The walls are covered with antique bathing suits, anchors and other nautical parafernalia, only adding to the beautiful backdrop of the bay towards the back of the restaurant.
It would be a shame to block the view of the sea, and Navy's floor to ceiling glass doors and many windows make sure to avoid that would-be tragedy.
Alfresco cocktails at Navy Beach are a must. Even over the ocean breezes, we were able to hear the "Aperol Spritz" and "Navy Grog" calling our names.
The culinary journey started with their highly recommended “Baked Avocado.”
The perfectly ripe avocado was baked to perfection, topped with fresh shrimp, tomatillo, and tortilla chips and then sprinkled with Calabrian Chile oil and queso fresco. The combination is heavenly, and the dish melts in your mouth.
A plate of the “Nikkei Tuna Crudo” came next. It was perhaps the most interesting looking dish of the afternoon.
Laying in a bed of fresh wakame (Japanese for seaweed) and Asian pears while accompanied by lemon and dressed with tobiko, this dish offers any seafood lover a little bite of heaven. The rice cracker on top while esthetically pleasing, expectedly did not offer much flavor to the dish.
The “Arugula and Beet Salad” is a classic, and Navy Beach's version is no exception.
The beets were cooked to the perfect density, which made each bite more satisfying than the last. The added touch to the salad were definitely the pistachios which added nice texture to the dish. The dressing used to top the salad was creamy yet light, as not to overpower the flavorful and classic combination.
The “Buttermilk Fried Chicken, another classic favorite was probably the most surprising item on the menu.
The chicken was fried to perfection with a crisp and flaky outside and a juicy and soft inside. The spicy honey drizzle was an interesting and tasty addition to the backyard classic. Although amazing and incredibly flavorful, the chicken wasn't amazing enough to overshadow the homemade cheddar-jalapeño cornbread and coleslaw that accompanied it.
Perhaps the most beautifully presented dish was the “Blackened Mahi-Mahi,” a favorite of the afternoon.
It was the perfect lunchtime meal to enjoy at a beautiful beach setting. The mahi-mahi was seared to perfection. The added kick of flavor came from the combination of the mango chutney topping, orange and molasses. It was beautifully presented in a bed of frisée and hearts of palm, which added a nice touch to the already exquisite view.
Last but not least came the “Fire Roasted Sea Scallops.”
Atop a cauliflower purée, grilled fennel, and bagna cauda the roasted sea scallops were a delightful end to the meal. A hint of sweetness and a There was no doubt they were a fresh catch and cooked to perfection, imperative to any Montauk based restaurant. Garnished with sprouts, the scallops were a definite favorite of the afternoon lunch with a view.
If you want to go somewhere chic whilst enjoying a summertime staple, Navy Beach just happens to be one of the most beautiful sunset spots in all of Montauk.
Always available by foot and Uber, but should you take the Bentley, complimentary valet parking is available on weekends.