Flavors from the Greek isles at Calissa’s in Water Mill

The interior dining space at Calissa’s in Water Mill. (Credit: Doug Young)

Those craving the flavors of Mykonos in the Hamptons will be happy to know that the owners of the Manhattan eateries Amali, Il Cantinori and Periyali have brought their flavors (and executive chef Dominic Rice) to the South Fork and all summer long for a taste of the Greek islands. 

Calissa’s has opened in the Water Mill space formerly occupied by Trata and Red Stix and The menu fuses the spirit of the Cyclades (and food from the Southern Aegean like savory louza, black eyed peas, fava and rocket) with the terroir of the Hamptons, offering diners small and large shareable plates that feature Long Island seafood, summer vegetables and classic Greek ingredients.

The eclectic menu is filled not only with regional Greek specialites such as saganaki, melzana, kafteri and spicy corn keftedes, but seafood offerings as well, including Pt. Judith calamari, grilled Portuguese octopus and whole Montauk Dorade with kalmata olives, fennel, caper berries and salmoriglio.

The bar area. (Credit: Doug Young)

Then, for the real show, there’s the whole spring lamb or suckling pig (market price) which is served tableside, with one week notice.

In the casual spirit of outdoor summer dining in the Mediterranean region, on Saturday, July 1, Calissa’s launches its “Après Beach” service in its back garden. The new series, which will begin at 4 p.m. every Saturday in July and August, is inspired by “Après Ski,” the term used to describe the fun social scene that takes place after a long day of skiing in the winter.

Calissa’s version of the wintertime tradition will offer Hamptonites all of the elements for a great summer night celebration — whether they are sipping rosé from magnum bottle, playing a game of bocce ball, or watching Calissa’s Chef Rice grill a whole suckling pig over an open flame, all while enjoying the sounds of a live DJ.

The exterior lounge. (Credit: Doug Young)

Reservations for Après Beach are now being accepted. The cost of $250 includes reserved couch seating in the garden for four people along with individual servings of roasted suckling pig, plus side dishes and a large format rosé for the table.

And remember, just as Mykonos is draped in white, the staff of Calissa’s ask you to dress in the color of summer in the Mediterranean.

Calissa’s is located at 1020 Montauk Highway in Water Mill. For more information visit www.calissahamptons.com or call (631) 500-9292.