Montauk Project made its debut in summer 2024, transforming the former Roberta’s Pizza space at 240 Fort Pond Road into a 6,200 square-foot indoor and outdoor dining destination. Just minutes from the Montauk train station, the restaurant and lounge quickly positioned itself as a polished yet lively addition to Montauk’s evolving food and nightlife scene.
The space underwent a full renovation led by West Chin Architects & Interior Design, resulting in a sophisticated interior layered with warm, organic elements. Marble tables, wood floors, and floor-to-ceiling glass doors create a seamless flow between the main dining room and the outdoor patio. The overall aesthetic strikes a balance between upscale refinement and relaxed Montauk energy.
The menu offers a broad range of options, from raw bar selections and pizzas to salads and classic American-style entrées. A separate lounge menu highlights popular dishes, while a late-night menu keeps the kitchen active into the early hours. The restaurant operates daily from 5 p.m. to 2 a.m., filling a niche for both dinner guests and those seeking quality food after hours. A thoughtfully curated cocktail program rounds out the experience.
The team behind Montauk Project brings a blend of hospitality and nightlife expertise. Co-owner Bryan Seekamp, a longtime East Hampton local, built his career in security and nightlife operations across major destinations, while co-owner Sam Berkson previously served as general manager of a prominent New York City lounge. In the kitchen, Chef Jesse Freijo draws from experience at respected establishments including Cru Nantucket Oyster Bar and under Michelin-starred chef Daniel Boulud.
More than a static restaurant concept, Montauk Project was designed as an evolving venue that incorporates live music and creative programming alongside its culinary offerings. A year and a half after opening, it continues to contribute to Montauk’s reputation as a destination where elevated dining and vibrant nightlife meet at The End.
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