Navy Beach is a beachfront restaurant and bar serving casual coastal cuisine in a laid back, family-friendly setting. Positioned on a two hundred foot private beach in Montauk, the restaurant offers prime seating in the sand and some of the best sunsets in the Hamptons. Boaters are welcome to anchor in the protected waters of Fort Pond Bay (41° 02′ 45.11″N, -71° 57′ 44.88″W), which was once occupied by the US Navy, and where two Navy piers are still part of the water landscape.
Executive Chef Paul LaBue has created a New American influenced menu featuring regional coastal favorites with an emphasis on fresh seafood and local produce. Chef Labue is a veteran Hampton’s chef with years of experience at several mainstays on the South Fork including The Laundry and Nick & Toni’s in East Hampton and The Beacon in Sag Harbor, which he launched as executive chef and laid the ground work for long term success. Lunch, dinner and weekend brunch are served daily in season, along with a comfort food bar menu and a kids menu for the little ones. Signature dishes include Halibut Ceviche with Green Olives, Sweet Onion and Cilantro; Summer Lobster Pot Pie; the Navy Burger with Cabot Cheddar, Bacon Marmalade, House Pickles and Handcut Fries; and the CMP Sundae, made with Chocolate Ganache, housemade Marshmallow and Warm Roasted Peanuts.
An approachable wine list with the majority of selections under $100 offers guests great values including eclectic international selections and choice local wines selected by General Manager Franklin Ferguson, a certified Sommelier. A signature cocktail list along with a selection of domestic and imported beers is also offered. Happy hour and live acoustical music are a draw for guests looking for a leisurely and unique experience.
The design of Navy Beach carries a vintage nautical theme throughout the bar and dining room. Sand colored walls, sea colored wall coverings and exposed wood beams set the background for the décor. A 35-foot antique wooden bar anchors the large bar area that is complimented by colorful nautical flags with an inspired message, brass porthole windows and hardwood floors. Nautical blue top tables dot the restaurant while the focal point is the view of the beach and Block Island Sound through wall-to-wall windows. Banquettes and bistro chairs provide ample seating for guests to enjoy the daytime view and the stunning nightly sunset show. In the dining room, shadow boxes displaying vintage swimsuits and swim caps; classic glamour shots of 1950s bathing beauties; and classic Naval propaganda drawings add splashes of color to the walls.
Partners Frank Davis and Franklin Ferguson combined forces to create what promises to be both a local favorite mainstay and a beachfront destination eatery. Davis is a graduate of Cornell University School of Hotel and Restaurant Administration and has created and invested in numerous businesses both in and out of the hospitality industry. Ferguson, who will also act as general manager, fine tuned his operational experience at various independent restaurants and large restaurant and hotel groups across the country. Frank’s wife, Kristina Davis, oversees the design aspects of the restaurant, while Franklin’s fiancée, Leyla Marchetto handles public relations and marketing for the project. Frank and Kristina, longtime Wainscott residents, have been coming to the East End for as long as they can remember. Frank, an avid boater, is frequently found fishing in the waters around Montauk, Sag Harbor, and Shelter Island with Kristina and their twin daughters Alexa and Anna. Franklin and Leyla happily joined the Montauk community over a year ago, living just a short distance from the restaurant.
