466 WEST LAKE DRIVE
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Forbes.com | by Karla Alindahao | August 22, 2017
CO-OWNER | MIXOLOGIST & DESIGNER
Adam Miller is Co-Owner, Mixologist & Designer of FLAGSHIP, Montauk’s new spot for local seafood and craft cocktails he is opening with his father, Chef Eric Miller. Adam is responsible for developing the cocktail program focusing on classic drinks with seasonal twists. A trained designer, Adam also designed FLAGSHIP. He is also General Manager & Co-Owner of Bay Kitchen Bar, which he opened with his father.
Adam’s approach to mixology is firmly rooted in the classics, insisting on the use of fresh, local produce, proper ice and experimenting with hundreds of housemade syrups and cordials. Signature cocktails at FLAGSHIP include twists on the Margarita, Daiquiri, Kir Royale, Pisco Sour, Caipirinha and more. Adam is redefining bottle service with 750ml pre-bottled cocktails, like the Negroni, El Presidente, Manhattan, Boulevardier, Vesper, Vieux Carré, Bamboo and the Martini. He is also featuring a “Make Your Own Sour” program, where guests choose their spirit and fresh fruit. In addition, all FLAGSHIP cocktails are available alcohol-free, as mocktails.
His prior experience includes The Happiest Hour and Slowly Shirley in Manhattan, as well as Madison and Main in Sag Harbor and The Catch Seafood Tavern in Port Jefferson, both on Long Island, NY.
EXECUTIVE CHEF | CO-OWNER
Chef Eric Miller is Executive Chef and Co-Owner of FLAGSHIP, Montauk’s new spot for local seafood and craft cocktails he is opening with his son, Adam Miller. Chef Eric’s more than three decades of fine dining experience established him as a pioneering proponent of the Slow Food, dock-to-dish and farm-to-table movements and an advocate of local fishmongers, diggers, producers and farmers. Chef Eric is also Executive Chef, Owner and Director of Operations of Bay Kitchen Bar, a beloved East Hampton dining destination, as well as Food & Co./Hampton Clambake, a catering company specialized in in-house and tented events.
As FLAGSHIP’s Executive Chef, Chef Eric’s culinary philosophy is based on sourcing the finest and freshest ingredients with as much locally harvested as possible. His creative approach begins with a specific ingredient, say soft shell crab, then he scours the seasonal market for a combination that feels right, for example, ramps. Some of his favorite signature dishes from the launch menu include Montauk Striped Bass and Seared Day Boat Scallops.
Chef Eric’s prior experience includes Madison and Main in Sag Harbor and The Catch Seafood Tavern in Port Jefferson, both on Long Island, New York City destinations like Cavo Café Lounge and Garden, Cheetah Nightclub, City Café, Tavola, Chianti, Broadway Diners, Parker Meridien Hotel and Helmsley Palace Hotel, as well as Charlemagne in Aspen, Colorado.