Moby’s is my local go-to in Amagansett. Created, concepted and owned by my dear friend Lincoln Pilcher and his business partner Nick Hatsatouris—it’s been a culinary safe haven during my summers out east. Both Aussies with impeccable style, Lincoln and Nick share a very specific vision of farm and market-inspired eating with locally sourced food. Enter Moby’s. Initially the duo opened Moby Dick’s in Montauk when they serendipitously met Chef Gary King (formally of Il Buco and Cookshop) and created a pop-up in the classic Rick’s Crabby Cowboy Cafe on East Lake Drive. Refreshingly simple and unfussy—you ordered from a 5-item chalkboard menu, grabbed a red buoy with a number, and sat at a waterfront table on the lake in anticipation of your meal.
Last year they happened upon the 1800 Amagansett farmhouse restaurant that sat vacant for over 2 years and decided to expand. They discovered that it was fatefully equipped with a pizza oven, which struck Nick: “oh wow, that’s our thing, which is fantastic because it’s already there”. As sad as they were to leave Montauk, the patio and sizeable garden allowed for a similar spirit—one that is laid-back, close to nature and community-centered. There was an instant connection with the new space, because as Nick describes: “we have a lot of families that come and the kids can run around” while parents sit back and sip Moby’s on-tap rosé. (Yes, on-tap rosé makes this place pretty much automatically swoon-worthy…)
Another plus for the new location: it’s closer to all the farms. This is especially important for Chef Gary King, whose cooking style cooking is rooted in showcasing farm fresh ingredients—“that’s what we grew up eating as well in Australia” Nick points out. He describes the farm-based menu, and how in tandem with the garden space, it just “made sense to make the move.”
As for the décor, Moby’s definitely has a coastal theme and feels like you’re in someone’s home, which was always the intention. The restaurant has three unique spaces: the main dining room, the back patio and the garden. The dining room has a sophisticated Hamptons feel, expressed in a restrained nautical palette. White walls with touches of black and navy offer the perfect foundation for ocean-influenced accents of rustic sea-aged rope and whimsical buoys, which add dimension and balance. Once you step on the patio the vibe changes dramatically and is noticeably more playful. Nautical striped pillows and bright buoys sit against the crisp white picnic benches, keeping the room fun, but elevated. Lastly, there is the garden, which is another world altogether—kids run about on the open lawn and gingerly climb those towering lifeguard stands.
Moby’s is a community restaurant to its core, and Nick, Lincoln and Gary are serious about building relationships with the families who allow them to thrive. “We’re not the first restaurant here, and we probably won’t be the last one either”, Nick concludes. That said, Moby’s has quickly won a loyal following among locals, which is good news for anyone who appreciates farm-fresh plates and flowing rosé.
Stay swooned for Friday’s feature as I cook with Chef Gary!