Long Island’s East End Lazy Point Cocktail Bar
Inspired by the laid-back beach life of Long Island’s East End, Lazy Point is a unique cocktail bar that pays homage to its namesake coastal area, offering artisanal drinks within an urban beach house setting. Located in the historic Captain Dennison Wood House on Spring Street, Owners Jason LaGarenne and Gunther Bilali (The Anchor) along with Head Mixologist Jeremy Strawn (Mulberry Project and Death & Co.) and Culinary Director Greg Grossman (Georgica) have created a seaside getaway with delicious drinks, elevated fare, and most importantly, an upbeat and inviting ambience with genuine hospitality. The team’s collective mission is to provide great drink and food in a relaxed and unfussy environment, bringing together the best of both worlds – the quintessential casual bar and thoughtful drinking establishment – for a one-of-a-kind experience that invites you to escape from city life.
The bar’s décor embraces a coastal house aesthetic with weathered sea-green wood floors, white washed beach chairs and driftwood lighting. A 36 ft. long striped, handmade bar is the main focal point, which runs almost the entire length of the room. Relaxing booths, bold Bolivian viridian striped banquettes and intimate tables encourage leisurely eating and drinking. Noted Montauk photographer James Katsipis has provided beach-themed images to accent the space and bring Lazy Point’s seaside vibe to life.
The cocktail program, led and executed by Jeremy Strawn with the help of Bartender Charles Hardwick (Betony & The Windsor), features The Beaten Gypsy (gin, fresh beet juice and rosemary simple syrup), The Volstead (Reyka Vodka, St. Germaine, Prosecco, lemon, strawberry), Bramble Rose (Hayman’s Gin, lemon, house made rose jam) and signature house-infused Pistachio Vodka. To complement the cocktail list, Chef Greg Grossman has created a first rate menu of elevated bar fare that seamlessly integrates a selection of ingredients used in the drinks, allowing for endless pairing options. Culinary highlights include Poached Shrimp Salad (pimentón aioli, tarragon, yuzu on lacquered brioche), Oyster Pot Pie (brown butter emulsion, apple, potato, bacon, peas, crispy phyllo), Scallop Crudo (Old Bay cured, drawn butter, purple potato chip, lemon zest) and Grilled Cheese (white truffle honey mustard, kimchi, aged cheddar, gruyere). Keeping in tune with Lazy Point’s seafaring coastal roots dating back to the 1600’s and paying homage to the famous oysters that thrive in the region’s Napeague Harbor, a full, centrally featured raw bar that will churn out daily specials including Bloody Mary Oyster (tomato water, horseradish powder, chili) and Oysters Rockefeller (herb jus, brown butter powder, crispy shallots).
In addition to an elevated food and beverage program, Lazy Point will debut an on-going lineup of the city’s best DJ’s, making it the perfect neighborhood and destination hotspot for locals and visitors alike.