Moby's to Open at East Hampton Point

The restaurant at East Hampton Point, soon to be home to Moby’s, has indoor and outdoor bars and boasts expansive views of Three Mile Harbor. Morgan McGivern

East Hampton Point, the resort complex known for its expansive views of Three Mile Harbor, will lease out its restaurant for the 2018 and 2019 summer seasons. Last week, Michael Capoferri, the resort's general manager, wrote a letter to vendors and clients announcing that Moby's, a restaurant that found success with two previous local pop-ups, would be taking over the space.

Lincoln Pilcher, one of the restaurateurs behind Moby's, said that he and his business partner, Nick Hatsatouris, had heard through real estate contacts that the East Hampton Point space was available and decided the site's waterfront locale, which includes a marina, would be perfectly suited to the next iteration of Moby's.

"We've been looking for a space that has that view, and the sunsets, and the boats," said Mr. Pilcher. "We've always had that nautical cachet to the brand."

Mr. Pilcher and Mr. Hatsatouris, who are both Australian, first ventured onto the East End culinary scene in 2012 with the beachside eatery Moby Dick's, which overlooked Lake Montauk. In 2014, they moved the restaurant to a more high-profile spot at the corner of Spring Close Highway and Pantigo Road in East Hampton and shortened its name to simply Moby's. Both restaurants offered a laid-back vibe with outdoor dining, active bar scenes, and menu items ranging from wood-fired pizzas to a selection of fish dishes. The duo plans to stick with the same game plan at East Hampton Point.

"It will still be coastal Italian cuisine," said Mr. Pilcher, who added that the dishes would be "a little bit more elevated," in keeping with the new location's more refined atmosphere. 

Determined to have the restaurant opened by Memorial Day, Mr. Pilcher has his design team working on the decor for the space, and he's in the process of staffing up, hoping to reunite with former colleagues who worked at earlier incarnations of Moby's. He is also plotting out the perfect way that future customers can take advantage of his new venue's best attributes.

"People can boat in, watch the sunset, eat a beautiful pizza, and drink some rose," he said.