But of course with a Nobu on-site, the place has a kind of no-brainer hotness. Manager Sean Dillion
is the go-to guy for booking groups and events. He has been with the Nobu organization (there are more than a dozen restaurants now) for more than 10 years and worked on Nobu's first Hamptons pop-up restaurant at the Ross School a few seasons back, which I loved.
Now it’s here to stay. They take reservations starting two weeks in advance, and the place is, as you might expect, always packed on the weekends. But there are still opportunities for events and parties: A budget of at least $30,000 will get you a nifty bar and deck area for cocktails and passed hors d'oeuvres for a few hours.
The evening I was there, legendary restaurateur and Nobu co-founder Drew Nieporent was on hand finishing a big family dinner, although he is not affiliated with this property. I, of course, asked him what he ordered and he kicked out the greatest hits: rock shrimp, black miso cod.
Photo: Brian Moghadam