CHAMPAGNE & OYSTERS This summer, the Twenties are roaring back to life. BY BRIDGET LEROY
Is there anything more celebratory than the sound of a popping cork? A century ago, after years of white-knuckling it through a pandemic and a war that ravaged the world, Americans got their party on. And oh boy, did they get their party on. The Roaring Twenties epitomized the frenetic jubilation that follows a long, dark night the way the Renaissance naturally followed the Dark Ages. The 1920s were a time of bathtub gin, dancing the Charleston, and all the champagne and oysters you could slurp down. Things may be a lot different 100 years later— the Twerk has replaced the Charleston—but champagne and oysters still represent the ultimate in luxurious dining. We spoke to Sean Barrett of Dock to Dish, the original community-supported fishery of New York, based out of Montauk, and Joe Realmuto, executive chef of the Honest Man Restaurant Group (which includes Nick & Toni’s, Coche Comedor, Rowdy Hall, and Townline BBQ) about their collaboration providing fresh seafood to the Hamptons, the appeal of local oysters, and, of course, the bubbly.
72 • AFLOAT USA Hamptons Summer 2021
AFLOAT USA Hamptons Summer 2021 • 73
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