“SHINNECOCK AND THE CAPE COD AREA HAVE THE BEST CLAMS IN THE WORLD. YOU GET THEM IN THE MORNING AND YOU'RE EATING THEM IN THE AFTERNOON IT'S JUST AMAZING”
Top: Chilled Maine Lobster on the Half Shell served with Lemon Bouillon Butter. Left: Poached Tiger Shrimp with North Fork Horseradish Sauce. Center: New England Style Clam and Lobster Pie. Right: Pan Roasted Boneless Half Chicken and Apuglia Cucumber Salad.
animated when sharing about the creative freedom the space offers. “You can make one vanilla cream pie six different ways with just the whipped cream and fruit toppings and you can replace as you sell them, which is something I am really excited to do.” He goes on about the location. “It's right on the canal and has a long history as a shellfish market, so I want to maintain that. I'm not an expert fisherman, but I'm going to take what the expert fishermen give me and I'm going to make entrée dishes out of them that are ready to bake, ready to cook, ready to grill or ready to eat.” Curreiri says he will always serve clams, because “Shinnecock and the Cape Cod area have the best clams in the world. You get them in the morning and you're eating them in the afternoon—It's just amazing—so I will be making a New England and a Manhattan clam chowder, but I've also been practicing at home making a few different styles of clam pie—The East End style has sliced potatoes with the clam and sauce—
as well as a lobster pie.” Now the lobster creations start to roll off his tongue, starting with Long Island’s must- have fresh lobster rolls. “I'll have steamed lobster rolls, lobster salad, lobster, lobster bisque and stuffed lobster, a couple fin fish like salmon and tuna, plus shrimp—You can have shrimp a hundred different ways—and oysters. The one thing I won't have too much of is fried food. I am going to try to have lots of healthy choices, including a ceviché or carpaccio in the summertime.” Listening to Curreiri talk about his plans for Cozze, one can’t help but wonder which of his dishes to try first. And after the main course, there is still his menu of original desserts (word has it his truffles already have a cult following). Maybe that’s why he chose the name. With so many options, you might just have to give in and get cozy for one fabulous fresh fish-to-frosting dining experience.
88 • AFLOAT USA Hamptons May/June 2022
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