Regardless of the season, Muse @ the end has become a popular dining spot here in Montauk. Situated one block off Main Street in town, Muse offers a fresh rustic beach look with multiple seating choices. Whether dining outside on the front patio, at the illuminated bar, or in the open dining room your experience is always prompt, friendly, and enjoyable.
Offering a wide variety of cocktails, the vast, unique bar is lined with a wooden wine rack wall displaying the extensive variety of wines available. Sitting at the bar and chatting with Chris about drink recommendation, politics, or sharing a funny story, or possibly on one of the bar area high tops, this casual room is perfect for meeting friends and enjoying a nice dinner or cocktail.
With the end of the busy season upon us many restaurants are making determinations as to whether or not they’ll stay open and for how long. As they did last year, Muse will once again be open year round and offer seasonal food selections as well as prix fixe options.
For our dinner, we asked Keven, the manager, if the chef had any favorites he wanted us to try. Liking that idea he started our meal with the Tequila Shrimp Tostado and Piquillo Peppers. The Tostado consists of blackened Tequila Shrimp on an avocado puree with toasted macadamia nut Mole, Queso Fresco, and micro cilantro shoots all atop a house made corn tortilla. It’s fresh, has a bit of spice, and is delicious. The Piquillo Peppers stuffed with lump crab and ricotta resting on toasted crostini with scallion oil and roasted rice vinegar are equally as flavorful and tasty. In addition to these, The Mussels a la Muse and the Greek Lamb Meatball are two of my favorites, yet the variety of tasty starters with creative combinations of fresh ingredients ensures there is something for everyone to enjoy.
For our main entrees, the South of the Border Swordfish and the Indian Spiced Local Seabass were delectable; each offering a unique and tasty array of flavors. The Swordfish is lightly blackened and served over charred Mexican street corn and hominy hash with roasted green chile salsa cream. While the Seabass is grilled and served with curried chickpea masala, local pea shoots insalata, micro cilantro, and ginger chia tzatziki. In addition to these delightful fish dishes, Chef Matt’s menu includes no less than four additional fish creations, seafood Paella, Giant Sea Scallops, Burger–n-Fries, Grilled Pork Chops, and a Greek Chicken. The fall promises to include many of these favorites as well as additional seasonal dishes.
If you still have room after their generous portions, they always have delicious desserts to choose from. We enjoyed the Chimichurri Cheese Cake….it’s just as good as it sounds! A welcoming friendly staff, meals that are always freshly prepared, and each dish elegantly presented and consistently good, makes Muse is a fine dining choice any time of year.
For the Fall, Muse @the end will be closed on Tuesdays and continue to have live entertainment Friday from 6-9pm. Happy Hour Specials all night on Sunday, Monday, Wednesday and Thursday, and Friday and Saturday from 5:30- 6:30- including $1 Oysters, $5 Bucket of Wings, and $6 House Drinks – in the bar and lounge only. In addition they’ll have a $32 two course prix fixe and a $35 three course prix fixe all night Sunday, Monday, Wednesday, Thursday, and 5:30-6:30 on Friday and Saturday.
