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Occupying a renovated Parrish Mews space, the new American restaurant serves up local seafood, tavern classics and Italian-leaning entrees
The team behind Springs Tavern & Grill has opened a new restaurant in East Hampton Village, taking over the Parrish Mews space that previously housed O’Malley’s and Rowdy Hall.
Lion’s Nook Bar & Grill opened this month at 10 Main Street. Parioli Hospitality, led by Alex Rossi, renovated the space, blending an English pub feel with a more polished, sophisticated look.
Rossi, whose dad is acclaimed restaurateur Rubrio Rossi, named the restaurant after Lion Gardiner, one of East Hampton’s first English settlers, as a nod to the area’s colonial history. He runs Lion’s Nook with Gary Fuhrman, a longtime East Hampton Village resident and entrepreneur.
General manager Raul Rodas and executive chef Fabian Rodas, both veterans of Springs Tavern & Grill, round out the leadership team.
“Over the past four years, we’ve been incredibly well received by the Springs community and beyond,” Rossi said. “Gary and I felt it was the right time to bring something new to the Village.
“We wanted to create a place where guests can enjoy freshly prepared meals, thoughtful service, and an inviting atmosphere while honoring the history of this iconic location,” he added.
The menu leans on local seafood, premium meats and seasonal produce alongside tavern staples, including a signature burger.
Starters include local clams and PEI mussels with hot Spanish chorizo, garlic butter and toasted baguette, and a burrata and prosciutto plate with 18-month aged prosciutto and balsamic glaze.
A vitello tonnato — thinly sliced veal tenderloin with anchovy and tuna sauce — is also on the appetizer menu, as well as a miso and honey shokupan, a toasted milk bread with sesame seeds and sea salt.
The main course
Entrees range from a mushroom risotto made with arborio rice and porcini mushrooms to a grilled rack of lamb served with celery root purée and charred broccolini.
The kitchen also turns out a warm lobster roll on toasted brioche and a hot dog bun, pan-seared scallops with summer corn salad, and a linguini fra diavolo loaded with mussels, clams, scallops and lobster meat.
A bone-in veal chop (breaded Milanese-style) and a grilled yellowfin tuna sandwich with sriracha aioli and hand-cut fries are also among the current entree offerings.
Lion’s Nook serves dinner only for now, with lunch and brunch planned for a later phase. The restaurant is open Wednesday through Sunday, with the bar opening at 4 p.m. and dinner running 5-10 p.m.
Top: courtesy photo
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