Ian Duke’s Culinary Trifecta On Bowden Square in Southampton
By Peter Elston
Last year, Ian Duke and partner David Hilty, the owners of the ever-popular Southampton Social Club and Union Burger Bar, unveiled the East End’s hottest new dining destination: Union Sushi and Steak, a modern take on the steakhouses of old.
Situated in the historic Bowden Square property that formerly housed the famous Herb McArthy’s, and co-located with Union Burger Bar, Union Sushi & Steak manages to fuse the energy of a supper club from the days of old with a modern ambiance. The cuisine is brought to you by award-winning Chef’s Scott Kampf and Marc Fasciana of varied fame and tenures. The delectable menu features Dry aged steaks that are courtesy of Niman Ranch in Colorado, and the assorted fresh sushi and sashimi menu is both enticing and inventive.
As with the Southampton Social club, Union Sushi & Steak has that “Supper Club” feeling, albeit, for the more sophisticated.
“We created Union Sushi & Steak because it’s what the people of Southampton are asking for,” Duke said. “Southampton has no year-round sushi restaurants and there is not a dedicated steakhouse. Right now, it’s a trek for a REAL roll-up-your-sleeves steakhouse dining experience.”
Meanwhile, Duke’s award-winning burgers and fries spot, Union Burger Bar continues to serve up American comfort food in the adjacent space. Also, the incredible demand for the Hamptons most popular ghost kitchen popup, The Coop, has made the foodie favorite gain a permanent home. Union Burger Bar is proud to announce that some favorites from The Coop can now be found on the Union Burger Bar menu making it ultimate dinning destination in the East End.
The permanent home at Union Burger Bar will now allow guests to dine in and continue to do take out. Customers can enjoy the menu that The Coop has fantastically curated along with the restaurant’s legendary burger, fries, and milk shake options.
“Ultimately I find people always have conflicting perspectives on what they want to eat. What we’re doing is incorporating the best of both worlds – we’re going to have ridiculously great tasting fried chicken and the mashed potatoes with gravy and creamy corn,” Duke states. “But we’re also going to have the healthy roasted chicken with fresh sides like Brussels sprouts and roasted broccoli that are all farm-to-table. The chicken that we’re using is cage-free, antibiotic-free, and hormone-free. So essentially, we’re going to encompass something for everybody.”
www.dineatunion.com; www.unionburgerbar.com; www.thecooptogo.com
