A New Bagatelle Collab Refreshes Gosman's Dock In Montauk
Charred octopus from Bagatelle
thetravelbudsstudio
Yet another Manhattanite is making its mark in Montauk.
The iconic Gosman's Dock on the Montauk waterfront has been rebranded and re-envisioned as Gosman's Dock by Bagatelle. The collaboration with luxury hospitality group Bagatelle Group, which runs the well-known bistro Bagatelle in Manhattan's Meatpacking District, includes a revamp of the octogenarian destination for beachgoers over the last 80-plus years.
Located at 500 W Lake Dr, Gosman's is well-known as one of the best places to watch the sunset, and the sprawling property is always teaming with families and dogs licking ice cream cones, scarfing down lobster rolls, and wandering the beachy paths.
New for the summer 2025 season, which kicks off on Thursday, May 29, the luxurious reimagining of Gosman's keeps the area's distinct dining spaces while adding an elevated culinary vision. The original fish market, which offers both retail and wholesale local seafood, remains independently operated, and continues to provide fluke, clams, oysters and more to the surrounding restaurants.
"This collaboration is focused on embracing the qualities that made Gosman's a mainstay of the Montauk lifestyle scene through preservation over renovation. Bagatelle's ability to understand and embody the communities in which it operates made them the perfect partner for this endeavor," said Gosman's Dock owner Stephen Deckoff. 'We're thrilled to have an opportunity to help maintain one of Montauk's beloved landmarks. We are proud to build something worthy of the community that has given us so many wonderful personal memories.'
Gosman's Dock by Bagatelle is now home to the new Bagatelle Brasserie, plus the original Topside Rooftop Restaurant and Bar and well-known Gosman's gems: The Ice Cream Parlor, Inlet Café, and the iconic Clam Shack, where you can order at the window and enjoy crisp fried clam strips on the water.
'Montauk's Gosman's Dock is a cherished part of the community, and we are honored to reimagine it with care and creativity,' says Rémi Laba, co-founder of Bagatelle Group. 'Our goal is to celebrate its legacy while introducing fresh, elevated experiences that resonate with both locals and visitors alike.'
Designer Sam Baron added some Côte d'Azur-inspired charm and Hamptons elegance to the area that, until recently, felt more nostalgic than chic. Now, terracotta-paved terraces, blue and white striped details, plus newly planted lavender and beach grasses to amp up the natural elements across the property.
The new culinary program, led by chefs Rocco Seminara, Manon Santini, and Rémi Chevallier, highlights Mediterranean-inspired dishes and emphasizes seasonality and local produce.
Signature plates on the Bagatelle Brasserie opening menu include tuna tartare with avocado and espelette pepper vinaigrette, sea bass carpaccio, linguine with grilled lobster in a bergamot shellfish broth, locally-sourced oysters, barbecued catch of the day, and wood-fired pork ribs lacquered with spiced citrus honey.
Sea bass carpaccio at Bagatelle
thetravelbudsstudio
The dessert menu by World Champion Pastry Chef Manon Santini includes Manon's award-winning Jivara chocolate pizzetta with caramelized hazelnuts and orange blossom beignets with milk chocolate and ginger sauce.
To drink, a vibrant bar program celebrating local ingredients to capture the flavors of summer via cocktails. Think citrus-forward spritzes, herb-infused gimlets, and frozen delights perfect for sunny Montauk afternoons. The wine list focuses on French and international varietals, including crisp Provençal rosés and bold, coastal whites, designed to pair perfectly with the Mediterranean-inspired menu.
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