After a banner summer season, Southampton’s newest waterfront sustainable seafood dining spot, Manna at Lobster Inn is celebrating with a community cocktail party and ribbon cutting on Monday, October 18, beginning at 6 PM.
The official ribbon cutting ceremony (slated to take place at 6:15 PM) will feature Manna at Lobster Inn’s leadership team including offshore aquaculture pioneer, Donna Lanzetta, Sag Harbor restaurateur, Ryunosuke Jesse Matsuoka of Sen and K Pasa, and Executive Chef Thomas Bogia alongside Southampton Town Supervisor Jay Schneiderman. The event, which goes until 7:30 PM, will feature cocktails, hors d’oeuvres, door prizes and giveaways.
Manna at Lobster Inn splashed onto the Hamptons dining scene in June of 2021. The restaurant brought new life to the historic lobster house formerly an iconic seafood restaurant for 75 years. The culinary team offers a seafood centric menu with a commitment to local products. The restaurant serves classics such as clam chowder, baked clams, lobster rolls, and fish & chips to creative dishes such as lobster poutine, lobster bisque ramen, and trout and caviar carbonara.
Manna Fish Farms is pioneering to be one of the first U.S. permitted open ocean finfish farms, in federal waters off New York and Florida. Utilizing the latest in submersible net pen technology, Manna Fish Farms, will build and operate a sustainable commercial fish farm growing finfish and researching IMTA (Integrated Multi Trophic Aquaculture) with macroalgae (kelp) and shellfish (sea scallops, mussels, oysters).
Manna at Lobster Inn serves lunch and dinner six days a week and is closed Wednesday. A full bar is available, with happy hour offered Monday through Friday. The restaurant hosts private events from smaller intimate dinner parties to larger events up to 200.
RSVP by October 14 to info@mannarestaurant.com or by calling 631-728-5555.