The new venture is BKB, taking its name from the nickname for Bay Kitchen Bar. It is located in the Bohemian National Hall on the Upper East Side. Miller is executive chef and the chef de cuisine is Keith Rennie.
Miller co-owns BKB, which opened February 17, with his son, Adam Miller, and Richard Silver. BKB offers many Mediterranean-influenced favorites from the East Hampton original, like marinated Montauk Tuna and Harbor Fluke, Lobster Rolls and Fisherman’s Soup. Miller’s Day Boat Sea Scallops and Atlantic Black Sea Bass are served with winter vegetables and grains. New dishes include Potted Confit Duck and Czech Knedlík Dumplings topped with slow cooked pilsner braised angus short ribs.
Bay Kitchen Bar’s Eric Heine is BKB’s wine director and mixologist Maura McGuigan is beverage director.
Bay Kitchen Bar, which closed for the season in the fall and will reopen in May, is located on Three Mile Harbor.
BKB, 321 East 73rd Street, New York, 212-861-1038, bkbrestaurant.com