A hot pop-up at East Hampton’s Buttero beckons with a fiery blend of Indonesian fare rooted in top-tier ingredients and traditional plates with a twist.
On the menu at Wayan and Ma•dé Out East, choose from an array of Indonesian-inspired dishes with a seafood focus like the slow-cooked butterfish.
Hamptonites, your favorite culinary pop-up is back for the summer. After an oh, so delicious two-week takeover in Amagansett last summer, chef Cédric Vongerichten and wife Ochi—the husband-wife-duo behind NYC’s famed Indonesian restaurants Wayan and Ma•dé— make their grand return for a summerlong pop-up at East Hampton’s Buttero. Joining forces with the founder of hospitality production company Tiny Seed, Erik Stern, the spot is open every night from now until September 2, bringing the duo’s bold avors and colorful fare to the table all season long. “I’m very excited about this summer takeover as we have been looking for the perfect spot in the Hamptons for a while and are so excited to have a beautiful space with outdoor seating for guests to enjoy all summer,” says Cédric. “We’ll be serving our signature dishes with a focus on local ingredients and seafood. We hope to create a memorable experience for all of our guests to enjoy.”
The mango salad is a refreshing treat, showcasing local fare from the East End’s farmers and purveyors
If you’ve ever dined at Wayan and Ma•dé in the city, you already know that the Vongerichtens’ talent is something to be savored. Both restaurants are rife with a mélange of signature dishes that transcend regional boundaries and effortlessly blend the duo’s extensive culinary backgrounds. While Cédric has spent years training around the globe (including under his father, Jean-Georges Vongerichten), mastering a fusion of French techniques, Ochi’s Jakarta roots add a surprising kick to the restaurant’s unique flavor profile. For the first-timers, indulge in crowd favorites like the tuna tartare with sambal hijau vinaigrette and puffed rice; crab fried rice made with green chile, garlic and cilantro; and the lobster noodles topped with black pepper butter and Thai basil.
Whatever you choose, don’t forget to pair it with the pop-up’s impressive lineup of handcrafted cocktails. Our drink of choice is the Calamansi Fizz with dry gin, calamansi, aquafaba and rosemary, or if we’re feeling extra spicy, the St. Jean mixed with gin, clarified pineapple, cilantro and kaffir lime. We’ll take two, please! Buttero, 31 Race Lane, East Hampton,wayan-nyc.com; ma-de-nyc. com
