Sandbar restaurant in Cold Spring Harbor is presenting an updated spring menu that highlights
the talent and tastes of its newly appointed Executive Chef, Jon Luc Monteforte. Sandbar is a
popular north shore restaurant owned by Lessing’s Hospitality Group, and they are celebrating
Monteforte’s new role by launching an enhanced menu for the spring season.
As a native of the Gold Coast, Chef Monteforte has an affinity with the community and
understanding of Long Island tastes. He added items to Sandbar’s spring menu that pay tribute
to the area’s culinary specialties and his own local heritage and experience. Monteforte grew
up in Glen Cove in a family of cooks, from grandparents on both sides, to a father who was a
chef in New York City and a mother with exceptional skill at French cooking. Monteforte’s
earliest career revolved around the restaurant industry, where he began learning the culinary
arts at The View Grill on the Glen Cove Golf Course. There, he started training with experts and
rose in the ranks to work with his first mentor, Chef Jeannine Dimena. Monteforte developed
an interest in the art of the professional kitchen that led to a position as Head Chef at Meritage
Wine Bar where he trained under another esteemed mentor, Chef Julius Miranda. Monteforte
then became Chef de Cuisine at Sandbar where he honed his skills while working with award-
winning Master Chef, Guy Reuge. In March 2023, he was elevated to his new role as Executive
Chef at Sandbar.
“My vision for Sandbar is to deliver to guests a delicious dining experience in which fresh
ingredients, classic culinary techniques, and my love for homemade food shine in every bite. I
want an environment where guests can meet and share their experiences with each other over
a delicious meal while I share my experiences through their food.”
Monteforte curated the spring menu with Chef Emeritus and Lessing’s Senior Advisor Guy
Reuge to highlight seasonal and area specialties. Dishes include Piquillo Pepper Salad with
spring artichokes, fennel, and feta splashed with sherry vinaigrette; fresh seafood dishes like
pistachio crusted snapper and grilled octopus with chorizo; and Duck Two Ways and Spring
Chicken with corn hash. Handcrafted pastas are a lifelong passion for Chef Monteforte, who
uses recipes from his grandmother. Sandbar’s updated spring menu features fresh versions of pasta classics such as Tagliatelle Primavera with local baby vegetables and a spring pea soup
with ricotta gnocchi. Innovative touches pay tribute to current food trends, such as the Seafood
Tower and upgraded Artisanal Charcuterie that are popular because of the leaning toward
communal meals, as well as southeast Asian fusion flavors like duck tacos with daikon and
hoisin.
Sandbar is in the heart of historic Cold Spring Harbor and is known for its coastal ambiance,
well-executed cuisine, custom cocktails, and extensive wine selection. Sandbar also offers Chef-
curated catering for off-premise events. In addition to lunch and dinner, Sandbar features
midweek Social Hour, Sunday Brunch, and holiday events. Reservations can be made by calling
631-489-6188. Visit sandbarcoldspringharbor.com for directions and more information.
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