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However, it was not until when the home was converted into an inn that it gained its name and began an enduring reputation for warmth and welcome. In its many years, the inn has retained much of its original architecture and colonial charm.

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The steep wooden staircase, exposed ceiling beams and book-lined lounge with antique fireplace are a few of the elements that lend grace and style. In the main dining room and on the seasonal patio is a sophisticated fine dining menu. In the downstairs Tavern is more casual and traditional pub fare. Each setting has a distinctive atmosphere with The House signature quality and service.

An ever-changing, seasonally inspired menu features local ingredients whenever possible. Food and wine lovers put themselves in the chef's able hands with a five course tasting menu paired with premium wines by the sommelier. Through a book-lined lounge, kept warm in winter months by a comforting fireplace, arriving guests are ushered into the intimate seat main dining room. Spaciously arranged with antique wooden tables and high-back cushioned wicker chairs atop colorful oriental rugs, the ambiance allows for attentive service, privacy and focus on Chef Rozzi's distinctive and carefully prepared cuisine.

A few steps down the steep staircase takes guests to a different culinary corner at The House Tavern. Tucked away from the hubbub of nearby East Hampton Village, the Tavern is a refuge for hearty pub fare or a casual spot to enjoy House's fine dining.

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With just six guest rooms and a two-story carriage house, skilled staff personally cater to the needs of each guest for a customized and relaxed stay. Overlooks historic Main Street. Cozy second floor queen bedroom sq ft. Beautiful William Morris wallpaper creates a charming and cheerful environment. The menu includes just over half a dozen mains ranging from pappardelle with king crab, mussels, confit tomatoes and arugula pesto to a surf and turf pairing a New Zealand lamb chop with seared sea scallops.

For lighter fare there are small plates, cheese and charcuterie and raw bar choices, along with a few excellent pizzas choices. There's a wide selection of wines, including some 30 selections by the glass, from the in house cellar.

We love the outdoor patio. Inside, try for one of the tables in the semi-private portion of the sunken dining room, tucked up against the wine cellar. Measuring 1, square feet, the restaurant is split into multiple dining spaces and features an open kitchen complete with wood-burning oven. There's also seating at a large zinc topped bar and outside on the awning covered patio.

The kitchen is under the direction of French-trained chef Phillippe Corbet, who spent several years in Michelin-starred restaurants before taking over Lulu. There's also a large wood fired pizza selection with some unique creations including one with prosciutto, onions, tomatoes and raclette cheese while the bread is also made in house. We like the banquettes at the front of the house -- they're roomier and more private than the tables in the back. The patio seating is also nice, especially for a casual lunch. Part of the revamped Maidstone Hotel, this hot restaurant is a destination in itself.

There are lots of Swedish classics, such as meatballs, and herring cooked three different ways. The Maidstone is both child and animal friendly. In fact, pets are so loved here, they even have their own menu -- a variety of greens and meats for every breed. As for wine, the Maidstone offers a well- crafted and elegantly presented list containing over options, with accompanying notes on the history and current plantings of its Long Island wines, as well as an explanation of biodynamic and sustainable practices.

For a refreshing, inexpensive white, try the Tocai from Hudson Valley's Millbrook winery. An even more unusual but successful local red is Channing Daughters' Blaufrankisch. Blue Rock's Cabernet Sauvignon is a great buy, or for an Italian bargain, Federico Primo from Gualdo del Re is a great Super Tuscan from an underrated producer in a stellar vintage.

We recommend the back, left hand four top table in the corner adjacent to the entrance -- it's cozy and has a window and a bar view so you can keep an eye on the action. The focus here is farm-to-table cooking, with the team making use of locally caught fish and organic vegetables grown in its own garden.


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Make sure to add items such as the sorrel salad or the baby field greens to your order. The service here is warm, welcoming and relaxed, with staff keeping perfect time with their full reservation lists and taking the time to chat to frequent customers. LTI particularly likes the fact that diners are usually seated at the exact time they booked for. With over options, the alcoholic beverage list begins with an interesting selection of local liquor -- straight from the days of moonshine and bootlegging -- that's more interesting than the limited wine options by the glass or half bottles.

Table 20 or table 8.

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Table 20 is a corner with an excellent view of the restaurant crowd, and table eight is more intimate and private. The Southampton outpost of Stratis Morfogen's Manhattan hot spot serves elevated modern Chinese in a vibrant, nautical themed space and plenty of light thanks to walls of windows. The menu here is high end Chinese with a Manhattan touch.

For entrees, the Beijing chicken is quite good as is the drunken sea bass and the salt and pepper lobster for two. There's also a noodle and fried rice menu with portions set for two people, while a dim sum brunch is offered on weekends. After dinner it turns into a late night lounge and dance spot inside -- the town has forbidden the party from continuing on the outdoor patio. Jue Lan Club holds an extensive wine list with bottles from around the world that are organized by region in a number of price points. There's also a lengthy sake menu. We like the tables outside on the back patio, which has hanging lanterns and heat lamps, plus the noise level is lower.

It can be very loud and hard to have a dinner conversation while seated inside during the summer season. This consistently good hotspot continues to rank highly with LTI and locals for service, food and everything in between.

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This is a relatively new creation from the well-known Hillstone Restaurant Group of Houston's and Palm Beach Grill and their goal, as in each location, is to infuse local flavor into the menu. It's impossible to begin a meal here without the Heavenly Biscuits, which are so flaky they could almost float on their own. Though they have standard dishes on the menu, we love the Jumbo Lump Crab Cake, served as a special once a week, paired with the Oysters St. Charles as an appetizer.

Hamptons | Restaurants | EMP Summer HouseThe Real Deal Tristate

There's a well-priced one-page wine list offering a number of affordable middle hitters, rather than anything overtly extravagant, but vintages are rather disappointingly omitted. If you're here for the fun atmosphere, then the table just outside the window of the open kitchen keeps guests entertained for hours on end. The American Hotel restaurant is one of the Hampton's most celebrated dining establishments, with four intimate dining areas and a reputation for creating classic French dishes often with a twist.

It's open year-round unlike many of its local competitors and has an elegant yet unpretentious atmosphere.

There are four dining spaces, the Victorian Drew room is lined with portraits, the main dining room has a stunning Steinway piano, while the more intimate bar room has a fireplace and is decked out in darker woods and low lighting. The award-winning wine list here is a serious contender for the weightiest tome in the Hamptons.

It's made up of over pages, with more than 2, references, so diners will need to allow themselves sufficient time to browse it. The world's key regions are comprehensively covered together with plenty of off-piste choices from lesser known areas and producers. It's no surprise the list has won many awards and media plaudits. It certainly impressed LTI. For a romantic dinner, request a table near the Steinway piano, in the main dining room. Fans of Amali in Manhattan can now get their Greek fix at a restaurant by the same owners in the Hamptons' Water Mill.

Inspired by the Greek island of Mykonos, Calissa serves up farm-to-table Mediterranean in small and large plates designed for sharing, including island classics such as lobster bucatini and thieves lamb, along with lots of fresh fish and vegetables. With the exception of Atlantic octopus, all the seafood items are sourced from Long Island or New York City vendors, and change with the season.

The beach boho-styled versatile space accommodates up to people and turns into a lounge after dinner and hosts a DJ and late bar hours on Friday and Saturday nights during the summer season. That said, the dining room itself is very simple and casual, although the chairs are slightly uncomfortable. Three full-time sommeliers are on hand to assist with selecting from the different bottle choices.

Availability

The dining room is quite simple and many tables include pillow backed row seating on one side. If all people in your party want a proper chair, be sure to request one of these tables. We like sitting outside on the patio. The team behind this classic, upscale inn and restaurant is made up of the former executive chef of Aureole and both the former service manager and executive pastry chef of Gramercy Tavern. Positioned in an unassuming location in North Fork, its menu rotates seasonally, depending on local, fresh ingredients -- including biodynamic and organic produce, locally produced cheeses and seafood from Long Island's shores.

The dishes are inspired by these ingredients and built around them. For a true food experience, we love the tasting menu, which has a great variety of interesting dishes that have been carefully created with handpicked, seasonal ingredients. From the a la carte menu, the pan-roasted organic Scottish salmon is very good. The wine list includes some quirky choices, although all selections shy away from obvious names, preferring artisan producers. LTI recommends the round table at the end of the restaurant, towards the left, in the corner flanked by two windows.

It offers brilliant sunlight in the day and a beautiful, serene view in the evening.


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One of the hottest spots in the Hamptons, this wonderful take on Mediterranean dining by Greg Grossman who also renovated the space is a colorful addition to the Hamptons restaurant scene. As a part of the Capri hotel, it's a destination in one -- we love the Pool Club and the large terrace area. Full of fig and olive trees, the setting is magnificent. Its elegant dining room seats 98, while the outdoor terrace can hold a further and the interior is contemporary, with pale green banquette seating and white tablecloths. Oreya also displays an impressive art collection as well as dancing and DJs at night.

Although there's a standing bar, you can also drink cocktails in the pool area and watch the sunset. As for the menu, ingredients are sourced locally, and even the fish is from local fisheries. There's a raw fish section, as well as a wood-burning grill section and sharing plates.