Hampton Eats

Hamptons Dining Dish: Legends, Bridgehampton Inn, La Fondita, Joe’s

Here’s what’s hot in Hamptons dining:

LEGENDS RESTAURANT in New Suffolk serves dinner Monday through Saturday beginning at 5 p.m. and on Sunday beginning at 4 p.m. Select appetizers include: filet mignon martini with truffled cream sauce; Mike’s calamari, fried then tossed with garlic, spicy pepperoncini and olive oil; and sesame-crusted tuna sashimi, seared tuna, pickled ginger, wasabi and seaweed salad. Select entrees include: boneless pork chops with mustard-crumb crust, merlot demi-glace, Brussels sprouts and mashed potatoes; braised short ribs with red wine, vegetables, garlic, horseradish mashed potatoes and haricot verts; and rigatoni “al modo mia,” sweet Italian sausage, cream, garlic, white wine, cognac and Parmigianino Reggiano. 631-734-5123. legends-restaurant.com.

THE BRIDGEHAMPTON INN AND RESTAURANT in Bridgehampton hosts its first wine pairing dinner on March 20, beginning at 6:30 p.m. This first in a series is called “Unexpected Pairings” and features the following courses prepared by Chef de Cuisine Arie Pavlou: Onion Mushroom Soup with Duck Broth (Pairing: Marc Bredif Chinon 2011); Ratatouille with Gigante Beans (Pairing: La Poussie Sancerre Rosé 2013); Montauk Pickled Herring, with Potato Salad and Yogurt Sauce (Pairing: Bridgehampton Inn Aquavit); Seared Foie Gras with Red Wine Poached Pear and Pear Glaze (Pairing: Domaines Schlumberger Grand Cru Pinot Gris 2007); Striped Bass with Truffle Sauce (Pairing: Champagne Louis Roederer Brut Vintage 2008); Venison Wellington with Périgueux Sauce (Pairing: Delas Freres Crozes-Hermitage 2011); Mint Chocolate Chip Ice Cream (Pairing: Chateau Puy-Banquet St.Emilion Grand Cru 2011); Dark Chocolate Financiers with Pistachios & Coffee Cream (Pairing: Domaines Ott Bandol Rouge 2011). $165 per person, plus tax and gratuity. 631-537-3660.

LA FONDITA in Amagansett is open Wednesday through Sunday from 11:30 a.m. to 8 p.m. Select daily specials include: tacos rancheros—three chile-rubbed grilled chicken tacos with refried beans, rice and ranchero salsa, available every Wednesday; quesadillas de tinga—homemade soft corn quesadillas with chipotle chicken, lettuce, tomato, queso fresco and crema, available every Thursday; chiles rellenos—blistered poblano pepper stuffed with cheese and served with rice, refried beans with cheese, salad and handmade soft corn tortillas, available every Friday; and tacos al pastor—three roasted, marinated pork tacos served with avocado salsa and pineapple, available every Saturday and Sunday. 631-267-8800. lafondita.net.

JOE’S GARAGE AND GRILL in Riverhead is open Sunday through Thursday from 11 a.m. to 1 a.m. and Friday and Saturday from 11 a.m. to 2 a.m. Select appetizers include: grilled shrimp with applewood bacon grits and red-eye gravy sauce; Tokyo drift sliders—smoked pork belly, kimchi, cucumber salsa and garage sauce; and crispy Blue Point oysters with jicama slaw and roasted pepper aioli. Select entrees include: lager braised short ribs—Angus beef, creamy bacon grits and pan gravy; mac and cheese—orecchiette pasta, fresh cream and Joe’s 5-cheese blend; and “brickyard” chicken—half-roast chicken under a brick, pan gravy and pear chutney. Dessert selection includes: s’mores chocolate mousse with bittersweet chocolate, marshmallow and graham cracker crumbs; and homemade brownie with salted caramel ice cream and wild berry sauce. 631-591-3330. joesgarageandgrill.com.

RED|BAR BRASSERIE in Southampton serves dinner Wednesday through Sunday from 5:30 to 11 p.m. Menu items include: roasted beet and local Honeycrisp apples with Vermont goat cheese and sherry vinaigrette; grilled flatbread pizza with kale, Spanish chorizo and fresh mozzarella; homemade terrine de foie gras with candied kumquats, pistachios and crostini; truffled chicken breast with wild mushroom risotto and French beans; seared Long Island duck breast with lentils du puy, butternut squash, braised kale and bing cherries; and grilled Painted Hills NY strip steak with crispy crushed Yukon potatoes and herb aioli. Desserts feature: pistachio and olive oil cake with fresh berries and cream; banana crème brûlée; and molten chocolate cake with earl grey crème anglaise and vanilla ice cream. 631-283-0704. redbarbrasserie.com.

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