Topping Rose House (1 Bridgehampton-Sag Harbor Turnpike, Bridgehampton) will be extending its dining room poolside, and holding rosé parties on weekend afternoons throughout the summer. “We will be partnering with Chateau de Berne in Provence; they are taking over our wine program,’’ said Joseph Montag, the hotel’s manager. The restaurant will also be offering a dish from a different one of Chef Jean Georges Vongerichten’s other restaurant each weekday (veggies note: Thursday is ABCV night!).
The hotel will also be the scene of a large culinary gathering on June 29, when Vongerichten and executive chef Drew Hiatt host a first-time event, Chefs of the Hamptons, a benefit for Guild Hall with New York Times food scribe Florence Fabricant as an honoree. Among the participating chefs are Joe Realmuto of Nick and Toni’s, Terrence Brennan of Blu Mar, Sam McClelland of Beacon and Bell & Anchor, Jeremy Blustein of Showfish, and Carissa Waechter of Carissa’s Bakery. “We want to focus attention on the great chefs working on the South Fork and support the cultural center of East Hampton,’’ said Don Evans, the event’s producer.
East Hampton will have a late-night dining spot, thanks to The Maidstone (207 Main Street, East Hampton) and its new chef Ron Phillipp, who has added a separate menu from 10 PM to 1 AM on summer weekends. Formerly co-owner of Farmer Bar BBQ and Big Mamas Creole Kitchen on the North Fork, chef de cuisine at Barefoot Contessa, and executive chef at Hobson’s Choice in Williamstown, MA, Phillipp is adding a range of flatbreads, including “Big Duck Pie,” a mix of duck confit, mascarpone, fig spread, pine nuts, and brandied cherry; Almost Leo, studded with beet root gravlax, crème fraiche, red, onion, chives, dill, and crispy shallots; and Bonac Clam Pie, full of little necks, purple potatoes, lardons, and charred leek, topped with béchamel. There will also be a raw bar, and an array of desserts including assorted tarts, cookies, brownies, and chocolate truffles. On Sundays, he will introduce a pig roast in a southern barbeque pit.
The former Robert’s on 27 has been transformed into a new spot called the Garden at Water Mill (755 Montauk Highway, Water Mill), named for its lush grounds, decked out with tree swings, couches, and lawn games. Apart from a regular menu of dishes like grilled romaine with coconut yogurt, burnt olives, lemon, and cherry jus; day boat scallop crudo with pickled wasabi stems; and halibut with mussels, white wine, and lavender; and daily specials driven by local fishmongers and farmers, the restaurant will have a pop-up series of visiting chefs offering prix-fixe menus and wine pairing options.
James Beard award-winner Tyson Cole from Uchi in Austin will bring his omakase Thursdays through Sundays July 4 to July 31 ($225). Renzo Garibaldi of Osso, the sustainable butcher shop and restaurant in La Molina Peru will prepare a beef-focused meal with house-made charcuterie and steak aged 300 days ($145 for a family-style meal), and from August 1 to 15, Matsuharu “Micha” Tsumura of Maido will whip up a nine-course Peruvian and Japanese fusion menu ($395). “We wanted to bring experiences that were unique, lauded and not otherwise available to people vacationing in the Hamptons,’’ explained co-owner Joseph Miller.
Surf Lodge (183 Edgemere Street, Montauk) will also have a visiting chef program, bringing back its “Artists and Plates’’ series, which kicks off this Sunday with 20-year-old Flynn McGarry, who has been cooking since he was 11 and was named one of Time magazine’s most influential teens in 2015. “He’s called the ‘Justin Bieber of Food’ because he’s been the chef for tasting menus since he was 11 years old,’’ said Surf Lodge owner Jayma Cardoso. “He’s all grown up now and will blow you away.’’