Hidden Hamptons Spots

The Baker House 1650
181 Main Street, East Hampton
bakerhouse1650.com
As you drive past East Hampton’s Village Pond you might not notice a discreet hedge-enshrouded Tudor edifice on the other side of Montauk Highway. Not only is there a posh inn behind the stucco walls and mullioned windows, but there’s also a luxurious spa replete with an “endless” swimming pool, steam shower and Frette linens to encircle you during your massage or facial. (Alas, the spa is only open to non-guests off-season.) Names such as the Maidstone, Lily Pond and Gardiner, make quaint reference to East Hampton’s storied past. As Time Out Magazine said, “The most distinctive B&B on the East End is so mind-bogglingly gorgeous that it’s hard to believe anyone is actually allowed to sleep here.”

Commander Cody’s Seafood
41 Smith Street, Shelter Island
Unless you know that this laid-back, family-run eatery exists, you would never find it.  A ways off the beaten track in a private home, this casual restaurant and fresh fish market with live lobster tank and take-out seafood offers “picnic-style dining” in its down home location.  Diners’ reviews abound on sites from Yelp to Facebook:

“Hospitable and fun environment; The shrimp and its spicy cocktail sauce is a big hit, along with the ribs that “peel off the bone” and “Quality ranks with anything I’ve eaten from Manhattan to Maine to San Francisco to Sicily.” Where else can you find fresh off the boat oysters, a superb spicy lobster bisque, smoked fish dip, and authentic fried chicken while listening to the Chicago blues?

Société du Vin
societeduvin.com
Who’d a thought that an obscure potato barn in Bridgehampton would be turned into a sumptuous wine club where wine enthusiasts can store their collections and attend exclusive tastings. But that’s just what Houston Rockets owner, Leslie Alexander, did two years ago. Likening the space to a “golf club for wine” in an interview with Forbes, he hired a Hollywood production designer to make it look like a castle. The lavish decorations include gold pillars, decadent chandeliers, upholstered chairs galore and a gigantic bas-relief of Bacchus, the god of wine. For rich oenophiles only: the initiation fee costs $50,000 (not including annual dues and charges for special events).

Joshua’s Place
30 Sanford Place, Southampton
Joshua’s Place is a “sacred space” providing the community with “spiritual, emotional and physical enrichment.”  Their many programs include tai chi classes, Reiki healing circles, yoga, cancer support groups, astrology and meditation. They also offer such modalities as craniosacral therapy, massage, holistic psychotherapy, and reflexology. “Many have shared that just walking into Joshua’s Place they immediately feel an inner peace and connection” says the website.

Happy Feet
2 Bay Street, Sag Harbor
Inside an unassuming mini-mall is a dimly lit sanctum where paper parasols hang from the ceiling and several reflexologists await to soak your aching feet in hot water then thoroughly stroke, probe and pummel more acupressure points than you knew you had. While the Chinese version of Yanni plays on the speakers (think: the twang of lutes and zithers) you also get a no-frills massage to arms, legs and back while fully clothed. All for only $35 an hour.  Cheaper than dim sum.

Hamptons Aristocrat
hamptonsaristocrat.com
From the creators of South Fork and Spoon, a grocery delivery service for Hamptonites who don’t like battling other shoppers at King Kullen, now comes a new behind-the-scenes business: Hamptons Aristocrat. Run by catering veteran Lexi Stolz and chef Louisa Young, the new company is “a sustainable and organic, fine-dining, family-style delivery service revolutionizing Hamptons weekending,” according to its menu. In other words, they deliver to your home meals made from seasonably available ingredients. And your meals can arrive only two hours after your order. Dishes change weekly but can include mini lobster tacos, short rib polenta with white bean puree and market slaw, and kale Caesar salad. They source produce locally and prepare it at the kitchen at Stony Brook Southampton.