Travel & Dining

Feeding the Finale

Here are some top dining spots located minutes from the Hampton Classic showgrounds

Nourish by the Roundtree
Nourish is the new kid on the block in Bridgehampton. It’s actually the restaurant of the luxury Roundtree hotel in Amagansett a few miles East. Although it serves hotel guests, Nourish is fully open to the public as well. The restaurant’s design echoes the same understated elegance of the hotel—all white exposed wood walls, timber beams, one whimsical print chair among the three upholstered brown chairs at each four top, white plates accented by black cutlery. Executive chef Dewa Wijaya seamlessly incorporates flavors from his Balinese heritage into a menu celebrating local ingredients and producers. For starters there’s a chilled sweet corn soup with basil crisp and pine nuts or crispy East End sushi bites. More substantial dishes find flame grilled jumbo prawns standing at attention on a bed of chickpea puree and beef short ribs in a curry sauce with coconut rice. Red wine poached pears and molten chocolate cake are dessert options. Celebrated mixologist Takuma Watanabe, formerly of Martiny’s and a partner at Odo Hospitality, oversees an elevated beverage program.

Bobby Van’s Steakhouse
When Bobby Van’s was founded back in 1969 it was a legendary haunt frequented by literary giants such as Truman Capote, Wilfred Sheed, and James Jones. The late Bobby Van himself, a Broadway actor and noted cabaret pianist, frequently played on the Steinway Baby Grand until the wee hours. Today it’s part of a small steakhouse chain. The legendary literary history is just a legend, but Bobby Van’s still has a clubby vibe and a convivial bar scene. Full length glass doors are folded back in warm weather creating the feel of a sidewalk café. It appeals to a crowd who likes a good steak and an ice cold Martini. But there are other menu highlights as well: sweet chili tossed calamari, Asian chicken salad, twin lobster tails, Niman Ranch baby back ribs. Dessert could be chocolate fondant, fresh berries with Zabaglione, or even a banana split.

Jean-Georges at Topping Rose House
Jean-Georges at Topping Rose House, Bridgehampton’s luxury boutique hotel, hosts both riders and spectators from the nearby Hampton Classic. “The restaurant stays busy, but we keep availability until that day for guests of the classic,” says Joseph Montag general manager. Breakfast, lunch, and dinner is served in the light and airy dining room. The dishes are as refined as one would expect from any Jean-Georges enterprise. Executive chef Paul Eschbach executes the seasonal menu.

A velvety fresh pea soup with Parmesan foam or warm shrimp salad with truffle vinaigrette set the pace at dinner. Appealing mains include seared black sea bass with ginger scallions and herb crusted Faroe Island salmon with Rhubarb beurre blanc as well as a meatless whole roasted cauliflower with turmeric, tahini, and pomegranate. Lunch can be as simple as a cheeseburger or a fried chicken sandwich.

Almond
“The Hampton Classic is our favorite week of the year,” says Almond chef/cofounder Jason Weiner. “Our old spot was a half mile from the grounds and ever since then we’ve been a favorite destination. Previous winners have even given us their ribbons to display.” The vibe is celebratory. The focus at Almond, now marking its 25th anniversary, is on locally grown and their farmers get shout outs on the menu. August is like a chef’s candy store for local produce. An Almond dinner can start with Sword belly Nicoise with Paul’s egg, olives, pickled asparagus and piquillo peppers or spicy calamari salad, fermented carrot dressing, avocado and napa cabbage. Mains include Montauk stripped bass with roasted cauliflower, black lentils tahini and Isabel’s pea shoots and roasted scallops with Alex’s spinach, house-smoked bacon, chili crisp, and broccolini. For dessert there’s sticky toffee date cake and Kerry’s lemongrass panna cotta. There’s an extensive wine list, cocktails and “non-alcoholic stuff.”

Beverly Stephen writes about food, travel, design, and lifestyle. She is co-owner of Flavor Forays, a culinary travel company.