New Season, New Flavors

From elevated omakase to coastal Croatian fare, this summer’s newest Hamptons restaurants serve up bold flavors, fresh concepts, and serious style

Every year a handfuls of new restaurants burst onto the scene in the Hamptons. Some pop up for a short time while others become the stalwarts that define East End dining.  This year welcomes new takes on pizza and sushi from New York City brands and a totally new concept by a much loved Southampton culinary veteran.

Feniks
The mythical phoenix bird symbolizes renewal. Don’t be confused by the Croatian spelling, Feniks the restaurant is a career renewal for esteemed Southampton chef Douglas Gulija, after 28 years’ operating The Plaza Café. Gulija is partnering with his cousin Skip Norsic to nod to their Croatian roots at the new Feniks opened in June. They spent the past year renovating the former Le Chef space at 75 Jobs Lane. The restaurant design firm Dallago Associates has created a stunning two-story space that accommodates three distinct dining experiences: a six-seat chef’s counter, an a la carte dining room and a  lounge offering craft cocktails and light bites. Soothing tones of taupe, charcoal and cream are accented by a stunning bronze beam architectural feature that begins at the chef’s counter and rises up two levels. The menu draws on the legacy of The Plaza Café but incorporates fresh takes on tradition. Dishes includes local black sea bass with Udon noodles, Asian mushrooms and ginger/lemongrass broth and Catsmo wild salmon and  spring pea pancake with Vodka crème fraiche and Wasabi Tobiko.

Camp Rubirosa
Would you like to be a kid at summer camp again? Camp Rubirosa, a seasonal pop-up in the historic  former home of The Laundry on Race Lane in East Hampton, is here to indulge you. Campers enter through a glam tent that leads to a piazza open for alfresco dining. Inside Ciao Hall, the main dining room, vintage decor such as weathered water skis over the fireplace, wooden tennis racquets on the walls and rustic tables lit by lanterns set a nostalgic tone. This is the first time the 15-year-old Rubirosa has expanded beyond its location in Manhattan’s Little Italy. The pop-up is offering its signature dishes such as its thin-crust red, white and green tie-dye pizza topped with tomato sauce, mozzarella and pesto; house made pasta, and fresh seafood. It’s a collaboration between Rubirosa Ristorante owner Maria Pappalardo and Brian Bedol, the media entrepreneur turned restaurateur behind Billy Durney’s Sag Harbor Tavern.

Speakeasy Sushi by Bou
The omakase brand Sushi by Bou opened its 25th location in Westhampton Beach. The omakase speakeasy concept is tucked away inside Sydney’s “Taylor” made Cuisine. Guests arrive through a hidden entrance inside Sydney’s and answer a riddle before ascending to an intimate beach-themed 8-seat sushi counter where they will embark on a 75 minute  12-course omakase menu. Signature courses include Hamachi (yellowtail), Akami (blue fin tuna), Botan Ebi (spotted prawn), Ikura (salmon roe), Bincho (albacore), Maguro (chopped tuna), Hotate (scallop), Gindara (miso black cod), Toro (fatty tuna), Wagyuni (surf n’ turf), Sake (salmon),and Unagi (BBQ eel). The $75 experience includes a round of sake.

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