The most important meal of the day takes a winning, healthier turn in the Hamptons.
Along with traditional breakfast items, Tillie’s offers avocado tartines and lemon ricotta pancakes.
Whether it’s Montauk surfers finishing their morning session or SoulCycle junkies wrapping up their calorie-crushing rides, everyone’s headed to what’s become the most popular meal of the day: breakfast.
But breakfast these days isn’t just about grain bowls and cold-pressed juices. In the chic dining room at Tillie’s, in Gurney’s Montauk Resort & Seawater Spa, guests are jumpstarting their day with avocado tartines and lemon ricotta pancakes. At Sant Ambroeus Southampton, regulars still line up for authentic Italian coffee and a small pastry.
Richard Hebson, the chef at Coast Kitchen at the Montauk Yacht Club (32 Star Island Road, Montauk, 888-692-8668; montaukyachtclub.com), sees more people ordering egg-white omelets and his parfait whipped with agave (instead of sugar) and vanilla beans topped with micro basil. “People are working out, and they don’t want to have eggs, bacon, and hash browns,” Hebson says. “They expect something healthy.”
Breakfast diners overall are continuing to look for local ingredients. “People ask about where their eggs come from, if the greens are from around here, and where the dairy is sourced, because it all matters,” says Matty Boudreau of Baron’s Cove (31 W. Water St., Sag Harbor, 844-227-6672; baronscove.com). Boudreau’s menu includes egg whites on grilled country bread with local goat cheese and steamed spinach. “Everyone wants dishes that sound good but also make them feel good,” he says. “That’s what breakfast is all about.”