After two decades, these hot spots are tweaking their formulas while continuing to dish the hardest-to-score reservations.
Truffled chicken breast with wild mushroom risotto and French beans at Red|Bar Brasserie.
Step into Kirk Basnight’s Red|Bar Brasserie, founded in 1998, and you’ll feel as if you’ve come home. With a new executive chef, Todd Jacobs, the restaurant continues to lean heavily on local purveyors for dishes like truffled chicken breast with wild mushroom risotto (“a favorite since day one,” Basnight says).
Now there are even more ways to savor the modern French/American cuisine. Outdoor dining allows guests to enjoy comfort food under the stars, and Basnight and his staff are going to be busier than ever with the launch of Red Catering. “After 20 years in business, I am very thankful, mindful, and appreciative of my Red|Bar family,” he says. 210 Hampton Road, Southampton, 283-0704
“Cuisine du marché” (cooking from the market) is how chef Christian Mir and his wife and business partner, Elaine DiGiacomo, describe Stone Creek Inn’s French-inspired menu and their commitment to area suppliers. Tiny cheese ravioli with mussels and white truffle oil-infused chive broth has been a steady favorite, and the new vegetable fricassée highlights local produce.
“The biggest change I have seen over the last 20 years is that people want the same excellent food and professional service but they want to feel relaxed in their environment,” says DiGiacomo about the shift in service style. “We’ve always taken great pride and pleasure in getting to know our guests!” 405 Montauk Hwy., East Quogue, 653- 6770