Chef Rocco DiSpirito opened the new restaurant Pop-Up by Rocco this summer in Southampton. We caught up with the chef to learn more.
What inspired you to launch a pop-up in Southampton this summer?
I’ve always loved the energy of the Hamptons in the summer — it’s a place where people come to relax, celebrate, and connect. The pop-up gives me the freedom to cook the way I want, with the ingredients I love, for people who truly appreciate the experience of dining. It’s also a homecoming of sorts — I’ve been coming out here for years, and this space has history. I wanted to give it new life with a menu that’s simple, soulful, and full of flavor. And of course, the incredible bounty of fresh seafood and produce out here makes it a dream for any chef.
How would you describe the restaurant?
It’s a refined but relaxed coastal Italian spot with a nod to nostalgia. We serve dishes that feel like summer — crudo, raw bar, handmade pasta — all rooted in Italian tradition but tailored to the moment. The room has that Hamptons charm, but we keep it fun. You might see someone in linen with a Negroni, or a kid eating spaghetti with their hands. That’s the vibe. Outside, the patio — part of the original Post House — is one of the most beautiful in town, surrounded by mature hydrangeas that make every table feel like it’s part of the landscape.
Is there a dish on the menu that holds special meaning for you, and if so, why?
The paccheri pesto rosso with red shrimp is a favorite. I developed it specifically for this pop-up, using ingredients I love: paccheri pasta, anchovy, basil, a bit of heat, and those incredible Argentine shrimp. It’s deceptively simple, which is how I think Italian food shines. It’s not an old-school Italian dish, but it’s not exactly modern either — it sits in that sweet spot that really sums up how I cook: rooted in tradition, but always evolving. Every time I plate it, it feels like a love letter to the Southern Italian flavors I grew up with. And it’s become one of the most talked-about dishes on the menu — guests keep coming back for it, which is the best kind of compliment.
How does cooking in the Hamptons change the way you think about things — like the ingredients you choose, the vibe you create, or the people you’re sharing it with?
The pace is different out here. You’re inspired to slow down — to build a menu around what’s fresh and local, or what some fisherman just dropped off after a day on the water. Pete Haskell brought me royal red shrimp the other day that were so beautiful, I rewrote the menu around them. There’s a generosity in the way people eat and gather here, but also a high level of sophistication. I try to match that energy: keep it seasonal, keep it light, and keep it joyful.
What’s your ideal summer day off in the Hamptons?
I’d start with an early bike ride to beat the heat, maybe grab a coffee in town. Then hit the beach with my family and my dogs, followed by a long lunch with friends — something fresh and unfussy, like crudo and chilled rosé. If I’m lucky, I’ll sneak in a nap. I love to entertain at home — cooking for friends and family is a particularly wonderful experience for me.
