When the spring seasons blossoms across the Hamptons, it brings the ideal opportunity for dining at some of our favorite restaurants without the hassle of the summer crowds and rush to make those coveted dining reservations. We welcome the season with several new dishes and highly anticipated restaurant re-openings from Southampton to Amagansett.
Celebrate the season with brunch al fresco. Si Si at EHP Resort & Marina serves up a Mediterranean-inspired brunch menu with dishes like the shakshuka baked eggs with stewed tomatoes and barrel-aged feta and start with their za’atar roasted cauliflower or avocado toast. Pair the experience with breathtaking views of the marina, it is the perfect way to kick off the season.
You know the warmer weather is just ahead when the Clam Bar on the Napeague stretch opens for the season. The favorite roadside eatery is beloved for its clam chowder, Montauk pearl oysters, local steamers, and one of the best lobster salad rolls around! When the busy season arrives, place your takeout order online, pickup, and then head straight for the beach. Until then, enjoy being able to snag your favorite outdoor table or spot at the counter.
Calissa in Water Mill is a year-round fixture in the Hamptons, and it is always fun to visit during the spring when their gorgeous outdoor dining space begins to open. Some spring dishes to know include their artichoke labneh, a spring rocket salad made with fresh garbanzo beans, artichoke, Parmigiano reggiano, and avocado. Another great choice is the spring lamb keftedes with cumin, tomato and chili and a hamachi crudo with pickled spring vegetables, citrus, and pineapple.
To complement those afternoons strolling through Southampton Village, Claude’s at the Southampton Inn is an excellent spot for grabbing lunch on the patio. A lighter, midday dish is the spring salad with arugula, strawberries, ground pistachios, almonds, and feta. It is sprinkled with a homemade citrus sage and rosemary balsamic vinaigrette. Pair the salad with Claude’s new Prosecco and elderflower spritzer.
For dinner this spring, Union Sushi & Steak is consistently thinking of new and innovative dishes to bring to the table. Try the new bouillabaisse l’été this season. It is pan seared and served with mussels, Shinnecock little neck clams, and shrimp in a butter basted shallot broth. It pairs beautifully with Hampton Water Rosè.
Where are you dining this spring? Share and tag your favorite spring dishes @JamesLanePost.