That, however, is what happens when you hire chef Alex Bujoreanu, one of Long Islands most ardent practitioners of Spanish-inflected modernist cuisine. Centrally located in the Shinnecock Hills. , , , , the hampton maid hampton bays location . Foursquare 2022 NYC, CHI, SEA & LA, "House salad + Caprese panini =delicious ! Dine. Stay. With its distinctive cedar-shake windmill and sweeping view of Shinnecock Bay, The Hampton Maid has always had a homey, family-friendly air. The essential guide to Long Island dining. Love this setting. He opened Viaggio Tapas in Rockville Centre (in 2014) and Toro Tapas and Tequila in Patchogue (in 2016) and then went on to led the kitchen at Coral in East Moriches, which earned three stars from Newsday and was named one of LI's top Latin restaurants for 2018. ", Dane B74 1 , Ashley Gildin110 73 , Jill Schnitt90 10 , , JavaScript . Copyright 2022 Newsday. Overpriced. Casual luxury in a serene natural setting, steps away from everything. The price is $95 per person; for an additional $65, you can have a wine paired with each course. He selected the name "R.AIRE" for his concept at the Hampton Maid because he is committed to showcasing culinary rarities such as those goose barnacles, a crustacean from the Eastern Atlantic; carabineros, deep-sea scarlet shrimp; or even kangaroo meat. Great bartenders. Try to go when you can sit outside! Credit: Alex Bujoreanu. The Hampton Maid is well known for its lavish breakfast service (handled by Taras father, Steve Poulakis, and brother, Josh Poulakis), but it hasnt served dinner since shortly after it opened. Erica Marcus, a passionate but skeptical omnivore, has been reporting and opining on the Long Island food scene since 1998. Serving the best farm fresh breakfast in the Hamptons 7 AM daily, as well as dinner at R.AIRE. Desserts have been less far out: mango cheesecake with coconut, lime and mango coulis; olive oil cake with blood orange-elderflower ice cream. Beaches, restaurants, golf courses, wineries, fishing and shopping all nearby. An unassuming cult spot in a 1959 Hampton Bays motel, known for its fluffy. Explore. Satisfying appetites and overnights for 60 years. Privacy Policy |Terms of service |Subscription terms |Your ad choices |Cookie Settings |California Privacy Rights |About Us |Contact Newsday |Reprints & permissions |Advertise with Newsday |Help. The Hampton Maid is at 259 E. Montauk Hwy., Hampton Bays, 631-728-4166, hamptonmaid.com. Among chef Alex Bujoreanu's creations are wild halibut with sweet peas, salsa verde and tiny carrots. Foursquare ! By clicking Sign up, you agree to our privacy policy. Recharge This landmark, situated across from the picturesque Shinnecock Bay, is the perfect place to unwind and enjoy the pleasures of the East End. ", "One of the only normal places with both coffee and wifi that I was able to find in the whole area. And so, starting in July, Bujoreanu came aboard full time and started serving six-course chefs tasting menus every Thursday, Friday and Saturday evening. Portions are huge, I won't ned dinner . Service was terrific! The menu changes every week, but recent courses have included wild halibut with sweet peas, salsa verde and tiny carrots; rack of veal with bok choy and salsa Espanola; shishito peppers with bonito (cured tuna) flakes and smoked peppercorns; sous-vide artichokes with bottarga (cured mullet roe), lemon aioli and chlorophyll extract. All rights reserved. ", "Filet Mignon is delicious, cooked to perfection..Oreo Ice Cream cake was amazing..Great view of Shinnecock Bay", "Maui Wowi is soooo good, but not figure friendly! Bujoreanu was most recently at Lolas Craft Kitchen & Cocktails (now Roc & Olive) in Long Beach. But, said Tara, "we are trying to make it more of a destination, to bring on more luxury while maintaining the family atmosphere.". Saint Petersburg Lions Club Beach House, Treasure Island. We also have a gift shop on premise for the early riser. The location is the best! More so if you've spent $600 to stay here for the weekend. So, so overpriced. ", "Awesome food, unbelievable atmosphere. Tara Poulakis, granddaughter of John and Marion, said that she met the chef last year and, starting in November, had engaged him to do pop-up dinners a few times a month. Each of our guest rooms are tastefully appointed with private baths, patios, and balconies in a quiet woodland setting. The Poulakis family has owned The Hampton Maid in Hampton Bays since 1959, but it's safe to say that founders John and Marion Poulakis could never have predicted that the dining room would be serving Galician goose barnacles with seaweed and horseradish or Iberico pork belly bao buns with angel hair potatoes.
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