DAN’S PAPERS
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April 4, 2014 Page 35
REVIEW
SIDE DISH
Topping Rose House.
Where to save while dining out.
Restaurant Review: Topping Rose House
W
hat could be a better place for a Sunday morning brunch than the Topping Rose House? This restaurant from celebrity chef Tom Colicchio burst upon the scene in the summer of 2012 in the newly restored, 200-year-old Topping Rose House Inn (formerly the Bull’s Head Inn, including its original blown glass windows), facing the monument in the center of downtown Bridgehampton. The dining room is spare and warm. It is a great place for a meal of this sort. I think it is fair to say that the people running this restaurant are on a mission to become the finest restaurant on the East End, and even for brunch on Sunday the effort sparkles. Practically every ingredient of every dish comes from the immediate area, from farms, ranches, even the Multi Aquaculture System facility in Napeague. Things that can’t be found here, or are out-of-season here, come from as close as possible, carefully chosen by the chefs and staff. Indeed, every waiter can tell you where everything came from. We were started off with a pastry basket, but not your usual pastry basket. Here, in a cloth, were warm rhubarb muffins, flaky, perfect buttermilk biscuits and soft, warm croissants, with three small cups of honey butter, whipped cream and apple butter to spread on them. After that we sampled homemade yogurt topped with house-made granola, sliced apples dipped in honey and candied pecans, and from there those at our table ordered
omelets, eggs Benedict, their main courses. pappardelle and brioche French Nothing we ordered was less toast with salted caramel, than extraordinary. Much of it banana toffee and apple butter. was very imaginative. I had the Right on the menu it tells you Bridgehampton Town Fry, which where the ingredients come had Montauk fried oysters atop a from. They include, in addition soft scrambled organic farm egg, to those already mentioned, scrambled with bacon scraps, Good Water Farms, Satur Farms, fried onions and chili dust sitting Niman Ranch, Cavaniola’s on a homemade biscuit. On the Gourmet Cheese Shop, Amber side were grits with chives and Waves Farm, Blue Island Oyster Mecox Bay cheese. Company and, finally, the My wife had a Croque Madame, restaurant’s own private garden a brioche with béchamel sauce on the property. mixed with a Mecox Sigit cheese The service, as the food, over a North Fork Browder’s is impeccable. This is all top Birds egg, with, on the side, new of the line. We are fortunate potatoes (blanched then fried) to have a restaurant serving from Marilee Foster. such a remarkable brunch in A member of our party had the Hamptons. They have not plump lemon ricotta pancakes yet been rated by Zagat. I can with an apple compote on top hardly wait to see how they with sides of homemade maple Bridgehampton’s historic Topping Rose House rate this place. Hats off to Chef sausage and thick, PittsburghColicchio, Executive Chef Ty Kotz, Chef de Cuisine style bacon served hot and dry, not oily. For dessert we had an array of homemade (a Kyle Koenig (who orchestrated our brunch from recipe from pastry chef Cassandra Shupp’s aunt, she the kitchen) and the aforementioned pastry Chef said) brioche doughnuts heated with a brown butter Cassandra Shupp. maple glaze. And the whole thing was washed down Topping Rose House, 1 Bridgehampton-Sag with Stumptown Coffee Roasters House Blend coffee, Harbor Turnpike, Bridgehampton, 631-537-0870, a mild, nutty flavor chosen by the house. Other things on the brunch menu include seasonal toppingrosehouse.com Stacy Dermont
By dan rattiner
75 MAIN
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zach erdem presents
— ope n 7 days —
Open 7 Days Lunch anD Dinner
A Chef Matthew Guiffrida Production
“10 Best Restaurants on Long Island” ...USA Today Travel
Open fOr dinner
SpecIALS
Thursday through Sunday
sunDay
MOnDay
BO U I L L A B A I S S Eof $21 “Winner
3 cOurse steak night $16.95
THree COUrSe $30 prix fixe
monday
3 cOurse pasta Dinner $14.00
All night Thursday & Sunday and until 6:30pm friday & Saturday
sunDay - FriDay
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Breakfast • Brunch monday Lunch • BDinner Patisserie O U I L L A B A I •S S E $21 tue sday b runc h • lunc h Bar • home maDe ice cream
*incLuDes a gLass OF wine
saturDay
Live enTerTAinmenT
FILET MIGNON $22 d i nne r • pat i s se ri e • bar we dnemarket sday Gourmet h om e e $ 2c2ream 2 L B L O B S T made E R F R I C A SiScE E
JIM TuRNeR LIve
Thursdays & Sunday 6:30 - 9:30pm
tue sday Wine sPectator’s FILET MIGNON $22 2013 aWarD of we dne sday PexceLLence” RIX FIXE $25 LB LOBSTER FRICASSEE $22
sunday to thur sday 5 to 7 we dne sday al l night
3 cOurse prix Fixe $24.95 aLL night*
Brunch Saturday and Sunday 11am - 3pm
75 Main Street • Southampton
631.537.5110 2 4 8 6ReseRvations: MAIN STREET . B I D G E Hh AMPTON, NY 11932 b runch • Rlunc 2468 main stReet . BRidgehampton, R E S E RVAT I O N S : 6 3 1 . 5 3 7 . ny 5 1 111932 0 d inne r • pat is se rie • bar pierresbridgehampton.com w w w. p i e r r e s b r i d g e h a m p t o n . c o m
h ome made ice cream
2 4 8 6 M A I N S T R E E T . B R I D G E H A M PT O N , N Y 1 1 9 3 2 R E S E RVAT I O N S : 6 3 1 . 5 3 7 . 5 1 1 0
31476
631-283-7575
32405
www.75main.com • 75main.restaurant@gmail.com 31479
16 Main Street . Sag Harbor nY 631.899.4810 www.museintheharbor.com
PRIX FIXE $25
sunday to th ur sday 5 to 7 open days we dne7sday al l n i g h t — ope n 7 days —