Showing posts with label HAMPTONS CHEF. Show all posts
Showing posts with label HAMPTONS CHEF. Show all posts

Thursday, August 29, 2013



Osteria Salina

Bridgehampton eatery Osteria Salina brings a taste of authentic Sicilian cuisine to the East End, inviting guests to dine in a setting that exudes rustic Hamptons elegance. Under the direction of Managing Partners Cinzia Gaglio and Timothy Gaglio, Osteria Salina seeks to emulate the heritage of Sicilian hospitality, providing a caliber of service that is unrivaled by other restaurants in the area. Osteria Salina has quickly become one of the most sought-after restaurants on the East End, known for its frequent celebrity guests, farm-to-table ingredients, relaxing atmosphere and extensive list of local label wines.

Osteria Salina welcomes each guest with distinctive Sicilian flair. Upon arrival, newcomers are presented with a colorful platter of freshly sliced crisp local cucumbers that are drizzled with extra virgin olive oil, sea salt and freshly cracked pepper. Osteria Salina’s warm décor creates a comfortable and inviting ambiance by incorporating design elements that stay true to its Sicilian roots, such as selective flashes of admiral blue and deep yellow throughout the eatery. Hardwood ceilings and floors, French doors, delicately placed floral arrangements, and colorful ceramic pitchers suffuse guests with the warmth of dining in their own home, amongst friends and family.

Osteria Salina’s expertly crafted menu was developed by Executive Chef Cinzia Gaglio, who draws upon her family’s rich Italian heritage for inspiration. From a young age, Gaglio began working in her family’s restaurants, learning traditional Italian culinary techniques from her grandparents. Using many of the authentic family recipes that have been passed down through the generations, Gaglio tied in her own unique style, incorporating local produce and fish whenever possible to create Osteria Salina’s menu. Impeccably flavored pastas such as Bucatini Con Sarde (served with sardines, currants, pine nuts, baby fennel, toasted Mollica), deliciously fresh fish such as Spada alla Piastra (swordfish served with a caponatina of eggplant, tomato, golden raisins, capers, and agrodolce), and garden fresh salads such as Insalata Salina (mixed baby greens, chickpeas, ricotta salata, tomatoes, cucumbers) are among the most sought after items on the menu. Rounding out the meal is a list of scrumptious hand-made deserts, including the house specialty Panino Di Gelato (choice of vanilla gelato sandwiched between two round biscotti and rolled in roasted almond croccantino or chocolate gelato sandwiched between two round biscotti, dipped in melted chocolate and rolled in pistachios). In keeping with Osteria Salina’s commitment to serving local products, the restaurant’s wine list features a bevy of labels from the East End’s nearby wineries, including favorites from Wolffer Vinyards and Channing Daughters Winery.

Those who appreciate Osteria Salina’s hospitality include celebrities such as Billy Joel, Bradley Cooper, Liv Tyler, Matt Lauer, Andrew Cuomo, Kelly Ripa, and Rachel Zoe. Osteria Salina is open for breakfast, lunch and dinner seven days a week.

You can also read a great story on Osteria Salina by David Rosengarten’s HERE.

Monday, June 03, 2013



Sotto Sopra

Bobby Van’s Steakhouse owners Joseph Smith and Rick Passarelli opened their Italian eatery, Sotto Sopra for the new summer season. Sotto Sopra has become known for its Italian cuisine, as well as the classic steakhouse fare that Bobby Van’s customers are accustomed to. The Amagansett hotspot has gained a celebrity following with actors Alec Baldwin, Cameron Diaz and John Slattery and designers Michael Kors and David Yurman.

Sotto Sopra is the Hamptons newest charming Northern Italian eatery, fusing a modern Tuscan atmosphere with traditional Italian cuisine. Under the culinary influence of Chef Josh Savi, the menu at Sotto Sopra features a wide selection of classic dishes which showcase the restaurants always fresh ingredients. Guests can enjoy exceptional dining with the restaurants flavorful brunch on the weekends, and dinner menu which features a variety of impeccably flavored dishes from the menu’s Antipasto, Insalate, Le Pizza, Pranzo, Pesce, Carne, Classico Bisteccheria, Piatti Laterali per Due, and Primi Piatti selections. While dining, guests can indulge in Sotto Sopra’s original cocktail menu and extensive wine list.  Sotto Sopra is open seven days a week for dinner and Saturday & Sunday for brunch.

Sotto Sopra is located at 231 Main Street, in Amagansett, NY. Reservations, please call (631) 267-3695.

Monday, August 13, 2012



Sotto Sopra

231 Main Street
Amagansett, NY
P: (631) 267-3695

  Sotto Sopra

Amagansett’s new Northern Italian eatery, Sotto Sopra, opened its doors this April 2012, and with its convenient Main Street location and frequent celebrity guests, Sotto Sopra has quickly become one of the most sought-after restaurants on the East End. Under the direction of Rose Evangelista of the famed Evangelista family and two star Michelin Chef Josh Savi (formerly of Restaurant Patrick Guilabud in Dublin); Sotto Sopra affords guests with a relaxing atmosphere, exceptional service, and fresh, Italian cuisine.

A favorite among celebrities including Alec Baldwin, Cameron Diaz, John Slattery, Michael Kors and David Yurman, the Hamptons hotspot is open year-round, with all-day dining off the restaurant’s flavorful lunch, brunch and dinner menus.

Guests have come to love Chef Savi’s signature dishes including Salumi, from the Antipasto menu, a selection of sliced meats and vegetables; and Formaggio di Capra e Melon, from the Insalate menu, salad with goat’s cheese, melon and prosciutto.

To compliment the cuisine, Sotto Sopra’s original cocktail menu features flavorful drinks; menu favorites include the The Rose cocktail, the Blueberry Mojito and made to order cocktails off the Brambles menu.

Inside, guests will feel they are in a modern Italian villa; Sotto Sopra has a sleek, open-style design, featuring an indoor bar, kitchen and pizza oven. Decorated to perfection, the restaurant features cedar wood wall paneling, sleek black and wood table and chairs, industrial style lighting and fixtures, and traditional white color accents. In addition, Sotto Sopra’s floor-to-ceiling windows open up to reveal a charming back patio which features additional seating adorned with elegant blue umbrellas.

Photo Courtesy Of: Tom Fitzgerald

Friday, July 22, 2011



103 Montauk Highway
East Hampton, NY
(631) 324-1663


beachhouse restaurant

Craving lobster? Indulge at beachhouse restaurant, the newest edition to East End dining this 2011 summer season. Brought to you by famed restaurateur Michael Gluckman, the restaurant, bar and lounge is now offering Lobster Night seven nights a week; featuring 1 ¼ lb. lobster, clams, mussels, corn and potatoes for $25 per person from 5:00PM to 6:45PM.

Beachhouse delivers the perfect destination for a memorable experience, whether guests prefer cocktails and al fresco dining on the outdoor patio or a romantic dinner by candlelit in the intimate ocean room. To ensure the best quality cuisine, the eatery harvests its seafood directly from the nearby waters of the Atlantic Ocean, Peconic Bay and Long Island Sound. Toast with beachhouse’s decadent selection of cocktails, including their signature Beachbum Margarita, made with Don Julio tequila or Patron, fresh squeezed key limes, agave nectar, and a splash of fresh orange and cranberry juice!

Open for brunch, lunch and dinner, beachouse is also available to cater any soirée—either in-house, at the office or at your desired venue. The restaurant and is the brainchild of Michael Gluckman, a graduate of the Culinary Institute of America who earned an Associate’s Degree of Science in Culinary Arts, as well as a Bachelor’s Degree in Culinary Arts Management. Beachhouse promises to be the next Hamptons hotspot for VIPs and vacationers alike, as the hotspot boasts fans such as actor Alec Baldwin!

Friday, July 16, 2010


Tora J. Matsuoka

Tora J. Matsuoka is the Hamptons’ best kept secret, a pioneer in Asian cuisine, Matsuoka has made his mark on the East End crowd with two culinary hotspots Sen Restaurant and Phao Thai Kitchen. Sen has been a Hampton staple for the past 16 years when Tora’s father Kazumoto and partner Jeff Resnick opened it as a simple Sushi bar where Tora worked closely side-by-side learning every facet of the business. Today Sen is a vibrant Japanese restaurant and hotspot that has paved the way to the popularity Tora has been accredited with which has helped in the successful revival of Phao Thai Kitchen.

Sen brought fresh, innovate Japanese cuisine to the East End. Sitting on busy Main Street the restaurant is a popular spot that draws foodies in with its delectable cuisine and exciting environment as diners watch their sushi orders prepared right in front of them. Expanding further into the Asian cuisine, Tora took it one step further with the help of partner Jeff Resnick and revived Phao Thai Kitchen. A revival it is - this traditional Thai cuisine has taken the East End by storm. The restaurant boasts a sultry and sexy look designed with Asian décor and dark wood flooring.

Keeping the family close, Tora’s brother Jessie is the General Manager while you can still catch Kazumoto stepping in as sushi chef at Sen some nights and mother Lynn is a local Hamptons artist. A third addition to the Phao / Sen family is to open in December 2010 in the Solaris Villages in Vail, Colorado. For more information on Phao Thai Kitchen visit For Sen Restaurant visit

Thursday, June 03, 2010


Celebrity chef Frank Tramontano currently featured with Giada DeLaurentiis on the Food Network’s popular “Behind the Bash” series offers up some top chef’s secret tips to make you the King of the Grill. The Grand Diplome graduate of Paris’ famed La Varrenne Culinary School is a whiz whether it’s haute French or down-home B-B-Q. The native Long Islander who has run top restaurants from The Hamptons to New York to Palm Beach has the following suggestions for those who venture to crank up the grill this weekend. Frank will be a regular on Times Square Gossip, live from the star studded Hamptons.

Chef Frank Tramontano

Now that the season for striped bass is in full swing, fishermen in The Hamptons – both commercial and sports – are taking advantage to snare their quota for some great grilling. You might want to take advantage of this tasty flaky and relatively firm textured fish that has a mild but distinctive flavor that is highly prized. Grilled and served whole, it makes a wonderful summer dinner. I like to score the whole fish, marinate it in a rich blend of herbs, olive oil and liquid Hickory smoke and toss the whole thing on the grill.

Start with one whole striped bass approximately.

The Marinade;

1 Whole Lemon Cut Up

3 tbsp Whole Black Peppercorns

6 Cloves Fresh Garlic

1 tbsp Dried Oregano

3 tbsp Kosher Salt

2 cups Dry Vermouth

1 bunch Italian Parsley

10 Sprigs Fresh Marjoram

10 Sprigs Fresh Thyme

1 tbsp Red Pepper Flakes

1 cup Clam Juice

3 tbsp Liquid Hickory (smoke) Seasoning

1 cup Extra Virgin Olive Oil

Place all ingredients (except olive oil) in a blender and pulse to a rough consistency, About 5 to 6 pulses. Next, add olive oil and quickly pulse 2 times until just mixed in, do not over blend with the oil added.

Slice the fish about ½ inch every 3 inches to allow the marinade to soak into the flesh. Marinate the whole Striped bass for at least 1 hour but no longer than 3 hours in the refrigerator turning every 20 minutes to fully season. Rub all the marinade in and out of the fish to fully coat and soak.

Grill on a very hot oiled grill for about 6 minutes on each side. Use 2 large spatulas to turn over. Use a fork to gently separate fish from the bones. Serve this with a light rice pilaf and grilled summer vegetables

Monday, May 24, 2010



Celebrity chef Frank Tramontano currently featured with Giada DeLaurentiis on the Food Network’s popular “Behind the Bash” series offers up some top chef’s secret tips to make you the King of the Grill. The Grand Diplome graduate of Paris’ famed La Varrenne Culinary School is a whiz whether it’s haute French or down-home B-B-Q. The native Long Islander who has run top restaurants from The Hamptons to New York to Palm Beach has the following suggestions for those who venture to crank up the grill this weekend. Frank will be a regular on Times Square Gossip, live from the star studded Hamptons.

Frank Tramontano With Giada DeLaurentiis

“When making kebobs - whether vegetable, chicken or seafood - I soak my wooden skewers in Chardonnay for 1 hour to add an interesting flavor to the food, says Chef Tramontano. He also has this tip. “When grilling vegetables, never oil the vegetables too far in advance. Try moistening and seasoning with olive oil, Kosher or sea salt and cracked pepper no more than 15 minutes before grilling”. A mistake cooks often make is to take meats out of the refrigerator and toss them on the grill. Chef Tramontano says, “Bring meats to a cool room temperature to assure even cooking. As well, leave ample space between foods when grilling to ensure even flame around the foods you are preparing and to ensure even cooking. Another common slip is in the handling of food that has often turned a picnic into a nauseous nightmare when food gets contaminated, He advises, “Always place cooked foods from the grill on a clean fresh plate. Do not place cooked foods on the plate used to store raw foods. This will prevent cross contamination – and a sick tummy!”. In coming weeks, Chef Tramontano will be sharing some great summer recipes and new products from his new “Ever So Saucy Foods” line guaranteed to not only cut your time in the kitchen but make you look like a professional chef. If you have a question or are looking for a new recipe to dazzle your friends and family and earn yourself Top Chef status, please contact him at