Veteran Long Island chef Todd Jacobs now runs the kitchen at red|bar brasserie in Southampton. Jacobs, most recently the force behind the departed Fresh Hamptons in Bridgehampton, is expected to add his farm-to-table style and some vegan fare to the red|bar repertoire, which is known for its local oysters, crisp duck leg confit, house-made foie gras terrine, herb-roasted local striped bass, cracking pork shank, and roast duckling.

The restaurant has been an East End mainstay for almost 20 years.

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Earlier, Jacobs operated Tierra Mar in Westhampton Beach and Atlantica in Long Beach. He also has cooked at The American Hotel in Sag Harbor.

red|bar is at 210 Hampton Rd., Southampton; 631-283-0704, redbarbrasserie.com