Little Red

76-C Job's Lane Southampton, NY

Cafe tables, abstract paintings and antique details set

(Credit: Doug Young)

View map

Critic rating: 2

User rating:
(1) Click to rate
Type: French, New American Special features: Outdoor Seating, Breakfast, Lunch Price range:

$$$ (Expensive)


Little/red thinks big, with a mahogany-topped red bar, textured walls, a cozy two-tier dining room and a roomier patio area. They also do takeout, so your picnic is assured, too.


Dinner, Tuesday to Sunday, from 5:30 p.m. Lunch, Friday, Saturday and Sunday, 11:30 a.m. to 2:30 p.m. Closed Monday.


Very Good


Very Good


Not Accepted

Herb-roasted chicken is served with country egg potato

Herb-roasted chicken is served with country egg potato salad, honey glazed carrots and thyme jus at little/red restaurant in Southampton. (Aug 14, 2011) (Credit: Doug Young)


Little/red thinks big.

Hereditarily lowercase and slashed, little/red is kin to red/bar brasserie, the Southampton standby. And the new eatery from owners David Loewenberg and Kirk Basnight adds its own accent marks.

Keeping with the flush theme, the mahogany-topped bar glistens in red, and the banquettes beckon in burgundy. Textured walls have an oyster hue. The two-tier dining room balances a vintage-style clock and mirror with abstract oils; the cozy quarters inside with the roomier patio area a hiccup away from Agawam Park. They also do takeout, so your picnic is assured, too.

Loewenberg owns The Beacon in Sag Harbor and is co-owner of Fresno in East Hampton. Completing the local angle, chef Bob Abrams comes here from the departed Oasis in Sag Harbor.


Abrams' lustrous, local fluke crudo with a citrus-and-shaved fennel salad refreshes your appetite. Likewise, his buoyant tomato-red gazpacho flecked with kernels of corn. Shaved celeriac, cured olives, pine nuts and mixed greens finish the crisp calamari salad. A puck of glistening tuna tartare arrives with an herb salad, cucumber relish and a ginger vinaigrette. Ripe heirloom tomatoes with shavings of ricotta salata benefit from basil-infused oil and a balsamic-vinegar reduction. Enjoy the juicy, grilled hanger steak with garlic butter, plus a curious union of mashed potatoes and Camembert; and the juicier cheeseburger with fries. Herbaceous, roasted chicken: mandatory. Beer-battered cod stars in the fish and chips, ready for a dip in lemon-tarragon aioli. Linguine with cockles in white wine-lemon-garlic sauce also shines. The lemon tart with berries; strawberry shortcake with tarragon biscuit and whipped crème fraîche; and dark chocolate marquise with candied hazelnuts -- all big hits.


Grilled-cheese sandwich with Brie, roasted duck, braised cabbage and an overdose of Dijon mustard -- a monsieur, croaked. Satisfactory sauteed monkfish and steamed mussels; so-so frisée and blue-cheese Caesar salads; acceptable little/red velvet cake; and a vanilla panna cotta that trails the local blueberry jam around it.


Cafe society.


Newsday.com now uses Facebook for our comment boards. Please read our guidelines and connect your Facebook account to comment.

advertisement | advertise on newsday


Sorry to interrupt...

Your first 5 are free

Access to Newsday is free for Optimum customers.

Please enjoy 5 complimentary views to articles, photos, and videos during the next 30 days.