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The dish on Long Island's restaurant and food scene

New chefs at two major East End restaurants

East Hampton Point Restaurant.

East Hampton Point Restaurant. (Credit: J. Michael Dombroski)

To the seasonal shake-up of East End chefs, add two big ones.

James Carpenter, who earned three stars from Newsday for The Living Room restaurant in East Hampton, is the new chef at East Hampton Point.

East Hampton Point is a restaurant and resort  with an eye-catching perch on Three Mile Harbor. The cuisine is New American with local emphases. Look for East End crudo of fluke, tuna and salmon with fennel, tomato and citrus; roast chicken with Balsam Farms vegetables; Satur Farm salad with heirloom tomato gazpacho; and roasted wild striped bass with roasted peppers, tomatoes, caper and herb sauce.

In addition to The Living Room at c/o the Maidstone on Main Street, Carpenter, an advocate in the "slow food" movement emphasizing sustainability and local ingredients, has cooked at the departed Della Femina in East Hampton and The American Hotel in Sag Harbor.

And Walter Hinds, whose Long Island experience, includes being chef at 75 Main in Southampton, is the chef at B. Smith in Sag Harbor. Expect multiethnic fare at the restaurant, which has a harborside setting in downtown Sag Harbor.

His fare includes lobster chowder with corn, crab croquettes with Low Country potato salad, smoked trout salad, roast mussels with coconut milk and lemongrass, crisped curried oysters, sauteed Montauk fluke with olive-oil glazed asparagus, and grilled lobster with lemon butter.

East Hampton Point, 295 Three Mile Harbor Rd., East Hampton; 631-329-2800.

B. Smith, 1 Long Wharf St., Sag Harbor; 631-725-5858.

Tags: East Hampton Point , East Hampton

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