When Tom Colicchio's restaurant at Bridgehampton's Topping Rose House opened in September, it instantly became the hottest table in the Hamptons (and earned four stars from Newsday's Peter M. Gianotti).

This summer, Topping Rose House will no doubt also boast the Hamptons' hottest beds, as the luxurious 22-room inn opens for business.

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Seven of the rooms are upstairs from the restaurant, in the meticulously restored Greek revival mansion that was built around 1842 for Judge Abraham Topping Rose. The remaining 15 accommodations, which range from king-size rooms to one-bedroom suites with private roof terraces, are housed in four separate "cottages," built over the last year on the four-acre property at the intersection of Montauk Highway and Bridgehampton-Sag Harbor Turnpike.

The style of the rooms is clean and modern, but Roger Ferris, the architect, and Champalimaud, the high-end interior design firm, managed to blend contemporary furnishings with the property's neoclassical bones in a manner that is elegant and comfortable. Bed linens are Frette; bath towels are Matouk, and every room is equipped with Wi-Fi, a safe, a minibar, a 40-inch flat-screen television and an iPod dock.

The facility also comprises event spaces (including a rustic-elegant barn), a fitness center, an outdoor pool, a full-service spa run by the holistic skin-care specialist Naturopathica, and a one-acre farm whose fruits (and vegetables) can be sampled in the restaurant, whose executive chef is Ty Kotz.

Topping Rose House is owned by financier Bill Campbell and luxury-goods executive Simon Critchell, who bought the property in 2005. Colicchio, star of television's "Top Chef" culinary competition show, is a veteran restaurateur with seven other restaurants, in New York City, Los Angeles, Las Vegas, Foxwoods in Connecticut and, with Topping Rose House, Bridgehampton. His Craft Restaurants group not only took on the running of the 75-seat restaurant but also operates the inn. "It's my first hotel property," he said. "But it seemed to make sense that one company should run both the restaurant and the inn. And since the experience will only give me the opportunity to do more small hotels, I said, 'Why not?'"

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COSTS Rates through Oct. 31 range from $950 a night for a king room in the main house to $3,000 for a one-bedroom cottage suite with rooftop patio (20 percent discount on bookings made by May 23). Prices lower from Nov. 1 to Dec. 31.